Guides/Oyster HACCP plans for shellfish dealers
Oyster HACCP plans for shellfish dealers
Oysters require careful attention to Vibrio, harvest area controls, shellfish tagging, and temperature. Whether you sell live shellstock or shucked product, the HACCP plan must match your operations.
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Shellfish-specific controls
Dealer controls often include receiving with proper tags, refrigeration, and preventing contamination during shucking or packing. Document what you check and how often.
Vibrio and temperature abuse
Time-temperature abuse after harvest increases Vibrio risk. Your plan should show how product moves quickly into appropriate cold storage and stays there.
Keep records audit-ready
Export monitoring logs and receiving records so your team can demonstrate control during state or FDA reviews.
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