reglab/statecodes huggingface dataset:
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0182 - BACTERIOLOGICAL AND CONTAMINATION STANDARDS

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  Cooked crustacea or crustacea meat shall not exceed Escherichia coli Most
				  Probable Number (MPN) of 36 per 100 grams of sample or exceed a standard plate
				  count of 100,000 per gram.
(b)
				  Pasteurized crustacea meat shall contain no Escherichia coli or fecal coliform.
				  Samples of pasteurized crustacea meat, taken within 24 hours of pasteurizing,
				  shall not have a standard plate count of more than 3,000 per gram.
(c) Thermally processed crustacea or
				  crustacea meat shall not exceed Escherichia coli MPN of 36 per 100 grams of
				  sample or exceed a standard plate count of 100,000 per gram.
(d) Cooked crustacea or crustacea meat shall
				  be handled in accordance with the rules of this Section.
(e) Cooked crustacea or crustacea meat not
				  complying with the standards set forth in this Rule may be deemed adulterated
				  by the Division of Marine Fisheries according to the severity of exceedance and
				  the expected threat to public health.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Amended Eff. August 1, 1998; February 1,
					 1997;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0183 - ALTERNATIVE LABELING

Current through Register Vol. 39, No. 2, July 15, 2024
A durable label, such that it will not fade or deteriorate,
					 that is permanently affixed to the container may be used to meet any labeling
					 requirement in this Section.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff
					 August 1, 1998;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0185 - THERMAL PROCESSING OF CRUSTACEA AND CRUSTACEA MEAT

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  All thermal processing operations shall require a Process Validation Study
				  Report approved by the Division of Marine Fisheries prior to operation based
				  upon documentation of the ability to produce time-temperature results as
				  required by the rules of this Section.
(b) The thermal processing of crustacea or
				  crustacea meat shall be conducted in compliance with the following procedures:
(1) the minimum thermal processing
				  specifications shall be the heating of previously cooked crustacea or crustacea
				  meat to a desired temperature for a specified time at the geometric center of a
				  container in equipment being operated in compliance with the Process Validation
				  Study Report. A copy of the procedures for operating the thermal processing
				  equipment shall be posted adjacent to the thermal processing unit. The thermal
				  processor shall keep the report on file and shall provide the Division a copy
				  of such report;
(2) alteration of
				  the equipment or loading of containers shall require a new Process Validation
				  Study Report;
(3) the containers of
				  crustacea or crustacea meat shall be cooled to 50° F (10° C) or below
				  within three hours of the completion of the thermal process; and
(4) refrigerated storage shall be provided
				  for the cooled crustacea or crustacea meat and shall maintain a storage
				  temperature at or below 36° F (2.2° C).
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0186 - LABELING OF THERMALLY PROCESSED CRUSTACEA OR CRUSTACEA MEAT

Current through Register Vol. 39, No. 2, July 15, 2024
Labeling of thermally processed crustacea or crustacea meat
					 shall be in compliance with the following:
(1) the label used shall legibly identify the
				  contents of the container as thermally processed crustacea or crustacea
				  meat;
(2) each container shall be
				  permanently and legibly identified with a code indicating the batch and day of
				  processing;
(3) the words
				  "Perishable-Keep Under Refrigeration" or equivalent shall be legibly displayed
				  on the container; and
(4) the
				  original packer's or repacker's permit number preceded by the state
				  abbreviation shall be legibly impressed, embossed, or lithographed on each
				  container. Each container shall be legibly impressed, embossed, or lithographed
				  with the name and address of the original packer, repacker, or
				  distributor.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 April 1, 1997;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0187 - INTERFACILITY THERMAL PROCESSING PROCEDURES

