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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How to fill out the Shellfish Handling and Marketing Certificate Application Form online
This guide provides a step-by-step approach to completing the Shellfish Handling and Marketing Certificate Application Form online. Follow these instructions to ensure your application is fully completed to avoid delays.
Follow the steps to successfully complete your application.
- Click 'Get Form' button to access and open the Shellfish Handling and Marketing Certificate Application Form in your editor.
- Fill in the name of your firm in the designated field. Ensure it is the full name of the business or organization applying for the certificate.
- If applicable, provide any additional 'Doing Business As' (DBA) names in the space provided.
- Enter the complete facility address, including the street number, street name, city, state, and ZIP code.
- If your mailing address differs from the facility address, enter it along with the appropriate city, state, and ZIP code.
- Provide the facility operator's name and title in the corresponding fields.
- Fill in the primary contact telephone number for the facility.
- Include the facility's FAX number if available.
- Enter a 24-hour emergency contact telephone number for the facility.
- Provide the facility's e-mail address.
- Enter the name and title of the correspondent for further inquiries regarding the application.
- Fill in the correspondent's daytime business telephone number.
- Include the correspondent's FAX number if applicable.
- Indicate the country where the facility is located if outside the United States.
- Provide your FDA Central File Number or Federal Establishment ID if known.
- Enter the website address for your business, if applicable.
- Indicate whether your business engages in interstate commerce by checking the relevant boxes.
- Select the type of ownership that best applies to your business.
- If your business is a corporation, provide the corporate name and state of incorporation.
- List the names and titles of all owners or officers associated with the business.
- Select the types of shellfish that your firm handles by checking the appropriate boxes.
- Indicate whether any shellfish will be held in wet storage.
- State whether any shellfish you handle will leave the state.
- Provide information regarding the type of clients you sell your product to by checking the relevant categories.
- Confirm if shellfish will be stored at your facility and provide the location if otherwise.
- Choose the description that accurately represents your shellfish activities.
- Sign the application, enter the date signed, and print your name and title at the end.
- Once all steps above are completed, save changes, print, or download the application as needed.
Complete your Shellfish Handling and Marketing Certificate Application online today to ensure compliance.
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Get answers to your most pressing questions about US Legal Forms API.
What must a food service establishment that serves raw oysters provide to its customers?
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.
What is the holding temperature for shellfish?
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.
What do you need to look for when receiving fresh shellfish?
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.
How long do you need to keep seafood documentation for?
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).
How long do you need to keep a shell stock tag?
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.
What is the date on shellfish tags?
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.
How long do you hold shellfish tags?
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.
What is the shelf life of shellfish?
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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