(1) Any person
who possesses a commercial quantity of shellfish or any quantity of shellfish
for sale for human consumption must possess a written record documenting that
the shellfish came from one or more of the following sources:
(a) Harvest site(s) for which the person
possesses a valid harvest site certificate;
(b) Another shellfish operation licensed by
the department; or
(c) A shellfish
dealer located outside of the state who is in compliance with the requirements
of the NSSP Model Ordinance and is eligible for inclusion on the current
Interstate Certified Shellfish Shippers List, published by the U.S. Food and
Drug Administration.
(2)
Any person who possesses a commercial quantity of shellstock or any quantity of
shellstock for sale for human consumption must identify the shellstock by an
approved tag with permanent marking, according to requirements of the NSSP
Model Ordinance, upon removal from the harvest site.
(3) Any person who packs a commercial
quantity of shucked shellfish or any quantity of shucked shellfish for sale for
human consumption must do so in approved containers that are legibly labeled by
permanent marking, in accordance with the requirements of the NSSP Model
Ordinance and with:
(a) Wording equivalent to
"keep refrigerated" on containers of fresh shellfish; and
(b) Wording equivalent to "keep frozen" on
containers of frozen shellfish.
(4) The owner or person in charge of a
shellfish operation must keep accurate records of all lots of shellfish
harvested, received, wet stored, shucked, packed, shipped, or sold by the
shellfish operation for a minimum of three years.
(5) Information recorded by the
harvester-shipper shall include: (a) Location of harvesting area(s) by name or
code, (b) name and quantity of shellfish, (c) date of harvest, (d) date
shipped.
(6) All tags for
shellstock and labels for containers of shucked shellfish required by this
section must be used only for the original lot of shellfish for which they were
intended and must not be reused.
