15A NCAC 18A .0615 SHELLFISH COOLING

Shucked shellfish shall be cooled to an internal temperature of 45F (7C) or less within two hours after delivery to the packing room. Storage temperatures shall be 40 F (4 C) or below. No ice or other foreign substance shall be allowed to come into contact with the shellfish after processing has been completed.

 

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

Eff. February 1, 1987;

Amended Eff. April 1, 1997.