15A NCAC 18A .0619. REPACKING OF SHELLFISH

(a)  If repacking is practiced, it shall be done strictly in accordance with all the requirements stipulated for shucking and packing plants except those related to shucking.

(b)  The shucked shellfish to be repacked shall be received at the repacking plant in approved shipping containers at a temperature of 32° - 40°F (0° - 4°C) or less.

(c)  Shellfish shall not be repacked more than one time.

(d)  The temperature of the shellfish shall not exceed 45°F (7°C) during the repacking process.

(e)  Containers with a capacity of 64 fluid ounces or less in which shucked shellfish are repacked shall indicate a SELL BY date preceded by the letter R.  Containers with a capacity above 64 fluid ounces in which shucked shellfish are repacked shall be dated to show the original shucking date and repacking date, which will be preceded by the letter (R).

(f)  Repackers shall keep accurate records indicating source from which shellfish were purchased, the date packed, the date of purchase, the area within the state or territory from which the shellfish were harvested, and the names and addresses of persons to whom the shellfish were sold.

 

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

Eff. February 1, 1987;

Amended Eff. December 1, 1987.