West Virginia Code of State Rules › Agency 61 - Agriculture › Title 61 - LEGISLATIVE RULE DEPARTMENT OF AGRICULTURE › Series 61-23 - WV Aquaculture Farm Rules › Section 61-23-3 - Hazard Analysis Critical Control Point Plan

Current through Register Vol. XLI, No. 28, July 12, 2024
3.1. All producers of fish participating in
				the voluntary inspection program out­lined in this rule shall have and
				implement a written Hazard Analysis Critical Control Point Plan, approved by
				the Commissioner, for each location where fish are grown. The Commissioner
				shall furnish a model Hazard Analysis Critical Control Point Plan to the
				producers for them to follow.
3.2.
				The HACCP plan shall include all seven (7) recognized principles of HACCP. The
				HACCP plan shall:
3.2.a. Identify the safety
				hazards associated with aquaculture production. It shall also assess the
				likelihood of the hazards occurring and identify the preventa­tive
				mea­sures for their control;
3.2.b. Determine critical control points, or
				the points, procedures and operational steps that must be controlled to
				eliminate or minimize the likelihood of the safety hazards occurring; and will
				include as applicable:
i) Site
				Selection
ii) Aquaculture Water
				Source
iii) Feed
iv) Drugs
v) Pesticides
vi) Feed and Color Additives
vii) Holding and Transportation
The Commissioner may identify and require other critical
				  control points based on inspection and/or observation of aquaculture operations
				  to prevent an unacceptable risk to consumers;
3.2.c. Establish the critical limits, or
				target levels and tolerances that must be met to ensure the identified critical
				control points are under control;
3.2.d. Establish a monitoring system to
				ensure control of each critical control point by scheduled testing or
				observa­tions, including procedures and frequency of the testing or
				observations, that will be used to control and monitor each critical control
				point to ensure compliance with the critical limits. The procedures shall
				include calibration of instruments and the use of consumer complaints relating
				to a critical control point received by the producer;
3.2.e. Establish corrective actions to be
				taken when there is a deviation or loss of control at a critical control point
				identified by monitoring;
3.2.f.
				Provide for a verification sys­tem to ensure the HACCP plan is working
				correctly. This system shall consist of procedures, tests and documentation as
				necessary to assess compliance with the HACCP plan and to ensure the HACCP plan
				is working effectively. The HACCP plan and all records shall be reviewed,
				evaluated and signed by the produc­er on at least an annual basis to
				confirm the adequacy of the HACCP plan and system; and
3.2.g. Provide for a record keeping system
				that will document all procedures, the monitoring of the critical control
				points and the HACCP plan.
3.2.g.1. Records
				shall be kept for critical control points, indicating that the critical control
				points have been monitored according to the approved HACCP plan.
3.2.g.2. Records shall indicate the actual
				values obtained during monitoring, documentation of the verification process
				and what corrective action was taken if critical limits were
				exceeded.
3.2.g.3. Records shall
				also include a Log for Notice of Unusual Occurrence and Corrective
				Action.
3.2.g.4. Records shall
				include the date, the appropriate lot numbers of the fish, and the signature of
				the individ­ual logging the information.