Current through Register Vol. 39, No. 2, July 15, 2024
Interfacility thermal processing of crustacea or crustacea
					 meat shall be in compliance with the following:
(1) crustacea or crustacea meat shall be
				  packed, labeled, and refrigerated in compliance with Rules .0134 through .0187
				  of this Section. Records shall be maintained to identify each batch of
				  crustacea or crustacea meat thermally processed;
(2) crustacea or crustacea meat shall be
				  shipped in an enclosed, easily cleanable vehicle at a temperature of 40° F
				  (4.4° C) or below; and
(3)
				  crustacea or crustacea meat shall be thermally processed in compliance with
				  Rules .0184 through .0187 of this Section. The thermal processor shall provide
				  a copy of each thermal processing chart to the original packer.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 August 1, 1998;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0188 - HAZARD ANALYSIS

Current through Register Vol. 39, No. 2, July 15, 2024
Each dealer shall conduct a hazard analysis to determine
					 the food safety hazards that are reasonably likely to occur for each kind of
					 crustacea or crustacea meat product processed by that dealer and to identify
					 the preventative measures that the dealer can apply to control those
					 hazards.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 August 1, 2000;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0189 - HACCP PLAN

Current through Register Vol. 39, No. 2, July 15, 2024
Each dealer shall have and implement a written HACCP plan.
					 The owner or authorized designee shall sign the plan when implemented and after
					 any modification. The plan shall be reviewed at least annually and updated if
					 necessary. 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.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 August 1, 2000;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0190 - SANITATION MONITORING REQUIREMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
Each dealer shall monitor, at a minimum, the following
					 sanitation items:
(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 crustacea or crustacea
				  meat, crustacea or crustacea meat packaging materials, and food contact
				  surfaces from adulteration;
(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.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 August 1, 2000;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0191 - MONITORING RECORDS

Current through Register Vol. 39, No. 2, July 15, 2024
Monitoring records of critical control points and the eight
					 key sanitation items shall be recorded, as specified in the HACCP Plan, and
					 signed and dated when recorded. The eight key sanitation items are set forth in
					 21 CFR
					 123.11"Sanitation Control Procedures", which
					 is incorporated by reference including any 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/subpart-A/section-123.11
,
					 at no cost. The records shall be reviewed by the owner or designee within one
					 week of recording.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 August 1, 2000;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0200 - SANITATION OF SCALLOPS › Section 18A .0201-0230

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1976;
Readopted Eff. December 5, 1977;
Amended Eff.
					 September 1, 1990; December 1, 1987; July 1, 1985; June 30, 1980;
Repealed Eff. January 4, 1994.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0200 - SANITATION OF SCALLOPS › Section 18A .0231 - REPEALED - REFERENCE RULES

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1976;
Amended Eff. July 1, 1977;
Readopted Eff.
					 December 5, 1977;
Amended Eff. July 1, 1985;
Repealed
					 Eff. September 1, 1990.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0300 - SANITATION OF SHELLFISH - GENERAL › Section 18A .0301 - DEFINITIONS

Current through Register Vol. 39, No. 2, July 15, 2024
The following definitions shall apply throughout Sections
					 .0300 through .0800 of this Subchapter:
(1) "Adulterated" means:
(a) any shellfish that have been harvested
				  from polluted areas as defined in
				  15A NCAC
				  03I .0101;
(b) any shellfish that have been shucked,
				  packed, or otherwise processed in a plant that has not been permitted by the
				  Division of Marine Fisheries in accordance with these Rules or by another state
				  shellfish control "authority" as defined in the National Shellfish Sanitation
				  Program (NSSP) Guide for the Control of Molluscan Shellfish, Section I:
				  Purposes and Definitions. This definition 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;
(c) any shellfish that
				  may have been contaminated by flood waters in accordance with Rule .0405 of
				  this Subchapter;
(d) any shellfish
				  that exceed the standards in Rule .0430 of this Subchapter; and
(e) any shellfish that have been deemed to be
				  an imminent hazard.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0300 - SANITATION OF SHELLFISH - GENERAL › Section 18A .0302 - PERMITS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) No person shall
				  operate any of the following facilities without a permit issued by the
				  Division:
(1) Depuration
				  facilities;
(2) Shellstock
				  plants;
(3) Shucking and packing
				  plants;
(4) Repacking
				  plants.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0300 - SANITATION OF SHELLFISH - GENERAL › Section 18A .0303 - RELAYING PERMITS

