What products are included under the definition of shellfish?
All edible species of oysters, clams, mussels, and scallops;* either shucked or in the shell, fresh or frozen, whole or in part. Shellfish that has been cooked or has other ingredients added is covered under the seafood program
. * Scallops are excluded if the final product is the shucked adductor muscle only.
Why are separate ODA licenses required for buying, distributing or processing shellfish?
Molluscan shellfish or bivalves, such as clams and oysters, can filter contamination and naturally-occurring toxins from their growing waters. ODA classifies shellfish growing waters and certifies shellfish growers and harvesters for safety of harvest.
Oregon Revised Statute 622
defines "dealer" as, persons engaged in the business of growing, harvesting, processing or distributing shellfish for human consumption. Oregon Administrative Rules (OAR´s) for Shellfish Sanitation, Chapter 603, Division 100
, define "distributor" as a wholesaler who furnishes or sells shellfish to retail outlets. Dealers will be certified as a distributor, (or shipper SS) only after an approval inspection.
What regulations cover shucker-packers(SP), shippers(SS), harvesters(HV) and growers (GR)?
The State of Oregon has adopted the National Shellfish Sanitation Program (NSSP) Model Ordinance, Guide for Control of Molluscan Shellfish
. The rules require shellfish distributors and processors to identify food safety hazards and establish controls for hazards that are reasonably likely to occur. These requirements include developing a Hazard Analysis Critical Control Point or HACCP Plan
as required for firms licensed under Seafood HACCP.
The NSSP requires all shellfish dealers be trained in safe shellfish handling, including, the HACCP concept. This training or proof of equivalent experience is required prior to certification. A list of HACCP course offerings
is available, along with other sites for HACCP information.
Once a shellfish dealer has obtained HACCP training and begun to develop a Shellfish HACCP Plan they will need to consider a facility design. Plans for a new shellfish plant or storage facility construction or existing plant remodeling shall be submitted to the Department for approval, (see OAR 603-100-0030, Shellfish Facilities Plan Review)