reglab/statecodes huggingface dataset:
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0430 - BACTERIOLOGICAL AND CONTAMINATION STANDARDS

Current through Register Vol. 39, No. 2, July 15, 2024
Shellfish shucked or in the shell and intended or offered
					 for sale shall be deemed adulterated by the Division of Marine Fisheries
					 if:
(1) the concentration of
				  Escherichia coli exceeds a Most Probable Number (MPN), as defined in Rule .0901
				  of this Subchapter, of 230 per 100 grams of sample;
(2) the total bacteria count, as determined
				  by a standard plate count, exceeds 500,000 colonyforming units, as defined in
				  Rule .0901 of this Subchapter. The standard plate count method, as detailed in
				  Recommended Procedures for the Examination of Sea Water and Shellfish 4th
				  Edition, is incorporated by reference, not including subsequent amendments and
				  editions. The method can be found at
https://www.issc.org/Data/Sites/1/media/-22-com-docs/apha-recommended-procedures-1970-full-text.pdf
,
				  at no cost; or
(3) the shellfish
				  contain any contaminant that renders it unsafe for human consumption in
				  accordance with the latest approved edition of the National Shellfish
				  Sanitation Program (NSSP) Guide for the Control of Molluscan Shellfish, Section
				  IV: Guidance Documents, Chapter II: Growing Areas; Action Levels, Tolerances
				  and Guidance Levels for Poisonous or Deleterious Substances in Seafood, which
				  is incorporated by reference, including subsequent amendments and editions. A
				  copy of the reference material can be found at
https://www.fda.gov/food/federalstate-food-programs/national-shellfish-sanitation-program-nssp
,
				  at no cost.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0431 - REPEALED - STANDARDS FOR AN APPROVED SHELLFISH GROWING AREA

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Repealed Eff. May 1, 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0432 - PUBLIC DISPLAY OF CONSUMER ADVISORY

Current through Register Vol. 39, No. 2, July 15, 2024
All shellfish dealers permitted by Rule .0302 of this
					 Subchapter and all other businesses and persons that sell or serve raw
					 shellfish shall post one of the following consumer advisories or an equivalent
					 statement in a place where it may be observed by the public in the area where
					 raw shellfish is sold or served:
(1)
				  "Consumer Advisory Eating raw or undercooked oysters, clams, whole scallops, or
				  mussels may cause severe illness. People with the following conditions are at
				  especially high risk: liver disease, alcoholism, diabetes, cancer, stomach or
				  blood disorder, or weakened immune system. Ask your doctor if you are unsure of
				  your risk. If you eat shellfish and become sick, see a doctor immediately.";
				  or
(2) "Consuming raw or
				  undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
				  of foodborne illness, especially if you have certain medical conditions."
Nothing in this Rule is intended to supersede regulation of
					 restaurants or other establishments subject to
					 15A NCAC
					 18A .2600 or the U.S. Food
					 Code.
Authority
					 G.S.
					 130A-230;
Temporary Adoption Eff.
					 October 12, 1998; February 1, 1998;
Eff. April 1,
					 1999.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0433 - HAZARD ANALYSIS

Current through Register Vol. 39, No. 2, July 15, 2024
Each shellfish dealer shall conduct a hazard analysis to
					 determine the food safety hazards that are reasonably likely to occur for each
					 kind of shellfish product processed by that dealer and to identify the
					 preventative measures that the dealer can apply to control those hazards. For
					 the purpose of this Rule, "reasonably likely to occur" shall mean a food safety
					 hazard for which a processor would establish controls because experience,
					 illness data, scientific reports, or other information provide a basis to
					 conclude that there is a reasonable possibility that it will occur in the
					 absence of those controls, as defined in
					 21 CFR
					 123.6, which is incorporated by reference,
					 including subsequent amendments and editions. A copy of the reference material
					 can be found at
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-123
,
					 at no cost.
Authority
					 G.S.
					 130A-230;
Eff. August 1,
					 2000.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0434 - HACCP PLAN

