Shellfish Quality and Safety Definitions
You too can can sound like a shellfish safety expert! Understanding the vocabulary is an important aspect of working within shellfish safety and quality programs. The following glossary includes definitions for specific terms and official "regulatory definitions pertinent to shellfish safety programs
Official Definitions were derived from the following Sources:
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Canadian Shellfish Sanitation Program
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National Shellfish Sanitation Program Manual
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NSSP Model Ordinance
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IAIS-005 (New Zealand)
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HACCP Training Curriculum Guide
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Canadian Food Inspection Agency (Fish Inspection Manual)
NB: This list of definitions relating to the shellfish aquaculture industry and seafood HACCP has been compiled based on the following considerations:
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This list is a compilation of all the definitions listed in the definition lists of the publications listed above.
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When similar words or expressions are defined, preference is given to the most complete definition first.
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When faced with similar definitions, the definition chosen will be based on the order of the above publications.
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When definitions vary considerably for a word or expression, multiple definitions may be given.
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Be sure to note the source of reference for regulations and organizations, when referred to. for example (1) = CSSP
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Acute
Severe condition, beginning suddenly and developing rapidly.
Algae
Non-vascular plants including seaweeds ranging from single cell phytoplankton to large, complex forms. Algae provide the most important food source for aquatic animals.
Amnesic Shellfish Poisoning - ASP
A form of shellfish poisoning caused by the ingestion of shellfish containing domoic acid, in which one of the symptoms is memory loss. Also know as encephalopathic mussel poisoning.
Adequate
That which is needed to accomplish the intended purpose in keeping with good public health practice. (2)
Adverse pollution condition
A state or situation caused by meteorological, hydrological or seasonal events or point source discharges that has historically resulted in elevated fecal coliform levels in a particular growing area.
[In States using total coliform standard, insert "total coliform" for "fecal coliform".] (3)
Adverse pollution sampling strategy
A water quality sampling programme designed to target the adverse pollution conditions described in the growing area management plan. (4)
Air Gap
The unobstructed vertical distance through the free atmosphere between the lowest opening from any pipe or faucet supplying water to a tank, plumbing fixture or other device and the flood level rim of the receptacle. (2)
AOAC
The Association of Official Analytical Chemists. (3)
APHA
The American Public Health Association. (3)
Approved
* Approved in writing by the Inspector or officer for the time being responsible for ensuring that requirements are met under the Health Act 1956, the Meat Act 1981, the Food Act 1981 or the FIICC Circulars. (4)
* A classification used to identify a growing area where harvest for direct marketing is allowed. (3)
Approved Area
The classification of a shellfish growing area which has been approved by the shellfish control authority for growing or harvesting shellfish for direct marketing. The classification of an Approved Area is determined through a sanitary survey conducted by the shellfish control authority in accordance with Chapter 2 of this Manual [CSSP]. An approved shellfish growing area may temporarily be made a closed area when a public health emergency, resulting from for instance, a hurricane or flooding, is declared. (1)
Approved Depuration Process - ADP
A process which places shellfish harvested from conditionally approved or restricted areas into a controlled aquatic environment selected by the processor and approved by the Inspector as adequate to effectively reduce the level of contaminants in the shellfish. (4)
Approved heat shock process
The process selected by the processor and approved by the Inspector to heat shock shellfish to facilitate shucking. (4)
Aquaculture
The controlled production of molluscan shellfish in natural and artificial systems. Components of aquaculture may overlap with other activities covered in the Manual such as relaying, transplanting, wet storage, depuration, growing water classification and labeling. (2)
Authorized health officer
A person employed by a Crown Health Enterprise as a health protection officer or a person with other acceptable public health experience who is employed by the Ministry of Agriculture and Fisheries or a Crown Health Enterprise to perform specified duties to ensure the requirements of this circular are complied with. (4)
Authority
The State or local shellfish control authority or authorities or its designated agents, which are responsible for the enforcement of this Code [NSSP Model Ordinance]. (3)
Assure
To make best efforts within the reasonable limits of manpower and resources to fulfill the objectives of this Ordinance [NSSP Model Ordinance]. (3)
Backflow
The flow of water or other liquids, mixtures, or substances into the distributing pipes of a potable supply of water from any source or sources other than its intended source. (2)
Backsiphonage
The flowing back of used, contaminated, or polluted water from a plumbing fixture or vessel or other source into a potable water supply pipe due to negative pressure in such pipes. (2)
Beach Culture
The culture of oysters and molluscs intertidally.
Bioassay
Procedure which tests the strength of a substance by testing its effects on a living organism under standardized conditions.
Biotoxin
A poisonous substance produced by a living organism.
