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　　    § 123.3   Definitions.

　　The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act （the act） and in part 110 of this chapter are applicable to such terms when used in this part, except where they are herein redefined. The following definitions shall also apply:

　?。╝） Certification number means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish processor.

　　（b） Critical control point means a point, step, or procedure in a food process at which control can be applied, and a food safety hazard can as a result be prevented, eliminated, or reduced to acceptable levels.

　?。╟） Critical limit means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.

　?。╠） Fish means fresh or saltwater finfish, crustaceans, other forms of aquatic animal life （including, but not limited to, alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals） other than birds or mammals, and all mollusks, where such animal life is intended for human consumption.

　　（e） Fishery product means any human food product in which fish is a characterizing ingredient.

　?。╢） Food safety hazard means any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

　　（g） Importer means either the U.S. owner or consignee at the time of entry into the United States, or the U.S. agent or representative of the foreign owner or consignee at the time of entry into the United States, who is responsible for ensuring that goods being offered for entry into the United States are in compliance with all laws affecting the importation. For the purposes of this definition, ordinarily the importer is not the custom house broker, the freight forwarder, the carrier, or the steamship representative.

　?。╤） Molluscan shellfish means any edible species of fresh or frozen oysters, clams, mussels, or scallops, or edible portions of such species, except when the product consists entirely of the shucked adductor muscle.

　?。╥） Preventive measure means physical, chemical, or other factors that can be used to control an identified food safety hazard.

　　（j） Process-monitoring instrument means an instrument or device used to indicate conditions during processing at a critical control point.

　?。╧）（1） Processing means, with respect to fish or fishery products: Handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding.

　?。?） The regulations in this part do not apply to:

　　（i） Harvesting or transporting fish or fishery products, without otherwise engaging in processing.

　?。╥i） Practices such as heading, eviscerating, or freezing intended solely to prepare a fish for holding on board a harvest vessel.

　?。╥ii） The operation of a retail establishment.

　　（l） Processor means any person engaged in commercial, custom, or institutional processing of fish or fishery products, either in the United States or in a foreign country. A processing includes any person engaged in the production of foods that are to be used in market or consumer tests.

　?。╩） Scombroid toxin-forming species means tuna, bluefish, mahi mahi, and other species, whether or not in the family Scombridae, in which significant levels of histamine may be produced in the fish flesh by decarboxylation of free histidine as a result of exposure of the fish after capture to temperatures that permit the growth of mesophilic bacteria.

　?。╪） Shall is used to state mandatory requirements.

　?。╫） Shellfish control authority means a Federal, State, or foreign agency, or sovereign tribal government, legally responsible for the administration of a program that includes activities such as classification of molluscan shellfish growing areas, enforcement of molluscan shellfish harvesting controls, and certification of molluscan shellfish processors.

　　（p） Shellstock means raw, in-shell molluscan shellfish.

　?。╭） Should is used to state recommended or advisory procedures or to identify recommended equipment.

　?。╮） Shucked shellfish means molluscan shellfish that have one or both shells removed.

　?。╯） Smoked or smoke-flavored fishery products means the finished food prepared by:

　?。?） Treating fish with salt （sodium chloride）, and

　?。?） Subjecting it to the direct action of smoke from burning wood, sawdust, or similar material and/or imparting to it the flavor of smoke by a means such as immersing it in a solution of wood smoke.

　?。╰） Tag means a record of harvesting information attached to a container of shellstock by the harvester or processor.

　　§123.3定義

　　聯(lián)邦食品、藥品及化妝品法）201條款及本章101部分對(duì)術(shù)語(yǔ)的定義和解釋除非重新定義、否則均適用本部分，以下定義也將適用：

　?。╝）認(rèn)證編號(hào)：貝類(lèi)控制當(dāng)局授予軟體貝類(lèi)加工者的一個(gè)特定的文字與數(shù)字的組合。

　?。╞）關(guān)鍵控制點(diǎn)：可實(shí)施控制的食品加工的一個(gè)點(diǎn)、工序或過(guò)程。它能防止、消除食品安全危害或使危害減少至可接受的水平。

　?。╟）關(guān)鍵限值：為防止、消除已確認(rèn)的食品安全危害的發(fā)生、或使危害減少至可接受的水平。必須在關(guān)健控制點(diǎn)加以控制的一個(gè)物理、生物或化學(xué)參數(shù)的最大或最小值。