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Each
				  shellfish dealer shall have and implement a written HACCP plan specific to each
				  kind of shellfish product processed. The owner or authorized individual shall
				  sign the plan when implemented, which shall signify that the plan has been
				  accepted for implementation by the dealer. The HACCP plan shall also be signed
				  by the owner or authorized individual after any modification or verification of
				  the plan as required by this Rule. The plan shall, at a minimum:
(1) list the food safety hazards that are
				  reasonably likely to occur;
(2)
				  list the critical control points for each of the food safety hazards;
(3) list the critical limits that must be met
				  for each of the critical control points;
(4) list the procedures, and frequency
				  thereof, that will be used to monitor each of the critical control points to
				  ensure compliance with the critical limits;
(5) list any corrective action plans to be
				  followed in response to deviations from critical limits at critical control
				  points;
(6) provide a record
				  keeping system that documents critical control point monitoring; and
(7) list the verification procedures, and
				  frequency thereof, that the dealer will use.
For the purpose of this Rule, "reasonably likely to occur"
					 shall mean a food safety hazard for which a processor would establish controls
					 because experience, illness data, scientific reports, or other information
					 provide a basis to conclude that there is a reasonable possibility that it will
					 occur in the absence of those controls, as defined in
					 21 CFR
					 123.6, which is incorporated by reference,
					 including subsequent amendments and editions. A copy of the reference material
					 can be found at
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-123
,
					 at no cost.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0435 - SANITATION MONITORING REQUIREMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Each
				  shellfish dealer shall monitor the following sanitation items when the plant is
				  operational:
(1) safety of water;
(2) condition and cleanliness of food contact
				  surfaces;
(3) prevention of
				  cross-contamination;
(4)
				  maintenance of hand washing, hand sanitizing, and toilet facilities;
(5) protection of shellfish, shellfish
				  packaging materials, and food contact surfaces from becoming
				  adulterated;
(6) proper labeling,
				  storage, and use of toxic compounds;
(7) control of employees with adverse health
				  conditions; and
(8) exclusion of
				  pests from the facility.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0436

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. August 1,
					 2002.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0437 - IN-SHELL PRODUCT

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In-shell
				  product shall be kept under mechanical refrigeration at a temperature of
				  45°F or below.
(b) In-shell
				  product shall be tagged or labeled to contain the following indelible and
				  legible information listed in sequential order:
(1) the shellfish dealer's name, address, and
				  certification number assigned by the shellfish control agency in the state of
				  the shellfish dealer's location;
(2) the original shipper's certification
				  number, except if the in-shell product is depurated, the original shipper's
				  certification number is not required;
(3) a "SELL BY date" that indicates the
				  shelf-life or the words "BEST IF USED BY" followed by a date when the product
				  would be expected to reach the end of its shelf-life. The date shall include
				  month, day, and year;
(4) if the
				  in-shell product is depurated, the depuration cycle number or lot
				  number;
(5) the most precise
				  identification of the harvest location as is practicable, including the
				  initials of the state of harvest, and the state or local shellfish control
				  authority's designation of the growing area by indexing, administrative, or
				  geographic designation. If the authority in another state has not indexed
				  growing areas, then a geographical or administrative designation shall be used
				  (e.g., Long Bay, shellfish lease or franchise number, or lot number);
(6) the type and quantity of in-shell
				  product; and
(7) the following
				  statement in bold type on each tag or label: "THIS TAG IS REQUIRED TO BE
				  ATTACHED UNTIL CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE,
				  IN CHRONOLOGICAL ORDER, FOR 90 DAYS." "RETAILERS: DATE WHEN LAST SHELLFISH FROM
				  THIS CONTAINER SOLD OR SERVED (INSERT DATE)____________." OR "THIS LABEL IS
				  REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR IS RELABELED AND THEREAFTER
				  KEPT ON FILE, IN CHRONOLOGICAL ORDER, FOR 90 DAYS." "RETAILERS: DATE WHEN LAST
				  SHELLFISH FROM THIS CONTAINER SOLD OR SERVED (INSERT
				  DATE)____________."
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0438 - INSPECTIONS AND COMPLIANCE SCHEDULE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If a
				  critical deficiency is detected during an inspection of a shellfish dealer by a
				  Division of Marine Fisheries inspector:
(1)
				  the deficiency shall be corrected by the shellfish dealer during that
				  inspection; or
(2) the shellfish
				  dealer shall immediately cease production affected by the deficiency.
If the shellfish dealer fails to correct the deficiency
					 during the inspection, the Division shall initiate the suspension or revocation
					 process for the Shellfish Dealer Permit and Certificate of Compliance as set
					 forth in 15A NCAC 03O .0504. For the
					 purpose of this Rule, "critical deficiency" shall mean a condition or practice
					 that results in the production of a shellfish product that is adulterated or
					 presents a threat to the health or safety of the
					 consumer.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0439 - RECALL PROCEDURE

