| Comment Record |
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Commentor |
Mr. Ken Moore |
Date/Time |
2002-08-30 16:40:34 |
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Organization |
Interstate Shellfish Sanitation Conference |
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Category |
Food Industry |
| Comments for FDA General |
| Questions |
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1. General Comments
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INTERSTATE SHELLFISH SANITATION CONFERENCE
209-2 DAWSON ROAD
COLUMBIA, SC 29223
Phone 803-788-7559 Fax 803-788-7576
Email: issc@issc.org
August 30, 2001
MEMORANDUM
To: Dockets Management Branch (HFA-305)
Food and Drug Administration
5630 Fishers Lane, Rm. 1061
Rockville, MD 20852.
From: Ken B. Moore, Executive Director
Re: Public Health Security and Bioterrorism Preparedness and Response Act of 2002
As requested in the FDA public meeting regarding the “Public Health Security and Bioterrorism Preparedness and Response Act of 2002”, the Interstate Shellfish Sanitation Conference (ISSC) is providing comments to be considered in the development of proposed regulations on protecting the safety and security of foods.
Molluscan shellfish are eaten raw and its illness causing potential ranks it one of the most potentially hazardous foods available to consumers. Recognizing this potential, the FDA and states administer and implement the National Shellfish Sanitation Program. Presently this program addressed many of the areas which you have outlined to be included in your proposed regulations. The ISSC and FDA, working cooperately, have refined and improved the requirements which have been effective in minimizing illness in assoc with consumption of molluscan shellfish. The Conference agrees that these proposed regulations should incorporate, at the extent possible, existing programs and from your presentation, it appears that this will occur. As a result, our comments are minimal.
We offer the following suggestions:
Develope a definition for farming which addresses shellfish growing and harvesting. Docket No. 02N-0276.
• Expand the existing Interstate Certified Shippers List to include information required by the proposed stature. Docket No. 02N-0277.
If you have additional questions, please call.
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