Current through Register Vol. 54, No. 25, June 22, 2024
(a) Only clean, live shellstock, kept separate from different sources, maintained at the required temperature, and received from an approved source, shall be shucked. Shellfish with badly broken shells shall be discarded.(b) Shellfish shall be shucked in a manner that will not subject the shucked meat to contamination.(c) The use of "dip" buckets for hand or knife rinsing is prohibited.(d) A shellfish shucker may not go into or through the packing room for any purpose, except when the shucker operates in a dual shucking packing capacity. If the shucker is operating in a dual capacity, the shucker shall first change to clean clothing and thoroughly wash his hands and exposed portions of his arms.(e) Shells from which shellfish meats have been removed, and other nonedible materials shall be removed promptly from the shucking area and disposed of consistent with § 49.46 (relating to garbage and refuse).The provisions of this § 49.51 adopted September 8, 1971, effective 9/9/1971, 1 Pa.B. 1828; amended December 14, 1990, effective 12/15/1990, 20 Pa.B. 6155; amended October 13, 2006, effective 10/14/2006, 36 Pa.B. 6285.The provisions of this § 49.51 amended under the act of May 23, 1945 (P. L. 926, No. 369) (35 P. S. § § 655.1-655.13); and sections 1917-A and 1920-A of The Administrative Code of 1929 (71 P. S. § § 510-17 and 510-20).