Current through Register Vol. 39, No. 2, July 15, 2024
Each shellfish dealer shall adopt and adhere to a written
					 procedure for conducting recalls of adulterated or misbranded shellfish
					 products. This written procedure shall be based on, and complementary to, the
					 FDA Enforcement Policy on Recalls, CFR Title 21, Chapter 1, Subchapter A., Part
					 7-Enforcement Policy, which is incorporated by reference, including subsequent
					 amendments and editions. A copy of the reference material can be found at
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-A/part-7
,
					 at no cost. This procedure shall include shellfish dealers notifying the
					 Division of Marine Fisheries and any consignee receiving affected product when
					 a recall begins, as well as removal or correction of the affected
					 product.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0500 - OPERATION OF SHELLSTOCK PLANTS AND RESHIPPERS › Section 18A .0501 - REQUIREMENTS FOR SHELLSTOCK PLANTS AND RESHIPPERS

Current through Register Vol. 39, No. 2, July 15, 2024
The rules in Section .0400 and the rules of this Section
					 shall apply for the operation of shellstock plants and
					 reshippers.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0500 - OPERATION OF SHELLSTOCK PLANTS AND RESHIPPERS › Section 18A .0502 - GRADING SHELLSTOCK AND COMMINGLING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) For the
				  purpose of this Rule:
(1) "commingling" shall
				  mean the act of combining different lots of shellfish harvested on different
				  days in the same growing area or combining different lots of shellstock
				  harvested from different growing areas.
(2) "lot" shall mean clams from one day's
				  harvest, from a single growing area, harvested by one or more
				  harvesters.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0500 - OPERATION OF SHELLSTOCK PLANTS AND RESHIPPERS › Section 18A .0503

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0500 - OPERATION OF SHELLSTOCK PLANTS AND RESHIPPERS › Section 18A .0504 - RESHIPPERS

Current through Register Vol. 39, No. 2, July 15, 2024
Reshippers shall only purchase shellfish from other
					 shellfish dealers and sell the product to other shellfish dealers, wholesalers,
					 or retailers without repacking or relabeling.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. September 1,
					 1990.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0601 - REQUIREMENTS FOR SHUCKING AND PACKING PLANTS AND REPACKING PLANTS

Current through Register Vol. 39, No. 2, July 15, 2024
The rules in Section .0400 and the rules of this Section
					 shall apply for the operation of shucking and packing plants and repacking
					 plants.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0602 - SEPARATION OF OPERATIONS

Current through Register Vol. 39, No. 2, July 15, 2024
A shucking and packing plant shall provide separate areas
					 for shellstock storage, shucking, heat shock, and general storage. A packing
					 area that is separate from other processing areas and with a delivery window or
					 shelf as set forth in Rule .0605 of this Section shall be
					 required.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0603 - HOT WATER SYSTEM

Current through Register Vol. 39, No. 2, July 15, 2024
An automatically regulated hot water system shall be
					 provided that has capacity to furnish water at a temperature of at least
					 130°F during all hours of shucking and packing plant
					 operation.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0604

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0605 - DELIVERY WINDOW OR SHELF

Current through Register Vol. 39, No. 2, July 15, 2024
(a) A delivery
				  window or a non-corrosive shelf shall be installed between the shucking area
				  and packing area. If a delivery window is used it shall be equipped with a
				  shelf completely covered with smooth, non-corrosive metal or other impervious
				  material and shall be sloped to drain towards the shucking area.
(b) No shuckers or individuals that are not
				  designated as packers by the owner or responsible individual shall be allowed
				  in the packing area.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0606 - NON-FOOD CONTACT SURFACES

