Guidelines for the Production of Land Snails as Food

Premises layout and infrastructure

a) Designated areas for production of snails, which is physically segregated from the areas for processing of snails as food.

Farming Practices

a) Species of edible snails

• The species of snails produced should be those commonly consumed as food (e.g. Cornu aspersum, Helix pomatia).

b) Quarantine of incoming stock

• Incoming stock of snails should be quarantined and monitored daily for mortality/morbidity.
  
  • Stock produced under controlled conditions at the source – quarantine for at least 3 weeks before release for use in production of snails as food.
  • Stock harvested from the wild should be bred to the next generation, which can then be released from quarantine for use in production of snails as food.
  • In the event of a disease outbreak during quarantine, consult heliculture specialist for management of the outbreak. Promptly remove dead snails for bio-secure disposal and notify SFA.

c) Personnel hygiene

• Implement hygiene procedures for personnel entering the production areas.
  • Clean footwear and gloves.
  • Practise hand hygiene (e.g. hand washing, put on clean gloves).

d) Substrate

• Substrate used for production of snails should be screened or treated before use and should not be contaminated with any substances which may cause the snails to be unsafe for human consumption. Screening of substrates includes laboratory testing, inspections and verification by suppliers. Treatment includes sterilisation of substrates.

Processing of snails for food

a) Establish and implement HACCP plan for the production and subsequent processing of snails, with specific details of significant food safety hazards identified, the control measures for these hazards, identification of critical control points and limits, monitoring (inspection and laboratory testing) and corrective actions for deviations.

Record keeping

a) Maintain daily records of inspections conducted and findings.

b) Implement a batch coding system to track each batch of snails produced and processed for food.