Current through Register Vol. 39, No. 2, July 15, 2024
If a person is granted a relaying permit by the Division
					 and the Division of Marine Fisheries, shellfish may be removed from certain
					 designated prohibited areas for conditioning and purification prior to
					 marketing and marketed after relaying in a large body of clean water, but only
					 under the following conditions:
(1)
				  Application for relaying must be received by the North Carolina Division of
				  Marine Fisheries and the Division 15 days prior to relaying.
(2) Removal and relaying shall be under the
				  supervision of the Division and the Division of Marine Fisheries.
(3) Shellfish relayed from a prohibited area
				  to a designated area of approved water shall remain down for a period of not
				  less than fourteen days when the water in which shellfish are relayed has a
				  temperature above 50°F (10°C). When the water temperature is below
				  50°F (10°C), shellfish shall not be relayed.
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 .0300 - SANITATION OF SHELLFISH - GENERAL › Section 18A .0304 - REPEALED - DEPURATION HARVESTING PERMITS

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. September 1, 1990;
Repealed Eff.
					 June 1, 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0300 - SANITATION OF SHELLFISH - GENERAL › Section 18A .0305

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 .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0401 - APPLICABILITY OF RULES

Current through Register Vol. 39, No. 2, July 15, 2024
The rules in this Section shall apply to the operation of
					 all facilities and persons permitted in Rule .0302 of this Subchapter,
					 including shellfish dealers, shellstock plants, reshippers, shucking and
					 packing plants, repacking plants, depuration facilities, permittees with
					 facilities approved for wet storage, and all other businesses and persons that
					 buy, sell, transport, or ship shellfish. These Rules shall not apply to
					 individuals possessing shellfish for personal use.
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 .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0402 - GENERAL REQUIREMENTS FOR OPERATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Shellfish
				  dealers shall provide mechanical refrigeration that is capable of maintaining
				  an ambient temperature of 45°F or less and be sized to handle one day's
				  production. The mechanical refrigeration shall include an automatic temperature
				  regulating control and be equipped with an accurate, operating thermometer in
				  the refrigerated storage area. If the sole means of refrigeration is a portable
				  unit, that unit shall be capable of operating utilizing alternating current
				  electrical power that will allow the unit to be plugged into a power supply
				  during transport and at the certified facility.
(b) Food contact surfaces shall be easily
				  cleanable, corrosion resistant, constructed of non-toxic and food-grade
				  materials, and shall be kept in good repair. Shellfish dealers shall only use
				  food contact surface equipment that conforms to standards found in the guidance
				  document within the National Shellfish Sanitation Program (NSSP) Guide for the
				  Control of Molluscan Shellfish, Section II: Model Ordinance titled "Shellfish
				  Industry Equipment Construction Guide", 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.
(c) Food contact
				  surfaces of equipment, utensils, and containers shall be cleaned at the end of
				  each day or operation and shall be sanitized prior to the start-up of each
				  day's activities. Food contact surfaces shall also be cleaned and sanitized
				  following any interruption during which the surfaces have become
				  contaminated.
(d) Non-food contact
				  surfaces such as equipment, floors, walls, ceilings, and windows shall be kept
				  clean and in good repair.
(e)
				  Wheelbarrows, measures, baskets, shovels, and other implements used in the
				  handling of shellstock shall not be used for any other purpose and shall be
				  cleaned prior to use.
(f) Shellfish
				  dealers shall provide a temperature measuring device accurate to +/- 2°F
				  for use in monitoring product temperatures.
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 .0403 - SUPERVISION AND TRAINING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The
				  shellfish dealer shall personally supervise or shall designate a responsible
				  individual whose principal duty shall be to supervise and be responsible for
				  compliance with the rules of this Subchapter. No unauthorized individuals shall
				  be allowed in any processing area of the plant during periods of operation. For
				  the purpose of this Rule, "unauthorized individual" shall mean an individual
				  that is not designated and trained by the shellfish dealer or responsible
				  individual to perform specific processing tasks in the facility.
(b) The shellfish dealer shall ensure that
				  all employees that manufacture, process, pack, or hold food obtain training in
				  the principles of food hygiene and food safety, including the importance of
				  employee health and personal hygiene, in accordance with
				  21 CFR
				  117.4, 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-117/subpart-A/section-117.4
at no cost. Employees shall complete the training within 30 days following the
				  initial hire date. The shellfish dealer or responsible individual shall
				  maintain a record of the completed training.
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 .0404 - CONSTRUCTION

