2019 LDWF Commercial Fishing Regs - Page 18

Alternative Oyster Culture Guidelines
Alternative Oyster Culture permit holders must place and maintain:
• Markers along the boundaries of the permit area, at intervals of
75 feet, between 3 and 12 feet above the water level.
• Markers along the boundaries of the areas where alternative
oyster culture facilities or equipment are actually located, at
intervals of 20 feet, between 3 and 12 feet above the water level.
• Buoys conforming to U.S. Coast Guard markings at all corners of
the permit area and the areas where alternative oyster culture
equipment or facilities are actually located and midway between
the corners if separated by more than 1,000 feet.
In addition, a tag with the Alternative Oyster Culture permit number
must be permanently attached to each buoy, main cage, bag, float or
other structure used for alternative oyster culture activities.
Oyster Harvest Tags
If you take oysters from Louisiana state waters for sale, you must
identify sacks and other packing containers used to hold in-shell oysters
with official oyster harvest tags purchased from LDWF. The color of
the tag depends on the intended use of the oysters (white for raw
consumption in and outside of Louisiana, pink for raw consumption
only in Louisiana or green for shucking or post-harvest processing).
Tags are identified with and traceable to your license (see page 17 for
more information).
You must complete all information on the tag, including:
• Dealer’s name, address, certification number assigned by LDH
and the original oyster shipper’s number, if different.
• Harvester’s identification number assigned by LDWF.
• Date and area of harvest.
• Type and quantity of oysters.
If you sack or package oysters on your vessel, you must tag them prior
to removing them from the vessel. If you sack or package oysters at
the dock, you must tag them immediately upon arriving at the dock
prior to shipping them. If you harvest from more than one area on a
given day, you must sack or package and tag the oysters from one area
before moving on to the next.
Dealers must keep oyster harvest tags affixed to each container of inshell oysters until the container is shipped or emptied for washing,
grading or packing. Dealers must retain all tags for at least 90 days.
It is illegal to possess untagged sacks or containers of oysters (other than on
board the vessel or at the dock prior to shipment) - untagged or improperly
tagged sacks or containers will be considered to have been taken from
polluted waters, deemed a health hazard and seized and destroyed. You
may not sell for resale untagged sacks or containers of oysters.
General Refrigeration Requirements
You must place all harvested in-shell oysters under mechanical
refrigeration at an air temperature of 45oF or less (measured 12
inches from the blower). Oysters must be refrigerated within two
hours of being offloaded from the harvest vessel onto the dock. Total
harvest to refrigeration time must not exceed the time/temperature
requirements specified on page 17. If you offload oysters from the
harvest vessel to an oyster cargo vessel, oysters must be refrigerated
within the times specified on page 17.
In-shell oysters must be maintained at or below 45oF throughout
all levels of commerce. You must meet additional refrigeration
requirements (see page 17), depending on the oysters’ intended use
(raw consumption, processing, etc.).
Any oysters that do not meet refrigeration requirements may not be
used for raw consumption; only certified dealers may use them for
shucking or post-harvest processing.
Time/Temperature Log Sheet
Both the harvester and the first certified dealer must complete time/
temperature log sheets to document compliance with refrigeration
requirements. Harvesters and dealers must maintain the log sheets
for one year (two years for frozen oysters) and make them available for
inspection by LDH, LDWF and the U.S. Food and Drug Administration
(FDA). Harvesters must keep log sheets for the current and previous 15
days aboard their vessel. (Exception: Time/temperature log sheets are
not required for harvest in the West Cove Conditional Management
Area or the Lower Calcasieu Lake Conditional Management Area, both
located in Cameron Parish.)
Harvester Instructions: Before harvesting oysters, legibly document
the following:
• Your boat name/number
• Your name and harvester license number
• Harvest area/lease number
• Time harvesting begins
• Whether oysters will be bedded, shucked, relayed or other (explain)
• Your signature and date
After harvesting oysters and prior to leaving the harvest area, record
the time harvesting ended and the total number of sacks harvested.
If you declare sacks of oysters for shucking and half-shell, distinguish
those oysters from each other by placing the appropriate tag on the
sack prior to leaving the harvesting area.
Certified Dealer Instructions: Legibly document the following:
• Temperature of the cooler where oysters are being stored when
they begin to be offloaded from the harvesting vessel
• Time and temperature of the cooler when the last sack or
container of oysters is removed from the harvest vessel and
placed in the cooler. Make this entry immediately upon removal
of the sack/container from the vessel.
• Your signature and date
Harvesting Oysters for Raw Consumption
If you harvest oysters for raw consumption, you must have a HACCP plan.
Your time/temperature log sheet must document the time harvest
began for each lot of oysters and the time you refrigerated each lot.
Log sheets for pink tag oysters must be separated from log sheets for
oysters intended for shipment outside of Louisiana. Harvesters must
note on log sheets for pink tag oysters that the oysters are “For Intrastate
Shipments Only.” If your harvest vessel is equipped with refrigeration
capabilities, you must provide documentation to the original dealer
that you have met the time and temperature requirements.
You must attach an LDH- and LDWF-approved tag on all containers
holding in-shell oysters, with the corresponding lot identification
number or character printed legibly on the tag, prior to refrigerating
them. You must record the number of sacks contained within each lot
immediately after refrigerating the oysters.


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