Florida Administrative Code › 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › 5L - Division of Aquaculture › Chapter 5L-1 - THE COMPREHENSIVE SHELLFISH CONTROL CODE › Section 5L-1.014 - Heat Shock Method

Current through Reg. 50, No. 138; July 16, 2024
(1) Washing of
				shellstock - Shellstock subjected to the heat shock process shall be washed
				immediately prior to the heat shock operation in potable water. Washing shall
				be accomplished by spraying water under pressure. Immersing shellfish for
				washing purposes is prohibited. Shellstock shall be protected from
				contamination prior to and during the prewash cycle.
(2) Temperature and change of dip water -
				During the heat shock process the water shall be maintained at a temperature
				not less than 145º F or more than 150º F. The water shall be
				completely drained or removed from the heat shock tank when it becomes dirty or
				at the end of each working day. An accurate indicating or recording thermometer
				shall be used during the heat shock process for temperature
				measurements.
(3) Time interval of
				immersion - Shellstock subjected to the heat shock process shall not be
				immersed in the heat shock water for periods longer than 5 minutes. An accurate
				timing device shall be available and used to control the time of
				immersion.
(4) Dip tank volume - At
				least 8 gallons of heat shock water shall be maintained in the dip tank for
				each one-half bushel container of shellstock being heat shocked.
(5) Cooling of heat shocked shellstock - Upon
				removal from shock immersion water, all heat shocked shellstock shall be
				subjected to an immediate cooldown with potable tap water, or ice. Heat shocked
				shellstock shall be handled in a manner which prevents contamination from
				reaching the shellstock and shucked product during the cooling
				operation.
(6) Refrigeration of
				heat shocked shellfish - Shucked meat from all shellstock which has been
				subjected to the heat shock process shall be cooled to an internal temperature
				of 45º F or less within 2 hours after the heat shocking process. Shucked
				meats shall be immediately cooled by placing ice in shucking containers prior
				to and during the shucking process.
(7) Records of heat shock time and
				temperatures - Each certified shellfish processing facility operating the heat
				shock process shall maintain an accurate daily record of the time and
				temperature of the immersion of all lots of shellfish during each day of
				operation as well as recording the time of change of heat shock water. These
				records shall be maintained for at least one year.
(8) Shucker-packers may submit, for
				department review and written approval, a written processing schedule together
				with all validation and supporting documents for their alternative heat shock
				operation. The written processing schedule must address these factors:
(a) No changes in the physical and
				organoleptic properties of the species shall occur;
(b) Process shall not kill the
				shellfish;
(c) No increase in
				microbial deterioration of the shucked shellfish shall occur;
(d) Type and size of shellfish;
(e) Time and temperature of
				exposure;
(f) Type of
				process;
(g) Size of tank, tunnel
				or retort;
(h) Water to shellfish
				ratios in tanks; and,
(i)
				Temperature and pressure monitoring devices.