15A NCAC 18A .0620. SHELLFISH THAWING AND REPACKING

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(a) Frozen shellfish shall be thawed under temperatures not to exceed 45° F (7° C).

(b) Shellfish held for thawing shall be separated from other shellfish.

(c) Thawed shellfish shall not exceed 45° F (7° C) during the repacking process.

(d) Containers of repacked, thawed shellfish shall be labeled as required in Rule .0619 of this Section and shall also be labeled as "PREVIOUSLY FROZEN", or equivalent.

(e) Thawed shellfish, which remain in original containers, shall be labeled as required in Rule .0614 of this Section and shall also be labeled as "PREVIOUSLY FROZEN", or equivalent.

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

Eff. April 1, 1997.

                    
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