|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.
|May 1, 2009||600-070|
|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||May 1, 2009||348-961|
|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|