Do a “Tap Test”: Live clams, oysters, and mussels will close when the shell is tapped. If they don’t close when tapped, do not select them. Check for Leg Movement: Live crabs and lobsters should show some leg movement.
Raw shucked shellfish should be packaged in non-returnable containers. The container must be labeled with the packer’s name, address, and certification number. If the container is less than one-half gallon, it needs to have either a “best if used by” or “sell by” date.
The tags must have the following information in order: Dealer’s name/address/certification number, original shipper’s certification number, date of harvest, harvest location, type and quantity of shellfish, statement “This tag is required to be attached until container is empty or retagged and thereafter kept on file
Should shellfish, which is labeled frozen but received thawed, be accepted? -Yes, as long at the label is attached and accurate. -Yes, as long as the shellfish is on the packing slip.
Make sure to reject food if it’s moldy or is the wrong consistency (e.g. moist foods should never be delivered dry). Never accept a product that shows signs of pest damage. Any food that has an abnormal smell or color should be rejected.
All food packaged in a reduced-oxygen environment, such as vacuum-packed meat, must be rejected if the packaging is bloated or leaking. Items with broken cartons or seals, or items with dirty and discolored packaging should also be rejected. Do NOT accept cases or packages that appear to have been tampered with.
Explanation: Inspect Incoming Goods ( Receiving Staff) Identify and Tag All Received Inventory ( Receiving Staff) Log in Received Items ( Receiving Staff)
Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.
All foods, including seafood, must be handled and prepared in a clean area to avoid cross-contamination. Always remember to keep your hands, preparation area and utensils clean. Never let raw seafood come in contact with already cooked or ready-to-eat foods (e.g. salads, fruit, smoked fish ).
Retain shellfish tags. Once containers are empty, tags should be dated and must be kept on file for 90 days.
The tag must remain on the container until all shellfish in the container are sold or discarded. The tag must then be kept on file by the retailer for 90 days. Tags are very important for tracing the source of shellfish in the event of an illness.
Shellstock tags are the first important records concerning the origin of shellfish. Harvesters must provide information necessary to create a record of the origin, quantity, and date of harvest, which can be used to trace a lot of questionable shellstock back to its source or sources.
If you don’t have an appliance thermometer in your freezer, check your frozen food items for ice crystals. If ice crystals appear on the thawed or partially thawed food, it is safe to refreeze. However, it’s important to remember that refreezing may negatively impact the quality of some food.
Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C). Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours.
In order to do this shellfish is usually accompanied by a health mark. In the case of live shellfish this will come in the form of an indelible, water resistant label showing the establishment code (in the oval shape) and other information. By law you must keep this information (the “health tag”) for 60 days.