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D.C. Municipal Regulations (Last Updated: September 13, 2017) |
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Title 25. FOOD OPERATIONS AND COMMUNITY HYGIENE FACILITIES |
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SubTilte 25-B. FOOD PROCESSING OPERATIONS CODE |
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Chapter 25-B28. REQUIREMENTS FOR SANITATION AND PREVENTION OF CONTAMINATION |
Section 25-B2802. STORAGE AND HANDLING - SHELLSTOCK AND OTHER SHELLFISH
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2802.1A dealer shall ensure that shellstock is:
(a)Alive;
(b)Reasonably free of sediment; and
(c)Culled.
2802.2The dealer shall inspect incoming shipments and shall reject dead or contaminated shellstock.
2802.3A dealer that uses heat shock to prepare shellstock for shucking shall:
(a)Post the schedule for the heat shock process in a conspicuous location;
(b)Ensure that all responsible persons are familiar with the requirements of the process; and
(c)Cool all hot dipped shellstock immediately after the heat shock process by:
(1)Dipping in an ice bath; or
(2)Using flowing potable water.
2802.4If a heat shock water tank is used, the dealer shall completely drain and flush the tank at three (3) hour intervals or less so that all mud and debris that have accumulated in the dip tank are eliminated.
2802.5The dealer shall not allow the use of dip buckets for hand or knife rinsing during shucking.
2802.6The dealer shall completely empty shucking buckets at the packing room so that no overage is returned to the shucker.
2802.7After shucking, the dealer shall wash, blow, and rinse all shellfish meats in accordance with the provisions required for oysters in 21 CFR 161.130 - Oysters.
2802.8The dealer shall thoroughly drain, clean as necessary, and pack shucked shellfish meats promptly after delivery to the packing room.
2802.9The dealer shall conduct packing activities so as to conform to applicable food additive regulations.
2802.10A dealer who stores or repacks shellstock shall have a facility or make arrangements to use a facility that has been approved by the Department for the proper storage or repacking of shellstock.
2802.11The dealer shall store packaged shellfish, if they are to be frozen, at an ambient temperature of zero degrees Fahrenheit (0° F) (negative seventeen and eight tenths degrees Centigrade (-17.8° C)) or less. The shellfish shall be frozen solid within twelve (12) hours following the initiation of freezing.
2802.12The dealer shall not have on the premises any usable containers or container covers bearing a certification number different from the one issued for those premises unless the dealer is able to verify through the ICSSL the legitimate source of the containers and the containers contain shellfish from that source.
2802.13The dealer shall repack shucked shellfish meats only into containers labeled with the dealer's authorized certification number.
2802.14The dealer shall not commingle, sort, or repack shellstock or shucked shellfish from different lots during shucking, packing or repacking unless the dealer is included in a commingling plan that has been approved by the Department, and shall not remove or alter any existing tag or label during reshipping.