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Update 07/09/2009 Other Requirements for Various Operations
Fish and Fishery Products HACCP PlanAs required by the Food and Drug Administration (FDA), all processors of fish and fishery products are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan. Fish and fishery product processors must conduct an analysis to determine areas where food safety hazards are likely to occur and identify preventive measures for each potential hazard. Food safety hazards can be introduced within and outside the processing facility. A Food Safety Officer reviews the HACCP plan during the GMP inspections. 21 CFR Part 123 - Fish and Fishery Products Contact: Organic Certification"Organic food" means any agriculture product, including meat, dairy and beverage, that is marketed using the term organic or any derivative of organic in its labeling or advertising (15.86.020 RCW). In addition to any required food processor license, all producers, handlers, and processors of organic food who represent their products as organic (including listing organic ingredients on the ingredients panel) must obtain organic certification from the WSDA Organic Food Program or a third-party organic certification agency recognized by WSDA. The organic certification provides independent verification that the product was produced, handled, and processed in accordance with the Washington Organic Food Products Act (chapter 15.86 RCW). Contact Low-Acid and Acidified Food"Low-acid food" means food with a pH greater than 4.6 and water activity greater than 0.85 that is meant to be stored unrefrigerated prior to opening. "Acidified food" means a low-acid food to which acid or acid foods are added to attain a finished pH at or below 4.6 and which is meant to be stored unrefrigerated prior to opening. Unless an analysis shows otherwise, WSDA considers salsa, sauce and dressing products low-acid or acidified foods. Low-acid and acidified foods present potential serious health hazards and are subject to regulations specified in Title 21 of the Code of Federal Regulations, Parts 113 and 114. The Federal Drug Administration (FDA) requires processors of Low-acid and acidified foods to:
Contacts: FDA Center for Food Safety & Applied Nutrition FDA Acidified and Low-Acid Canned Foods JAS MarkThe JAS mark stands for Japanese Agricultural Standards. In Japan, the JAS label appears on food products that meet the quality of standards set by the Japanese Ministry of Agriculture, Fisheries and Forestry and the Ministry of Health and Welfare. Japanese consumers view the JAS symbol as a guarantee of quality and JAS labeled products have a marketing edge in Japanese markets. The Oregon Department of Agriculture (ODA) provides a JAS certification program for juice products, canned fruits, and canned vegetables. Contact Kosher CertificationKosher refers to foods that meet Jewish dietary laws.
If Kosher standards are met, a symbol signifying the Kosher approved status of the products can be placed on the packaging label. National and regional monitoring agencies each have their own symbol and the rights for use of the symbol. To obtain more information about Kosher certification: Regional Contact National Contact: |
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