Kristina PhelpsPacific Region Shellfish SpecialistUS Food and Drug Administration

Who Are We?Kristina Phelps: 253-383-5252 ext

103 Kristina.Phelps@fda.hhs.govJessie DeLoach: 253-383-5252 ext

115 Jessie.Deloach@fda.hhs.govMarshall Kinsey: 206-340-8227

Marshall.Kinsey@fda.hhs.govLuis Solorzano: 510-287-2712

Luis.Solorzano@fda.hhs.gov

WA,MT,AZ

AK,OR,NV

CA,HI,ID

POC

2013 Retail Food Code Requirements

3-201.15 Molluscan Shellfish. (A) MOLLUSCAN SHELLFISH shall be obtained from sources according to LAW and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. P

ISSC State/Country Participation

2013 Retail Food Code Requirements3-201.15 Molluscan Shellfish.(B) MOLLUSCAN SHELLFISH received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. P

www.fda.gov - ICSSL

2013 Retail Food Code Requirements3-202.17 Shucked Shellfish, Packaging and

Identification (summary).21 CFR, Part 101; Part 161, Subpart B (161.30,

and 161.136) and the Federal Fair Packaging and Labeling Act

Shucked shellfish shall be labeled with the shucker packer’s name and certification number (WA0045SP)

<64 fluid ounces = “SELL BY” or “BEST IF USED BY”

>64 fluid ounces = “DATE SHUCKED” followed by a reasonable date when the product would be expected to reach the end of its shelf life

2013 Retail Food Code Requirements

2013 Retail Food Code Requirements3-202.18 Shellstock Identification

(summary) Dealer’s name, address and certification numberHarvester’s identification or original shipper’s

certification numberDate of harvestingHarvest location, including country of originType and quantity of shellfish“THIS TAG IS REQUIRED TO BE ATTACHED

UNTIL CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS.”

2013 Retail Food Code Requirements

2013 Retail Food Code Requirements3-202.18 Shellstock Identification AND 3-202.17 Shucked Shellfish, Packaging

and Identification (summary cont.)Consumer Advisory:

“Consuming raw or undercooked meats, poultry, seafood, shellfish or

eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

2013 Retail Food Code Requirements3-202.19 Shellstock, Condition.

When received by a FOOD ESTABLISHMENT, SHELLSTOCK shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be discarded.

WHY?

2013 Retail Food Code Requirements3-203.12 Shellstock, Maintaining

Identification (summary).Tags shall remain attached to container

until empty

The date the last shellstock sold shall be recorded on the tag/label

Approved record keeping systemNo Co-mingling