What is meant by "shellstock" in food safety?

"Shellstock" refers to raw, in-shell molluscan shellfish, which includes species such as clams, oysters, and mussels that are harvested and packaged while still inside their shells. Understanding this term is critical for food safety because shellstock must be handled, stored, and prepared properly to prevent foodborne illnesses. This category of shellfish is often subject to specific regulations regarding traceability and freshness, as they are typically consumed raw or minimally cooked.

The focus on raw, in-shell products emphasizes the importance of sourcing these shellfish from reputable suppliers and ensuring they are kept at safe temperatures to maintain their quality and safety standards. Proper labeling and handling practices are also vital to minimize the risk of contamination from pathogens often present in shellstock.

Other options refer to various forms of seafood. Frozen seafood products, cooked shellfish dishes, and processed seafood products do not encompass the definition of shellstock, which specifically pertains to the raw, intact state of molluscan shellfish.