Shellfish tags are required to be kept on site for 90 days after the container is empty or after the last shellfish from the container is sold, served, or discarded. This retention period allows for traceability in case of shellfish-borne disease outbreaks and regulatory inspections
. Key points regarding shellfish tag retention include:
- The original shellfish tag must stay with the shellfish until all are sold or served.
- If shellfish are divided or sold in portions, a copy of the original tag must be provided to customers.
- Tags must be kept in chronological order and readily available for review by health authorities.
- Commingling shellfish from different tags or harvests is prohibited to maintain traceability.
- This 90-day requirement applies to both in-shell (shellstock) and shucked shellfish products.
This requirement is consistent across various state and federal food safety codes and the National Shellfish Sanitation Program guidelines
