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Clam Handling and Harvesting Standards
(42 KB)
(Excerpted from the Comprehensive Shellfish Control Code,
Chapter 5L-1)
Licensing Requirements:
- Aquaculture Certificate, or “AQ” card: Any person engaging
in clam aquaculture (leaseholders, sub-leaseholders, and anyone who sells
cultured products) is required to obtain an aquaculture certificate. The
certificate identifies the aquaculturist, lease, product and facility.
“Sharecroppers,” or those growers with clams on a lease but who are not the
leaseholder, may obtain their own AQ card by completing an authorized user
form with the leaseholder. Personnel employed by a leaseholder are covered
under the leaseholder's certificate number and are not required to have a
separate certificate. The AQ card must be renewed annually at a cost of $50
and is valid from July 1 to June 30.
Water Classifications:
- Clams may only be harvested from waters in areas classified
approved or conditionally approved for shellfish harvest and that are
currently open according to the area’s management plan. When rinsing clams
during harvesting activities only use waters that are classified and are
currently open.
- To obtain shellfish harvesting maps, classifications of
waters and the open/closed status of waters visit the Florida Department of
Agriculture and Consumer Service, Division of Aquaculture's web site at
www.FloridaAquaculture.com or contact the Division’s regional offices at:
Panhandle Region, Apalachicola: (850) 653-8317
Big Bend Region, Cedar Key: (352) 543-5181
Southwest Region, Murdock: (941) 255-7405
East Coast Region, Palm Bay: (321) 984-4890
Requirements of Boats and Vehicles Used in Harvest or
Transport of Clams:
- The boat must be registered as a commercial vessel and
comply with the U.S. Coast Guard vessel requirements.
- Boats and vehicles must be constructed, operated and
maintained so as to protect clams from contamination.
- Fuel tanks or other sources of contamination may not come
in contact with the clams.
- All boats must be provided with false bottoms and bulkheads
fore and aft to prevent clams from coming in contact with any bilge water.
- No dogs or other animals are allowed on the boat at any
time.
- Boats must have a portable toilet or other sewage disposal
receptacle that will not spill on board. No bodily wastes may be discharged
overboard from a harvest boat.
- Clams must be protected from exposure to sun, birds and
other adverse conditions by effective shading on harvest boats and vehicles.
Clams must be held under conditions which allow air circulation and promote
evaporative cooling. Do not use a nonporous material (for example, a vinyl
tarp does not “breathe” and serves as a heat trap).
Harvesting and Transporting:
- Harvesting and transporting of clams must be conducted
during the hours commencing at sunrise and ending at sunset as established by
the U.S. Weather Service.
- Clams must be delivered directly to a certified shellfish
processor (wholesaler or dealer). Washing, or tumbling, may be done at the
following: a) in open harvesting waters (preferably on the lease site), b)
specific upland aquaculture facilities authorized to participate in the “Pilot
Program for Washing Hard Clams,” or c) certified shellfish processor.
- Grading, counting and packaging of clams may be conducted
only at the certified shellfish processing plant.
- Clams must be placed under mechanical refrigeration within
the following specified times:
 | During November, December, January, February and March,
clams must be delivered to a certified dealer by 10:00 PM of the same day as
harvest. |
| During April, May and October, clams must be delivered to
a certified dealer within 12 hours of the time of harvest or within the same
day as harvested, whichever is earlier. |
| During June, July, August and September, clams must be
delivered to a certified dealer within 10 hours of the time of harvest or
within the same day as harvested, whichever is earlier. |
| These times are the maximums. Every effort should be made
to deliver products directly to a certified shellfish processor as soon as
possible. Earlier delivery is required for shellfish processors approved to
temper clams. Harvest time is defined as the time the first clam bag is
placed on |
Note: The intent of
maximum time limits for harvesting is to provide reasonable time to harvest,
transport clams to the shore and to directly deliver clams to a nearby certified
shellfish processor. Transporting clams long distances on land to distant
certified processors by harvesters is not authorized. Long distance transporting
of clams on land may only be conducted by certified shellfish processors under
mechanical refrigeration at 45oF or less.
Harvesters Tagging:
-
Aquaculturists harvesting under an
aquaculture certificate may use a bulk tag for each harvest location with all
of the following information in the order presented: a) harvester aquaculture
certificate number, b) date of harvesting, c) time of harvest, d)
identification of the harvest area, e) common name of the shellfish and
quantity of shellfish, and f) the statement: “THIS TAG IS REQUIRED TO BE
ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS.” In
addition, the bulk tag must include the name of the certified shellfish dealer
where the clams are to be delivered. The tag must be durable and waterproof
and at least 2 5/8 inches by 5 1/4 inches in size.
For further information on clam harvesting
and handling standards, please contact the FL Department of Agriculture &
Consumer Services, Division of Aquaculture at (850) 488-5471.
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