D.C. Municipal Regulations (Last Updated: September 13, 2017) |
Title 25. FOOD OPERATIONS AND COMMUNITY HYGIENE FACILITIES |
SubTilte 25-B. FOOD PROCESSING OPERATIONS CODE |
Chapter 25-B27. SPECIFIC CRITICAL CONTROL POINTS |
Section 25-B2702. SHELLSTOCK SHIPPER RECEIVING REQUIREMENTS
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2702.1The dealer receiving shellstock shall ship or repack only shellstock obtained from:
(a)Sources certified by the Department or listed in the most recent or current ICSSL;
(b)A licensed harvester who has:
(1)Harvested the shellstock from an approved or conditionally approved area in the open status as identified by the tag; and
(2)Identified the shellstock with a tag on each container or transaction record on each bulk shipment; or
(c)A dealer who has identified the shellstock with a tag on each container.
2702.2The dealer storing shellstock shall ensure that, once placed under temperature control and until sale to the processor or final consumer, the shellstock is:
(a)Iced or placed 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, including but not limited to loading docks; and
(c)Not placed in wet storage.