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

Hazard Analysis Critical Control Point (HACCP) Information and Forms

Hazard Analysis and Critical Control Point (HACCP) 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.