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DBAs on separate sheet if necessary.) 10. Facility Telephone Number ( 11. Facility FAX Number ( ) ) 3. Facility Address (number, street) 12. 24-Hour Emergency Telephone Number 13. E-mail Address 4. Facility Address (continued) 14. Correspondent (name and title) ( 5. City State ZIP Code ) 15. Correspondent Telephone Number ( 16. Correspondent FAX Number ) ( 6. Mailing Address (if different or P.O. Box number) 17. Country (if other than United States) 7. Mailing Address (con.

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All establishments that sell or serve raw oysters must display signs, menu notices, table tents, or other clearly visible messages at point of sale with either of the following wording: "THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH AS IS THE CASE WITH OTHER RAW PROTEIN PRODUCTS.

Keep Fish and Shellfish Cold If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F (4°C) or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

Do a “Tap Test”: Live clams, oysters, and mussels will close when the shell is tapped. If they don't close when tapped, do not select them. Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Keep shellfish tags or labels on file for 90 days after the container has been emptied. Keep shellfish tags and labels in chronological order of dates sold or consumed. This document was sourced from the United States Food & Drug Administration (FDA).

Record-keeping requirements apply to fresh or frozen raw shellstock. For shellstock, on the tag or label, record the date when the last shellstock from the container is sold or served. Retain tags or labels for 90 days after the date recorded on the tag or label. Keep the tags or labels in chronological order.

The shellfish tag is used to identify the body of water from which the shellfish is harvested as well as the date upon which it's harvested. This allows customers to discern between different lots shipped and provides for a check on freshness from their distributor.

Retain shellfish tags. Tags are required to be attached until the con tainer is empty. Once containers are empty, tags should be dated and must be kept on file for 90 days.

Shellfish shelf life is dependent on a few variables, including how the product is handled and storage temperature. Shelf life is generally 7-10 days, but can be longer for hard shell clams and oysters.

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© Copyright 1997-2025
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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232