Current through Register Vol. 39, No. 2, July 15, 2024
Shellfish plants shall be sized and constructed to permit
					 compliance with the operational provisions of Sections .0300 through .0800 of
					 this Subchapter.
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 .0405 - FACILITY FLOODING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Shellfish
				  plants shall be located so that they will not be subject to flooding by high
				  tides.
(b) If the facility floors
				  are flooded, processing shall be discontinued until flood waters have receded
				  and the facility and equipment are cleaned and sanitized.
(c) Any shellfish that may have been
				  contaminated by flood waters shall be deemed adulterated and shall be
				  destroyed.
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 .0406 - FLOORS

Current through Register Vol. 39, No. 2, July 15, 2024
Floors shall be concrete or other equally impervious
					 material, constructed so that they are easily cleanable, sloped so that water
					 drains completely, and kept in good repair. The junction between floors and
					 walls shall be sealed to render them impervious to water in areas where the
					 floor gets wet and is used to store shellfish, process food, or clean equipment
					 and utensils.
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 .0407 - WALLS AND CEILINGS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Walls and
				  ceilings in areas where shellfish are stored, handled, processed, or packaged
				  or where food handling equipment or packaging materials are stored shall be
				  constructed of smooth, easily cleanable, non-corrosive, impervious material.
				  The walls and ceilings in these areas shall also be light-colored, such as
				  white in color, so that unclean surfaces can be detected.
(b) Doors and windows shall be tightly fitted
				  and kept in good repair so as to keep pests and weather out of the
				  facility.
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 .0408 - LIGHTING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Natural or
				  artificial lighting shall be provided in all parts of the plant. Lighting
				  intensities shall be a minimum of 25 footcandles on working surfaces in packing
				  and shucking rooms and a minimum of 10 foot-candles measured at a height of 30
				  inches above the floor throughout the rest of the processing portion of the
				  facility.
(b) Light bulbs,
				  fixtures, or other glass within the plant shall be shatterproof or shielded to
				  prevent food contamination in case of breakage.
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 .0409 - VENTILATION

Current through Register Vol. 39, No. 2, July 15, 2024
Ventilation shall be provided to prevent odors and
					 condensation from contaminating shellfish, food contact surfaces, or food
					 packaging materials.
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 .0410 - PEST CONTROL

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All
				  exterior openings shall be screened or provided with wind curtains, or other
				  methods to prevent the entrance of pests. All screens shall be kept in good
				  repair. All exterior doors shall open outward and shall be
				  self-closing.
(b) The use and
				  storage of pesticides and rodenticides shall comply with all applicable State
				  and federal laws and rules.
(c) No
				  pets or other animals shall be allowed in those portions of the facility where
				  shellfish, food handling equipment, or packaging materials are stored, handled,
				  processed, or packaged.
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 .0411

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 .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0412 - PLUMBING AND HAND WASHING FACILITIES

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All
				  plumbing shall be in compliance with applicable plumbing codes.
(b) Hand washing facilities shall be provided
				  with running water at a minimum temperature of 100°F dispensed from a hot
				  and cold combination faucet.
(c)
				  Hand washing facilities shall be provided in or adjacent to each bathroom and
				  in shucking and packing rooms. Hand washing facilities in packing areas shall
				  be located where supervisors can observe employee use.
(d) Hand washing facilities shall be separate
				  from three-compartment or other sinks used for cleaning equipment and
				  utensils.
(e) Soap, single service
				  towels in protected dispensers, and an easily cleanable waste receptacle shall
				  be available and used at hand washing facilities. Other hand drying devices may
				  be used if approved by the Division of Marine Fisheries based upon being
				  equally effective at drying hands without the potential for
				  recontamination.
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 .0413 - WATER SUPPLY

