HomeMy WebLinkAbout2002 Sep 05 - Sign Off Transmittal Sheet, Notes, Floor Plan - Use & Occupancy �.�9 �-��� TOWN F YA
�o R� , �3 O RM4UTH
� �c � BUILDING DEPARTMENT
O . 1H
�' MATTA � S� gUILDING PERMIT APPLICATION DEPARTMENTAL SIGN OFF
�},'��.,..na� �$
TRANSMITTIAL SHEET
Building Site Location: ,,,�� ���r.�;���� �.,�t..p �� Map No:_�Lot No: �4 ,�
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Proposed Improvement:..--�(`.,L.�-�. :r"� �`;/'.,t� sN.+C.'.,� ' "��.�X�C.f1 ���.. �'���,
,
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Address: �l 1 i ���� � � �" Te1.No.: ,�i�o�-� Date Fited: �1''`� �-
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The Building Departmetrt will be responsible for assisting the applicant by dispatching your plazuLss and or application to the following
applicable departments.
RE�IDENTIAL AND/OR COMMERCIAL BUILDING
WATER DEPARTMENT: Detennines Compliance of Water Availabi�ity and or existing location.
ENGdNEEttING DEPARTMIIVT: Determines Compliance for Parking a�Drainage.
CONSERVATION COMMISSION: Detemiines Compliance to Wetlands Acts;i.e.,If Lot{s)Border any Type of
Wetlands,Streams,Ponds,Rivets,Oceans,Bags,Bays,Marshland,Etc
HEALTH DEPARTMENT: Determines Compliance to State and Town Regulations;i.e.,Requirements
For Septage Disposal and other Public ITealth Activities. �
FIRE DEPARTMENT: D�ermines Gompliance to State and Town Requirements for Personal
Safety,Property Protection;i.e.,Smoke Detectors,Sgrinkler Systems,�tc.
-----------------------------------------------------------------------------•-----------------------------------------------------------------------
REVIEWED BY:
1. WAT'ER DEPARTMENT: DAT'E: N/A
2. ENGINEERING DEPARTI�NT: DATE: N/A:
3. CONSERVATION: DATE: N/A:
4. HEAL'i'H DEPARTh�NT: DATE: � ds��/A:
INDUSTRIAL AND/OR COMMERCIAL PERMITS
5. WIRING INSPECTOR: DATE: N/A:
6. PLUMBING INSPECTOR: Dt�TE: N/A:
7. FiRE DEPARTI�NT: • DATE: N/A
PLEASE NOTE '
COMMENTS:
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%(,�L � E " �
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RECEIPT OF COPY: SIGNATURE OF APPLICANT: DATE:
White copy—Build'mg Dept. - Yellow Copy—Heahh Dept. - Pink Copy—EngincerinB Dept• - Goldenrod-Fire Dept/Conservation
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�o��,c e �T�or'r� G e �6
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Epidemic. A disease occurring in a greater-than-usual number of individuals in a
community at the same time.
Epidemic curve. A graph that depicts the association of the time of onset of illness of
all cases';that are associated with the outbreak. It helps to determine whether the outbreak
originatzd from a common source or a person to person spread.
Epidemiologist A person who applies epidemio�ogic principles and methods to the
prevention and control of disease.
Epidemiology. Study of the distribution and determinants of health-related states and
events in populations, and the application of this study to the control of health problems.
Etiology. The cause of a disease(i.e., type of bacteria,virus,toxin, etc.)
Fecal-oral transmission. A disease-causing organism that is shed in humans or
animals and is deposited on a food item which is then eaten.
Foodborne disease. Illness resulting from ingestion of contaminated food.
Foodbarne pathogens. Microorganisms causing illness through ingestion of food.
Genus.' In biology, a category of classification.for living organisms. This group is
between the species and the family.
GI. Gastrointestinal.
Guillairt-Barre Syndrome. Nerve damage resulting in varying degrees of paralysis or
weakness, usually reversible.
