15A NCAC 18A .0616 SHELLFISH FREEZING
(a) If shellfish are to be frozen, they shall be frozen within three days of shucking and packing and the shucked date shall be preceded by the letter (F).
(b) A temperature of 0° F (-18° C) or less shall be maintained in the frozen storage rooms.
History Note: Authority G.S. 130A‑230;
Eff. February 1, 1987;
Amended Eff. April 1, 1997; December 1, 1987.