For the first time oyster shuckers will be able to receive certification thanks to a new certification program involving Kenneth Perry, assistant professor of culinary arts.Sunday at 10 a.m. the Acme Oyster House in New Orleans, Perry will teach a seminar to certify eight people.

“I’m going as an individual to show them and get them certification through the National Sanitation Foundation. Then they will be certified food handlers,” Perry said.

He said the certification program was the oyster shuckers’ idea. Perry said oyster bars are worried about the bad publicity that surrounds raw oysters and the cases of sickness reported from eating them.

“You’re visiting New Orleans. You go into the Acme Oyster House or any oyster bar. You see all these raw oysters. You know all the bad PR. You have a question mark in your head,” Perry said.

He said customers would have greater peace of mind if they were assured that individuals serving them raw oysters were certified.

“If you have a whole oyster bar certified, you’ll be more willing to eat there,” he said.

The novelty of the idea, however, caused problems for the program, according to Perry.

“They want to be more professional. There’s no problem with that except there’s no certification program in the world,” Perry said.

To date 12 shuckers have been certified. Certification from the NSF is recognized anywhere in the United States.