Section 188-9-08 - Shellstock Time to Temperature ControlsHarvested shellstock shall be delivered within 18 hours from the time of harvest (Chapter 9.06(B)(5)) on the shellstock tag to temperature control, i.e. a certified dealer or direct market/consumer within the State of Maine from May 1st to September 30th and within 24 hours from October 1st to April 30th. Time and temperature control requirements must be set in accordance with the NSSP Model Ordinance, Chapter VIII Control of Shellfish Harvesting and DMR Chapter 15.02(A)(91).
A. The time to temperature requirements for the harvesting of all shellstock to ensure that harvesters shall comply with Level 3 from the NSSP Model Ordinance which is an Average Monthly Maximum Air Temperature of >60 °F - 80 °F (15 °C - 27 °C) and a Maximum Hours from Exposure to Temperature Control of 18 hoursfrom May 1st to September 30th and with Level 2 from the NSSP Model Ordinance which is an Average Monthly Maximum Air Temperature of 50°F - 60 °F (10°C - 15 °C) and a Maximum Hours from Exposure to Temperature Control of 24 hours from October 1st to April 30th.B. The water or air temperature to be applied to the requirement above for each growing area shall be established by averaging the previous five (5) years maximum monthly water or air temperatures.C. All harvesters shall provide trip records to the initial dealer demonstrating compliance with the time to temperature requirements. The harvest tag may be used to meet this requirement.13- 188 C.M.R. ch. 9, § 08