information on this page is brought to you by Seafish and FSA(Scotland).
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
Outline of Key Diver Responsibilities
Algal Toxin Testing Criteria
Critical Documentation for scallop suppliers
Criteria for the classification of shellfish harvesting areas
End Product Testing criteria.
Other essential information.
Safety Act 1990 - a guide for food businesses
Safety Act 1990 - amendment regulations 2004
of Key Diver Responsibilities
A registration document, available from your local EHO, must
be completed and accompany each batch of scallops when sending
to a processor, fish auction , despatch or purification
harvested scallops may only be placed on the market via
a fish auction, processing establishment or despatch centre.
making direct sales to the end consumer, the harvester is
responsible for ensuring that the scallops meet the end
product criteria set out in legislation.
are responsible for carrying out a risk assessment and ensuring
adequate microbiological and biotoxin testing is carried
out as necessary;
If you are using the small quantities exemption you are exempt
from the requirements of the food hygiene regulations, however,
you must still ensure that your products are safe to eat and
of a quality the consumer would expect.
is good practice, and recommended that harvesters inform any
consumers who directly purchase scallops of the following:
• The need to correctly shuck scallops and separate
the viscera from the edible adductor muscle
• How to inspect and trim the shucked scallop to remove any remaining material from the hepatopancreas (black or ink sac);
• The need to wash shucked edible scallop meat in
clean running water for at least 10 minutes
with occasional agitation - see this poster;
Maximum permitted levels have been set for the whole animal
by EU legislation. They are:
• PSP - 800 micrograms per kilogram or 80 micrograms/100
grams of flesh.
• ASP - 20 milligrams of domoic acid per kilogram or 20
micrograms/100 grams of flesh.
• DSP – The three classes of toxins associated with Diarrhetic
Shellfish Poisoning are:
1. Okadaic acid, dinophysistoxins and pectenotoxins together,
160 micrograms of okadaic acid equivalents per kilogram;
2. Yessotoxins, 1 milligram of yessotoxin equivalent per kilogram;
3. Azaspiracids, 160 micrograms of azaspiracid equivalents
Local food enforcement authorities have agreed on standards
of chemical testing for PSP and ASP. However, as at March
2010 there is no agreed standard of testing for DSP. Consequently,
no DSP toxins are permitted at all. Therefore EPT (by whichever
method chosen) will have to indicate either no toxin present
(which would be acceptable) or toxin present (which would
Documentation for scallop suppliers
harvesters are required to complete a ‘Registration Document’.
This can be obtained from the Local Food Authority
registration document should contain:
1. The harvesters identity and address.
2. Date of harvesting.
3. Clear indication of the location of the area where
the scallops were harvested.
4. The species and quantity.
Health status of the production area.
Destination of the consignment.
for the classification of shellfish
All inshore areas used
for harvesting King Scallops must
be classified by the regulator prior
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
• 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
7. Other Critical Information
It may be at the bottom of the page but this is still critical information for scallop divers.
Divers who sell direct to restaurants pose a particular risk and must understand all of their responsibilities.
1. Manager's Introduction - pre course briefing. This is a training video for scallop processors about the dangers of biotoxins in scallops. As a diver selling to the food sector you have the same responsibilities as a processer
so watch this video.
2. View the contents of the Scallop Processors page.
3. Contact Seafish's regulation team (email@example.com) for the latest guidance on scallops safety.