Shellfish Processing Facility Certification

All shellfish offered for commercial or retail sale must be processed at a certified shellfish processing facility. The Florida Department of Agriculture and Consumer Services (FDACS) is responsible for inspecting and certifying all shellfish processing facilities in Florida. FDACS regulates these facilities so that the public is ensured a safe, wholesome food supply.

Requirements for Shellfish Processing Facilities

Buildings

Buildings and structures must:

• Be suitable in size and design to facilitate sanitary operations for food processing.
• Have sufficient space for the placement of equipment, storage of materials, and food processing activities.
• Be constructed so that floors, walls and ceilings may be kept clean to prevent contamination of food, food-packaging materials and food contact surfaces.
• Provide adequate lighting and ventilation.
• Have a sufficient, sanitary water supply and proper wastewater/sewage treatment system.
• Provide employees with sanitary and accessible toilet facilities.
• Provide employees with easily accessible hand-washing facilities with hot running water (≥100 degrees F).

Equipment

All equipment must be constructed so that it is smooth and easy to clean to prevent the contamination of food.

Food contact surfaces must be corrosion-resistant, made of nontoxic materials, and designed to withstand the processing environment.

Refrigeration/Cooling

Shellfish received from a harvester must be received and placed under refrigeration at or below 45 degrees Fahrenheit by specific times. Times vary based on the type of shellfish being harvested, month of harvest, and the cooling option being used.

Shellfish received from another certified shellfish processing facility must be prechilled, shipped under refrigeration, and have accompanying documentation of the vehicle temperature and time at shipment.

Once shellfish are received by a certified shellfish processing facility, they must be immediately placed under refrigeration at or below 45 degrees Fahrenheit (unless under an approved tempering plan). Shellfish must remain under refrigeration except during necessary periods in processing; they are not permitted to be out of refrigeration for more than two hours at any point during processing.

Tagging

Shellfish must always be properly tagged. A dealer tag must be affixed to each container of shellfish before it is offered for sale; the dealer tag will replace the harvester tag on each container.

The dealer tag must be durable, waterproof and a minimum size of 2⅝ inches by 5¼ inches, and must contain legible information arranged in the following order:

• Facility name, address and processor certification number,
• Wholesale Dealers License (WDL) number (for wild harvested product) or Aquaculture Certificate number (for aquaculture product),
• The statement “PERISHABLE KEEP REFRIGERATED” printed at the top of tag,
• Original shipper’s certification number (if applicable),
• Harvest date,
• Harvest area,
• Type of shellfish,
• Quantity of shellfish,
• Sell by date and
• The statement "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE IN CHRONOLOGICAL ORDER FOR 90 DAYS.  RETAILERS: DATE WHEN LAST SHELLFISH FROM THIS CONTAINER WAS SOLD OR SERVED ______."

Hazard Analysis Critical Control Point (HACCP)

A HACCP plan identifies food safety hazards at each step of processing, as well as necessary controls. Every shellfish processor must establish and follow a HACCP plan. FDACS staff is available to help with plan development.

Sanitation Requirements

All shellfish processors must establish a sanitation monitoring routine and keep a record of sanitation monitoring.

Sanitation monitoring activities must include:

• Monitoring the safety of water for processing,
• Monitoring the condition and cleanliness of food contact surfaces,
• Preventing cross-contamination,
• Maintaining hand-washing, hand-sanitizing and toilet facilities,
• Protecting shellfish from adulterants,
• Properly labeling, storing and using toxic compounds,
• Ensuring that employees with adverse health conditions do not come into contact with the shellfish or food contact surfaces, and
• Excluding pests.

Classification

Each certified facility is classified as a shellstock shipper or shucker-packer. The type of classification determines which processing activities a certified facility is allowed to do.

Shellstock Shipper/Shellstock Shipping Facility (SS)

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.

Shucker-Packer/Shucker-Packer Facility (SP)

A shucker-packer/shucker-packer facility is a certified shellfish facility that shucks and packs shellfish. An SP may also act as a shellstock shipper.

Inspections

Once certified, a shellfish processing facility is routinely inspected by FDACS staff to ensure compliance and consumer safety. Staff inspect the facility for compliance with 5L-1, Florida Administrative Code, including but not limited to the condition of the following:

• Plants and grounds,
• Utilities,
• Plumbing and related facilities,
• Disposal of waste,
• Equipment condition,
• Cleaning, maintenance and construction of non-food contact surfaces,
• Shellfish storage and handling,
• Post-Harvest Processing, including shucking and heatshock, if applicable,
• Supervision,
• Transportation,
• Labeling and tagging, and
• Shipping documents and records/written recall procedures.

How to Apply for Shellfish Processing Certification

To apply for Shellfish Processing Certification, complete the following steps:

1. Obtain a Wholesale Saltwater Products License or an Aquaculture Certificate of Registration. 
2. Review the Application Process Guide: Shellfish Processing Plant Certification [ 425.9 kB ] .
3. Complete the Shellfish Processing Certification Application[ ].
4. Submit the completed application to:

Florida Department of Agriculture and Consumer Services
Division of Aquaculture
600 South Calhoun Street, Ste. 217
Tallahassee, Florida 32399

Note: There is currently no fee for Shellfish Processing Certification.