North Carolina Cultured Shellfish North Carolina Sea GrantNorth
Shellfish Identification Tags Must Include. (3) the quantity and type of shellfish; • the certification number assigned by the authority, • the harvest date and time, • the harvest location, • type and quantity of shellstock, and • a.
Web each container of shellstock must have the certified shellfish dealer's tag with required harvest information. Web only purchase shellfish that have been processed by a certified shipper. Web each container of shellstock must have the certified shellfish dealer’s tag with required harvest information. Web tags must contain the following: Shucked shellfish meat must be 45ºf or less. Web internal temperature of shellstock must be 50ºf or less. (2) the location of harvest by state and site; The tags must have the following information in order:. This tag is your guarantee that they have been taken from. 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 each container of shellstock must have the certified shellfish dealer's tag with required harvest information. 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. The shellfish dealer’s name, address and state certification number; Permitted retail food establishments are required by law to maintain shellstock identification tags on. 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. Web information on the tag must include: Air temp of 45 f or lower. The tags must have the following information in order:. Number , the date and location of harvest, the type of shellfish and a statement proclaiming that___. (2) the location of harvest by state and site;
