It is essential that oysters or mussels can be traced back to their point of origin. Gatherers have responsibility under the Animal Welfare Act to look after shellfish until it is either eaten or cooked.
Shellfish should be packaged with the relevant traceability labels.
The label should show the identification number of the establishment from which they came from, the date of packaging, batch number and a declaration that animals must be alive when sold.
Try to avoid using oysters or mussels from different suppliers at the same time.
Handling
Before handling shellfish, wash and dry your hands thoroughly using warm soapy water.
- Ensure the oysters or mussels are tightly shut and clean. If they are already open they are not alive and shouldn't be eaten.
- Use a cleaned or different shucking knife for each batch of oysters.
- Serve promptly
Food poisoning risks from live shellfish
The consumption of contaminated live shellfish can cause illness with a range of symptoms from vomiting and diarrhoea to partial paralysis and even death.
Shellfish are filter feeders therefore any contaminants in the water such as E. coli, viruses and algal toxins can be retained in their flesh. It is critical that harvesters and food business operators comply with shellfish hygiene legislation to prevent food poisoning occurring.
The commercial production and sale of shellfish (clams, cockles, mussels, oysters, for example) is strictly controlled in order to try and prevent potential serious illness.
Legislation
EC Regulations 853/2004 and 854/2004 set out criteria relating to the commercial production and sale of shellfish from classified production areas. These regulations are law in the UK and are implemented by means of the Food Safety and Hygiene (England) Regulations 2013.
Classification
Local authorities carry out monthly bacteriological sampling of production areas. The results are used, by the Food Standards Agency, to classify these areas according to the E.coli levels in the shellfish sampled.
The classification determines the areas where shellfish can be collected from and how the shellfish have to be treated, after harvesting, to ensure they are safe to eat.
Shellfish classification and microbiological monitoring
Registration documents
It is a legal requirement for each batch or consignment of live shellfish being removed from a designated shellfish production area, or unclassified areas to be accompanied by a registration document, completed by the harvester.
Registration documents are important to ensure that shellfish placed on the market are safe to eat. It is essential that the origin of the shellfish is known and that this traceability is maintained from harvesting to final sale.
You can contact us by phone on 01206 282520 or email eps.support@colchester.gov.uk to request Registration Forms.
Information for commercial shellfish gatherers and retailers
The commercial production and sale of shellfish (clams, cockles, mussels, oysters, for example) is strictly controlled in order to try and prevent potential serious illness.
Legislation
EC Regulations 853/2004 and 854/2004 set out criteria relating to the commercial production and sale of shellfish from classified production areas. These regulations are law in the UK and are implemented by means of the Food Safety and Hygiene (England) Regulations 2013.
Classification
Local authorities carry out monthly bacteriological sampling of production areas. The results are used, by the Food Standards Agency, to classify these areas according to the E.coli levels in the shellfish sampled.
The classification determines the areas where shellfish can be collected from and how the shellfish have to be treated, after harvesting, to ensure they are safe to eat.
Shellfish classification and microbiological monitoring
Registration documents
It is a legal requirement for each batch or consignment of live shellfish being removed from a designated shellfish production area, or unclassified areas to be accompanied by a registration document, completed by the harvester.
Registration documents are important to ensure that shellfish placed on the market are safe to eat. It is essential that the origin of the shellfish is known and that this traceability is maintained from harvesting to final sale.