Current through Register Vol. 39, No. 2, July 15, 2024
All non-food contact surfaces of equipment such as cabinets
					 and shelving shall be impervious and constructed to be easily
					 cleanable.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0607 - SHUCKING BENCHES

Current through Register Vol. 39, No. 2, July 15, 2024
Shucking benches, tables, and contiguous walls to a height
					 of at least two feet above the bench top, shall be of smooth concrete,
					 non-corrosive metal, or other durable impervious material, free from cracks and
					 pits, and constructed so that drainage is complete and is directed away from
					 the stored shellfish. Shucking blocks shall be solid, one-piece construction,
					 removable, and easily cleanable. The stands, stalls, and stools shall be of
					 smooth material and shall be painted with a light-colored washable paint, such
					 as white in color, so that unclean surfaces can be detected.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0608 - EQUIPMENT CONSTRUCTION

Current through Register Vol. 39, No. 2, July 15, 2024
(b) All
				  equipment, including external and internal blower lines and hoses below a point
				  two inches above the overflow level of the tank and blower drain valves, shall
				  be constructed as to be easily cleanable in accordance with the "Shellfish
				  Industry Equipment Guide" referenced in Rule .0402 of this
				  Subchapter.
(c) The blower and
				  skimmer drain shall not be directly connected with the sewer. There shall be an
				  air gap between the blower and skimmer outlets. A floor drain shall be
				  provided.
(d) Air-pump intakes
				  shall be located in a place protected from dirt and other contamination, and
				  shall be equipped with filters.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. September 1,
					 1990.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0609 - SANITIZING EQUIPMENT

Current through Register Vol. 39, No. 2, July 15, 2024
Washing and sanitizing facilities, including a
					 three-compartment wash sink of adequate size to wash the largest utensils used
					 in the shucking and packing plant, shall be provided in a section of the plant
					 so that it can service the work areas. The sink shall be kept in good repair.
					 Permanent hot and cold water connections, with combination supply faucets,
					 shall be installed so that all vats may receive hot and cold water. Either
					 steam, hot water, or a sanitizing solution shall be used to sanitize utensils
					 and equipment.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. December 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0610 - EQUIPMENT SANITATION

Current through Register Vol. 39, No. 2, July 15, 2024
All utensils and tools, such as opening knives, shucking
					 pails, measures, skimmers, colanders, tanks, tubs, paddles, and containers that
					 come in contact with shellfish shall be thoroughly cleaned and then sanitized
					 by:
(1) steam in a steam chamber or
				  box equipped with an indicating thermometer located in the coldest zone, by
				  exposure to a temperature of 170°F for at least 15 minutes, or to a
				  temperature of 200°F for at least five minutes;
(2) immersion in hot water at a temperature
				  of 170°F for at least two minutes;
(3) immersion for at least one minute in, or
				  exposure for at least one minute to a constant flow of, a solution containing
				  not less than 100 parts per million chlorine residual. Utensils and equipment
				  that must be washed in place shall require washing, rinsing, and sanitizing;
				  or
(4) other equivalent products
				  and procedures approved in 21 CFR 178.1010, which is
				  incorporated by reference, including subsequent amendments and editions. A copy
				  of the reference material can be found at
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-178/subpart-B/section-178.1010
,
				  at no cost.
A testing method or equipment shall be available and used
					 to test chemical sanitizers to ensure minimum prescribed
					 strengths.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0611 - EQUIPMENT STORAGE

