443 



Mr. Rogers. Send me a copy of that to my office, please. 

 (The information requested follows:) 



Inspection and Contkol of Fish and Fish Processing Facilities by the 

 Department of Health, Education, and Welfare 



Both the Food and Drug Administration and the Public Health Service are en- 

 gaged in programs for controlling and assuring the healthfulness of fish and 

 shellfish. 



FOOD AND DRUG ADMINISTRATION 



The Food and Drug Administration, under the statutory authorizations con- 

 tained in the Food, Drug, and Cosmetic Act as amended, is empowered to inspect 

 shipments of food intended for interstate commerce and imported foods and to 

 seize or enjoin shipment of any "adulterated" product. A product is "adulter- 

 ated" if, among other things, it contains bacteria, toxins, pesticides, and the like 

 in potentially harmful quantity, or was prepared under unsanitary conditions. 

 On a selective basis, FDA inspects both seafood processing and storage establish- 

 ments and samples of seafood products in interstate commerce. Fish handling, 

 packing, canning, and other processing plants are among those inspected. Fish 

 samples analyzed include fresh, frozen, canned, and smoked fish, and other pre- 

 pared fish products. FDA also conducts a voluntary compliance program to assist 

 State and local authorities, as well as industry, to upgrade and maintain handling 

 and processing activities. FDA has recently published proposed regulations cover- 

 ing good manufacturing practices for food manufacturing and processing estab- 

 lishments, and will supplement these with specific provisions for particular types 

 of food, including seafood. 



PUBLIC HEALTH SERVICE 



The Water Supply and Sea Resources Program of the Public Health Service, by 

 agreement with the Food and Drug Administration, exercises principal respon- 

 sibility within DHEW for controlling the healthfulness of shellfish and shellfish 

 products. The National Shellfish Sanitation Program, commenced in 1925, is a 

 voluntary cooperative effort among the Public Health Service, State authorities, 

 and the shellfish industry — involving, among other things, the development of 

 guidelines for the growing, handling, and processing of shellfish. The Public 

 Health Service conducts inspections of selected shellfish growing areas and shell- 

 fish processing and handling facilities, and otherwise evaluates the shellfish 

 sanitation programs of the States. Actual continuing supervision of growing areas 

 and processing plants and certification of shellfish shippers is a function of the 

 State authorities. PHS acts by endorsing approved State control programs and 

 by publishing a semi-monthly list of valid interstate shellfish shipper certificates 

 issued by State authorities to shippers whom they have approved. 



The control of shipments of shellfish from abroad is conducted by the Food and 

 Drug Administration, with the exception of fresh and frozen products from 

 Canada and Japan, both of whose programs have by agreement been made sub- 

 ject to i-eview and approval by the Public Health Service, at the expense of those 

 Governments. 



The Public Health Service. Food and Drug Administration, and Department of 

 the Interior have recently jointly promulgated recommendations for the process- 

 ing of smoked fish products. 



Mr. Rogers. I see you do inspect the shellfish from some other coun- 

 tries. I believe you said three. 



Dr. Jacobs, I am not sure whether the PHS program already ex- 

 tends to three countries or if it is still two. 



Mr, Rogers. But the others are not ? 



Dr, Jacobs. There are others which export shellJfish to this country, 

 but they are not covered by the PHS program. 



Mr. JRoGERs. What is the Department doing to let the public know 

 of the benefits from marine life in the drug field ? Are we doing any- 

 thing on that ? 



