North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .3600 - RULES GOVERNING THE SANITATION OF RESIDENT CAMPS › Section 18A .3625 - SEAFOOD

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In Resident
				  Camps, all shellfish and crustacea meat shall be obtained from sources in
				  compliance with
				  15A NCAC
				  18A .0300 through
				  18A .0900 which may be obtained
				  from the Department. If the source of clams, oysters, or mussels is outside the
				  state, the shipper's name shall appear on the "Interstate Certified Shellfish
				  Shippers List" as published monthly by the Shellfish Sanitation Branch, Food
				  and Drug Administration. If the source of the cooked crustacea meat is within
				  the United States, the processor's name, address, and certificate number with
				  State abbreviation shall appear on the container. If the source of the cooked
				  crustacea meat is outside the United States, containers must meet Federal
				  labeling requirements, Food and Drug Administration, HHS Food Labeling
				  requirements, 21 CFR Chapter 1, Part 101-Food Labeling.
(b) All shucked shellfish shall be stored in
				  the original container. Each original container shall be identified with the
				  name and address of the packer or repacker, and the certification number, and
				  the abbreviated name of the state or territory. Shucked shellfish unit
				  containers shall be dated in accordance with
				  15A NCAC
				  18A .0600.
(c) All shellstock shall be stored in the
				  containers in which packed at the source. Each original container shall be
				  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 date of harvest, the kind and quantity of the
				  shellstock in the container, and the name and address of the
				  consignee.
(d) Shellstock shall be
				  stored at temperatures and by methods in accordance with
				  15A NCAC
				  18A .0427. The re-use of single-service
				  shipping containers and the storage of shucked shellfish in other containers
				  are not allowed.
(e) After each
				  container of shellstock has been emptied, the management shall remove the tag
				  and retain it for a period of at least 90 days.
(f) With the exception of opening shellfish
				  for immediate consumption on the premises, no shellfish shucking shall be
				  performed unless the resident camp holds a valid shellfish shucking permit
				  issued by the department.
(g)
				  Shellstock washing facilities shall consist of a mechanical shellfish washer,
				  or a sink or slab with catch basin, indirectly drained into a 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.
(h) The cooking of shellfish shall be
				  accomplished in an area meeting the requirements of the rules of this
				  Section.
(i) 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.
(j) All resident camps
				  that prepare, serve, or sell raw shellfish 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."
(k) Cooked
				  crustacea meat shall be held at 40° F or less.
Authority
					 G.S.
					 130A-235;
					 130A-248;
Eff.
					 October 1, 2007;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.