Current through Register Vol. 39, No. 2, July 15, 2024
Equipment and utensils that have been cleaned and sanitized
					 shall be stored in a manner to prevent contamination.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0612 - ICE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Ice shall
				  be obtained from a water supply approved by the Division of Marine Fisheries
				  pursuant to Rule .0413 of this Subchapter and shall be stored and handled in a
				  manner to prevent contamination and keep the ice clean.
(b) All equipment used in the handling of ice
				  shall be used for no other purpose and shall be cleaned and sanitized at least
				  once each day the facility is in operation.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0613 - SHELLFISH SHUCKING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Shellfish
				  shall be shucked in a manner to prevent contamination. Shellstock shall be free
				  of excessive sediment prior to being shucked. Only live shellstock shall be
				  shucked.
(b) Shucking of shellstock
				  shall only be permitted on shucking tables or benches in accordance with Rules
				  .0402 and .0607 of this Subchapter. Floors shall not be used for the storage of
				  shellfish or the retention of shucking pails or other food contact
				  containers.
(c) When shellstock are
				  stored in the shucking room, protection shall be provided for the storage space
				  to prevent the shellstock from becoming adulterated from wash water wastes and
				  from the feet of the employees.
(d)
				  Shucking pails shall be placed so as to exclude the drippings from shells and
				  from the hands of shuckers. The pails shall be rinsed with running tap water
				  before each filling.
(e) Shucked
				  shellfish shall be washed on a skimmer or a container approved by the Division
				  of Marine Fisheries with cold running water from a source in accordance with
				  Rule .0413 of this Subchapter.
(f)
				  The return of excess shucked shellfish from the packing room shall not be
				  allowed. All shucked shellfish shall be packed before it leaves the packing
				  room.
(g) If blowers are used for
				  cleansing, the total time that shellfish are in contact with water after
				  leaving the shucker, including the time of washing, rinsing, and any other
				  contact with water, shall not be more than 30 minutes. In computing the time of
				  contact with water, the length of time that shellfish are in contact with water
				  that is agitated shall be calculated at twice the actual length of time that
				  the shellfish are in contact with the water. Before packing into containers for
				  shipment or delivery for consumption, the shellfish shall be drained. Shellfish
				  shall be packed without any added substance.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. September 1,
					 1990.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0614 - CONTAINERS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Containers
				  used for transporting shucked shellfish shall be made from food-safe materials.
				  These containers shall not be reused for packing shellfish.
(b) The shucker-packer's or repacker's name
				  and address and certification number shall be permanently and visibly recorded
				  on the label of each container used for shucked shellfish.
(c) Any container of shucked shellfish that
				  has a capacity of 64 fluid ounces or more shall include the words "DATE
				  SHUCKED" followed by the date shucked permanently recorded on the lid and
				  sidewall or bottom of the container. The date shall consist of either the
				  abbreviation for the month and number of the day of the month or the Julian
				  format (YDDD), the last digit of the four-digit year and the three-digit number
				  corresponding to the day of the year.
(d) Any container of shucked shellfish that
				  has a capacity of less than 64 fluid ounces shall include the words "SELL BY"
				  or "BEST IF USED BY" followed by a date when the product will reach the end of
				  its projected shelf life. The date shall consist of the abbreviation for the
				  month and number of the day of the month.
(e) For fresh frozen shellfish, the year
				  shall be added to the date for non-Julian format. If fresh frozen, the
				  container shall be labeled as frozen in equal size type immediately adjacent to
				  the type of shellfish. If a frozen container of shucked shellfish is thawed and
				  repacked, the container shall be labeled as previously frozen.
(f) Each container of shucked shellfish shall
				  include a consumer advisory. The following statement, or an equivalent
				  statement, shall be included on all containers: "Consuming raw or undercooked
				  meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
				  illness, especially if you have certain medical conditions."
(g) No person shall use containers bearing a
				  certification number other than the number assigned to him or her.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. August 1, 1998; February 1, 1997; December 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0615 - SHELLFISH COOLING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) For
				  shellstock that has not been refrigerated prior to processing, shucked meats
				  and in-shell product shall be chilled to an internal temperature of 45°F or
				  less within three hours of shucking or processing.
(b) For shellstock that has been refrigerated
				  prior to processing, shucked meats and in-shell product shall be chilled to an
				  internal temperature of 45°F or less within four hours after removal from
				  refrigeration.
(c) If heat shock is
				  used, once shellstock is shucked, the shucked shellfish meats shall be cooled
				  to an internal temperature of 45°F or less within two hours from the time
				  of heat shock.
(d) Shucked and
				  packed shellfish shall be stored in covered containers at an ambient
				  temperature of 45°F or less or covered in ice.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. April 1, 1997.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0616 - SHELLFISH FREEZING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If
				  shellfish are to be frozen, they shall be frozen within three days of shucking
				  and packing. Containers of frozen shellfish shall be labeled in accordance with
				  Rule .0614 of this Section.
(b) A
				  temperature of 0°F
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. April 1, 1997; December 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0617

