NOTICE: To protect the health and safety of the public and our employees, DOAG has limited the number of employees at our 450 Columbus Blvd office and as such, mail and messages may receive a delayed response. Please use our online services and email specific COVID-19 related issues to agr.covid19@ct.gov

Hazard Analysis Critical Control Point (HACCP) Information and Forms

HACCP is an acronym for Hazard Analysis and Critical Control Point.  It is a system used to protect the food supply from contaminants and minimize food safety hazards.  All shellfish dealers, including commercial harvesters, must take HACCP training and develop a HACCP plan conforming to the FDA’s Seafood Regulations.

HACCP Information

Shellfish Sanitation Operating Procedures (ssop's)

Chlorine Test Strips

Shellfish Tagging Requirements  

Sanitation Information - Scallops

HACCP Forms                                          

Corrective Action Form

RecallProcedures

Recall Call Log

Cooler Temperature Log

Boat Harvest Log

Shellstock Receiving Log (No Direct Purchase From Harvester)

Shellstock Receiving Log (Direct Purchase From Harvester)

Transplant Relay Log

ShellfishRepacking Log  

Shellfish Shucking Log 

Sanitation Audit Form (Shop)    

Sanitation Audit Form (Boat)