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Abigail Villalba

Title Summary Date ID Author(s)
Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers Feb 6, 2014 AREC-55P
Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies Jul 8, 2015 FST-199NP
Guidelines for Managing Food Allergies: Egg Allergies Jul 16, 2015 FST-195NP
Guidelines for Managing Food Allergies: Fish Allergies Jul 16, 2015 FST-196NP
Guidelines for Managing Food Allergies: Milk Allergies Jul 16, 2015 FST-197NP
Guidelines for Managing Food Allergies: Peanut Allergies Jul 8, 2015 FST-198NP
Guidelines for Managing Food Allergies: Soy Allergies Jul 8, 2015 FST-200NP
Guidelines for Managing Food Allergies: Tree Nut Allergies Jul 14, 2015 FST-201NP
Guidelines for Managing Food Allergies: Wheat Allergies Jul 14, 2015 FST-202NP
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)
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk Jan 31, 2014 FST-139
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades

La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

May 1, 2009 348-965S
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
Pescados y Mariscos en Virginia - Inocuos y Nutritivos Jan 12, 2010 348-961S
Safe Handling and Storing of Raw Fruits and Vegetables

Fruits and vegetables are essential for a healthy diet.
Nutritious produce can be purchased at your local
grocery store or farmers market, or even grown in
your backyard. While produce is usually safe, it can
become contaminated throughout the farm-to-fork
continuum with harmful microorganisms, including
bacteria, viruses, and parasites, that can cause illness
(pathogens). A foodborne illness, often referred to as
“food poisoning,” can occur through consumption of
contaminated foods.

Aug 29, 2016 FST-234P
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
Storage and Handling of Commercially Packaged Foods Jun 23, 2015 348-954(AREC-149P)
The Seafood Hazard Guide, 4th edition: Summary of Changes and Recommendations pdf Aug 31, 2012 AREC-18P
Understanding and Managing Food Allergies Aug 24, 2010 348-940