Overview of Retail Oyster Regulations and Safety Issues

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Louisiana Administrative Code. Title 51 Public Health Sanitary CodePart XXIII

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Overview of Retail Oyster Regulations and Safety Issues

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1. Overview of Retail Oyster Regulations and Safety Issues Tenney Sibley, R.S. Sanitarian Services Administrator, Retail Food

2. Louisiana Administrative Code Title 51 Public Health Sanitary Code Part XXIII – Retail Food Establishments

4. Part XXIII Chapter 11 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 the following wording:

5. CONSUMER INFORMATION MESSAGE There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked”

6. Posted Consumer Alerts

7. In addition, this message must appear on the principal display panel or top of containers of prepackaged raw oysters. This may be done by printing on the container or by pressure sensitive labels.

8. When oyster sacks are received: The sack must have the correct tag. The sack should be in good condition. The sacks should be refrigerated upon receiving.

9. Oyster Tags The oyster tags shall be kept for 90 days at the establishment.

10. Consumer Alert on Tags The consumer information message must appear on the tag of each sack or other container of unshucked raw oysters

11. Time Temperature Harvest Matrix for Vibrio vulnificus

12. Retail Market Issues Oysters cannot be comingled in the water holding tanks.

13. Shucked oysters… Cannot be repacked or pre-packed from an opened container at the retail level.

14. Shucked Oysters The shells of previously shucked oysters may not be reused. Oysters can not be shucked, served and that shell saved and washed, then reserved to the next customer.

15. Re-service of oyster shells: Code Reference §2103. Multi-Use A. Material used to construct food contact equipment is not safe.

16. Consumer Information Message Exemption Food establishments that exclusively serve raw molluscan shellfish that have been subjected to a process recognized by the state health officer as being effective in reducing the bacteria Vibrio vulnificus to non-detectable levels may apply for an exemption from the mandatory consumer information notification requirement.

17. Post Harvest Treated (PHT) PHT oysters are tagged with a blue oyster tag. When tag is BLUE it means that the bacteria Vibrio vulificus has been reduced to non-detectable levels and establishment may apply for an exemption from the mandatory consumer information notification.

19. Recognized Methods Louisiana Mild Heat Pasteurization Ameripure Oyster Co. High Pressure Motivatit Seafood Joey's Oyster

20. During an Inspection the sanitarian will check: Refrigeration Retaining tags (90 days) Storage (6” off the floor) Cross contamination During the storage of the oysters During the preparation process

21. During an Inspection the sanitarian will check: Cleaning of Equipment and Utensils

22. Important information for the Sanitarians: If there is NO tag on the oyster sack Oysters should be seized and destroyed

23. Credits Produced by: Amy Nichols

24. Questions

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