North Carolina Cultured Shellfish North Carolina Sea GrantNorth
Shellfish Identification Tags Must Include. (3) the quantity and type of shellfish; The shellfish dealer’s name, address and state certification number;
Permitted retail food establishments are required by law to maintain shellstock identification tags on. Air temp of 45 f or lower. Web the harvesters’ tag must include: (3) the quantity and type of shellfish; Web the spokane regional health district advises that this 90 day requirement allows time for viruses and parasites to incubate or reach maturity. Web each container of live, molluscan shellfish received must have an id tag that must remain attached to the container until all the shellfish have been used. Web in the event of a shellfish related illness, tags and records are used to trace the shellstock from the consumer back to where the product was harvested. The tag or label must have the following information in. (4) the date of receipt by the processor; Web every bag or container of shellfish should have an official tag that shows when and where the shellfish were harvested.
Web tags must contain the following: Web in the event of a shellfish related illness, tags and records are used to trace the shellstock from the consumer back to where the product was harvested. Shucked shellfish meat must be 45ºf or less. Number , the date and location of harvest, the type of shellfish and a statement proclaiming that___. • do not accept dead shellfish. Web every bag or container of shellfish should have an official tag that shows when and where the shellfish were harvested. Web (1) the date of harvest; Web the spokane regional health district advises that this 90 day requirement allows time for viruses and parasites to incubate or reach maturity. Tags are to be kept on. The tags must have the following information in order:. Air temp of 45 f or lower.
