Live and Shucked Molluscan shellfish

Is it feasible for a reseller of both live and shucked molluscan shellfish to combine the two into one HACCP plan?

Clams, oysters, mussels and scallops are all mollusks, meaning they are members of the invertebrate phylum Mollusca - thus all or just clams and oysters can be combined into one HACCP plan.

I am assuming based on "live" from saltwater sources.

Have only seen two separate when it was an Auditor that demanded one for FARMED (where the oysters were in cages and sitting on top of the ocean floor ) and clams that were wild harvested from the same ocean floor (ok, inlets for both.)

I've seen plenty of HACCP flowcharts show slightly divergent paths where processing steps are nearly the same for like products.  I don't know crap about seafood, but if the only difference between receiving and packaging is the shucking step, and the risks associated with the finished versions are the same, then I think it would be reasonable to have them on the same plan with flowchart reflecting some get shucked and others are kept whole in shell.

If someone with better seafood knowledge has a reason why they should be separate, I'm happy to be taught more on the topic.

There also may be a "rule" specific to California CDPH that I'm not thinking of off the top of my head.