Blower
A container for washing shucked shellfish which uses forced air as a means of agitation. (1)
Brackish
Low salinity seawater; often seawater in a restricted area with a high volume of river discharge.
Broker
Any person who is not a dealer but who arranges the packaging, shipping, sale, or distribution of molluscan shellfish without taking ownership or physical custody of the shellfish. (3)
California mussel
A large species of mussel (Mytilus californianus) common on outer exposed coastal shores in the north-east Pacific, used as an indicator species for marine biotoxin monitoring.
Canadian Shellfish Sanitation Program (CSSP)
A program to classify harvesting areas and control the commercial and recreational harvesting of molluscs and processing of product for the consumer market. (1)
Certification
* The issuing by the SSCA of a numbered license or permit to operate that indicates compliance with the sanitation and program requirements of the NSSP. Certification of a shipper assures receiving jurisdictions that a firm meets NSSP criteria and is therefore eligible for interstate shipment and listing in the ICSSL. (2)
* The issuance of a numbered certificate to a person for a particular activity or group of activities that indicates:
(a) Permission from the Authority to conduct the activity; and
(b) Compliance with the requirements of this Code. (3)
Certification Number
* The number assigned by Fisheries and Oceans (DFO) to each certified shellfish dealer. It consists of a one to five digit number preceded by the two letter province abbreviation and followed by the two letter symbol designating the type of operation certified. (1)
* The number assigned by the state shellfish control agency to each certified shellfish dealer. It consists of a one to five digit number preceded by the two letter state abbreviation and followed by the two letter symbol designating the type of operation certified. The SSCA may issue a certification number to all firms with separate facilities based on meeting the standards set forth in the NSSP. (2)
* The unique identification number issued by the Authority to each dealer for each location. Each certification number shall consist of a one to five digit Arabic number preceded by the two letter State abbreviation and followed by a two letter abbreviation for the type of activity or activities the dealer is qualified to perform in accordance with this Ordinance using the following terms:
Shellstock shipper (SS);
Shucker-packer (SP);
Repacker (RP);
Reshipper (RS); and
Depuration processor (DP). (3)
Chlorophyll
A green pigment found in chloroplasts within plant cells which is essential to photosynthesis.
Cholera
A highly dangerous and infectious disease caused by cholera bacterium (Vibrio cholera) which is transmitted through infected food and water. It causes a profuse, painless, watery diarrhea resulting in dehydration, weakness and death.
Chronic
A long lasting condition (in the case of a disease).
Closed Area
A growing area where the harvesting of shellfish is temporarily or permanently not permitted, except by special permit for specific purposes. (1)
Coliform Bacteria
A group of aerobic and anaerobic gram negative bacteria associated with faeces of warm blooded animals used as an indicator of water quality relating to sewage contamination.
Coliform Group
The coliform group includes all of the aerobic and facultative anaerobic, Gram-negative, non spore-forming bacilli which ferment lactose with gas formation within 48 hours at 35°C. (1)
Commingling
The act of combining different lots of shellfish or shucked shellfish. (1)
Community health specialist
A medical practitioner with a special qualification in public health employed by a Crown Health Enterprise [New Zealand] as a community medicine specialist or a medical officer of health. (4)
Compliance schedule
A written schedule that provides a correction time period to eliminate Key and Other deficiencies. (3)
Conditionally Approved Area
The classification of a shellfish growing area determined by the shellfish control authority to meet approved area criteria for a predictable period. The period is conditional upon established performance standards specified in a management plan. A conditionally approved shellfish growing area is a closed area when the area does not meet the approved growing area criteria and is temporarily closed by the shellfish control authority. (1)
Conditionally Restricted Area
The classification of a state shellfish growing area determined by the state shellfish control authority to meet restricted area criteria for a predictable period. The period is conditional upon established performance standards specified in a management plan. A conditionally restricted shellfish growing area is a closed area when the area does not meet the restricted growing area criteria and is temporarily closed by the shellfish control authority. (2)
Container
Any bag, sack, tote, conveyance or other receptacle used for containing shellfish for holding or transporting. (3)
Container Relaying
The transfer of shellfish from closed areas to approved areas for natural biological cleansing in a container using the ambient environment as a treatment system. (1)
Continuous Monitoring
Uninterrupted collection and recording of data such as temperature on a strip chart. (5)
Control
(a) (verb) To manage the conditions of an operation to maintain compliance with established criteria.
(b) (noun) The state in which correct procedures are being followed and criteria are being met. (5)
Control measure (also known as preventative measure)
An action performed to maintain adherence to a standard or to eliminate a hazard or reduce it to an acceptable level. (mesure de contrôle) (6)
Control Point
Any point step or procedure at which biological, physical or chemical factors can be controlled. (5)
Controlled Purification or Depuration
The process of using a controlled, aquatic environment to reduce the level of bacteria and viruses in live shellfish. (1)
Controlled Relaying
The process of moving shellstock under regulated conditions from a contaminated harvest site to another location in order that purification can occur.