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The water
				  supply used shall be in accordance with
				  15A NCAC
				  18A .1720 through
				  18A .1728,
				  15A NCAC
				  18C, or
				  02 NCAC
				  09C .0703, which are incorporated by
				  reference, including subsequent amendments.
(b) If the water supply is from a private
				  source, samples for bacteriological analysis shall be collected by the Division
				  of Marine Fisheries prior to use and after the water supply has been repaired
				  or disinfected, and submitted for analysis to the State Laboratory of Public
				  Health or other laboratory that is certified in accordance with
				  10A NCAC
				  42C .0102, which is incorporated by
				  reference, including subsequent amendments.
(c) Cross-connections with unapproved water
				  supplies shall be prohibited. A backflow or back siphonage of a solid, liquid,
				  or gas containment into the water supply shall be precluded by use of an air
				  gap or backflow prevention device in accordance with applicable plumbing
				  codes.
(d) Hot and cold running
				  water under pressure shall be provided to food preparation, utensil, and hand
				  washing areas and any other areas in which water is required for cleaning.
				  Running water under pressure shall be provided in sufficient quantity to carry
				  out all food preparation, utensil washing, hand washing, cleaning, and other
				  water-using operations.
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 .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0414 - TOILET FACILITIES

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Toilets
				  shall be provided in the plant by the owner or responsible individual and shall
				  be kept clean and in good repair.
(b) Toilet tissue, in a holder, shall be
				  provided by the owner or responsible individual.
(c) Toilet room doors shall not open directly
				  into a processing area and shall be tight-fitting and self-closing.
(d) All toilet wastes and other sewage shall
				  be disposed of in accordance with
				  15A NCAC
				  18A .1900 or
				  15A NCAC
				  02H .0200, which are incorporated by
				  reference, including subsequent amendments.
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 .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0415 - PREMISES

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The
				  premises shall be maintained free from conditions that may constitute an
				  attractant, breeding place, or harborage for pests such as unmowed weeds or
				  grass, uncontained litter or waste, or unused equipment.
(b) To prevent pests and odors, shells and
				  other solid waste shall not be permitted to accumulate on the
				  premises.
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 .0416 - PERSONAL HYGIENE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All
				  employees shall wash their hands thoroughly with soap and running water before
				  beginning work and again after each interruption or if their hands may have
				  become soiled or contaminated. Hand washing signs shall be posted by the owner
				  or responsible individual at each hand washing facility in a language
				  understood by employees.
(b) All
				  individuals employed or engaged in the shucking, packing, or repacking of
				  shellfish shall wear clean, washable outer clothing. Clean plastic or rubber
				  aprons, overalls, and rubber gloves shall be considered satisfactory.
(c) All individuals employed or engaged in
				  the shucking, packing, or repacking of shellfish shall wear hair restraints and
				  have clean fingernails free from nail polish and that are short enough to not
				  extend past the fingertips. Employees shall not wear jewelry other than easily
				  cleanable rings. The use of absorbent wraps or absorbent finger cots shall not
				  be permitted.
(d) Employees shall
				  not eat, drink, use electronic cigarettes or vaping products, or use tobacco in
				  any form in the rooms where shellfish are stored, processed, or
				  handled.
(e) An individual known to
				  be a carrier of any disease that can be transmitted through the handling of
				  shellfish or who has an infected wound or open lesion on any exposed portion of
				  the body shall be prohibited from handling shellfish or coming into contact
				  with food contact surfaces.
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 .0417 - EMPLOYEES' PERSONAL ARTICLES

