Commercial Shellfish Training

HACCP (Hazard Analysis Critical Control Point) Training

Trainings scheduled for 2022 include: February 10, May 12, August 3, and November 2.

Note: The August 3 class is full and is closed to registration.

HACCP training is a pre-requisite requirement before obtaining a shellfish dealer (shellstock shipper or shucker-packer) license from the Department of Health (DOH). Prior to COVID restrictions, our class was two-days and was completed in-person. Currently, our classes are one-day virtual classes held online, with additional pre-requisite work to be completed on your own beforehand. You must have a laptop with functioning audio, and also preferably a camera, to participate in this class. Do not attempt to take this class using your phone.

A pre-test and another online course must be taken before taking our HACCP training. Follow these steps:

  1. Fill out our HACCP Training Registration Form (Word) and pay your fees. The registration fee is $50 and covers the cost of materials given to each participant. The fee is non-refundable and only applies to the date you register for.
  2. Upon confirmation of your registration, we will mail you a hard-copy packet of materials. The materials packet includes study/reference materials and a pre-test that must be submitted to DOH before your HACCP class.
  3. Before you take the DOH HACCP class, complete Cornell Cooperative Extension's online course Seafood HACCP, Online Training Course (Segment One). This class teaches you the fundamentals of HACCP and is necessary before learning about molluscan bivalve shellfish HACCP, taught by DOH. The online training course costs $75 and is self-paced. This training takes learners an average of 10 hours to complete.

For questions about this class or the requirements for eligibility contact us at shellfish@doh.wa.gov or call 360-236-3330.


Dealer Training

All individuals involved in manufacturing, processing, packing, or holding shellfish are required to complete educational training (per the National Shellfish Sanitation Program's Guide for the Control of Molluscan Shellfish). This training needs to be completed prior to receiving a Washington State Shellfish Dealer License or within 30 days of hire. Once you have passed the online quiz, print out the "Congratulations! You have passed the quiz," screen and keep it for our inspectors to review during site visits.

  1. Read the Shellfish Dealer Training
  2. Take the Shellfish Dealer Training Quiz

Harvester Training

Shellfish harvester training is required for all licensed harvesters (HA) to meet the National Shellfish Sanitation Program Model Ordinance Chapter XIII .01 B. At least one individual from your company's shellfish operations must take the online training and pass the quiz. Once you have passed the online quiz, print out the "Congratulations! You have passed the quiz," screen and keep it for our inspectors to review during site visits.

  1. Read the Shellfish Harvester Training
  2. Take the Shellfish Harvester Training Quiz

Vibrio parahaemolyticus Training

This training is required for all licensees that harvest or sell shellstock oysters during the months of May through September. If you have not taken the training since the Vibrio parahaemolyticus control plan rule (WAC 246-282-006) was revised in 2015, the training is required prior to harvesting or selling shellstock oysters between May-September. The individual responsible for the management of oyster harvest activities must have taken the Department of Health training or be trained by an individual at your operation that took the training. There is no cost for taking this training.

This training class is offered online. In order to take this class, you will need dependable high-speed internet access. You will need to be at a computer so that you can see the presentations and be able to interact with tests, polls, chats, and question and answer sessions.

Register for the May 11 Zoom Training 

If you have questions about this training, email us at shellfish@doh.wa.gov or call 360-236-3330.