15A NCAC 18A .0616. SHELLFISH FREEZING

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(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.

                    
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