Shellfish FAQ

The Florida Department of Agriculture and Consumer Services' Division of Aquaculture has the responsibility to regulate the processing of all edible species of oysters, clams, mussels, and whole or roe-on scallops either shucked or in the shell, fresh, or frozen intended for sale for human consumption.

Shellstock is shellfish that remain in their shells.

Processing is the handling, unloading, storing, transporting, shucking, freezing, preparing, changing into different market forms, manufacturing, preserving, packing or labeling of shellfish or shellfish products.

Yes, to become a  shellfish processor (shellstock shipper, shucker-packer, or repacker) one must meet the minimum requirements as described in Rule Chapter 5L-1, Florida Administrative Code (F.A.C.). To obtain a current copy of the code, call the Division of Aquaculture at (850) 617-7600 or go to https://www.flrules.org/gateway/ChapterHome.asp?Chapter=5L-1.

A shellstock shipper/shellstock shipping facility is a certified shellfish facility that buys, repacks and sells shellstock. A shellstock shipper is not authorized to shuck shellfish nor to repack shucked shellfish but may also buy and sell sealed containers of shucked shellfish.

A shucker-packer/shucker-packer facility is a certified shellfish facility that shucks and packs shellfish. Shucker-packers may act as a shellstock shipper and/or repacker.

A repacker/repacking facility is a certified shellfish facility, other than the original certified shucker-packer, who repacks shucked shellfish into other containers for distribution or sale. A repacker may also purchase, repack and ship shellstock. A repacker shall not shuck shellfish.

To become a shellfish processor (shellstock shipper SS, shucker-packer SP, or repacker RP), you must: 

• Submit a Shellfish Processing Plant Certification License Application.
• Obtain and Aquaculture Certificate or Wholesale License to sell saltwater products.
• Obtain dealer tags.
• Obtain required processing equipment.
• Obtain water analysis.
• Establish HACCP plan.
• Pass certification inspection.
• Complete dealer education training.

The minimum requirements are stated in Rule Chapter 5L-1, F.A.C.

• The facility must be located in an area where the planning and zoning board allows this type of activity.
• The building must meet the minimum building codes/standards for structure integrity, plumbing and electrical. It must be built to be vermin proof.
• The building must have an approved water supply.
• The building must have an acceptable waste water/sewage disposal system.
• The employees must have access to toilet facilities.
• The floors and walls must be constructed so that they are easily cleanable.
• Facilities must be provided for cleaning and sanitizing food contact surfaces of equipment and utensils.
• Lighting must be adequate so those food workers can easily see to process food products and to clean equipment and utensils.
• Ventilation must be adequate so that condensation doesn't form and drop into food products.
• Garbage and refuse must be stored so that it does not contaminate food or food contact surfaces. It must be stored so that it does not attract vermin or create a sanitary nuisance. It must be removed from the premises frequently enough that there will be no buildup.
• The premises must be maintained to prevent pooling of water on the property. Dust from driving and walking surfaces must be minimized. Grass and other vegetation must be mowed and maintained to prevent the harborage of rodents and other vermin.