A certified shipper is a person engaged in the business of selling, distributing or otherwise transporting shellfish and who has a valid certification as a Depuration Processor (DP), Shucker-Packer (SP), Repacker (RP), Shellstock Shipper (SS), or Reshipper (RS) issued by the state in which his facility is located. It is unlawful to offer for sale shellfish that have not been processed by a Certified Shipper. Only Certified Shippers may distribute shellfish in interstate commerce.

Basic Requirements for Certified Shippers

Requirements for certified shippers are established by State Regulation .

In general, certified shippers are required to:

1. Conduct a hazard analysis and implement a Hazard Analysis Critical Control Point (HACCP) plan. The written plan should address food safety hazards that are reasonably likely to occur for each kind of shellfish that is processed. Preventive measures should be identified to control the hazards.
2. Obtain shellfish from approved sources. Certified shippers, other than Reshippers, must obtain shellfish from licensed harvesters or other certified shippers. Reshippers must obtain shellfish only from other certified shippers.
3. Maintain proper records of shellfish received and shipped. These records are necessary for shellfish trace-back in the event of illnesses.
4. Protected shellfish from contamination and store and ship shellfish at proper temperatures. Regulations specify 34 to 45 degrees Fahrenheit for non-frozen shellfish and zero degrees Fahrenheit for frozen shellfish.
5. Tagged shellfish offered for sale with a sale tag which includes information related to shipper certification, harvest date, harvest area, etc. Certification

There are currently no fees charged for a Certified Shipper Certificate.

Please contact the Shellfish Sanitation Program for additional information.