1. On Board Cooling (FDA Validated – Ice Slurry Method) Delivered at ≤55 o F with harvester’s time/temperature log and in processor’s refrigeration cooler no later than 3pm Dealer accepts if product is ≤55 o F At delivery if > 55 o F either reject or retag “For shucking only by a certified dealer” or “For post harvest processing only”

2. On Board Cooling (FDA Validated – Ice Slurry Method) Product must be placed in ice slurry within 1 hour of harvest time. In ice slurry for no longer than 20 minutes. Check temperature in middle of bag (out of ice slurry) and write down time it reached ≤55 o F. If using smaller bag should be within 10-20 mins. Place bag in insulated ice box and packed at least 3 inches of ice surrounding the bag to maintain ≤55 o F.

3. On Board Cooling (FDA Validated – Ice Slurry Method)  Items Required: – ICE – Must be from an approved/potable water source and properly protected from contamination. – Water in Ice Slurry - Can be from a potable water source or harvesting area water in the open status

4.  Items required: – Insulated container to hold ice slurry – example large cooler

5.  Items required: – Insulated container to store cooled bags and ice – insulated totes, shrimp tote from processor?

6.  Items required: -3 inches of ice surrounding the bag to hold oysters at ≤55 o F. -Ice must be from an approved/potable water source

7.  Items required: – Calibrated thermometer with probe to take temperature of shellstock. – Temperature should be taken in the middle of oyster bag or bucket.

8.  Items Required: - Harvester Log time/temperature verification Back of Tag Record: (1)Time shellstock placed in ice slurry (2) Record Time and Temperature of bag post slurry dip. Must be below 55 o F and taken in the middle of the bag.

9.  Items Required: - Harvester Log time/temperature verification Back of Tag Record: (1)Time shellstock placed in ice slurry (2) Record Time and Temperature of bag post slurry dip. Must be below 55 o F and taken in the middle of the bag.

10. Delivery Requirements Delivered at ≤55 o F with harvester’s time/temperature log and in processor’s refrigeration cooler no later than 3pm Dealer accepts if product is ≤55 o F At delivery if >55 o F either reject or retag “For shucking only by a certified dealer” or “For post harvest processing only”

11. Contacts Apalachicola Office Phone: (850) 653-8317 Joe Shields, Environmental Administrator – Joe.Shields@freshfromflorida.com Joe.Shields@freshfromflorida.com Nancy Horton, Inspector – Nancy.Horton@freshfromflorida.com Nancy.Horton@freshfromflorida.com Tallahassee Office Phone: (850) 617-7600 Samantha Brabant – Samantha.Brabant@freshfromflorida.com Samantha.Brabant@freshfromflorida.com Kim Norgren, Environmental Administrator – Kimberly.Norgren@freshfromflorida.com Kimberly.Norgren@freshfromflorida.com Jillian Fleiger, Environmental Administrator – Jillian.Fleiger@freshfromflorida.com Jillian.Fleiger@freshfromflorida.com