North Carolina Administrative Code
Title 15A - Environmental Quality
Chapter 18 - ENVIRONMENTAL HEALTH
Subchapter A - ENVIRONMENTAL HEALTH
Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT
- Section 18A .0101-.0132
- Section 18A .0133 - REPEALED - REFERENCE
- Section 18A .0134 - DEFINITIONS
- Section 18A .0135 - PERMITS
- Section 18A .0136 - APPLICABILITY OF RULES
- Section 18A .0137 - GENERAL REQUIREMENTS FOR OPERATION
- Section 18A .0138 - SUPERVISION
- Section 18A .0139 - FACILITY FLOODING
- Section 18A .0140 - FLOORS
- Section 18A .0141 - WALLS AND CEILINGS
- Section 18A .0142 - LIGHTING
- Section 18A .0143 - VENTILATION
- Section 18A .0144 - INSECT CONTROL
- Section 18A .0145 - RODENT AND ANIMAL CONTROL
- Section 18A .0146 - PREMISES
- Section 18A .0147 - WATER SUPPLY
- Section 18A .0148 - ICE
- Section 18A .0149 - PLUMBING
- Section 18A .0150 - SEWAGE DISPOSAL
- Section 18A .0151 - TOILETS
- Section 18A .0152 - SOLID WASTE
- Section 18A .0153 - PERSONAL HYGIENE
- Section 18A .0154 - EMPLOYEES' PERSONAL ARTICLES
- Section 18A .0155 - SUPPLY STORAGE
- Section 18A .0156 - EQUIPMENT AND UTENSIL CONSTRUCTION
- Section 18A .0157 - FACILITY AND EQUIPMENT SANITATION
- Section 18A .0158 - EQUIPMENT STORAGE
- Section 18A .0159 - SEPARATION OF OPERATIONS
- Section 18A .0160 - RAW CRUSTACEA RECEIVING AND REFRIGERATION
- Section 18A .0161 - CRUSTACEA COOKING
- Section 18A .0162 - COOKED CRUSTACEA AIR COOL
- Section 18A .0163 - COOKED CRUSTACEA REFRIGERATION
- Section 18A .0164 - COOKED CRUSTACEA PICKING
- Section 18A .0165 - PACKING
- Section 18A .0166 - PICKED CRUSTACEA MEAT REFRIGERATION
- Section 18A .0167 - DELIVERY WINDOW OR SHELF
- Section 18A .0168 - SINGLE SERVICE CONTAINERS
- Section 18A .0169 - FREEZING
- Section 18A .0170 - SHIPPING
- Section 18A .0171 - WHOLE CRUSTACEA OR CRUSTACEA PRODUCTS
- Section 18A .0172 - COOKED CLAW SHIPPING CONDITIONS
- Section 18A .0173 - REPACKING
- Section 18A .0174 - PASTEURIZATION PROCESS CONTROLS THERMOMETERS
- Section 18A .0175 - PREPARATION OF CRUSTACEA MEAT FOR PASTEURIZATION
- Section 18A .0176 - PASTEURIZATION OF CRUSTACEA MEAT
- Section 18A .0177 - LABELING OF PASTEURIZED CRUSTACEA MEAT
- Section 18A .0178 - INTERFACILITY PASTEURIZATION PROCEDURES
- Section 18A .0179 - RECALL PROCEDURE
- Section 18A .0180 - SAMPLING AND TESTING
- Section 18A .0181 - EMBARGO OR DISPOSAL OF COOKED CRUSTACEA OR CRUSTACEA MEAT
- Section 18A .0182 - BACTERIOLOGICAL AND CONTAMINATION STANDARDS
- Section 18A .0183 - ALTERNATIVE LABELING
- Section 18A .0184 - THERMAL PROCESSING CONTROLS THERMOMETERS
- Section 18A .0185 - THERMAL PROCESSING OF CRUSTACEA AND CRUSTACEA MEAT
- Section 18A .0186 - LABELING OF THERMALLY PROCESSED CRUSTACEA OR CRUSTACEA MEAT
- Section 18A .0187 - INTERFACILITY THERMAL PROCESSING PROCEDURES
- Section 18A .0188 - HAZARD ANALYSIS
- Section 18A .0189 - HACCP PLAN
- Section 18A .0190 - SANITATION MONITORING REQUIREMENTS
- Section 18A .0191 - MONITORING RECORDS
Current through Register Vol. 39, No. 6, September 16, 2024
Rules .0101 - .0133 of Title 15A Subchapter 18A of the North Carolina Administrative Code (T15A.18A .0101 - .0133); has been transferred and recodified from Rules .0701 - .0733 Title 10 Subchapter 10B of the North Carolina Administrative Code (T10.10B .0701 - .0733), effective April 4, 1990.
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