The information on this page is brought to you by Seafish and FSA(Scotland).
Divers harvesting and supplying scallops have certain responsibilities under EU and UK Law. This web page aims to provide information and guidance to help you provide a seafood product which is safe to eat and meet your legal obligations’
1. Legislation and Diver Harvested Scallops
2. Outline of Key Diver Responsibilities
3. Algal Toxin Testing Criteria
4. Critical Documentation for scallop suppliers
5. Criteria for the classification of shellfish harvesting areas
6. End Product Testing criteria.
Criteria for the classification of shellfish harvesting areas.
All inshore areas used for harvesting King Scallops must be classified by the regulator prior to harvesting.
This classification of shellfish beds is based on the numbers of certain bacteria (E.coli) found in bivalve molluscs recorded over a period of time.
• Class A: less than 230 Colony Forming Units (CFU). Harvested for direct human consumption.
• Class B: 230 – 4,600 CFU. Must be purified (cleansed of bacteria through an approved depuration unit), relayed in an approved Class A relaying area, or heat treated by approved method before selling for human consumption.
• Class C: 4,600 – 46,000 CFU. Must be relayed (for a minimum of two months) to meet Class A or B, or be heat treated.
• Prohibited area: 46,000 + CFU. No harvesting for human consumption
Scallop Poster (not currently available)
While stocks last, a free A3 scallop poster can be obtained by sending a (large) Stamped Addressed envelope to
Humber Seafood Institute
The poster will be folded. If you would like your poster delivered rolled up in a tube then please send a contribution to the cost of posting (£??) to Seafish.