State Inspector, Safe Shellfish
A state inspector checks the water temperature in the cleansing tanks while an FDA shellfish specialist talks to the plant operator. States take the lead regulating the shellfish industry, while FDA monitors and evaluates the state programs and provides training and technical assistance. August, 2009. A widespread typhoid fever outbreak related to eating shellfish led to the creation of the cooperative program, known as the National Shellfish Sanitation Program (NSSP), in 1925 that continues today. Through the cooperative program, the Food and Drug Administration (FDA), state regulatory agencies, and the shellfish industry work together to keep molluscan shellfish (such as oysters, clams, and mussels) safe for consumption by adhering to strict controls on their growing, harvesting, processing, packaging, and transport.
Size: 4050px × 2690px
Photo credit: © Photo Researchers / Alamy / Afripics
License: Licensed
Model Released: No
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