Corrective Action
Procedures followed when a deviation from a critical limit occurs at a critical control point. (5)
Corrosion-resistant Materials
Those materials that maintain their original surface characteristics under normal exposure to the foods being contacted, normal use of cleaning compounds and bactericidal solutions, and other conditions of use. (2)
Critical Control Point (CCP)
A point step or procedure at which control can be applied and a food-safety hazard can be prevented, eliminated or reduced to acceptable levels. (5)
CCP Decision Tree
A sequence of questions asked to determine whether a control point is a CCP. (5)
Critical deficiency
A condition or practice which: a) results in the production of a product which is unwholesome; or b) presents a threat to the health or safety of consumers. (2)
Critical Limit
A criterion that must be met for each preventive measure associated with a critical control point. (5)
Critical Nonconformity
Means a deviation of a laboratory requirement which has the highest likelihood of adversely affecting the quality of the analytical results. (3)
Cross connection
Any physical connection or arrangement between two otherwise separate piping systems, one of which contains potable water and the other, water of unknown or questionable safety, or steam, gas or chemical whereby there may he a flow from one system to the other, the direction of flow depending on the pressure differential between the two systems. (2)
Cull
To remove dead or unsafe shellstock from a lot of shellstock. (3)
Dealer
A commercial shellfish shipper, reshipper, shucker- packer, repacker, or depuration processor or operation. (1)
Declumping
Breaking down of clusters of oysters to produce singles or smaller groups for shucking. [B.C. Shellfish industry]
Delivery centre
A shellfish quality assurance programme cost centre developed at the request of the shellfish industry to ensure compliance with this circular in a cost-effective manner. The delivery centre comprises representatives of the shellfish industry, the Ministry of Agriculture and Fisheries and the Crown Health Enterprise [New Zealand]. (4)
Depletion
The removal, under the direct control of the Authority, of shellstock from a growing area classified as prohibited. (3)
Depuration
The process of using a controlled, aquatic environment to reduce the level of bacteria and viruses in live shellfish. (2)
Depuration Plant
A depuration plant is a facility of one or more depuration units. A depuration unit is a tank or series of tanks supplied by a single process water system. (1)
Depuration Processor (DP)
A person who receives shellstock from approved or closed growing areas and submits such shellstock to an approved controlled purification process. (1)
Deviation Failure
To meet a critical limit. (5)
DFO
Department of Fisheries and Oceans Canada.
Diatom
Single celled or colonial algae with thin double walled silica shells. Diatoms are an exceedingly important component of phytoplankton and, such as, are primary food source for aquatic animals, especially filter feeding shellfish. It is estimated that there are more than 11,500 species of diatoms.
Digestive gland
In shellfish, the sac-like portion of the digestive system in which digestion occurs.
Dinoflagellate
More than 100 species of single-celled phytoplankton which are generally characterized by having two motile flagella. Dinoflagellates often share both animal and plant characteristics. Dinoflagellates are responsible for paralytic shellfish poisoning (PSP) and "red tides" which colour the water red or brown. Some species are bioluminescent.
Dioxins (and Furans)
Two families of chlorinated organic compounds that can be formed as by-products of pulp bleaching. Both can persist in the environment for many years and some forms are highly toxic. Dioxins and furans tend to accumulate in animals with high fat contents such as fish and shellfish.
Direct marketing
The sale for human consumption of shellfish which:
(a) Does not require depuration or relaying prior to sale; or
(b) Has been subjected to depuration or relaying activities. (3)
Domoic Acid
A water soluble toxic amino-acid mimic produced by the marine diatoms Nitzschia pungens (also called Pseudonitzschia pungens, N. serriata, N. delicatissima) responisle for Amnesic Shellfish Poisoning (ASP).
Dry Storage
The storage of shellstock out of water. (1)
Diarrhetic Shellfish Poisoning - DSP
A shellfish associated illness caused by dinoflagellates of the genus Dinophysis.
Easily Cleanable
A surface which is readily accessible; and is made of such materials, has a finish and is so fabricated that residues may be effectively removed by normal cleaning methods. (2)
EPA
The United States Environmental Protection Agency. (3)
Effluent
The waste water stream or discharge from a sewage facility.
Escherischia coli
The most common of the faecal coliform bacteria representing approximently 97% of all coliforms found in the human intestine. Used as an indicator species in water quality.
