15A NCAC 18A .0165. PACKING

(a)  Crustacea meat shall be packed in a container, iced and cooled to an internal temperature of 40° F (4.4° C) or below within two hours of receipt in the packing room.

(b)  The storage of ice in the packing room shall be in an easily cleanable, non‑corrosive, non‑toxic container.

(c)  Blending or combining of any of the following shall be prohibited:

(1)           Fresh crustacea meat.

(2)           Frozen crustacea meat.

(3)           Pasteurized crustacea meat.

(4)           Crustacea meat packed in another facility.

(d)  Clean shipping containers shall be provided for storing and shipping of packed crustacea meat.

(e)  The return of overage to a picker shall be prohibited.

(f)  Washing of picked crustacea meat shall be under running potable water.  The crustacea meat shall be thoroughly drained prior to packing.

(g)  Any substance added to cooked crustacea or crustacea meat shall be approved and labeled according to Federal and State rules and regulations.

(h)  Only those individuals responsible for packing the crustacea or crustacea meat shall be allowed in the packing room or area.

 

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

Eff. October 1, 1992.