Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-333 - General Provisions [formerly paragraph 9:052-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Shell-stock harvested for delivery to a
				steam factory for canning and thermal processing shall be landed at the factory
				within 72 hours from the time harvesting begins. The time harvesting begins and
				the time of arrival at the factory shall be recorded on the harvester's
				invoice.
B. If a harvester elects
				to fish shellstock intended for raw (half shell) consumption during the months
				of March-November, it shall be unlawful to possess shellstock intended for
				shucking, post-harvest processing, relaying or bedding until all shellstock
				harvested for raw (half shell) consumption are off-loaded dockside. However a
				harvester may fish shellstock for shucking and post-harvest processing at the
				same time when fishing shellstock for raw (half shell) consumption provided
				that the refrigeration and time/temperature requirements for raw (half shell)
				consumption are followed for the entire harvest (i.e., all harvested shellstock
				on board shall meet the time/temperature requirements of §329. A of this
				Part).
C. Except for deliveries
				made to a shellfish dealer certified by the Office of Public Health for
				inclusion on the U.S. Food and Drug Administration's Interstate Certified
				Shellfish Shippers List and located less than 30 minutes from dockside, all
				land-based deliveries of shell stock shall be made aboard mechanically
				refrigerated trucks with an internal air temperature of 45 degrees Fahrenheit
				or less as measured 12 inches from the blower. For shipments by air, an
				internal meat temperature of 45 degrees Fahrenheit or less shall be maintained
				at all times. To accomplish this it shall be necessary to pre-chill shellstock
				to an internal temperature of 40 degrees. Fahrenheit or less prior to being
				packed into insulated containers with frozen gel packs. Land-based deliveries
				of molluscan shell stock to a steam factory for thermal processing and canning
				shall be exempt from these refrigeration requirements during the months
				November through May provided that the shellfish are delivered to the cannery
				in accordance with the requirements cited in Paragraph A of this Section and
				the Department of Wildlife and Fisheries, Enforcement Division is notified via
				their toll free telephone number [(800) 442-2511] prior to making each
				delivery.
D. When shell-stock are
				temporarily off-loaded for any reason, storage must be on pallets or on a well
				graded paved surface, with direct exposure to the sun limited to no more than
				30 minutes.
E.
1. A Harvester-Dealer Time/Temperature Log
				Sheet (see §345) shall be completed by both the harvester and first certified
				dealer to document compliance with time to refrigeration requirements during
				the months January through December. Log sheets shall be maintained for a
				period of one year and made readily available for inspection by agents of the
				Department of Health and Hospitals, Department of Wildlife and Fisheries and
				the U.S. Food and Drug Administration. Log sheets for the current and previous
				15 days harvest shall be kept aboard the harvest vessel for immediate
				examination. The requirement for a Harvest-Dealer Time/Temperature Log Sheet
				will not apply to the West Cove Conditional Management Area or the Lower
				Calcasieu Lake Conditional Management Area which are located in Cameron Parish.
				Log Sheet Instructions: A Harvester-Dealer Time/Temperature Log Sheet (see
				§345 formerly Table 1). Prior to the
				taking of oysters the harvester shall make the following legible entries:
a. boat name/number;
b. harvester name/license number;
c. harvester signature and date;
d. harvesting area/lease number (Note: if
				there is a change relating to harvesting area/lease number, the changes must be
				documented on log sheet.);
e. time
				harvesting begins;
f. harvester
				shall declare whether oysters will be bedded, shucked, relayed or other
				(explain).