Faecal Coliform Group
The faecal coliform group includes bacteria of the coliform group which will produce gas from lactose in a suitable multiple tube procedure liquid medium (EC or A-1) within 24 ± 2 hours at 44.5 ± 0.2°C in a water bath. (1)
Facility
A structure. For other connotations, use person or activity. (3)
Fecal coliform bacteria
A group of bacteria which are found as the predominant normal inhabitants in the gastrointestinal tract of warm blooded animals. These bacteria are excreted in large numbers in the faeces of warm blooded animals and therefore are used as indicator of recent faecal contamination in an area.
FDA
The United States Food and Drug Administration. (3)
Fish packing house
Any premises that is for the time being licensed by the Ministry of Agriculture and Fisheries [New Zealand] for the processing, packing, wet storing or depuration of fish or shellfish. (4)
Fish premises
Any licensed premises, i.e. any fish packing house or any fishing vessel or premises approved under Regulation 21 of the Fish Export Processing Regulations 1995 [New Zealand]. (4)
Food-contact surfaces
An equipment surface or utensil with which shucked shellfish normally come into contact, directly or indirectly. (2)
Food Safety Hazard
Any biological, chemical or physical property that may cause a food to be unsafe for human consumption. (3)
Gaping
Condition when shells of a bivalve do not close fully, usually as an indicator of stress.
Gastroenteritis
A disturbance of the intestine, usually due to eating contaminated food, causing vomiting, diarrhea and cramping.
Geometric Mean
The antilog (base 10) of the arithmetic mean of the sample result logarithm (base 10). (3)
Gill filaments
Individual long filaments of the molluscan gill used for taking p oxygen from seawater and for filter feeding by pumping water across ciliated surfaces which collect suspended particles.
Growing Area
An area which supports or could support live shellfish. (1)
HACCP
An acronym that stands for Hazard Analysis Critical Control Point, a systematic, science-based approach used in food production as a means to assure food safety. The concept is built upon the seven principles identified by the National Advisory Committee on Microbiological Criteria for Foods (1992) [U.S.]. (3)
HACCP Plan
The written document based upon principles of HACCP that delineates the procedures to be followed to ensure the control of a specific process or procedure. (5)
HACCP System
The result of the implementation of the HACCP plan. (5)
HACCP Team
The group of people who are responsible for developing a HACCP plan. (5)
HACCP Plan Validation
The initial review by the HACCP team to ensure that all elements of the HACCP plan are accurate. (5)
Half-shell products
Shellfish products which will be served in final form in the original shell (half-shell). Generally refers to shellfish product forms which will be sold live.
Hardening
The process of strengthening the shell and adductor muscle of oysters to improve shell-life. [B.C. Shellfish industry]
Harvest
The act of removing shellstock from growing waters and placing the shellstock on or in a manmade conveyance or other means of transport. (2)
Harvester
A person who takes shellfish, by any means, from a growing area. (1)
Harvest area
An area that contains commercial quantities of shellstock and may include aquaculture sites and facilities. (3)
Harvesting record
Is an official record identifying where, when, and the quantity of shellfish that was harvested by a harvester. (1)
Hazard
A biological, chemical or physical property that may cause a food to be unsafe for consumption. (5)
Heat Shock
The process of subjecting shellstock to any form of heat treatment, such as steam, hot water or dry heat for a short period of time prior to shucking to facilitate removal of the meat from the shell without substantially altering the physical or organoleptic characteristics of the shellfish. (1)
Hepatitis
An inflammation of the liver, occasionally of infective origin.
High Pressure Liquid Chromatography - HPLC
A technique for separating and identifying the constituents of a mixture by passing it through a column from which the components emerge at different rates depending on their structures.
Immunoassay
A technique for identifying a substance by using antibodies specific to that substance to separate the substance or identify it with a marker.
Importer
Any dealer who introduces molluscan shellfish into domestic commerce. An importer has ownership of the shellfish, but need not take physical custody of the shellfish. (3)
Includes or Including
Includes or including by way of illustration and not by way of limitation. (3)
Inspection item
One of the standard criteria listed in the NSSP Plant Inspection Form under which single or multiple observations of specific critical, key or other deficiencies can be debited. [Note: term "item" appears several places in the Ordinance with a larger connotation than this definition. In the section addressing the use of the inspection form, however, the Ordinance uses the term "inspection item" hence that is provided here as the defined term.] (3)
Intertidal
That portion of the shoreline between the high water tidal mark and the low water mark.
