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Commercial Shellfish Permits

Types of Permits

  1. Harvester - a person who takes shellstock by any means from a growing area.
  2. Dealer - a person to whom certification is issued for theactivities of shucker-packer, shellstock shipper, repacker, or reshipper.
    1. Shucker-packer - a person who shucks and packs shellfish. A shucker-packer may also act as a shellstock shipper or reshipper, or may repack shellfish originating from other permitted dealers.
    2. Shellstock Shipper - a dealer who grows, harvests, buys, or repacks and sells shellstock but is not authorized to shuck or repack shucked shellfish. A shipper may buy, repack, and sell in-shell product as well as ship shucked shellfish.
    3. Repacker - a person other than the original certified shucker-packer who repackages shucked shellfish into other containers.
    4. Re-Shipper - a person who buys shellfish from dealers and then sells the product without repacking or relabeling to other dealers, wholesalers, or retailers.
  3. Geoduck Dive Vessel - a vessel for the commercial harvest and transport of geoducks from the harvest area to a dealer.

What is Required for a Permit?

  • A harvester or dealer application is available by calling the DEC or from the shellfish section of our website.
  • Pay the fee.
  • Provide proof of completion of Harvester or Dealer Education training.

Persons who are harvesters or dealers must also submit:

  • A waterproof, tear-proof shellfish tag that is at least 2 5/8 inches by 5 1/4 inches.
  • A narrative that includes: 1)shellfish holding container material, temperature controls, and how product is protected from contamination during transport; and 2)a map and description of the shellfish growing/harvest area.

Dive Vessels for the commercial harvest and transport of geoducks must:

  • Fill out the Geoduck Dive Vessel Application available by calling the DEC or from the shellfish section of our website.
  • Include 2 drawings of the boat - floor plan and side view. Identify the construction materials and show all plumbing.
  • Indicate the type of marine sanitation device.
  • Pay the fee.

What Other Information May be Required?

Facility Plans

Drawings and other documentation that accurately depicts and describes:

  • the location of processing and storage buildings, roads, alleys, docks, and other areas that will be used to support the processing, storage, or transportation of hte product.
  • the placement of processing equipment and storage areas for shellfish, food ingredients, and food packaging materials.
  • plumbing plans showing piping, fixtures, toilets, and hand sinks.
  • the surface finish of walls, floors, and ceilings in processing, packaging, and storage areas.


  • HACCP Plan, prepared by operator who is knowledgeable or trained in HACCP (may be prepared by contractor).
  • Weekly record reviews conducted by individual trained in HACCP.

Sanitation Plan and Sanitation Control Records

Describes the sanitation procedures to be followed at the facility including the following conditions and practices:

  • pest control procedures
  • labeling, storage and use of chemical compounds
  • sanitizer concentrations for hand and product dips, processing water, and sanitizing solutions for food-contact surfaces
  • condition of water that contacts food or food-contact surfaces
  • maintenance of hand sanitizing, hand washing, and toilet facilities
  • cleanliness of equipment, utensils and containers and surrounding areas
  • prevention of cross-contamination
  • personnel - hygiene and health


Shellstock harvesters who are also establishing a residential campsite will need to submit the following additional information:

  • A copy of the lease agreement with the owner of the area to be used as a campsite.
  • A description of the exact location of the campsite.
  • The length of time you will be using the campsite.
  • A list of potential contaminants, including sewage, industrial waste and pesticides or animal activity such as birds, dogs, or other mammals, to which shellfish may be reasonably expected to be exposed.

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