North Carolina Cultured Shellfish North Carolina Sea GrantNorth
Shellfish Identification Tags Must Include. The type and quantity of the. • do not accept dead shellfish.
Air temp of 45 f or lower. Web shell stock identification tags on shellfish must include the harvester's i.d. (2) the location of harvest by state and site; The shellfish dealer’s name, address and state certification number; 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. Web information on the tag must include: (3) the quantity and type of shellfish; 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. • do not accept dead shellfish. Web each container of shellstock must have the certified shellfish dealer’s tag with required harvest information.
(2) the location of harvest by state and site; • do not accept dead shellfish. (4) the date of receipt by the processor; This tag is your guarantee that they have been taken from. The type and quantity of the. 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. Web each container of shellstock must have the certified shellfish dealer’s tag with required harvest information. Shucked shellfish meat must be 45ºf or less. (2) the location of harvest by state and site; 1) processor’s name and address 2) processing facility certification number 3) original shipper’s certification number, including the state. Air temp of 45 f or lower.
