Information for commercial shellfish gatherers and retailers

The commercial production and sale of shellfish (clams, cockles, mussels, oysters, for example) is strictly controlled in order to try and prevent potential serious illness.

Legislation

EC Regulations 853/2004 and 854/2004 set out criteria relating to the commercial production and sale of shellfish from classified production areas. These regulations are law in the UK and are implemented by means of the Food Safety and Hygiene (England) Regulations 2013.

Classification

Local authorities carry out monthly bacteriological sampling of production areas. The results are used, by the Food Standards Agency, to classify these areas according to the E.coli levels in the shellfish sampled.

The classification determines the areas where shellfish can be collected from and how the shellfish have to be treated, after harvesting, to ensure they are safe to eat.

Registration documents

It is a legal requirement for each batch or consignment of live shellfish being removed from a designated shellfish production area, or unclassified areas to be accompanied by a registration document, completed by the harvester.

Registration documents are important to ensure that shellfish placed on the market are safe to eat. It is essential that the origin of the shellfish is known and that this traceability is maintained from harvesting to final sale.

You can contact us by phone on 01206 282520 or email eps.support@colchester.gov.uk to request Registration Forms.