• Observing and modelling
• Marine Climate Change Centre (MC3)
• Ecosystems and biodiversity
• Assessing human impacts
• Animal health and food safety
  • Aquatic animal disease
  • Food safety
    • Algal toxins surveillance
    • Classifying shellfish harvesting
      • Monitoring results and maps
    • Microbiology and human health
    • Outbreaks of illness
    • Purification plants
    • Reference Laboratory functions
    • Sanitary surveys
    • Shellfisheries water quality
  • Environment and animal health
• Fisheries information

Related links

• NRL - monitoring contamination in bivalve molluscs
• FSA - classification information

Classifying shellfish harvesting

English and Welsh sites

The Food Standards Agency (FSA) has statutory responsibility for ensuring that shellfish from designated harvesting areas meet end-product standards and are safe for consumers to eat. It is also responsible for operating adequate monitoring and classification plans.

We manage the microbiological monitoring programme on behalf of the FSA, and local food authorities undertake the sampling and have enforcement responsibility for areas within their jurisdiction.

The FSA sets out the overall policy for the monitoring and classification of shellfish harvesting areas. We may make classification recommendations, according to an agreed protocol, but the FSA makes all final classification decisions.

Classification

Bivalve mollusc (shellfish) harvesting areas are classified according to the extent of contamination shown by monitoring of E. coli in shellfish flesh. Treatment processes are stipulated according to the classification status of the area. The classification categories are:

Class A (≤ 230 E. coli/100g) - molluscs can be harvested for direct human consumption

Class B (90% of samples must be ≤ 4600 E. coli/100g; all samples must be less than 46000 E. coli/100g.) - molluscs can be sold for human consumption:

• after purification in an approved plant, or
• after re-laying in an approved Class A re-laying area, or
• after an EC-approved heat treatment process.

Class C (≤ 46000 E. coli/100g) - molluscs can be sold for human consumption only after re-laying for at least two months in an approved re-laying area followed, where necessary, by treatment in a purification centre, or after an EC-approved heat treatment process.

In all cases, the health standards in Annex III of EC Regulations 853/2004 and the microbiological criteria adopted under EC Regulation 2073/2005 must be met. Molluscs must not be subject to production or collected in prohibited areas.

There are two classification systems in England and Wales:

1. the annual or "temporary" classification system
2. the long-term classification (LTC) system.

New areas will initially be given annual/temporary classifications until they meet the criteria for an LTC. Harvesting sites that do not meet LTC criteria are automatically classified under the annual/temporary classification system.

The last five years' worth of E. coli data is viewable in list and graphical format for each representative monitoring point (RMP). Classification zone maps are also available to view or download for each type of shellfish classified:

• Shellfish monitoring results
• Classification zone maps

Sampling plans and classification

All new harvesting areas are required to have a full sanitary survey prior to the preparation of a sampling plan. The plan identifies appropriate monitoring points for the site(s) in question. To obtain a preliminary classification recommendation allow at least three months for the completion of the sanitary survey and production of a sampling plan, followed by a minimum of three months' actual sampling.

• Protocol for the classification of shellfish harvesting areas - England and Wales (PDF, 1.78 MB)
• Sanitary surveys information leaflet (PDF, 634 KB)
• Protocol for collecting shellfish samples (PDF, 175 KB)
• Application form for classification of a new site (PDF, 60 KB)
• Cool box validation protocol (PDF, 120 KB)
• Frequently Asked Questions (PDF, 48 KB)

Legislation

There are a range of EC Regulations controlling shellfish food hygiene (EC 852/2004, 853/2004 and 854/2004), which in turn are implemented in England and Wales by the Food Hygiene (England) Regulations. The FSA is the competent authority for these hygiene controls in the UK. For specific information see extracts from the relevant Regulations on our National Reference Laboratory website.