Resources Database

Maine Growing Area Closures: Shellfish Area Inventory with Legal Notices and Maps

The DMR Bureau of Public Health Shellfish Closure Map and Data Portal has bacterial (NSSP) classifications, municipal conservation closures, biotoxin closures, and emergency closures displayed. Other layers including P90 scores can be turned on in the layer list.

This document is intended to help Maine restaurant owners and staff understand the risks of handling shellfish, and how to manage them safely and effectively.

The Bureau of Public Health oversees the the National Shellfish Sanitation Program (NSSP) within Maine in order to keep molluscan shellfish safe for human consumption.

Licenses AND Sanitation Certificates must be applied for online! This is new and the preferred system for applications now. This includes Shellstock Shipper Certificate, Shucker-Packer Certificate, Shellfish Reshipper Certificate, and Depuration Processor Certificate.

Provides a comprehensive resource to help managers at the local and state level sustain Maine’s valuable shellfish resources. Includes information on the history and biology of the soft-shell clam, northern quahog, American and European oysters, and blue mussels. There are sections on state resources to address water quality issues and predatory species and tools that municipalities can use to preserve or increase their intertidal shellfish resources.

This book was designed with Certified Shellfish Dealers in mind and gives detailed information about HACCP Plans (Hazard Analysis Critical Control Point), monitoring of Daily Sanitation practices, SSOP (Sanitation Standard Operating Procedures), Tags, Tagging & Transportation of Shellstock, Wet Storage Standard Operating Procedure, and more.

Powerpoint on biofouling including, economic impact, general impact, common fouling organisms (macroalgae, tunicates, hydroids, boring sponge, over-set of barnacles, mussels, or oysters), controlling fouling, and methods to avoid, mitigate, or prevent the effects of biofouling.

Presentation on oyster pathogens and diseases such as MSX, SSO, dermo, and Vibrio, testing protocols, long-term management, oyster predators & pests, the difference bewteen infection and disease, disese prevention, biosecurity, risk evaluation, pathogen surveillance, and zonation.

A data-driven, quantitative market assessment that informs industry leaders and business owners about the potential scale and scope of markets for farmed shellfish and to facilitate strategic growth in the industry.

Represents over 1500 shellfish farmers from Maine to Florida and has many resources for growers including rookie mistakes, marketing, and public health concerns.

List all interstate certified shippers that can ship fresh and frozen oysters, clams, mussels, whole or roe-on scallops and is published monthly.

A federal/state cooperative program recognized by the U. S. Food and Drug Administration (FDA) and the Interstate Shellfish Sanitation Conference (ISSC) for the sanitary control of shellfish produced and sold for human consumption.

Five tips to follow for proper transportation of shellfish using a refrigerated truck.

List of all forms used by the Bureau of Public Health.

Lists all forms involved with the annual shellfish management review and forms for municipal activities such as shellfish program deadlines.

There are several ways in which birds interact with shellfish aquaculture. Birds can cause significant damage to crops through predation. Some birds fall into the category of protected resources and farmers have been variously accused of interfering with foraging, (either attracting or disturbing or both) and interfering with hunting. Birds can be attracted to aquaculture structures for roosting or foraging and their guano can impact water quality and trigger the need for growers to develop management plans under the National Shellfish Sanitation Plan.

After purchasing used shellfish production equipment, it is strongly recommended to thoroughly clean and disinfect the gear prior to use to limit the risk of introducing disease or invasive species. An easy-to-use process is as follows:

Slideshow summarizing the regulations for shellstock and shucked shellfish handling, sanitation, tagging, and labeling for the state of Maine

Evaluates all shellfish growing areas in the state of Maine to determine their suitability for harvest by conducting a "sanitary survey," which is a three-fold process.

This brochure reviews what Vibrio is and how to reduce illness from Vibrio by achieving and maintaining temperature controls when harvesting and transporting shellfish.

Fact sheet designed to try to improve the growers knowledge on the process to contact a professional who can examine dead or dying shellfish to determine the cause and how to get the shellfish to them for analysis.

Uses the standards outlined by the National Shellfish Sanitation Program (NSSP) to evaluate and certify all wholesale shellfish dealers in Maine to ship, or process shellfish for shipment, within and outside of the state.