Section 25-B2700. SHUCKING AND PACKING REQUIREMENTS - SHELLSTOCK OURCES & STORAGE

 

2700.1The dealer shall shuck and pack only shellstock that is from a source certified by the Department or listed in the ICSSL; and identified with a tag on each container or a transaction record for each bulk shipment.

 

2700.2The dealer shall ensure that, once placed under temperature control and until sale to a subsequent dealer or the final consumer, shellstock is:

 

(a)Iced or placed and stored in a storage area or conveyance maintained at forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less;

 

(b)Not permitted to remain without ice, mechanical refrigeration or other approved methods of refrigeration for more than two (2) hours at points of transfer such as loading docks; and

 

(c)Not placed in wet storage.

 

2700.3The dealer that processes the shellstock shall ensure that:

 

(a)For shellstock that has not been refrigerated prior to shucking, shucked meats are chilled to an internal temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less within three (3) hours of shucking;

 

(b)For shellstock refrigerated prior to shucking, shucked meats are chilled to an internal temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less within four (4) hours of removal from refrigeration;

 

(c)If heat shock is used, once heat shocked shellstock is shucked, the shucked shellfish meats are cooled to forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less within two (2) hours after the heat shock process; and

 

(d)When heat shock shellstock are cooled and held under refrigeration for later shucking, the heat shocked shellstock are cooled to an internal temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) within two (2) hours from time of heat shock.

 

2700.4The dealer shall store shucked and packed shellfish in covered containers at an ambient air temperature in the storage area of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less or covered with ice.

 

source

Final Rulemaking published at 56 DCR 5245 (July 3, 2009).