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. April 1, 1997.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0618 - HEAT SHOCK METHOD OF PREPARATION OF SHELLFISH

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If a
				  shucking and packing plant uses the heat shock process, it shall be done in a
				  separate room adjacent to the shellstock storage room and the shucking
				  room.
(b) The heat shock tank shall
				  be constructed of smooth, noncorrosive metal, designed to drain completely and
				  to be easily cleanable.
(c) All
				  heat shock tanks shall be equipped with booster heaters that are
				  thermostatically controlled.
(d)
				  All shellstock subjected to the heat shock process shall be washed with flowing
				  potable water immediately prior to the heat shock operation.
(e) During the heat shock process the water
				  shall be maintained at not less than 140°F or more than 150°F. An
				  accurate thermometer shall be available and used to determine the temperature
				  during the heat shock process.
(f)
				  Nothing in this Rule shall be construed to prohibit any other process that has
				  been found by the Division of Marine Fisheries to be equally
				  effective.
(g) At least eight
				  gallons of heat shock water shall be maintained in the tank for each one-half
				  bushel of shellstock being treated. All water used in the heat shock process
				  shall be from a source approved by the Division in accordance with Rule .0413
				  of this Subchapter.
(h) Immediately
				  after the heat shock process, all treated shellstock shall be subjected to a
				  cool-down with flowing potable water. All heat-shocked shellstock shall be
				  handled in a manner to prevent the product from becoming adulterated. Shellfish
				  that have been subjected to the heat shock process shall be cooled to an
				  internal temperature of 45°F or below within two hours after this process
				  and shall be placed in storage at 45°F or below.
(i) At the close of each day's operation, the
				  heat shock tank shall be completely emptied of all water, mud, and detritus,
				  and cleaned and then rinsed with flowing potable water.
(j) All heat shock tanks shall be sanitized
				  immediately before starting each day's operation.
(k) The procedure for the heat shock process
				  shall be posted in a location that can be viewed by employees to help ensure
				  the correct procedure can be followed.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. August 1, 2002; August 1, 1998; February 1,
					 1997; September 1, 1990.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0619 - REPACKING OF SHELLFISH

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If
				  repacking is practiced, it shall be conducted in accordance with all the
				  requirements for shucking and packing plants in the rules of this Section
				  except for requirements related to shucking.
(b) The shucked shellfish to be repacked
				  shall be received at the repacking plant at a temperature of 45°F or
				  less.
(c) Shellfish shall not be
				  repacked more than one time.
(d)
				  The temperature of the shellfish shall not exceed an internal temperature of
				  45°F for more than two hours during the repacking process.
(e) Containers of repacked shellfish shall be
				  repacked and labeled in accordance with Rule .0614 of this Section, except that
				  the original date of shucking shall be added to the new repacked container or
				  the original date of shucking shall be used in establishing the "SELL BY" or
				  "BEST IF USED BY" date.
(f)
				  Repackers shall keep records indicating the source from which shellfish were
				  purchased, the date packed, the date of purchase, and the names and addresses
				  of shellfish dealers to whom shellfish were sold.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. December 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0620 - SHELLFISH THAWING AND REPACKING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If frozen
				  shellfish are thawed, they shall be thawed at a temperature of 45°F or
				  less.
(b) Shellfish held for
				  thawing shall be separated from other shellfish.
(c) Thawed shellfish shall not exceed
				  45°F for more than two hours 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 that 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.
Authority
					 G.S.
					 130A-230;
Eff. April 1,
					 1997.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0600 - OPERATION OF SHELLFISH SHUCKING AND PACKING PLANTS AND REPACKING PLANTS › Section 18A .0621

