NOTICE TO SHELLFISH HARVESTERS (DIGGERS) AND SHIPPERS
**2025 Vibrio parahaemolyticus (Vp) CONTROLS, HARVEST, HANDLING, and OTHER TIME TO TEMPERATURE REQUIREMENTS**
REMINDER THAT Vp CONTROL MEASURES FOR POSTHARVEST HANDLING AND IMMEDIATE COOLING OF OYSTERS AND HARD CLAMS, AS APPLICABLE, UNDER NEW YORK STATE DEC’S 2025 Vp CONTROL PLAN BEGIN ON MAY 1
ALL SHELLSTOCK MUST BE SHADED AT ALL TIMES FROM MAY 1 THROUGH OCTOBER 31
The control measures are intended to reduce the potential for postharvest growth of Vp in hard clams and oysters and risk of Vp illness to shellfish consumers due to consumption of shellfish harvested during the warmer weather months when Vp illnesses are likely to occur in New York Vibrio Control Plan Measures: These requirements apply to oyster and hard clam harvest in NS1, NS2, NS2OBH, NS2CSH, NS3HB, NS3NP, LS1 and LS2
- All oysters and hard clams harvested for food consumption from the certified areas of NS1, NS2, NS2OBH, NS2CSH, NS3HB, NS3NP, LS1 and LS2 from May 1 through September 30 must be immediately culled and placed under temperature control through icing, mechanical refrigeration or other approved cooling method upon commencement of harvest (once time of harvest begins).
- Time of harvest must be written in indelible ink on each shellfish harvester tag and affixed to the container prior to the placement of any shellfish into the container.
- All oysters and hard clams shall be immediately culled and maintained under temperature control (cooling) throughout the harvest day once time of harvest begins. Once a container has been completely filled as intended, a new time of harvest begins when the next lot of shellfish is removed from the water.
- All oysters and hard clams taken from the above-mentioned harvest areas must be cooled to an internal temperature of 60ºF (15.6ºC) or less prior to sale to the original dealer.
- All shellfish digger tags and log books must indicate the time of harvest for harvest of oysters and hard clams from the affected areas of the 2024 Vp Control Plan.
- Digger tags must be fully completed before leaving the harvest area.
- Log books must be completed prior to landing shellfish on a daily basis.
Harvesters are reminded to use the following best management practices to ensure adequate cooling and compliance with Vibrio Control Plan requirements:
- Have enough coolers on-board the boat for the amount of shellfish harvested.
- Use enough ice to surround the shellfish harvested when placed in coolers; do not just place bag of cubed ice onto a pile of shellfish in the cooler.
- We recommend use of an ice slurry for rapidly cooling shellfish which is more effective than cubed ice. This will reduce the amount of ice needed during the harvest day.
- Cool the shellfish to 60°F prior to transferring onto the Certified Dealers’ trucks or sale to the original dealer.
These requirements apply to digger/shippers (Shipper D Permits) and Shippers
- Digger/Shipper D Permits: All shellfish distributed to anyone other than the original dealer must be cooled to an internal temperature of 50ºF (10ºC) prior to distribution and must be accompanied by a shipping document.
- Shellfish Shippers: All shellstock must be cooled to an internal temperature of 50ºF (10ºC) prior to distribution and be accompanied by a shipping document.
- The shipping document shall include: the date and time of shipment and temperature of the shellstock and your initials.
II. Oyster Harvest Time to Temperature Controls for areas outside of Vibrio Control Plan: These requirements apply to oyster harvest in all other certified (approved) areas of the State
- All oysters harvested from certified shellfish lands in New York State, except as identified above, for food consumption from May 1 through September 30 must be immediately culled and cooled through icing, mechanical refrigeration or other approved cooling method upon commencement of harvest.
- Time of harvest must be written in indelible ink on each tag and the tag must be affixed to the container prior to the placement of any oysters into the container.
- All oysters must be maintained under temperature control (cooling) throughout the harvest day once time of harvest begins. Once a container has been completely filled as intended, a new time of harvest begins when the next lot of oysters is removed from the water.
III. Harvest, Handling and other Requirements for all Harvesters
· Daily Harvest: All shellfish harvested on a daily basis must be delivered to a certified shellfish dealer in Suffolk or Nassau County on the same day of harvest.
· Shading: All shellfish must be shaded at all times during the period May 1 through October 31; this applies to shellfish onboard the harvest vessel and during transport in any boat, vehicle or other means of conveyance, from the harvest area to the original dealer.
· Tagging: Shellfish harvester tags must include the time of harvest for all shellfish taken (time of harvest begins when the first shellstock is taken from the water). Time of harvest must be written in indelible ink on each tag and the tag must be affixed to the container prior to the placement of any shellfish in the container. Once a container has been completely filled as intended, a new time of harvest begins when the next lot of shellfish is removed from the water. All shellfish tags must be fully completed prior to leaving the area of harvest.
· Daily Harvest Logs: Shellfish harvesters must maintain a daily harvest log which includes: common name of the shellfish harvested, quantities (net weights, numerical counts or standard measures) of shellfish harvested, the harvest date, an identification of the areas from which shellfish were harvested, time of harvest, and the names and permit numbers of all purchasers of shellfish (identify disposition of shellfish sold). The log must be completed prior to landing on a daily basis and made available to the Department or an Environmental Conservation officer (ECO) upon request.
· Sewage Disposal Receptacle for Harvest Vessels: All shellfish harvest vessels shall have an approved MSD, portable toilet or other sewage disposal receptacle onboard to contain human sewage. It must be secured while on board in a location to prevent contamination of shellstock from spillage or leakage; emptied only into a sewage disposal system; cleaned before being returned to the vessel; and not be cleaned in equipment used for washing or processing food. If a bucket is used as an MSD, it shall be constructed of an impervious, cleanable material, have a tight-fitting lid, and be indelibly labeled “Human Waste” in contrasting letters at least 3 inches in height.
Refer to the attached documents for more detailed information about the 2025 Vp control plan measures, harvest, handling and other time to temperature requirements for harvesters and shippers.
Effective November 1, 2023, new shellfish harvest area designations for Nassau and Suffolk Counties were adopted by regulations. Refer to 6NYCRR Part 42 Sanitary Control over Shellfish for the description of harvest areas and the attached map.
For additional information on Vibrio control plan requirements, you can check DEC’s website at https://dec.ny.gov/things-to-do/shellfishing/safety/vibrio-control-plan or contact the Shellfisheries office at 631-444-0492.
