2701. SHUCKED SHELLFISH REPACKING REQUIREMENTS

2701 SHUCKED SHELLFISH REPACKING REQUIREMENTS 2701.1 The dealer receiving shellfish shall repack only shellfish that: (a) Originated from a dealer; and (b) Are identified with a tag or label as specified in sections 2401 through 2403. 2701.2 The dealer processing shellfish shall ensure that repacked shellfish: (a) Do not exceed an internal temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) for more than two (2) hours; and (b) Are maintained at a temperature less than forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) in any portion of frozen shellfish thawed for repacking. 2701.3 The dealer shall store repacked, shucked shellfish in covered containers at n ambient temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less or covered in ice. SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).