(a)  Shellfish shall be shucked in a manner that they are not subject to adulteration.  Shellstock shall be reasonably free of mud when shucked.  Only live shellstock shall be shucked.

(b)  Shucking of shellstock shall only be permitted on approved shucking tables or benches.  Floors used by shuckers shall not be used for the storage of shellfish or the retention of shucking pails or other food contact containers.

(c)  When shellstock are stored in the shucking room, protection shall be provided for the storage space to prevent possible adulteration from wash water wastes and from the feet of the employees.

(d)  Shucking pails shall be placed so as to exclude the drippings from shells and from the hands of shuckers.  The pails shall be rinsed with running tap water before each filling.

(e)  Shucked shellfish, when washed, shall be thoroughly washed on a skimmer or a container approved by the Division with cold running water from a source approved by the Division under Rule .0413 of this Subchapter.

(f)  The return of excess shucked shellfish from the packing room shall not be allowed.  All shucked shellfish shall be packed before leaving the packing room.

(g)  If blowers are used for cleansing, the total time that shellfish are in contact with water after leaving the shucker, including the time of washing, rinsing, and any other contact with water shall not be more than 30 minutes.  In computing the time of contact with water, the length of time that shellfish are in contact with water that is agitated, shall be calculated at twice its actual length.  Before packing into containers for shipment or delivery for consumption, the shellfish shall be drained and packed without any added substance.

(h)  Pre‑cooling of shucked shellfish shall be done in equipment which meets National Sanitation Foundation standards or the equivalent.


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

Eff. February 1, 1987;

Amended Eff. September 1, 1990.