Shellstock Tag

A shellstock tag is a traceability label supplied with containers of live bivalve shellfish, such as oysters, clams and mussels. It records information about the harvest and supplier so the product can be traced if a food-safety issue or illness investigation occurs.

Information on a shellstock tag

Depending on the jurisdiction and product, the tag may identify the shellfish species, harvest area or growing area, harvest date, harvester or dealer information and other required traceability details.

How restaurants should manage tags

• Check that each container arrives with the required tag or documentation.
• Keep the tag associated with the specific lot or container.
• Record the date the container is emptied or the last shellfish is sold or served, as required.
• Retain tags and records for the period required by the applicable food code.
• Make records available to the health authority during an inspection or traceability investigation.

Chef’s safety note: Do not discard shellfish tags when the container is empty. Retention periods and record requirements vary by jurisdiction; follow the local rules and your food-safety plan rather than assuming one retention period applies everywhere.

Key distinction: A shellstock tag provides harvest and lot traceability for live shellfish; it is not simply a supplier price label or an invoice.