{"id":420,"date":"2026-10-01T07:05:32","date_gmt":"2026-09-30T22:05:32","guid":{"rendered":"https:\/\/magazine.samsammulsan.com\/?p=420"},"modified":"2026-10-01T07:05:32","modified_gmt":"2026-09-30T22:05:32","slug":"importing-oysters-south-korea-us-canada-checklist","status":"publish","type":"post","link":"https:\/\/magazine.samsammulsan.com\/en\/importing-oysters-south-korea-us-canada-checklist\/","title":{"rendered":"Importing Oysters from South Korea into the US and Canada: A Buyer’s Compliance Checklist"},"content":{"rendered":"
\n

Before approving a purchase, importers and quality assurance (QA) teams should define the product specifications, verify the source and identify the responsible importer. This checklist is not legal advice or a guarantee of customs clearance or entry.<\/p>\n

\"Illuminated<\/p>\n

Illustrative stock photo of port logistics.
Photo: CHUTTERSNAP \/ Unsplash<\/a> \u00b7 License<\/a><\/p>\n

Gate 1: What exactly is the product?<\/strong><\/h2>\n

Record the species, shell form, whether the product is raw, partially cooked or fully cooked, processing and freezing methods, ingredients and intended use. These are separate specifications; no single descriptor covers them all. The Korean oyster format guide<\/a> explains the distinctions.<\/p>\n

The National Shellfish Sanitation Program (NSSP)<\/a> covers raw molluscan shellfish\u2014live, fresh or fresh-frozen\u2014and defined post-harvest processed products. Cooked shellfish, products subject to 21 CFR Parts 113 or 114, and raw shellfish explicitly packaged for consumer cooking are generally outside its processing scope. Harvest or approved-source requirements and product-specific U.S. Food and Drug Administration (FDA) rules may still apply.<\/p>\n

In the table below, Part 123 refers to the FDA’s seafood Hazard Analysis and Critical Control Point (HACCP) regulation.<\/p>\n

<\/p>\n

\n\n\n\n\n\n\n\n
\n

Product<\/p>\n<\/td>\n

\n

U.S. screening focus<\/p>\n<\/td>\n

\n

Canada screening focus<\/p>\n<\/td>\n<\/tr>\n

\n

Live, raw shucked or raw half-shell<\/p>\n<\/td>\n

\n

NSSP source\/dealer controls plus Part 123<\/p>\n<\/td>\n

\n

Country, product and establishment eligibility<\/p>\n<\/td>\n<\/tr>\n

\n

NSSP post-harvest processed<\/p>\n<\/td>\n

\n

NSSP validation\/dealer controls plus Part 123<\/p>\n<\/td>\n

\n

Live\/raw pathway and process evidence<\/p>\n<\/td>\n<\/tr>\n

\n

Fully cooked frozen<\/p>\n<\/td>\n

\n

Part 123 process and importer verification<\/p>\n<\/td>\n

\n

General fish controls; full-cook evidence<\/p>\n<\/td>\n<\/tr>\n

\n

Raw, packaged for cooking<\/p>\n<\/td>\n

\n

Generally outside NSSP processing scope; source duties may remain<\/p>\n<\/td>\n

\n

Live\/raw pathway unless fully cooked<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

<\/p>\n

\"Hand<\/p>\n

Illustrative stock photo of a checklist review.
Photo: Jakub \u017berdzicki \/ Unsplash<\/a> \u00b7 License<\/a><\/p>\n

Gate 2: Who holds importer responsibility?<\/strong><\/h2>\n

Under Part 123, the importer is the U.S. owner or consignee<\/a> at the time of entry, or the responsible U.S. agent or representative of the foreign owner or consignee. A customs broker, freight forwarder or carrier ordinarily does not hold this role. Identifying the importer of record alone does not establish who is responsible under Part 123.<\/p>\n

Under 21 CFR 123.12<\/a>, importers must either rely on an applicable country agreement or implement written verification procedures that include product safety specifications and affirmative verification steps. The listed options include obtaining records or certification, inspecting the processor’s facilities, keeping an English-language HACCP plan on file, testing products, or using an equivalent measure. Written guarantees must also be obtained where the selected option requires them. These are alternative verification methods; they are not all required together.<\/p>\n

The Foreign Supplier Verification Programs (FSVP)<\/a> requirements do not apply when the foreign supplier is required to comply with, and complies with, Part 123<\/a>. This exemption is conditional; importer verification duties under 21 CFR 123.12 still apply.<\/p>\n

In Canada, importers need a Safe Food for Canadians (SFC) licence<\/a> and must meet preventive control and traceability requirements.<\/p>\n

Gate 3: Is the source currently eligible?<\/strong><\/h2>\n

For raw or NSSP post-harvest processed products destined for the United States, check the Interstate Certified Shellfish Shippers List (ICSSL) and growing-area information. Match the dealer’s name, number and activity code to the shipment records. Registration, private certification or a previous successful entry does not constitute FDA approval or guarantee admission.<\/p>\n

For Canada, check the Canadian Food Inspection Agency (CFIA) listings<\/a> for the country, product and authorized establishment. Raw products intended for cooking remain subject to the live\/raw requirements; the cooked-product exemption requires evidence that the product is fully cooked.<\/p>\n

On 27 September 2026, CFIA listed Korea for shucked frozen oysters only<\/a>, with named establishments. Recheck the listing for each purchase; it does not establish eligibility for other forms.<\/p>\n

\"Shucked<\/p>\n

Oyster sorting.
Photo supplied by Samsam Mulsan<\/p>\n

Gate 4: Do all records identify the same SKU?<\/strong><\/h2>\n

Check for conflicts across these records:<\/p>\n

<\/p>\n