　　（d）水產(chǎn)品：淡水或海水中供人類(lèi)食用的，除鳥(niǎo)類(lèi)、哺乳類(lèi)以外的有鰭類(lèi)、甲殼類(lèi)和其他類(lèi)型的水產(chǎn)生物、包括，但不限于鱷魚(yú)、蛙類(lèi)、龜類(lèi)、海蟄、海參、海膽及此類(lèi)動(dòng)物的卵、以及所有軟體動(dòng)物。

　?。╡）水產(chǎn)加工品：以水產(chǎn)為主要組分的人類(lèi)食品

　　（f）食品安全危害：任何會(huì)使食品對(duì)人類(lèi)消費(fèi)安全構(gòu)成威脅的生物、化學(xué)或物理因素。

　　（g）進(jìn)口商：商品進(jìn)入美國(guó)后，其在美國(guó)的貨主或受貨人，或是國(guó)外貨主或受貨人在美國(guó)的代理人或代表、此人負(fù)責(zé)確保獲準(zhǔn)進(jìn)入美國(guó)的貨物符合一切有關(guān)進(jìn)口的法律。為此，通常進(jìn)口商不能是海關(guān)代理人、發(fā)貨人、承運(yùn)人或輪船代理人。

　?。╤）軟體貝類(lèi)：指新鮮或冷凍牡蠣、蛤、貽貝、扇貝的可食種類(lèi)或它們的可食部分。完全由閉殼肌制成的產(chǎn)品除外。

　　（i）預(yù)防措施：用于控制已確定的食品安全危害的物理、化學(xué)或其他要素。

　?。╦）加工監(jiān)控裝置：加工過(guò)程中顯示關(guān)鍵控制點(diǎn)狀態(tài)的儀器或設(shè)備。

　　（k）（1）加工：對(duì)于水產(chǎn)及水產(chǎn)品的整理、貯存、預(yù)處理、去頭、去臟、去殼、冷凍，加工成不同的商品形式，以及加工、保鮮、包裝、貼標(biāo)、卸貨或暫寸。

　?。?）本部分規(guī)定不適用于：

　　（）在捕撈或運(yùn)輸過(guò)程中未經(jīng)加工的水產(chǎn)及水產(chǎn)品。

　?。ǎ┰诓稉拼蟽H為水產(chǎn)保鮮而做的，例如去頭、去臟或去殼處理。

　?。ǎ榱闶鄱?guī)定的操作。

　　（l）加工者：任何在美國(guó)或外國(guó)從事水產(chǎn)品商業(yè)性的、通關(guān)的或普通加工的人。加工者包括那些從事生產(chǎn)供銷(xiāo)售或消費(fèi)者檢驗(yàn)用食品的人員。

　?。╩）產(chǎn)鯖魚(yú)毒素的品種：金槍魚(yú)、深藍(lán)色魚(yú)（bluefish）mahi-mahi，以及其它不論是否屬鯖魚(yú)亞目的種類(lèi)，這種魚(yú)被捕撈后處于嗜溫菌可繁殖的溫度條件下，其肉中的組氨酸被分解，產(chǎn)生游離的組胺，并可達(dá)到一個(gè)顯著的水平。

　　（n）必須：用以表述強(qiáng)制性的要求。

　?。╫）貝類(lèi)控制當(dāng)局：指一個(gè)聯(lián)邦、州或國(guó)外機(jī)構(gòu)、或是君主部落的政府，其依法從事包括諸如：

　　軟體貝類(lèi)生長(zhǎng)區(qū)分類(lèi)，實(shí)施貝類(lèi)捕撈管制及對(duì)軟體貝類(lèi)加工者進(jìn)行認(rèn)證等活動(dòng)。

　　（o）貝類(lèi)原料：生的帶殼軟體貝類(lèi)

　?。╭）應(yīng)該：用于表述推薦或建議的步驟或明確所推薦的設(shè)備。

　?。╮）去殼貝類(lèi)：指軟體貝類(lèi)的一側(cè)或兩側(cè)貝殼已被去掉。

　　（s）煙熏或有煙熏味的水產(chǎn)品：指用以下方式制成的食品：

　?。?）水產(chǎn)經(jīng)鹽（NaCl）處理

　　（2）用木頭、木屑或類(lèi)似物質(zhì)燃燒產(chǎn)生的煙直接熏制，或是通過(guò)諸如將其浸入有木煙味的溶液中，將煙味傳給它。

　?。╰）貝類(lèi)標(biāo)簽：捕撈者或加工者附在貝類(lèi)原料容器上的捕撈情況記錄。

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