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. August 1,
					 1998.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0701 - REQUIREMENTS FOR DEPURATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In addition
				  to and to the extent not inconsistent with other applicable provisions of North
				  Carolina Marine Fisheries Commission rules, requirements for depuration shall
				  be in accordance with the 2019 Revision of the National Shellfish Sanitation
				  Program (NSSP) Guide for the Control of Molluscan Shellfish chapter titled
				  "Depuration", which is incorporated by reference, not including subsequent
				  amendments and editions. A copy of the reference material is available online
				  at:
https://www.fda.gov/food/federalstate-food-programs/national-shellfish-sanitation-program-nssp
,
				  at no cost.
(b) All laboratory
				  analyses used to evaluate the effectiveness of the depuration process shall be
				  performed by a laboratory found by a Food and Drug Administration (FDA)
				  Shellfish Laboratory Evaluation Officer or by an FDA-certified State Shellfish
				  Laboratory Evaluation Officer to conform or provisionally conform to the
				  requirements established under the National Shellfish Sanitation Program
				  (NSSP).
(c) If a method is needed
				  for the analysis of depuration process water and shellfish that are used to
				  evaluate the effectiveness of the depuration process and no method approved for
				  use within the NSSP exists, the following may be used:
(1) a validated Association of Analytical
				  Communities, Bacteriological Analysis Manual, or Environmental Protection
				  Agency method; or
(2) an Emergency
				  Use Method as set forth in the latest approved edition of the NSSP Guide for
				  the Control of Molluscan Shellfish.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0702

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0703

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0704

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 February 1, 1987;
Amended Eff. September 1, 1991; September 1,
					 1990;
Readopted Eff. May 1, 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0705

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. September 1, 1990; December 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0706

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. September 1,
					 1990.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0707

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0708

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0709

Current through Register Vol. 39, No. 2, July 15, 2024
Authority G.A.
					 130A-230;
Eff. February 1, 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0710

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0711

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0712

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0700 - OPERATION OF DEPURATION (MECHANICAL PURIFICATION) FACILITIES › Section 18A .0713

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0800 - WET STORAGE OF SHELLSTOCK › Section 18A .0801 - REQUIREMENTS FOR WET STORAGE OF SHELLSTOCK

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In addition
				  to and to the extent not inconsistent with other applicable provisions of North
				  Carolina Marine Fisheries Commission Rules, requirements for wet storage shall
				  be in accordance with the 2019 Revision of the National Shellfish Sanitation
				  Program (NSSP) Guide for the Control of Molluscan Shellfish (hereinafter
				  referred to as "Model Ordinance") chapter titled "Wet Storage in Approved and
				  Conditionally Approved Growing Areas", which is incorporated by reference
				  except as provided in Paragraph (b) of this Rule, not including subsequent
				  amendments and editions. A copy of the reference material is available online
				  at:
https://www.fda.gov/food/federalstate-food-programs/national-shellfish-sanitation-program-nssp
,
				  at no cost.
(b) Amendments and
				  exceptions to the Model Ordinance chapter titled "Wet Storage in Approved and
				  Conditionally Approved Growing Areas" incorporated by reference include:
(1) Section @.01, .04, C(1)(a) is amended to
				  read: "Except for a water source in accordance with Rule .0413 of this
				  Subchapter, the quality of the surface source water prior to treatment shall
				  meet, at a minimum, the bacteriological standards for the conditionally
				  approved classification in the open status. Water classified as prohibited or
				  restricted shall not be used as source water."
(2) the following sections are not
				  incorporated by reference and shall not apply: Sections @.01, .04, C(2)(a)(ii),
				  @.01, .04, C(2)(b), @.01, .04, C(2)(c), and @.01, .04, C(2)(d).
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0800 - WET STORAGE OF SHELLSTOCK › Section 18A .0802

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0800 - WET STORAGE OF SHELLSTOCK › Section 18A .0803

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0800 - WET STORAGE OF SHELLSTOCK › Section 18A .0804

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0800 - WET STORAGE OF SHELLSTOCK › Section 18A .0805

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0800 - WET STORAGE OF SHELLSTOCK › Section 18A .0806

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.