New Hampshire Code of Administrative Rules
He - Department of Health and Human Services
Subtitle He-P - Former Division of Public Health Services
Chapter He-P 2100 - BEVERAGES AND BOTTLED WATER
Part He-P 2152 - NEW HAMPSHIRE SHELLFISH SANITATION RULES: INCORPORATION OF THE NATIONAL SHELLFISH SANITATION PROGRAM GUIDE FOR THE CONTROL OF MOLLUSCAN SHELLFISH
Section He-P 2152.02 - Special Requirements for (Aquaculture) Harvesters of Oysters and Hard Clams for the Control of Vibrio Parahaemolyticus
Universal Citation: NH Admin Rules He-P 2152.02
Current through Register No. 40, October 3, 2024
(a) A shellfish dealer who commercially harvests oysters and hard clams during the timeframe from May 1 through September 30 shall:
(1) Provide adequate shading to protect
oysters and hard clams from direct exposure to sunlight during harvest and
where harvested oysters or hard clams are stored;
(2) If an ice slurry is used for rapid
cooling, ensure that the temperature of the slurry is less than or equal to
50º F;
(3) Ensure that all
oysters and hard clams are adequately iced or placed under temperature control
within 4 hours from the time of harvest;
(4) Complete a log that contains the
following:
a. Time of harvest; and
b. Time to temperature control information as
per (3) above;
(5)
Ensure that the internal temperature of the oysters and hard clams has reached
50° F or 10° C or below within 4 hours of being placed under
temperature control;
(6) Document
the internal temperature and time information as specified in (5)
above;
(7) Sell only oysters or
hard clams that have reached an internal temperature of 50 °F (10 °C)
or below; and
(8) Complete a hazard
analysis and critical control point (HACCP) plan that indicates pathogen growth
of naturally occurring Vibrio parahaemolyticus as a
significant hazard that includes the following:
a. A critical limit indicating all oysters
and hard clams shall be harvested in accordance with the time temperature
requirements of (3) above; and
b. A
critical limit indicting that the internal temperature of oysters and hard
clams has reached 50 °F (10 °C) or below prior to sale as required in
(7) above.
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