Question & AnswerQ&A (BFAR FISHERIES ADMINISTRATIVE ORDER NO. 209 s. 2001)
The Order provides guidelines on the production, harvesting, handling, transportation, and packaging of shellfish for the implementation of the Local Government, pursuant to Section 60 of RA 8435 and Section 65 (s) of RA 8550.
An Auxiliary invoice is an official document accompanying the shipment of shellfish issued by the duly authorized representative of the municipal or city government from its point of origin to its final destination, including details of quantity, estimated value if sold, fee paid, and official receipt serial number, used to monitor the movement of shellfish in the country.
The site must be near river mouths shielded by rocks and trees, free from strong currents, with muddy or sandy substrates, natural populations of sponges and barnacles, appropriate water depth and salinity ranges, water temperature between 26 to 28 degrees Celsius, and a sanitary survey evaluating pollution sources, water quality, and meteorological and geographical factors.
For mussels, 3 to 4 meters; for oysters, 12 to 3 meters.
Personnel with cuts, open wounds, or communicable diseases must not handle shellfish; shellfish must be packed in clean materials; live shellfish in sacks, baskets, bayong or crates; shell meat in polyethylene bags or insulated boxes; shell meat must be kept at 4 to 0 degrees Celsius; ice packing must maintain 5 degrees Celsius; and shipments must be accompanied by an auxiliary invoice.
Local governments should penalize: gathering shellfish from banned waters without a certificate to harvest; issuance of auxiliary invoices for unauthorized harvesting; transporting shellfish without a proper auxiliary invoice; and gathering shellfish or spat from dirty waters to seed clean waters.
BFAR periodically monitors growing areas for water and shell meat microbiological quality, verifies auxiliary invoice issuance during transportation, and checks handling and transport conditions from harvest to processing plants.
Fifteen (15) days after publication in the Official Gazette and/or two newspapers of general circulation and fifteen (15) days after registration with the Office of the National Administrative Register.
Shucking is the removal of the meat from its shell.