Table of Contents

FDA MANUAL OF INTERPRETATIONS

Interpretation Number: 03-VIII-.03-101

Model Ordinance Chapter VIII.03, Chapter IX.02.C(2)
Reference:

Key Words: Shellstock Shippers, Temperature, Transport

Question:

Once harvested, what is the maximum time shellstock can be held outside temperature control? Once brought to shore, what is the maximum time before certified dealers must place shellstock in temperature control?

Interpretation:

All shellstock (not intended for wet storage or depuration) must be placed under temperature in accordance with the temperature matrices in Chapter VIII.03. Shellfish harvested from areas not implicated in Vibrio vulnificus or Vibrio parahaemolyticus illnesses must comply with the time-temperature matrix in Option 3 of Chapter VIII.03. Once the shellstock is removed from the water the time begins in determining when the shellstock must be placed under temperature control. This includes the time the shellstock are on the boat, beach, flat, etc., during transport to a dealer or processor; and any processing or storage by the dealer.

This minimum criteria does not preclude an SSCA from requiring stricter requirements. FDA recommends refrigerating shellfish as soon as possible after harvest. Shellfish harvested from areas implicated in Vibrio vulnificus or Vibrio parahaemolyticus illnesses must comply with the requirements as specified in Options 1 and 2, respectively, of Chapter VIII.03. As above, the maximum time before shellstock must be placed under temperature control begins when the shellstock are removed from the water.

Once placed under temperature control, shellstock shall not be permitted to remain without ice, mechanical refrigeration, or other approved means of lowering the internal body temperature of the shellstock to 50°F or less for more than 2 hours at points of transfer such as loading docks (Chapter IX.02.C(2).

Rationale:

Shellstock deterioration and bacteriological growth occurs after harvest. Studies of shellstock handling have also shown that inadequate refrigeration can accelerate the growth of bacteriological pathogens, spoilage organisms, as well as Vibrio species.

Contact:

U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
5100 Paint Branch Parkway (HFS-628)
College Park, MD 20740

Distribution:

Shellfish Specialists
Regional Federal State Program Managers
Division of Federal State Relations
Office of Seafood
Interstate Shellfish Sanitation Conference