Previously Shucked Meats 1. Harvest will be subject to the surveillance of an assigned Harvest Surveyor. Each lot is assigned a dealer's lot number. Product is off-loaded at the processing plant, less than 4 hours from the original shucking plant, and inspected for lot number, internal temperature and general condition. Only product from approved shucking plants are purchased.
Refrigeration is monitored by a time-temperature device.
Previously shucked meats are checked for internal temperature, original shucker certification number and product condition. Temperatures of coolers and refrigerators are monitored by a time-temperature chart recorders. Product that does not meet the required standards is taken to the shucking room with proper lot identification. Hand Shucking - Live shellstock are taken into the shucking room and distributed between workers by a conveyor belt or bulk delivery. When the container is filled, it is taken to the packing room for further processing.