Changes to Check out and Refrigeration Times/Temperatures for the Harvest of Oyster

11-47-CWS | April 29, 2011

BILOXI, Miss. – The Mississippi Department of Marine Resources (DMR) has announced the following changes to the harvest of oysters, effective at legal sunrise, Monday, May 2.


  • All oystering activities to end prior to 10:30 a.m. and all fishermen to be checked-out at the appropriate check station by 10:30 a.m.
  • All oysters harvested for the day are required to be placed under mechanical refrigeration within two hours after they are checked-out.
  • All oysters are required to be cooled down to a temperature of 55°F by 6:30 p.m. on the day of harvest.
  • If the oysters are not cooled down to 55°F by 6:30 p.m. on the day of harvest, the oysters must be immediately labeled “For shucking or PHP by a certified dealer only”.
  • The use of a time/temperature recorder is recommended for the first and last sack loaded into the dealers cooler.
  • Hazard Analysis and Critical Control Point (HACCP) plans and records of dealers and processors must be in compliance with these time and temperature requirements.

These rules do not apply to legal harvest from a private oyster lease under the specific conditions of a valid oyster lease harvest permit.


For more information on the open and closed areas, call the DMR’s 24-hour Oyster Information Hot Line at 228-374-5167 or 1-800-385-5902.


The Mississippi Department of Marine Resources is dedicated to enhancing, protecting and conserving marine interests of the state by managing all marine life, public trust wetlands, adjacent uplands and waterfront areas to provide for the optimal commercial, recreational, educational and economic uses of these resources consistent with environmental concerns and social changes. Visit the DMR online at


Contact: Shelly Becker
Phone: 228-523-4051