All utensils and tools, such as opening knives, shucking pails, measures, skimmers, colanders, tanks, tubs, paddles, and containers which come in contact with the shellfish shall be thoroughly cleaned and then sanitized:

(1) by steam in a steam chamber or box equipped with an indicating thermometer located in the coldest zone, by exposure to a temperature of 170F (76C) for at least 15 minutes, or to a temperature of 200F (93C) for at least five minutes;

(2) by immersion in hot water at a temperature of 170F (76C) for at least two minutes (a thermometer is required);

(3) by immersion for at least one minute in, or exposure for at least one minute to, a constant flow of a solution containing not less than 100 parts per million chlorine residual. Utensils and equipment which have to be washed in place will require washing, rinsing, and sanitizing; or

(4) by a bactericidal treatment method which will provide equivalent sanitization to that provided by the methods authorized in (1), (2), or (3), as determined by the Division. If the bactericidal immersion or spray treatment is employed, testing kits shall be used to ensure that minimum solution strengths are maintained throughout the cleaning process.


History Note: Authority G.S. 130A‑230;

Eff. February 1, 1987.