Interstate Certified Shellfish Shipper's List - ICSSL
An FDA publication of shellfish shippers, domestic and foreign, who have been certified by a state or foreign SSCA as meeting the public health control measures of the NSSP. (2)
Inspector
A person appointed by the Ministry of Agriculture and Fisheries as an inspector for the purposes of the Meat Act 1981 [New Zealand]. (4)
Interstate Shellfish Sanitation Conference - ISSC
The organization which consists of agencies from shellfish producing and receiving States, FDA, the shellfish industry, the National Marine Fisheries Service of the U.S. Department of Commerce, and the U.S. Environmental Protection Agency. The ISSC provides the formal structure wherein State regulatory authorities, with FDA concurrence, can establish updated guidelines and procedures for sanitary control of the shellfish industry. (3)
Japanese Scallop (Patinopecten yessoensis)
Species of weathervane scallop native to Japan and Russia, extensively cultured in Japan. Introduced into British Columbia by a joint program of BCMAFF and DFO during the later 1980's, now being cultured commercially in BC. Also marketed as the "Pacific Scallop"
Key deficiency
A condition or practice which may result in adulterated, decomposed, misbranded or unwholesome product. (2)
Key Nonconformity
Means a deviation of a laboratory requirement which has a significant potential to adversely affect the quality of the analytical results. (3)
Label
Any written, printed, or graphic matter affixed to or appearing upon any package containing shellfish. (2)
License
The document issued by the appropriate State shellfish control agency which authorizes a person to harvest and transport shellfish for commercial sale. (2)
Longline culture
The process of culturing shellfish in deep-water by hanging culture apparatus (shell-ropes, tubes, nets, etc.) from a horizontal rope suspended in the water by floats.
Lot of Shellstock
A collection of bulk shellstock or containers of shellstock of no more than one day's harvest from a single defined growing area by one or more harvesters. (1)
Lot of Shellstock for Depuration
Shellstock harvested from an area at a particular time and delivered to one depuration plant. (1)
Lot of Shucked Shellfish
A collection of containers of no more than one day's shucked shellfish product produced under conditions as nearly uniform as possible and designated by a common container code or marking. (1)
Manila Clam (Tapes philippinarum)
This species of intertidal clam was accidentally introduced from Japan in the 1930's with shipments of oyster seed. Now wild in the Pacific Northwest, it is favoured for culture due to fast growth rate, shelf-life and tender meat.
Mantle
The fold of the body of the wall of a mollusc lining the shell and enclosing the viscera.
Marina
Any water area with a structure (docks, basin, floating docks, etc.) which is: (a) Used for docking or otherwise mooring vessels; and (b) Constructed to provide temporary or permanent docking space for more than ten boats. (3)
Marine Biotoxin Management Board
The board of management, comprising representatives of the Ministry of Agriculture and Fisheries, Ministry of Health, Public Health Commission and the New Zealand Fishing Industry Board, whose primary role is to manage the New Zealand marine biotoxin management programme. (4)
Marine Biotoxins
Poisonous compounds accumulated by shellfish feeding upon toxin containing dinoflagellates, such as Alexandrium (formally Gonvaulax and Protoaonvaulax) cantenella, A. fundyense, A. tamarensis, and Ptychodiscus brevis, or marine diatoms such as Nitzschia pungens. (1)
May
Discretionary and is not mandatory or required. (3)
Metabolism
The sum total of chemical processes in a living organism which result in growth and the maintenance of vital functions.
Milliliter (ml)
A unit of measurement equal to the 0.001 portion of a liter. (3)
Mixing
The act of combining different lots of shellfish. (4)
Monitor
To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification. (5)
Monitoring procedure
Planned observation or measurement of a parameter, at a specified point or time, which is then compared to a target (i.e., a standard, an operational limit, a critical limit). [procédure de surveillance]. (6)
Monoculture
The culture of a single bivalve species. (3)
Most Probable Number - MPN
The MPN is a statistical estimate of the number of bacteria per unit volume and is determined from the number of positive results in a series of fermentation tubes. (1)
Mouse bioassay
Traditional method for detection of PSP in which meat extracts are injected into select strains of laboratory mice and total toxicity of the sample is assessed.
Mouse unit
A standard unit for assessing toxicity of PSP in the mouse bioassay. One mouse unit equals 0.17 micrograms of purified saxitoxin.
Native littleneck clam
Also known as Pacific littleneck clams, they are indigenous to British Columbia. Similar in size and appearance to Manila clams, Native littlenecks occur in the low intertidal overlapping with the preferred range of manila clams. Native littlenecks have shorter shelf-lives and have tougher meat than manila clams and therefore not as highly valued.
