Shellfish
The Shellfish Project oversees a certification program that requires wholesale shellfish dealers to receive, store, process, and ship post-harvest shellfish (oysters, clams, mussels, scallops) under safe and sanitary conditions. Shellfish inspectors conduct routine inspections of certified shellfish dealers to ensure compliance with state and federal shellfish standards. Cases of shellfish illness are investigated in cooperation with local, state, and federal counterparts.
Become a New Jersey Certified Shellfish Dealer
This information pertains ONLY to molluscan shellfish (clams, mussels, oysters, scallops) operations. For an operation handling any other seafood, complete and submit the NJDOH Initial Application to Operate a Food-Cosmetic Establishment (F-29). For information on aquaculture operations, visit the NJ Commercial Shellfish Aquaculture.
All certified shellfish dealers are required to purchase, handle, process, and ship shellfish under sanitary conditions and with appropriate temperature controls. Dealers must also maintain a current HACCP plan, additional HACCP records, and tagging as required for traceability. Shellfish operations are subject to the FDA Shellfish Model Ordnance and N.J.S.A. 24:2-1, Chapter 13.
General Requirements
✔ Includes:
- Letter of approval from zoning official (if operating in a residential area)*
- NJDOH Wholesale Food-Cosmetic License Application*
- NJDOH Certified Shellfish Dealer Application*
- Facility with 45 degrees F or below cold storage unit/area*
- Seafood HACCP certification (segment 1)*
- Draft HACCP plan for your shellfish operation*
- HACCP records, tags
- Infrared thermometer
- Transport vehicle with cold storage
- NJDOH inspection
*These items are required prior to NJDOH inspection. Some items may or may not be required for certain operations.
How do I start a shellfish business in NJ?
If you intend to start a retail (direct-to-consumer sales) operation, utilize the local health directory to contact your local health department.
If you intend to start a wholesale (business-to-business sales) operation, provide the following documentation:
- Copy of Hazard Analysis Critical Control Points (HACCP) plan
- Application for Certification to Handle Oysters, Clams, or Mussels (F-48)
- Initial Application to Operate a Wholesale Food-Cosmetic Establishment (F-29)
Send your completed application, required attachments, and payment confirmation number via email to:
Once we receive and review your application, we may contact you for more information. We will then assign a shellfish inspector to evaluate your facility for certification.
What happens during an initial shellfish inspection?
A shellfish inspector will evaluate your proof of seafood HACCP certification or knowledge, and your draft HACCP plan, and assist with other recordkeeping requirements. The inspector will also evaluate your operation for compliance with sanitary standards and temperature controls. During the inspection, they will observe potential deficiencies and provide you with advice on corrective actions. Some deficiencies can be corrected on the spot. After you have satisfied all requirements, you will be issued a shellfish certification number. You are then authorized to begin selling shellfish in and outside the state of NJ.
What if potential deficiencies cannot be immediately corrected?
Your inspector will offer you clear guidance and a timeline for correcting your deficiencies. They will return at a later date to determine if your deficiencies have been satisfactorily addressed. Certification may be withheld until all corrections are made.
How about routine inspections?
Once you begin operations, you will generally be inspected at least twice per year, depending on the nature of your operation. If you pass your inspection, your shellfish certificate will be renewed each year before the annual expiration date of June 30.
What is Vibrio and how does it affect my operation?
Vibrio is a type of naturally occurring bacteria that can lead to illnesses such as Vibrio parahaemolyticus (Vp) and Vibrio vulnificus (Vv). Shellfish dealers handling oysters from June 1 - August 31 must adhere to additional requirements detailed in the most current Vibrio Control Plan. More information is available at: www.state.nj.us/dep/bmw/nssphome.html.