|HACCP Verification Procedures - Validation of Blue Crab Retort Processes||
Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation.
|Apr 24, 2015||600-070 (AREC-147)|
|Monitoreo del Saneamiento para Procesadores de Pescados y Mariscos||
Los procesadores de pescados y mariscos deben de seguir estrictos procedimientos sanitarios para reducir las fuentes de contaminaciпњљn y asпњљ, proveer a los clientes alimentos saludables y de alta calidad. Tener implementado un programa de monitoreo de saneamiento rutinario demuestra que los procesadores mantienen activamente un ambiente sanitario durante el procesamiento. La documentaciпњљn de los resultados de estas condiciones de saneamiento demuestra el cumplimiento de los requisitos federales, estatales y locales. Las siguientes son respuestas a las preguntas frecuentes relacionadas con el monitoreo de las 8 пњљreas clave del saneamiento necesarias para la venta de pescados y mariscos bajo la Reglamentaciпњљn de Pescados y Mariscos del HACCP.
|Feb 25, 2016||AREC-171SNP|
|Overview of Good Aquaculture Practices||
Aquaculture has seen rapid growth in the United States. In Virginia, aquaculture is expanding in the foodfish, baitfish, shellfish, and ornamental production sectors. Growth areas include pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.
Good aquaculture practices (GAqPs) are a series of considerations, procedures, and protocols designed to foster efficient and responsible aquaculture production and expansion and to help ensure final product quality, safety, and environmental sustainability. GAqPs include considerations for: site location; production system design; incoming seed stock; facility biosecurity; feeding management, procurement, and storage; production techniques to maximize fish health; harvest; and cleaning and sanitation basics to ensure final product quality and safety. This document provides an overview and general framework for GAqPs, oriented to Virginia’s growing pond and RAS aquaculture production sectors.
|May 14, 2010||600-054|
|Pescados y Mariscos en Virginia - Inocuos y Nutritivos||Jan 12, 2010||348-961S|
|Safe and Nutritious Seafood in Virginia||
Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores. Seafood tastes good, is low in saturated fat, is an excellent source of protein and omega-3 fatty acids, and helps in the prevention of heart disease. However, consumers want to feel confident that they are buying safe, high-quality seafood products. This publication provides the information you need to help ensure that the seafood you buy and consume is safe and nutritious.
|Jan 15, 2016||AREC-156P|
|Safe and Nutritious Seafood in Virginia||May 1, 2009||348-961|
|Sanitation Monitoring for Seafood Processors||
Seafood processors must practice strict sanitary procedures to reduce contamination sources, thus providing consumers with high quality, wholesome foods. A routine sanitation monitoring program in place demonstrates that processors are actively maintaining a sanitary environment during processing. Documenting the results of these sanitation conditions demonstrate compliance with existing federal, state and local requirements. The following are answers to frequently asked questions related to the monitoring of the 8 key sanitation areas required for the sale of seafood products under the Seafood HACCP regulation.
|Jan 26, 2016||AREC-163NP|
|The Seafood Hazard Guide, 4th edition: Summary of Changes and Recommendations pdf||Aug 31, 2012||AREC-18P|
|Virginia Seafood Agricultural Research and Extension Center||Oct 11, 2011||900-215|