National Shellfish Sanitation Program - NSSP
The cooperative United States, State-Food & Drug Administration (FDA)-Industry program, for certification of interstate shellfish shippers as described in the NSSP Manual of Operations, Parts I and Il. Foreign governments may be members by having a current Memorandum of Understanding (MOU) or agreement with the FDA. (1)
New Zealand Marine Biotoxin Management Plan
The plan developed and managed by the Marine Biotoxin Management Board to minimize the risk to consumers from hazardous levels of marine biotoxins in New Zealand shellfish and fish products. (4)
New Zealand Shellfish Quality Assurance Programme - NZSQAP
The Ministry of Agriculture and Fisheries/shellfish industry/Ministry of Health /Crown Health Enterprise programme which provides assurance of the safety and wholesomeness of New Zeal and grown commercial shellfish. (4)
Nitzscia sp.
Diatom genus which is the causative agent (N.pungus, N.serriata, N. delicatissima. See also Pseudonitzschia sp.) in Amnesic Shellfish Poisoning (ASP).
Open coastal water
Coastal water that is remote from estuaries, fjords, inlets, harbours and river mouths; and is at least 1 kilometre offshore or at a distance offshore approved by an authorised health officer. (4)
Open water aquaculture
The cultivation of bivalve shellfish in natural shellfish growing areas. (3)
Operating Limits
Criteria that are more stringent than limits and that are used by an operator to reduce the risk of a deviation. (5)
Other deficiency
A condition or practice that is not defined as critical or key and is not in accordance with the requirements of this Model Ordinance. (3)
Person
Any individual, receiver, trustee, guardian, personal representative, fiduciary, or representative of any kind, and any partnership, association, corporation or other entity. Person includes the federal government, the State, and any other public or private entity. (3)
Photosynthesis
The conversion of light energy to chemical energy; the production of carbohydrates from carbon dioxide and water in the presence of chlorophyll by using light energy.
Phytoplankton
Planktonic organisms containing photosynthetic pigments.
Plankton
Free-floating mostly microscopic aquatic organisms.
Point source
Any discernible, confined and discrete conveyance including any pipe, ditch, channel, tunnel or conduit that carries pollution. (3)
Poisonous or Deleterious Substance
A toxic compound occurring naturally or added to the environment that may be found in shellfish for which a regulatory tolerance limit or action level has been established or may be established to protect public health. Examples of naturally occurring substances would be paralytic shellfish toxins and trace elements, such as mercury, geologically leached from the environment; examples of added substances would be agricultural pesticides and polynuclear aromatics from oil spills. (1)
Poly-culture
The cultivation of:
(a) Two or more species of shellfish; or
(b) Shellfish with other species in a common environment. (3)
Potable water
A water supply which meets the requirements of the Safe Drinking Water Act, as administered by the EPA, and any applicable state or local requirements. (3)
Prerequisite Programs
Steps or procedures that control the in-plant environmental conditions which provide a foundation for safe food production. (5)
Preventive Measure
Physical, chemical or other factors that can be used to control an identified health hazard. (In some documents, referred to as a control measure) (5)
Principal display panel
That part of a label that is most likely to be displayed, presented, shown or examined under customary conditions of retail sale. (3)
Process batch
A quantity of shellstock used to fill each separate tank or a series of tanks supplied by a single process water system for a specified depuration cycle in a depuration activity. (3)
Process water
The water used in the scheduled depuration process. (3)
Processor
A person who depurates, shucks, packs, or repacks shellfish. (2)
Prohibited
A classification used to identify a growing area where the harvest of shellstock for any purpose, except depletion or gathering of seed for aquaculture, is not permitted. (3)
Prohibited Area
State waters that have been classified by the state shellfish control agency as prohibited for the harvesting of shellfish for any purpose except depletion. A prohibited shellfish growing area is a closed area for harvesting shellfish at all times. (2)
Pseudonitzschia pungens
Diatom species responsible as causative agents in Amnesic Shellfish poisoning (ASP). See also Nitzschia sp.
Paralytic Shellfish Poisoning - PSP
Nervous system effects caused by toxins produced by certain groups of single celled organisms, primarily dinoflagellates.
Quality Assurance
The result of quality control processes to provide security to the end-user that product is wholesome, meets high quality standards and is safe for consumption.
Quality Control
The system of ensuring the quality of output by involving inspection, analysis and action to make required changes.
Quality Management Program - QMP
An inspection and control system, that includes procedures, inspections and records, for the purpose of verifying and documenting the processing of shellfish and the safety and quality of seafood processed in, exported from or imported into Canada. (6)
QMP Plan
A document or plan describing controls applied in a fish processing establishment to meet QMP requirements. (6)
QMP Reference Standard
The standard that sets out the requirements for the documentation and application of a fish processing establishment's Quality Management Program. (6)
QMP System
The practical administration in a federally registered fish processing establishment of the controls described in its QMP Plan. (6)
Rack and bag culture
Intertidal culture where oysters are cultured in vexar mesh pouches placed on metal racks to suspend the oysters above the substrate.
