Section 188-115-05 - Harvest Restrictions During Control MonthsA. Control Plans that do not include immediate icing:(1) All oysters and hard clams shall be transferred to a certified shellfish dealer or enhanced retail seafood license holder and put into temperature control, wet storage or depuration within two (2) hours of the time of harvest. (2) All oysters and hard clams shall be subject to shading immediately after harvest. (3) All oysters and hard clams that are harvested and exposed to ambient temperatures for more than two (2) hours but less than twelve (12) hours must be resubmerged or wet stored by a certified shellfish dealer for no less than 24 hours or destroyed. (4) All oysters that are harvested and exposed to ambient temperatures for twelve (12) hours or more must be resubmerged or wet stored for no less than seven (7) days or 168 hours or destroyed.B. Control Plans that include immediate icing:(1) All oysters and hard clams shall be subject to shading immediately after harvest.(2) All oysters and hard clams shall be adequately iced immediately after harvest and maintained on ice until delivery to a certified dealer or enhanced retail seafood license holder under the time to temperature regulations in Chapter 94.04. 13-188 C.M.R. ch. 115, § 05