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Wet storage of bivalve shellfish

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.

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Introduction

This document provides information for licenced operators that are conducting wet storage. It covers recommended considerations and practices when developing and implementing a preventive control plan for this activity. Further guidance can be found in The identification, analysis and control of hazards that present a risk of contamination of live shellfish.

Definitions

Please refer to the Canadian Shellfish Sanitation Program manual for definitions.

Source of shellfish for wet storage

Shellfish for wet storage are harvested from approved or conditionally approved shellfish harvest areas (hereafter referred to as areas) in open status.

Onshore wet storage systems

Shellfish is wet stored in systems with continuous flowing water. Avoid storage in standing water.

Water quality

Water treatment and filtration systems

As part of operating validated water treatment and filtration systems, the ongoing monitoring and verification of the effectiveness of each system should consider the following. This is not intended to be an exhaustive list of control measures.

Shellfish handling

Tanks and plumbing

In addition to minimum requirements for establishments and equipment found in the Safe Food for Canadians Regulations (Part 4 - Preventive Control Measures) tanks and plumbing are:

Outdoor wet storage systems

All wet storage tanks are covered and the covers:

Nearshore wet storage

Record keeping

There is a clear indication of the harvest and wet storage history of the product in the records maintained by the licenced operator.

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