HACCP'�Hazard Analysis Critical Con#rol Poin#). HAACP is a concept which
permits a systematic approach to the identification and assessment of hazards and risks '
associated with the manufacture, distribution and use of a food product, as well as the
definition of preventive measures for their controL
Herme#ically-sealed. Airtight.
Host Organisms, including man, that are capable of being infected by a specific agent
(e.g., a person infected by contaminated food).
HUS (Hemolytic Uremic Syndrome). An acute condition consisting of anemia due
to red blood cell damage, low platelet count, bleeding tendency and kidney damage.
Hypothesis. An unproven assertion or statement, based on available information,
which commonly deals with the identity of an etiologic agent, the source of infection and
the mode of transmission. Its role is to provide a rational basis for further investigation.
Imminent health hazard. A significant threat or danger to health that is considered to
exist whEn there is sufficient evidence to show that a product,practice, circumstance, or
event creates a situation that requires immediate correction or cessation of operation to
� .
l�RAF"T H�CCP Flan Cape Cod Sea Farms, LLC
Hard Clan� (Quahog}
.1�1e�cenaria mercenarxa
INDEX
�
I. Froduct Descriptian
2. Flow Diagram
3. Potentiai Ha�ards
4. Hazard A�a�ysis Worksheet
5. HACCP Plan'Form
1. Prnduct Description
A atic Product w Ma eri I: uaho Merceriaria mercenaria . �'lfJ1�c�-�t ?
Ratw M teri I Ar : M h e t .
�taw Materi$l iteceiv d: Dir ctt fr m he harvest r.
Fi�ish Pr du t• Liv uah
Foad Ad itive ' in redients Processin Aid : I'�Ion .
�b��PYa� ' hi in th f�rm's refri rated t c
Inten�ied Use: ' Consurned raw steamed or futl vked.
In nded Co�s�mer. Gen�ral ubti .
2. Flow Diag�am 5 _�� � „2- t����'Q,��
Receiving; L'zve sheilstock are received directly from the harvester in tagged bags. The quah€�gs
are harvested from apgroved waters only. No aquacuiture drugs are used.
� '
Raw Material Storag�e Quahogs are processed immediately upon receipt of product from the harvester.
� '
C�12ing/Gi'ading Dead and broken quahogs are removed hy hand. QuaPiogs are graded by size using
a mechanicat grader. No food additives nr ingredients are used.
I
Packaging/I.,abeling Quahogs are pIaced in bags and th� ba�s are tagged. ; �
i Iv� �yQv�n �3�2�i NI�'�-
(
Finished Pr�duct Quahogs are cooled and stored in rnechanically refrigerated trucks that are
CoolinglStorage maintained at below 50°F (10°C),
!
�
Ship Live quahogs.are shipped(met�c�d�to b� determinecf) and h�pd below 50°F (IO°�}
' durin trans ort and distribution.
i '
3. Potential Hazards
A) Patential invertebrate species-related hazards for the quahog(hard shell clam -Mercenaria
mercerurraa) (fram: Fish&Fisheries Products Hazazds& Controis Guide,First Fdition. FDA Center for
Food Safety and Apglied Nutrition):
I. Bioiogical Hazards: Pathogens,
II. Chemical Hazards:Naturat Toxins and Chemical Cantamination.
�) Pr�tential pracess-related hazards for raw oysters, clams and mussels other than vae�um packaged,
MAP, and �AP (from: Fish& Fisheries Products Hazards& Controls Guide,First Editran. FDA Center
for Food Safety and Applied Nutrition):
I. Biological Hazards: Pathagen growth-tempera.ture abuse,
II. Chemical Hazards: Food and color additives,
III.Physical Hazards: Metal fragments.
