15A NCAC 18A .0620      SHELLFISH THAWING AND REPACKING

(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.

History Note:        Authority G.S. 113-134; 113-182; 113-221.2; 143B-289.52;

Eff. April 1, 1997;

Readopted Eff. April 1, 2024.