How to Meet the Record-Keeping Requirements of the Wisconsin Food Code for Oysters, Clams, Mussels and Scallops
Click on the thumbnails below to see and read examples of proper molluscan shellfish handling in accordance with the Wisconsin Food Code, or download the full, printable PDF version.
Make sure every package has the required tag and reject any that don’t. Make sure the packages are at or below
41° F, and remove any dead, dirty or damaged shellfish from the package.