Current through Register Vol. 39, No. 2, July 15, 2024
Employees' street clothing, aprons, gloves, food, drink,
					 and personal articles shall be stored in a room or locker separate from any
					 area where shellfish are shucked or packed or any area that is used for the
					 cleaning or storage of utensils.
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 .0418 - SUPPLY STORAGE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Shipping
				  containers, boxes, and other supplies shall be stored in a storage room or
				  area. The storage room or area shall be kept clean.
(b) Pesticides, rodenticides, chemical
				  agents, sanitizers, and other toxic substances shall be stored separate from
				  processing areas or food contact surfaces using spacing or partitioning so that
				  they cannot contaminate food, equipment, utensils, and single-service articles.
				  Each of the following categories of toxic substances shall be stored separate
				  from one another using spacing or partitioning such that one category of toxic
				  substance is not mistaken for another category:
(1) pesticides and rodenticides;
(2) detergents, sanitizers, and cleaning
				  agents; and
(3) caustic acids,
				  polishes, and other chemicals.
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 .0419 - HARVEST VESSELS AND VEHICLES

Current through Register Vol. 39, No. 2, July 15, 2024
(a) It
				  shall be unlawful to use vessels or vehicles that are engaged in the commercial
				  harvest, handling, or transport of shellstock in such a manner that allows
				  contact of shellstock with bilge water, standing water, or other sources of
				  contamination in the vessel or vehicle.
(b) It shall be unlawful to allow dogs or
				  other animals on or inside vessels or vehicles that are engaged in the
				  commercial harvest or transport of shellstock.
(c) It shall be unlawful to discharge human
				  waste overboard from vessels or vehicles used in the harvesting of
				  shellstock.
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 .0420 - TRANSPORTING SHELLFISH

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All shellfish
				  storage areas in trucks, vessels, trailers, and other conveyances used for
				  transporting shellfish shall be enclosed, tightly constructed to eliminate the
				  entrance of pests, kept clean, and shall be subject to inspection by the
				  Division of Marine Fisheries.
(b)
				  It shall be unlawful to transport shellstock and in-shell product unless
				  shipped under mechanical refrigeration and the shipping conveyance is
				  pre-chilled and maintained at an ambient temperature of 45°F or below. The
				  storage area of the shipping conveyance shall be equipped with an accurate,
				  operating thermometer.
(c) It shall
				  be unlawful to transport shucked shellfish unless maintained under temperature
				  control of 45°F or below.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. May 1, 1994.
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 .0421 - RECORDS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All
				  shellfish dealers who conduct any business of buying, selling, or shipping
				  shellfish shall keep an accurate, daily record that shall show the names of all
				  persons from whom shellfish are received, the address of any shellfish dealer
				  from whom shellfish are received, the location of the source of shellfish, and
				  the names and addresses of all persons to whom shellfish are sold or shipped
				  with the exception of retail sales. For the purpose of this Rule, "retail sale"
				  shall be defined as the sale of shellfish directly to end consumers. These
				  records shall be kept on file for a minimum of one year for fresh shellfish,
				  and a minimum of two years for frozen shellfish. All records shall be open to
				  inspection by the Division of Marine Fisheries at the dealer facility at any
				  time during business hours.
(b) All
				  shellfish dealers who receive shellstock from licensed harvesters shall record
				  the following information at the time of receipt:
(1) harvester name;
(2) harvest area;
(3) time of the start of harvest;
(4) quantity and type of shellfish
				  received;
(5) time shellfish were
				  received; and
(6) time shellfish
				  were mechanically refrigerated.
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 .0422 - SHELLSTOCK CLEANING

Current through Register Vol. 39, No. 2, July 15, 2024
No person shall offer for sale any shellstock that have not
					 been washed free of harvest area sediments and detritus. Water used for
					 shellstock washing shall be obtained from a water source in accordance with
					 Rule .0413 of this Section or from a growing area in the open status and
					 classified as "approved" or "conditionally approved" as defined in Rule .0901
					 of this Subchapter.
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 .0423 - SALE OF LIVE SHELLSTOCK

Current through Register Vol. 39, No. 2, July 15, 2024
Only live shellstock shall be offered for
					 sale.
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 .0424 - SHELLFISH RECEIVING

