La. Admin. Code tit. 49 § I-1263

Current through Register Vol. 50, No. 9, September 20, 2024

Section I-1263 - General Operating Requirements [Formerly 49:6.3020]

A. The shrimp shall be emptied into a metal washing compartment and shall be carried from there by an inspection belt of sufficient length to allow adequate inspection for the removal of all shrimp which are in an unsatisfactory condition.

B. On leaving the inspection belt, shrimp shall be caught in metal baskets or containers for delivery to the tables where the heads or hulls are to be removed.

C. All edible portions left after the hulls or heads have been removed shall be promptly flumed to a metal skimmer for further inspection.

D. On leaving the skimmer, shrimp shall be placed in a metal tank containing ice water and crushed ice in sufficient quantity to maintain the temperature of the water at a temperature not to exceed 40°F.

E. Shrimp, with the heads removed that are to be transported to some other location for packing into unit containers for freezing shall, after thorough chilling in the crushed ice and water solution, be packed with a sufficient amount of ice to maintain the headless shrimp at or below a temperature of 40°F. until they are received at the packing plant.

F When headless shrimp are packed in unit containers for freezing, either in the plant where the heads are removed or in the repacking plant, the packing shall be done as promptly as possible on metal tables.

G When headless shrimp are packed in unit containers in the establishment where the heads are removed and are transported from there to a freezing plant, the unit packages shall be packed promptly in crushed ice so that there is no delay in the cooling of the shrimp after being packed.

H. All containers in which headless or peeled shrimp are to be packed for freezing shall be dipped in a chlorine solution of not less than 50 p.p.m. immediately before being filled with shrimp.

I. All utensils used in the handling of headless or peeled shrimp, and all tables, skimmers, conveyers and other equipment, shall be treated each day by washing or rinsing in a chlorine solution of not less than 200 p.p.m. before the plant starts operation.

J. The ice water solution used for cooling the headless or peeled shrimp shall be drained off after each two hours' use, or less if used for less than that length of time; and the tank shall be washed and treated with a chlorine solution of not less than 200 p.p.m. after which the tank shall be rinsed out with potable water.

K. All peeled shrimp for freezing shall be packed, in the containers in which they will be frozen, in the plant where the peeling operations are carried on.

L. The packing of headless or peeled shrimp in containers other than those bearing the permit number of the plant in which the shrimp are packed is prohibited.

M. All containers intended for use for packing shrimp for freezing shall be subject to seizure unless properly numbered with the permit number issued by the Department of Health and Human Resources.

N. The peeling of shrimp, and packing in bulk containers for transportation to some other establishment for packing into unit containers in which the shrimp will be frozen, is prohibited. The packing of shrimp which have been peeled at some other establishment is also prohibited.

O. All cartons or containers in which headless or peeled shrimp are packed for freezing must be printed, stamped, embossed, or otherwise labeled with the number of the permit from the Department of Health and Human Resources authorizing the packer to operate. This permit number must appear in addition to any other labeling which might be on the carton or other container.

La. Admin. Code tit. 49, § I-1263

Promulgated by the Department of Health and Human Resources, Office of Preventive and Public Health Services, LR ***

AUTHORITY NOTE: Promulgated in accordance with Louisiana Revised Statutes of 1950, Title 40, as amended.