Raft culture
Deep-water shellfish culture where shellstock and culture apparatus are suspended from floating structures (rafts).
Regional shellfish specialist
A person employed by MAF [New Zealand] with the designation "regional shellfish specialist" to provide specialist advice and direction on shellfish quality assurance matters. (4)
Regulations
The Fish Export Processing Regulations 1995 [New Zealand], and a reference to a Regulation is to a provision of the Regulations. (4)
Relay
To transfer shellstock from a growing area classified as restricted or conditionally restricted to a growing area classified as approved or conditionally approved for the purpose of reducing pathogens as measured by the coliform indicator group or poisonous or deleterious substances that may be present in the shellstock by using the ambient environment as the treatment process. (3)
Remote Shellfish Area
A shellfish growing area that has no human habitation and is not impacted by any actual or potential pollution sources. (1)
Repacker (RP)
A person other than the original certified shucker- packer who repacks shucked shellfish into other containers. A repacker may also repack and ship shellstock. A repacker shall not shuck shellfish. (1)
Repacking Shellstock
The practice of removing shellstock from containers and placing it into other containers. (3)
Reshipper (RS)
A person who purchases shucked shellfish or shellstock from other certified shippers and sells the product without repacking or relabeling to other shippers, wholesalers or retailers. (1)
Restricted Area
State waters that have been classified through a sanitary survey by the state shellfish control agency as an area from which shellfish may he harvested only if permitted and subjected to a suitable and effective relay or depuration process. (2)
Risk
An estimate of the likely occurrence of a hazard. (5)
Safe materials
Articles manufactured from or composed of materials that may not reasonably be expected to, directly or indirectly, become a component of or otherwise adversely affect the characteristics of any food. (3)
Sampling officer
A person approved by the Crown Health Enterprise to take water and shellfish samples for the purposes for the compliance with the growing area requirements of this circular. (4)
Sanitation control record
Records that document the monitoring of sanitation practices and conditions during processing. (3)
Sanitary survey
The evaluation of all actual and potential pollution sources and environmental factors having a bearing on shellfish growing area water quality. (1)
Sanitize
The treatment to adequately treat food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance and in substantially reducing the number of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer. (1)
Saxitoxin
Non-protein toxins produced by single celled marine organisms which maybe acculmulated by shellfish and result in Paralytic Shellfish Poisoning (PSP).
Scheduled Controlled Purification Process
A process which places shellfish harvested from closed or approved waters into a controlled aquatic environment selected by the processor and approved by the shellfish control agency as adequate to effectively reduce the level of bacteria and viruses in live shellfish. (1)
Scheduled Depuration Process - SDP
see Scheduled Controlled Purification Process
Scheduled Heat Shock Process
The process selected by the processor and approved by the shellfish control agency to heat shock a shellfish species in order to facilitate shucking without adversely affecting the microbial quality or altering the organoleptic characteristics of the species. (1)
Seed
Shellstock which is less than market size. (3)
Severity
The seriousness of a hazard (if not properly controlled). (5)
Sewage
Waste matter and refuse liquids that are carried away through sewers or drains.
Shall
Mandatory and required. (3)
Shelf life
The length of time a product will remain in optimum condition prior to sale or consumption.
Shellfish
All edible species of oysters, clams, mussels and scallops* either shucked, in the shell, fresh or fresh frozen or whole or in part. For the purposes of marine biotoxin control predatory gastropod molluscs shall also be included. * Except for the adductor muscle (1)
Shellstock
Shellfish in the shell. (1)
Shellfish Control Agency
The agency or agencies having the legal authority to classify shellfish growing waters (Environment Canada), to issue permits for the export of shellfish and regulate harvesting, processing and shipping (Fisheries and Oceans). (1)
Shellstock Shipper (SS)
A person who grows, harvests, buys, or repacks and sells shellstock. They are not authorized to shuck shellfish nor to repack shucked shellfish. A shellstock shipper may also ship shucked shellfish. (1)
Shoreline survey
A survey of the shoreline of the growing area catchment conducted by an authorised health officer according to the requirements in Appendix III [New Zealand]. (4)
Shucked Shellfish
Shellfish, whole or in part, from which one or both shells have been removed. (1)
Shucking plant
A processing plant which has been certified to shuck and pack shellfish.
Should
The term used to state recommended or advisory procedures or identify recommended equipment. (2)
Shucker Packer (SP)
A person who shucks and packs shellfish. A shucker packer may act as a shellstock shipper or may repack shellfish originating from other certified dealers. (1)
Sink float
A floating raft from which harvested shellstock are maintained as a form of wet- storage.
