You may only sell shucked oysters by count at final retail sale; if they are
prepackaged, you must also label them by net drained weight.
Packaging, Labeling, and Distributing Shucked Oysters
You must follow the National Institute of Standards and Technology’s guidelines
when packaging, labeling, or distributing shucked oysters.
You may only shuck and prepackage oysters in LDHH-certified facilities. You may
only ship them in LDHH-approved containers.
When packing shucked oysters, you must mark the containers with
• Your packer certificate number preceeded by the letters LA
• The packing date in code or by actual date.
Shipping documents for shucked oysters must show:
• The name and address of the buyer
• Shipper’s name, address, and certificate number
• State of origin.
You must also keep accurate records of the source of the oysters so they can be
traced back to the harvest tag and label containers of shucked oysters with this
information.
You may not use containers with the certificate number of another packer. If you
repack oysters, you must keep records which show the packing date, certificate
number, and name and address of the original shucker and packer.
You may not sell or distribute shucked oyster containers to anyone that has
not been certified by LDHH. The packer, distributor, or purchaser shall not resell
shucked oyster containers. Nonresidents who purchase new and unused shucked
oyster containers must have a valid certificate from an appropriate state agency
that regulates the seafood industry.
Shucked oysters must maintain a temperature of 45
o
F or below throughout
transit.
Packaging, Labeling, and Shipping In-Shell Oysters
You must pack in-shell oysters (except those for bulk shipments) in clean barrels
or sacks.
When in-shell oysters are temporarily offloaded for any reason, you must store
them on pallets or on a well-graded paved surface and limit direct exposure to
the sun to no more than 30 minutes.
If you ship in-shell oysters in bulk, you may not ship them by truck or car, except
when shipping from only one seller to only one buyer. An oyster harvest tag must
accompany each shipment.
You may ship in-shell oysters in bulk by boat when harvesters obtain the
oysters directly from growing areas and sell them without shucking them. When
you ship in-shell oysters by boat, you must label the shipment according to
requirements for shucked oysters. If these oysters are intended for processing
in shucking houses, the boat operator must keep records in a book provided
for such purposes only, showing the sources and quantity of oysters, date and
local waters where the oysters were taken, and license or certificate number of
persons buying and selling the oysters. The operator must keep these records for
12 months.
All land-based deliveries of in-shell oysters must be made aboard mechanically
refrigerated trucks with an internal air temperature of 45°F or less. (Exceptions:
deliveries to certified shellfish dealers located less than 30 minutes from the
dock and deliveries to steam factories for thermal processing and canning from
November through May within 72 hours from the time harvesting began.)
Railroad cars and trucks in which oysters are shipped in sacks must be kept
clean; both are subject to inspection. Vessels used to transport in-shell oysters
must be constructed to prevent contamination, deterioration, and decomposition
of oysters during transport. They must be pre-chilled to 45°F or below prior
to loading; the dealer must document compliance with this temperature
requirement.
For shipments by air, in-shell oysters must have an internal meat temperature
of 45°F or less at all times. You must pre-chill them to an internal temperature
of 40°F or less prior to packing them into insulated containers with frozen gel
packs.
If you receive in-shell oysters either sacked or in boxes from a certified dealer
and do not process or repack them, you must label the package with your
name and certification number if you reship them to another certified dealer,
wholesaler, or retailer.
You may label in-shell oysters in sacks in bulk when the sale is between certified
dealers.
23
90
prepackaged, you must also label them by net drained weight.
Packaging, Labeling, and Distributing Shucked Oysters
You must follow the National Institute of Standards and Technology’s guidelines
when packaging, labeling, or distributing shucked oysters.
You may only shuck and prepackage oysters in LDHH-certified facilities. You may
only ship them in LDHH-approved containers.
When packing shucked oysters, you must mark the containers with
• Your packer certificate number preceeded by the letters LA
• The packing date in code or by actual date.
Shipping documents for shucked oysters must show:
• The name and address of the buyer
• Shipper’s name, address, and certificate number
• State of origin.
You must also keep accurate records of the source of the oysters so they can be
traced back to the harvest tag and label containers of shucked oysters with this
information.
You may not use containers with the certificate number of another packer. If you
repack oysters, you must keep records which show the packing date, certificate
number, and name and address of the original shucker and packer.
You may not sell or distribute shucked oyster containers to anyone that has
not been certified by LDHH. The packer, distributor, or purchaser shall not resell
shucked oyster containers. Nonresidents who purchase new and unused shucked
oyster containers must have a valid certificate from an appropriate state agency
that regulates the seafood industry.
Shucked oysters must maintain a temperature of 45
o
F or below throughout
transit.
Packaging, Labeling, and Shipping In-Shell Oysters
You must pack in-shell oysters (except those for bulk shipments) in clean barrels
or sacks.
When in-shell oysters are temporarily offloaded for any reason, you must store
them on pallets or on a well-graded paved surface and limit direct exposure to
the sun to no more than 30 minutes.
If you ship in-shell oysters in bulk, you may not ship them by truck or car, except
when shipping from only one seller to only one buyer. An oyster harvest tag must
accompany each shipment.
You may ship in-shell oysters in bulk by boat when harvesters obtain the
oysters directly from growing areas and sell them without shucking them. When
you ship in-shell oysters by boat, you must label the shipment according to
requirements for shucked oysters. If these oysters are intended for processing
in shucking houses, the boat operator must keep records in a book provided
for such purposes only, showing the sources and quantity of oysters, date and
local waters where the oysters were taken, and license or certificate number of
persons buying and selling the oysters. The operator must keep these records for
12 months.
All land-based deliveries of in-shell oysters must be made aboard mechanically
refrigerated trucks with an internal air temperature of 45°F or less. (Exceptions:
deliveries to certified shellfish dealers located less than 30 minutes from the
dock and deliveries to steam factories for thermal processing and canning from
November through May within 72 hours from the time harvesting began.)
Railroad cars and trucks in which oysters are shipped in sacks must be kept
clean; both are subject to inspection. Vessels used to transport in-shell oysters
must be constructed to prevent contamination, deterioration, and decomposition
of oysters during transport. They must be pre-chilled to 45°F or below prior
to loading; the dealer must document compliance with this temperature
requirement.
For shipments by air, in-shell oysters must have an internal meat temperature
of 45°F or less at all times. You must pre-chill them to an internal temperature
of 40°F or less prior to packing them into insulated containers with frozen gel
packs.
If you receive in-shell oysters either sacked or in boxes from a certified dealer
and do not process or repack them, you must label the package with your
name and certification number if you reship them to another certified dealer,
wholesaler, or retailer.
You may label in-shell oysters in sacks in bulk when the sale is between certified
dealers.
23
90