Guides/Live shellfish display tank HACCP plans
Live shellfish display tank HACCP plans
Keeping live oysters, clams, or mussels in a display tank for customers to eat is a specialized process under Food Code 3-502.11(E). Health departments generally require a variance and a HACCP plan.
What the plan controls
Water temperature and quality, disinfection, preventing shellfish from different lots from mixing, keeping shellstock tags, and cleaning and sanitizing the tank.
Records inspectors ask for
Shellstock tags kept for the required period, tank temperature logs, water treatment checks, and cleaning logs.
Build yours
Describe your tank system and how you handle shellstock, and HACCP Engine drafts the controls and logs.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.
More guides in this cluster
- Variances and HACCP plans under Food Code 3-502.11
- Oyster HACCP plans for shellfish dealers
- HACCP plans for restaurants and retail food establishments
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