Additional Refrigeration Requirements
WHITE TAG OYSTERS
Intended for raw consumption in and outside of Louisiana
Harvested:
Must be refrigerated at
45
o
F or less within:
Product temperature must
be:
Other requirements:
In December,
January, February
20 hours from the time
harvest began
50
o
F or below within
10 hours of receipt by
the dealer and prior to
shipment
In March, April,
November
8 hours from the time
harvest began
50
o
F or below within
10 hours of receipt by
the dealer and prior to
shipment
You may not also possess oysters intended for shucking, post-harvest processing,
relay, or bedding until you offload all white tag oysters (unless you follow white tag
requirements for all oysters on board).
If oysters are removed from a vessel before they reach 55°F or below, the dealer must
verify that the last lots of oysters harvested and placed in mechanical refrigeration
meet a temperature of 55°F or below in six hours. They must document this on the
same log sheet they received from the harvester.
From May through
October
1 hour from the time
harvest began
55
o
F or below within
6 hours of refrigeration
PINK TAG OYSTERS
Intended for raw consumption in Louisiana only; may not leave the state of Louisiana.
Harvested:
Must be refrigerated at
45
o
F or less within:
Other requirements:
Year-round
5 hours from the time
harvest began
You must call
800.442.2511 before leaving to harvest pink tag oysters (dial “0” for dispatch).
Containers of shucked or frozen pink tag oysters must identify that the product cannot be sold for use outside of
Louisiana.
GREEN TAG
Intended for shucking by a certified dealer or post-harvest processing only; must be consumed fully cooked.
Harvested:
Must be refrigerated at
45
o
F or less within:
Product temperature must
be:
Other requirements:
In December,
January, February
24 hours from the time
harvest began
You may not ship green
tag oysters until internal
temperature is 50
o
F or
below, unless trip is under
4 hours or you ship them
with a time/temperature
monitoring device.
All in-shell oysters that have been refrigerated must not be without mechanical
refrigeration for more than two hours at points of processing or transfer such as at
loading docks.
You may not also possess white tag oysters unless you follow white tag requirements
for all oysters on board (exception: December, January, and February).
From March through
May, October
through November
18 hours from the time
harvest began
From June through
September
12 hours from the time
harvest began
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WHITE TAG OYSTERS
Intended for raw consumption in and outside of Louisiana
Harvested:
Must be refrigerated at
45
o
F or less within:
Product temperature must
be:
Other requirements:
In December,
January, February
20 hours from the time
harvest began
50
o
F or below within
10 hours of receipt by
the dealer and prior to
shipment
In March, April,
November
8 hours from the time
harvest began
50
o
F or below within
10 hours of receipt by
the dealer and prior to
shipment
You may not also possess oysters intended for shucking, post-harvest processing,
relay, or bedding until you offload all white tag oysters (unless you follow white tag
requirements for all oysters on board).
If oysters are removed from a vessel before they reach 55°F or below, the dealer must
verify that the last lots of oysters harvested and placed in mechanical refrigeration
meet a temperature of 55°F or below in six hours. They must document this on the
same log sheet they received from the harvester.
From May through
October
1 hour from the time
harvest began
55
o
F or below within
6 hours of refrigeration
PINK TAG OYSTERS
Intended for raw consumption in Louisiana only; may not leave the state of Louisiana.
Harvested:
Must be refrigerated at
45
o
F or less within:
Other requirements:
Year-round
5 hours from the time
harvest began
You must call
800.442.2511 before leaving to harvest pink tag oysters (dial “0” for dispatch).
Containers of shucked or frozen pink tag oysters must identify that the product cannot be sold for use outside of
Louisiana.
GREEN TAG
Intended for shucking by a certified dealer or post-harvest processing only; must be consumed fully cooked.
Harvested:
Must be refrigerated at
45
o
F or less within:
Product temperature must
be:
Other requirements:
In December,
January, February
24 hours from the time
harvest began
You may not ship green
tag oysters until internal
temperature is 50
o
F or
below, unless trip is under
4 hours or you ship them
with a time/temperature
monitoring device.
All in-shell oysters that have been refrigerated must not be without mechanical
refrigeration for more than two hours at points of processing or transfer such as at
loading docks.
You may not also possess white tag oysters unless you follow white tag requirements
for all oysters on board (exception: December, January, and February).
From March through
May, October
through November
18 hours from the time
harvest began
From June through
September
12 hours from the time
harvest began
21
88