Sorting shed
A building or structure where shellstock are handled directly after harvesting to enable separation of shellstock for farm management, transplanting, relaying, or culling for transport to a fish packing house. (4)
Spat
Juvenile shellfish which are taken for the purposes of on-growing. The spat of oysters shall be no longer than 40 mm; the spat of scallops shall be no longer than 50 mm; the spat of cockles shall be no longer than 20 mm; the spat of green-lipped mussels/greenshell mussels shall be no longer than 40 mm; the spat of blue mussels shall be no longer than 30 mm; and the spat of Pacific oysters shall be no longer than 37 mm. (4)
Stagnant
A body of water which is motionless or ceases to flow.
Standardization
A process in which applicable staff from the FDA and the Authority conduct evaluations using standard criteria in a uniform manner. (3)
Standard Operating Procedures - SOPs
A detailed set of instructions which describes how to carry out a task, function or product formulation. [Procédure normalisée d'exploitation] (6)
State Shellfish Control Agency - SSCA
The state agency or agencies having the legal authority to classify shellfish growing waters, to issue certificates for the interstate shipment of shellfish and regulate harvesting, processing and shipping in accordance with the NSSP Manual of Operations, Parts I and II. Foreign shellfish authorities having effective MOU's or agreements with FDA are considered state shellfish control agencies for the purpose of this manual. (2)
State shellfish standardization inspector
A person that has successfully completed the FDA standardization training course (or one deemed acceptable by the FDA) and the field evaluation phase of shellfish plant inspection with either an FDA standardization officer or a state standardization officer. (3)
State shellfish standardization officer
A person that has successfully completed the FDA standardization training course and the field evaluation phase of shellfish plant inspection with an FDA standardization officer. (3)
String culture
Culture of oysters in which mother shell (old shell containing seed) is inserted between strands of the two-strain polypropylene rope. The rope or strings are then suspended in deepwater for grow-out. [B.C. Shellfish industry]
Swing deficiency
A deficiency noted on the NSSP Standardized Shellfish Processing Plant Inspection Form which, depending upon the severity and circumstances, can be either a Critical" or a "Key" deficiency. (3)
Systematic random sampling
A method of water sampling and data analysis which may be applied to a growing area which is not impacted by point source pollution. (4)
Systems Verification
An evaluation of a establishment's documented Quality Management Program plan against the QMP Reference Standard to verify that it contains all the necessary components and has the necessary controls to ensure compliance (6)
Temperature Control
Management of the environmental temperature of molluscan shellfish by means of ice, mechanical refrigeration or other approved means which will lower internal body temperature of the animal or will maintain it at 10°C (50°F) or less. (2)
Time-temperature indicating device
Includes, but is not limited to: chart recorders, enzyme strips, etc. (2)
Total coliform
A measure all forms of coliform bacteria (Escherischia coli and variants) present in a sample.
Toxic substance
A toxic compound occurring naturally or added to the environment that may be found in shellfish for which a regulatory tolerance limit has been established or which the Ministry of Health or Ministry of Agriculture and Fisheries [New Zealand] determines to be hazardous. Examples of naturally occurring toxic substances are marine biotoxins and trace elements geologically leached from the environment, such as mercury, zinc and copper; examples of added substances are agricultural pesticides, polynuclear aromatics from oil spills and polychlorinated biphenyls. (4)
Transaction record
The form or forms used to document each purchase or sale of shellfish at the wholesale level, and includes shellfish harvest and sales records, ledgers, purchase records, invoices and bills of lading. (3)
Transplanting
The regulated movement of shellfish under market size from one growing area to another for aquaculture purposes. (4)
Turbidity
Reduced water clarity resulting from the presence of suspended matter. (1)
Typhoid fever
An acute infectious disease caused by bacterium in impure food and water producing a prolonged, debilitating fever and diarrhea.
Validation
Supportive evidence or documentation to confirm that the values of the critical limits for each Critical Control Point (CCP) are sufficient to prevent, eliminate or reduce to an acceptable level, food safety hazards in the final product. (6)
Vibrio sp.
An indigenous marine bacteria implicated in severe gastroenteritis; of particular concern is Vibrio vulnificus know to contaminate shellstock in warm-water culture areas such as the Gulf of Mexico.
Verification
The use of methods, procedures or tests, in addition to those used in monitoring, that determine if the HACCP system is in compliance with the HACCP plan and/or whether the plan needs modification and revalidation. (5)
Wet Storage
The temporary storage of "live" shellfish from approved sources, intended for marketing, in containers or floats in natural bodies of seawater or in tanks containing natural or synthetic seawater. (1)
Your local Inspector
The Inspector who inspects your premises or the Inspector's deputy. (4)
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