' i='l���iz. ��Y�
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4. HA.ZARD-ANALYSIS WORI��HEET
Firm Name: Product Description: i
Yaur company rrame Live quahog(Mecenarria mercer�aria) �
�
Fti�rm Address. Method of Storage and Distrihution: �
Yr�ur company adc�ress Live storage and refFigerated truck distribution �
' !
In;tended Use and Cansumer: �
Consumed raw, steamed or fully cooketi by the �
general public. i
;
1 2 3 4 �M��'
� 6• }
ienU rocessi Identi tential hazsrds Are an Justi ��
�8�� P n8 fJ+P� y fy yow decisiotts What preventative measures Is this st<;p !
step ' introduGed,contralled or potential for column 3. can be app3ied[o prevent the a cntscai ;
enhanced at this step(1) €ood-safety significant hazards? con.trel �
hazards point? �
significant? (Yesr`:�io)
Yes✓No
Biologica?
Receiving ' FaWogens Yes Pachogens may occw Appraved harvest areas and Yes �
', in the harvest erea. praper product identificapian. � �
' Chetnicat
Natura.t toxins Yes Natural wacins have Approved fxarve�t areas and � Yes �
occu.rred in the proper grodezct identificstioss. M
harvest ares and are �
reasonably likely to �
occur again. j
Ch�.mical I
Chernicai contamination Yes Contamittation with Approved hacvest area�and Yes �
pesticides,toxic praper product ideneificatian.
' elements, 4
radioactivity,and
industria!chemicals
has not occurred in the
' harvest area but is a
potential hazard.
Chemical
' Fond and calor additives No No food or color N/,q �o
additives are used
' Cherc►ical
, Aquacu]ture drugs No No aquacultvse drugs �/A �;�
' are used �
Physical �
Nane No N/A N/A �,ro f
I
Biologicxl '
Raw Matenal Starage Pathogen grov�th Yes Pathogen growth may Quahogs are processed No �
occur duru►8 immecliately upon z�ceipt of
Chemical �P��abuse product from the harwester. �
None �
No N/A N/A ?+�o
Plrysical �
None No N!A N/A �a
Page 1 of 3
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_ 4. HAZARD-ANALYSiS WDItKSHEET
B,o���
Culling/`'rading PathoBen 8rowt�► Yts Expos�ue to N/A No (
' tempetaxures above �
50°F(10°Cj is �
minimal. Total �
exposure to �
temperatures 50� ;
(10°C)is eval+�ated at �
fittished product
storage. �
Chemical
F'ood and color additiv� No No food or color NfA No
additives are used. 3
, Physicat �
MeEal inclusion No Metal inctusion is not N/A No I
a potential problem en
� ' culling and grading of
live shet2stock and is
' not reasonably likely
w occur during
mechanical �
�� 4
i
: Biological
P��nB�$�1�8 Pathagen growth No Exposure to N/A No ;
, temperatures above �
SQ°F(lt?°C)is
minurcal. Total
: exposure to
' temperahares 50°F
, (IO°C}is evaluated.at
finished product
' stosage. i ,
Che�uical � �
None No N/A N/A No �
Physical (
None No NJA N1A No
Biological
F����°duct Pathogen 8rowtt► Yes Temptrature abuse is Proper storage teatperature, Yes �
Cooiing/Stoxage unlikely to occur limited excposure to (
druing fmal prafuct tempecatures above S0�' �
cooling. Te�nperatwe (lU°C). �
abuse may occttr
dwing finished
product storage. Totai 1
�
e�cposure temperatures �
' �bove SQ°F(30°C)ca
' be evatuated at this
steP•
Chemical �
None N/A N/A No
Physical {
None N/A N/A �i� �
Page 2 of 3
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_ 4. HAZARD-ANALYSIS WORKSHEET
Bio�og�caa !
Ship ', Pathogen Growth Yes Temperature abcsse Proper storagz temperature Yes i
may occtu during �
�PP�B
' Chemicat
', None No N/A N/A Ncs
Physical
None No N/A N/A No
i '
I Reviewed By: ' Date:
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