Labelling of Wet Stored Shellfish Destined for the United States

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April 22, 2010

To: Registered Molluscan Shellfish Processing Establishments

Subject: Labelling of Wet Stored Shellfish Destined for the United States

The purpose of this notice is to remind shellfish processors of the labelling requirements with respect to the export of shellfish destined for the United States. The US requirements for labelling shellfish are found in the Guide for the Control of Molluscan Shellfish which is posted on the US Food and Drug Adminstration's website.

The 2007 Version of the Model Ordinance Chapter X, General Requirements for Dealers includes specific labelling requirements when shellfish have been wet stored, as follows:

Item .05 Shellstock Identification

B. Tags

(2) The dealer's tag shall contain the following indelible, legible information in the order specified below:

  1. The dealer's name and address.
  2. The dealer's certification number as assigned by the Authority.
  3. The original shellstock shipper's certification number. If depurated the original shellstock shipper's certification number is not required.
  4. The harvest date; or if depurated, the date of depuration processing, or if wet stored, the original harvest date, and the final harvest date which is the date removed from wet storage.
  5. If wet stored or depurated, the wet storage or depuration cycle or lot number. The wet storage lot number shall begin with the letter "w".

The Canadian Food Inspection Agency (CFIA) reminds all shellfish processors that they are expected to meet these labelling requirements. US state shellfish control authorities may take action against product imported from Canada which does not meet the US labelling requirements, as they would with any non-compliant product. CFIA inspectors will be considering compliance with these requirements when determining the processor's eligibility for listing on the Interstate Certified Shellfish Shippers List (ICSSL).

Any questions or comments regarding the above can be directed to your local CFIA Fish Inspection office.

Sincerely,

original signed by

Mary Ann Green
Director
Fish, Seafood and Production Division
Agrifood, Meat and Seafood Safety Directorate
Canadian Food Inspection Agency