Section 25-B2701. SHUCKED SHELLFISH REPACKING REQUIREMENTS

 

2701.1The dealer receiving shellfish shall repack only shellfish that:

 

(a)Originated from a dealer; and

 

(b)Are identified with a tag or label as specified in sections 2401 through 2403.

 

2701.2The dealer processing shellfish shall ensure that repacked shellfish:

 

(a)Do not exceed an internal temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) for more than two (2) hours; and

 

(b)Are maintained at a temperature less than forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) in any portion of frozen shellfish thawed for repacking.

 

2701.3The dealer shall store repacked, shucked shellfish in covered containers at n ambient temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less or covered in ice.

 

source

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