West Virginia Code of State Rules › Agency 61 - Agriculture › Title 61 - LEGISLATIVE RULE DEPARTMENT OF AGRICULTURE › Series 61-23 - WV Aquaculture Farm Rules › Section 61-23-2 - Definitions

Current through Register Vol. XLI, No. 28, July 12, 2024
2.1. "Adulterated"
				means a fish or fishery product carries or contains any poi­sonous or
				delete­rious substance or compound or pathogen in a quantity that may
				render it injurious to human health; was produced, processed, transported or
				held under unsani­tary conditions; was treated with or exposed to
				chemicals, chemotherapeutics (drugs), heavy metals, pesticides, temperatures or
				any conditions in a manner that violates this rule; or was not produced
				according to an approved HACCP plan.
2.2. "Aquaculture" means the commercial
				production of fish and/or other aquatic life.
2.3. "Aquaculture production area" means the
				site and the immediate vicinity where fish are produced and kept for
				aquaculture purposes, i.e. tanks, raceways, ponds, etc.
2.4. "Aquaculture water source" means
				springs, wells, ponds, streams, lakes, rivers, impoundments and/or any other
				manmade or natural source of water where fish are grown or from which water is
				taken to conduct aquaculture.
2.5.
				"Chemotherapeutic" or "Drug" means any substance intended for use in the
				diagnosis, cure, mitigation, treatment, or prevention of disease in animals,
				other than man; and substances other than nutritive components, intended to
				affect the structure or any function of the animal body.
2.6. "Commissioner" means the Commissioner of
				Agriculture or his or her designee.
2.7. "Control" means managing the points,
				steps and procedures of an operation to maintain compliance with established
				criteria.
2.8. "Corrective Action"
				means procedures to be followed when a deviation oc­curs, including
				dis­position of products, avoid­ance of further deviations, and
				records of actions taken as a result of the deviation.
2.9. "Critical Control Point" means any
				point, step or procedure in a production or food process where there is a high
				proba­bility that improper control may cause, al­low, or
				contribute to a safety hazard in the final product or food.
2.10. "Critical Limit" means the maximum or
				minimum value to which a physi­cal, biological or chemical parameter
				must be controlled at a critical control point to minimize the risk of
				occurrence of the identified hazard.
2.11. "Deviation" means failure to meet a
				critical limit at a critical control point or follow the HACCP plan.
2.12. "Fish" means fresh or saltwater
				finfish, molluscan shellfish, crustaceans, and other forms of aquatic animal
				life other than birds or mammals.
2.13. "Fishery product" means any edible
				human food product derived in whole or inpart from fish, including fish that
				has been processed in any manner.
2.14. "Hazard Analysis Critical Control Point
				Plan" or "HACCP Plan" is an inspectional or quality control plan in written
				form, approved by the Commissioner that:
2.14.a. Assesses hazards associated with
				growing, harvesting, processing, manufactur­ing, marketing, preparation
				and/or use of fish as a food product;
2.14.b. Identifies critical con­trol
				points on a flow chart of the operation;
2.14.c. Sets critical limits for critical
				control points;
2.14.d. Establishes
				a monitoring system;
2.14.e.
				Establishes standards for evaluating compliance with the plan and corrective
				actions for the identified critical control points;
2.14.f. Establishes verifica­tion
				procedures; and
2.14.g. Establishes
				a record keeping system.