S.C. Code Regs. § § 61-47.I

Current through Register Vol. 48, No. 10, October 25, 2024

Section 61-47.I - CERTIFIED SHIPPER FACILITIES

1. General Requirements. In addition to and to the extent not inconsistent with other applicable provisions of this Regulation, certified shippers shall comply with the following sections of the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish Model Ordinance (chapter) X. General Requirements For Dealers:

(a) .01 General HACCP Requirements;

(b) .02 General Sanitation Requirements;

(c) .03 Other Model Ordinance Requirements;

(d) .07 Post Harvest Process Labeling; and

(e) .08 Shipping Documents and Records.

2. Shellfish Source. Certified shippers shall receive and/or process shellfish in accordance with the following:

(a) Shucker-packers, repackers, shellstock shippers, and depuration processors shall only receive or process shellfish that have been:

(1) Harvested from approved or conditionally approved growing areas in the open status, provided that this item shall not apply when closed area harvest has been conducted in conjunction with a special permit issued by the Department; or

(2) Obtained from a certified shipper that has obtained, handled, processed, and transported the shellfish in accordance with the provisions of this Regulation, or another state's substantially equivalent regulation.

(b) Reshippers shall receive shellfish only from certified shippers that have obtained, handled, processed, and transported the shellfish in accordance with the provisions of this Regulation, or another state's substantially equivalent regulation.

3. Shellfish Refrigeration. Certified Shipper facilities shall have non-mobile, mechanically refrigerated storage rooms capable of maintaining all non-frozen shellfish at a temperature of forty-five (45) degrees Fahrenheit (7.2 degrees Centigrade) or less.

4. Shellstock Temperature Control. Certified shippers shall manage shellstock temperature in accordance with the provisions of item C.2(b).

5. Temperature Control. Certified shippers shall control shellfish temperatures in accordance with the provisions of items C.2.(c), C.2.(e) and C.2(h).

6. Shell stock Identification. Certified shippers shall identify shell stock in accordance with item C.2. (g)(1) Of this Regulation.

7. Shucked Shellfish Labeling. Certified shippers shall label shucked shellfish in accordance with item C.2. (i)(1) Of this Regulation.

8. Bulk Receiving. When bulk tagged lots of shellfish are received, certified shippers shall use an intermediate processing plan authorized by the Department to ensure shellfish are controlled to prevent commingling or misidentification.

S.C. Code Regs. § 61-47.I

Amended by State Register Volume 41, Issue No. 04, eff. 4/28/2017.