​​Requirements for wholesale shellfish wet storage​

Wet storage is a process used by commercial shellfish growers to extend the shelf life of harvested shellfish by re-immersing them in water. The shellfish are temporarily placed in containers or tanks containing natural or sterilised seawater for storage, to extend shelf life, remove sand or to improve condition.  

Wet storage presents unique food safety and biosecurity risks. All wet storage systems must be approved by the Food Authority’s NSW Shellfish Program to ensure shellfish are stored safely and biosecurity risks are managed.  

Systems must be properly designed, constructed and operated. Disposal of water and shellfish from wet storage systems needs careful consideration to minimise aquatic biosecurity risks.  

Full requirements for the wet storage of shellfish are outlined in the NSW shellfish industry manual (PDF, 647 KB).  

Wet storage is not the same as depuration. The 2 processes are different and have separate approval requirements.  

Approval and licensing

Shellfish wet storage at wholesale is a licensed activity with the Food Authority. Commercial shellfish growers using wet storage must have:  

• approval for wet storage listed on their Food Authority licence
• the wet storage facility assessed and approved before wet storage begins.

To apply for wet storage approval, complete the application to distribute, handle, process or store seafood (PDF, 335 KB).  

Once an application has been received, the NSW Shellfish Program will assess the facility. No wet storage systems are pre-approved ‘off the shelf’. Businesses will also need an appropriate food safety program.

Applicants are encouraged to discuss options with the NSW Shellfish Program team at the design phase to ensure compliance and avoid unnecessary costs to modify systems in the future.

Premises and equipment

Wet storage premises and equipment must be designed, constructed and maintained to protect shellfish from contamination and allow the system to operate safely. This includes:

• adequate security to prevent unauthorised access while the system is operating
• non-toxic fittings and plumbing, maintained to prevent contamination
• shellfish trays that are impervious, easy to clean and allow adequate water flow
• light covers to prevent contamination if a light breaks.

Tanks, trays, baskets, filters, pumps, disinfection equipment, plumbing and other components of the wet storage system must be thoroughly cleaned and maintained in accordance with the business's food safety program. After cleaning, equipment must be thoroughly rinsed with clean water.

Water use

Water used for wet storage must:

• come from an area classified by the Food Authority as Approved, Conditionally Approved, Approved as Remote or Offshore
• be from an area covered by a marine biotoxin management plan
• have an open status
• meet the required microbiological standards
• be effectively disinfected or appropriately maintained throughout wet storage.  

For recirculating water systems, businesses must undertake a study to demonstrate that the disinfection system consistently produces water with no detectable coliforms in 100 mL under normal operating conditions.

Disinfection units must be cleaned and maintained according to the manufacturer's instructions and as necessary to ensure effective water treatment.

Water testing

Water used for wet storage must be regularly tested for faecal coliforms to ensure it meets the required microbiological standards.

• Source water before disinfection must not exceed 70 cfu/100 mL and if not sourced from a Conditionally Restricted harvest area must be tested each time water is taken for wet storage purposes.  
• Disinfected water entering the wet storage tanks must have no detectable faecal coliforms in 100 mL and must be tested monthly if recirculated. Samples must be taken from the spray bar.
• Source water used without disinfection must only come from an Approved harvest area and must not exceed 14 cfu/100 mL. Testing must be carried out as required by the harvest area management plan.
• Water testing must be carried out by a laboratory accredited by NATA or ILAC for the relevant type of analysis.
• If a water sample does not meet the required standard, the business must notify the Food Authority within the required timeframe.

Preparing and handling shellfish

Shellfish awaiting placement in wet storage must be protected from physical, chemical and temperature conditions that could compromise their quality or survival.

• Clean shellfish as soon as practicable after harvesting to remove as much mud, sediment and debris as possible. When washing shellfish, use water that meets a microbiological standard equal to or better than that of the harvest area.
• Remove dead or damaged shellfish before placing shellfish into wet storage.
• If shellfish from more than one harvest area are held in wet storage at the same time, keep each batch separate and identifiable.
• Do not store different aquatic species in the same tank. If multiple tanks share a water supply for shellfish and other species, the water must be effectively disinfected before entering tanks containing shellfish.

Record keeping

Businesses using temporary wet storage must keep complete and accurate records so each batch of shellfish can be traced back to the wet storage location. Records must include:

• the date and time wet storage started and ended
• the name of the wet storage facility operator
• the Food Authority licence number of the business operating the wet storage facility, if the storage was carried out by another food business
• the source of the water used for wet storage
• the source of the shellfish
• the shellfish Product Record (PR) number or batch number, where applicable.

More information  

To discuss wet storage systems options at the design phase, contact the NSW Shellfish Program on (02) 6552 3000 (option 2) or email food.nswsp@dpird.nsw.gov.au.  

To discuss biosecurity considerations, please contact NSW DPI Aquatic Biosecurity on (02) 4916 3900 or at aquatic.biosecurity@dpird.nsw.gov.au.