Current through Register Vol. 39, No. 2, July 15, 2024
No shellfish dealer shall receive or accept:
(1) any shellstock from:
(a) a licensed shellfish harvester unless:
(i) the container or package bears the
				  harvest tag as required in Rule
				  15A NCAC
				  03K .0109 and in accordance with the HACCP
				  plan; and
(ii) the shellstock was
				  harvested from a growing area in the open status and classified as "approved"
				  or "conditionally approved" as defined in Rule .0901 of this Subchapter and as
				  indicated on the harvest tag; or
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 .0425 - TAGGING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In order that
				  information may be available to the Division with reference to the origin of
				  shellstock, containers holding shellstock shall be identified with a uniform
				  tag or label. The tag shall be durable, waterproof and measure at least 2-5/8
				  by 5-1/4 inches (6.7 by 13.3 centimeters). The tag shall contain legible
				  information arranged in specific order as follows:
(1) the dealer's name, address and
				  certification number assigned by the appropriate shellfish control
				  agency;
(2) the original shipper's
				  certification number;
(3) the
				  harvest date;
(4) the harvest
				  location, including the country or state abbreviation;
(5) when the shellstock has been in wet
				  storage, the statement "THIS PRODUCT WAS IN WET STORAGE AT (FACILITY
				  CERTIFICATION NUMBER) FROM (DATE) TO (DATE)";
(6) the type and quantity of
				  shellfish;
(7) the following
				  statement shall appear in bold capitalized type "THIS TAG IS REQUIRED TO BE
				  ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS.";
				  and
(8) the following statement, or
				  equivalent,
"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 raw shellfish and become sick, see a doctor immediately."
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 .0426 - BULK SHIPMENTS BETWEEN SHELLFISH DEALERS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) For the
				  purpose of this Rule:
(1) "bulk shipment"
				  shall mean a shipment of a shellstock lot between shellfish dealers.
(2) "shellstock lot" shall mean a single type
				  of bulk shellstock or containers of shellstock of no more than 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 .0400 - SANITATION OF SHELLFISH - GENERAL OPERATION STANDARDS › Section 18A .0427 - SHELLSTOCK STORAGE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) It shall be
				  unlawful to fail to keep shellstock and in-shell product under mechanical
				  refrigeration at a temperature of 45°F or below unless otherwise required
				  by proclamation issued under the authority of
				  15A NCAC
				  03K .0110 or otherwise specified in the HACCP
				  plan.
(b) Refrigerated storage
				  areas shall be equipped with an accurate, operating thermometer.
(c) It shall be unlawful to fail to keep
				  shucked shellfish under temperature control at a temperature of 45°F or
				  below.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987;
Amended Eff. May 1, 1994; December 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 .0428 - SAMPLING AND TESTING

Current through Register Vol. 39, No. 2, July 15, 2024
Samples of shellfish may be taken and examined by the
					 Division of Marine Fisheries at any time or place for routine quality control
					 checks or to evaluate for threats of physical injury or adverse health effects
					 to consumers. This may include bacteriological examination or analysis for
					 poisonous or deleterious substances as listed in 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. Samples of shellfish shall be furnished, upon request of the
					 Division, by operators of plants, trucks, carriers, stores, restaurants, and
					 other places where shellfish are sold.
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 .0429 - EMBARGO OR DISPOSAL OF SHELLFISH

Current through Register Vol. 39, No. 2, July 15, 2024
(a) When it has
				  been determined by the Division of Marine Fisheries that shellfish have not
				  been grown, harvested, stored, treated, transported, handled, shucked, packed,
				  or offered for sale in compliance with Sections .0300 through .0900 of this
				  Subchapter, those shellfish may be deemed adulterated in accordance with Rule
				  .0438 of this Section, except as required in Rules .0405 and .0430 of this
				  Section.
(b) Shellfish or shellfish
				  products processed or prepared for sale to the public determined to be
				  adulterated or misbranded shall be subject to embargo or disposal by the
				  Division in accordance with
				  G.S.
				  113-221.4. The authority of marine fisheries
				  inspectors to seize shellfish or shellfish products pursuant to
				  G.S.
				  113-137 shall not be affected by this
				  Rule.
(c) If voluntary disposal of
				  adulterated or misbranded shellfish or shellfish products is alternatively
				  chosen by the shellfish dealer, responsible individual, or other person or
				  facility specified in Rule .0401 of this Section, the product disposal shall be
				  observed by a Division employee.
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1987.