Ga. Comp. R. & Regs. R. 40-7-12-.14 - Shellfish Sampling and Standards
(1) Sampling and Testing. Samples of
shellfish may be taken and examined for bacteriological, chemical, or any other
public health reason by agents of the Department at any time or place.
Operators of plants, trucks, carriers, stores, restaurants, and other places
where shellfish are sold shall furnish samples of shellfish as
necessary.
(2) Shellfish offered
for sale or possessed that exceed an Escherichia coli Most Probable Number of
230 per 100 grams of sample or total bacteria count of more than 500,000 per
gram or contain pathogenic organisms in sufficient numbers to be hazardous to
the public health shall be deemed adulterated by the Department. Shellfish
contaminated by any other substance, which renders it unsafe for human
consumption, shall be deemed adulterated by the Department.
(3) In addition to the labeling requirements
in Guide for the Control of Molluscan Shellfish, at Chapter X.06, all
containers of shucked oyster meats processed or distributed in commerce shall
have permanently recorded on the principal display panel, all information
required by 21 CFR 101 and the name of each such food as specified in the
applicable definition and standard of identity prescribed in
21 CFR
161.130 to 161.140, inclusive. The standard
of fill for containers of shucked oyster meats shall meet NCWM (National
Conference of Weights and Measures) recommended standards as determined in NIST
Handbook 130.
Notes
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