GENERALITIES: 
Description: Oysters are bivalve mollusks, they have an oval-shaped shell, with a tendency to be irregular, the type of cultivation and handling can be shaped to any desired shape, their external texture is rough and smooth on the inside, where carbonate The calcium that composes it is transformed into an iridescent substance of beautiful color that has been called "nacre." There is a wide variety of species of edible oysters with high nutritional value, and they are also species that are cultivated in large volumes.  The two valves of the shell are firmly joined by a muscle commonly called "callus" which is highly appreciated by fans of eating oysters, who believe that it is the tastiest part. Commercial sizes can range from 5cm to 15cm depending of the market to which it is intended. 
Every product delivered for sale to the distributor must require the label that protects the origin, the dozens and/or kilos of each batch purchased. 
MANAGEMENT RECOMMENDATIONS: 
This product is harvested and transported under the requirements and provisions of the Mexican Bivalve Mollusk Health Program. (PMSMB) is transported in clean, closed trucks that can maintain a refrigeration environment of ≤ 7.2°C  
Once the product is distributed to sales warehouses, or stored before distribution and consumption, the Oyster must be kept in an environment 
Environmental temperature in warehouse  less than or equal to ( ≤ 7.2C°)   
It is recommended to store the product in a refrigerator at 2°C to 4°C.
The product must be handled carefully to avoid damage from breakage or breakage. It is recommended to store it in conservation under the same characteristics.  
The product must be handled, taking care of the exposure times and temperatures at all times before being consumed.  
If the product is intended for fresh consumption, it is recommended to work in an area with a cool climate ≤ 15°C (preferably), prevent the product from raising its temperature during handling and this does not exceed 10°C (preferably), recommends serving on a bed of ice. 
If the product is going to be consumed in another way (cooked), it must be handled using good hygiene practices and cleaning of utensils.