Shellfish Dealer Training Quiz

Welcome to the Shellfish Dealer Quiz. All individuals involved in manufacturing, processing, packing, or holding shellfish are required to complete educational training. To satisfy this educational requirement, you can study the Shellfish Dealer Training webpage and then pass this quiz. Once you pass the quiz, be sure to print out the "Congratulations, You Have Passed the Quiz" screen and keep it for your records.


1. Your Name:
2. Operation Name:
3. Operation Certification Number:
4. Operation Phone Number:
5. Operation Email:
6. Date:
7. Which of the following is NOT an illness commonly associated with shellfish?
Hepatitis A  
Paralytic Shellfish Poisoning (PSP)  
8. To control hazards that can lead to a shellfish-related illness, what three things must be considered?
Location, Temperature, and Time  
Size of Shellfish, Temperature, and Location  
Time, Tide, and Price  
Method of Harvest, Tide, and Time  
9. Once the product has been retagged, the dealer is required to keep the original tag on file for:
75 days  
90 days  
120 days  
1 year  
10. What piece of information DOESN'T need to be on a dealer tag?
Harvest Date  
Harvest Time  
Operation Certification Number  
Harvest Area  
11. What's the time period when the state's Vibrio Control Plan for oysters must be followed?
March 1 - August 31  
May 15 - September 15  
April 1 - October 31  
May 1 - September 30  
12. When handling and harvesting, mixing shellstock lots is called:
Cohabitation and it is approved.  
Merging and it is prohibited.  
Comingling and it is prohibited.  
Unification and it is approved.  
13. All onshore wet storage tanks require a wet storage permit from the Department of Health.
14. Time of product shipment is required on shipping documentation.
15. Shellstock must be shipped from a dealer's facility in a conveyance pre-chilled to 45° F or less prior to shipping OR
Cooled once shellstock reaches destination.  
Cooled to 55°F within 2 hours of harvest.  
Adequately iced.  
Return shellstock to originally harvested beach.  
16. Which one of these is NOT one of the eight key points of sanitation?
Safety of Water for Processing and Ice Production  
Exclusion of Pests  
Conditions and Cleanliness of Non-Food Contact Surfaces  
Conditions and Cleanliness of Food Contact Surfaces  
17. This is a preventative food safety approach to minimize, significantly reduce, and eliminate hazards associated with a product or process.
Sanitation Monitoring  
Hazard Analysis Critical Control Point (HACCP)  
Prerequisite program  
Recall plan  
18. A Critical Control Point in a HACCP plan is:
Point in the process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.  
Procedure to follow when a critical limit deviation occurs.  
Safety of water that comes into contact with food or food contact surfaces.  
Specific to each company, location, and processes.  
19. Dealers are required to keep records of facility sanitation monitoring activities.
20. Written recall plans are:
21. How often does an employee need to take this training?
Every year  
Every other year  
Every 3 years  
Prior to receiving your Shellfish Dealer License or within 30 days of hire.