15A NCAC 18A .0615. SHELLFISH COOLING

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Shucked shellfish shall be cooled to an internal temperature of 45°F (7°C) 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.

                    
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