Guidance Document Information
Title |
Shellstock Oyster Ice-slurry Method |
Document ID |
WTR-343 (SF) |
Summary |
Shellfish dealers who have a current Certificate of Inspection may implement an ice-slurry method in order to comply with Virginia’s Vibrio Control Plan requirement to cool shellstock oysters to 55°F (12.8°C) or below within 5 hours or less after placement into refrigeration. This policy memo’s purpose is to provide guidance to the Virginia Department of Health, Division of Shellfish Sanitation Field Directors and Shellfish Specialists for the use of an ice-slurry method. |
Effective Date |
6/19/2012 |
View document text
Posted On 6/19/2012
Document on Town Hall
|
This document applies to the following chapters
[12 VAC 5-150] |
Regulations for the Sanitary Control of Storing, Processing, Packing or Repacking of Oysters, Clams and Other Shellfish |
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