North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .3500 - RULES GOVERNING THE SANITATION OF PRIMITIVE CAMPS › Section 18A .3513 - SHELLFISH

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All shellfish
				  and crustacea meat shall be obtained from sources in compliance with the
				  Department's rules on shellfish and crustacea. Copies of
				  15A NCAC
				  18A .0300 through
				  18A .0900 may be obtained from
				  the Department. If the source of clams, oysters, or mussels is outside the
				  state, the shipper's name shall be on the list of Interstate Certified
				  Shellfish Shippers as published monthly by the Shellfish Sanitation Branch,
				  Food and Drug Administration. If the source of cooked crustacea meat is outside
				  the state it shall be certified by the regulatory authority of the state or
				  territory of origin, and attested by the presence of an official permit number
				  on the container.
(b) All shucked
				  shellfish and all cooked crustacea meat shall be obtained and stored in the
				  clean single-service shipping containers in which packed at the source. Each
				  original container shall be clearly identified with the name and address of the
				  packer, re-packer, and the abbreviated name of the state. Shucked shellfish
				  unit containers shall be dated in accordance with
				  15A NCAC
				  18A .0600.
(c) All shucked shellfish and all cooked
				  crustacea meat shall be stored in the original container. Each original
				  container shall be clearly identified with the name and address of the packer,
				  repacker and the abbreviated name of the state or territory.
(d) All shellstock shall be stored in the
				  containers in which packed at the source. Each original container shall be
				  clearly identified with a uniform tag or label bearing the name and address of
				  the shipper, the certificate number issued by the state or territory regulatory
				  authority, the abbreviated name of the state, the name of the waters from which
				  the shellfish were taken, the kind and quantity of the shellstock in the
				  container, and the name and address of the consignee.
(e) Shellstock shall be stored under
				  refrigeration and in a manner to prevent cross-contamination to or from the
				  shellstock. The re-use of single-service shipping containers and the storage of
				  shucked shellfish in other containers are not allowed.
(f) After each container of shellstock has
				  been emptied, the management shall remove the stub of the tag and retain it for
				  a period of at least 90 days.
(g)
				  With the exception of opening shellfish for immediate consumption on the
				  premises, no shellfish shucking shall be performed unless the establishment
				  holds a valid shellfish shucking permit.
(h) Shellstock washing facilities shall
				  consist of an approved mechanical shellfish washer, or a sink or slab with
				  catch basin, indirectly drained into an approved sewage collection, treatment,
				  and disposal system. The washing shall be done in a clean area, protected from
				  contamination. A can wash facility shall not be used for the washing of
				  shellstock or other foods.
(i) The
				  cooking of shellfish shall be accomplished in an area meeting the requirements
				  of the rules of this Section.
(j)
				  Re-use of shells for the serving of food is prohibited. It shall not be
				  considered reuse to remove a shellfish from its shell and return it to that
				  same shell for service to the public. Shells shall be stored in a manner to
				  prevent flies, insects, rodents, and odors.
(k) All establishments that prepare, serve,
				  or sell raw shellfish shall make available in camp literature to individual
				  parents or guardians of campers or shall post in a conspicuous place where it
				  may be readily observed by the public prior to consumption of shellfish, the
				  following consumer advisory:
"Consumer Advisory
Eating raw oysters, clams, 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."
Authority
					 G.S.
					 130A-248;
Eff. May 1,
					 2004;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.