2019 LDWF Commercial Fishing Regs - Page 19



Additional Refrigeration Requirements
WHITE TAG OYSTERS
Intended for raw consumption in and outside of Louisiana
Harvested:
Must be refrigerated at 45oF or
less within:
Product temperature
must be:
In December, January,
February
36 hours from the time harvest
began; please note that LDH is in
the process of promulgating new
rules that may require 20 hours
rather than 36 hours; see www.
wlf.la.gov/regulations for the
latest information.
50oF or below within
10 hours of receipt by
the dealer and prior to
shipment
8 hours from the time harvest
began
50oF or below within
10 hours of receipt by
the dealer and prior to
shipment
In March, April,
November
From May through
October
1 hour from the time harvest
began
55oF or below within
6 hours of refrigeration
Other requirements:
You may not also possess oysters intended for
shucking, post-harvest processing, relay or bedding
until you offload all white tag oysters (unless you
follow white tag requirements for all oysters on
board).
If oysters are removed from a vessel before they
reach 55°F or below, the dealer must verify that
the last lots of oysters harvested and placed in
mechanical refrigeration meet a temperature of
55°F or below in six hours. They must document
this on the same log sheet they received from the
harvester.
PINK TAG OYSTERS
Intended for raw consumption in Louisiana only; may not leave the state of Louisiana.
Must be refrigerated at 45oF or
less within:
Harvested:
5 hours from the time harvest
began
Year-round
Other requirements:
You must call 800.442.2511 before leaving to harvest pink tag oysters (dial “0”
for dispatch).
Containers of shucked or frozen pink tag oysters must identify that the product
cannot be sold for use outside of Louisiana.
GREEN TAG
Intended for shucking by a certified dealer or post-harvest processing only; must be consumed fully cooked.
Harvested:
Must be refrigerated at 45oF or
less within:
Product temperature
must be:
In December, January,
February
24 hours from the time harvest
began
From March through
May, October through
November
18 hours from the time harvest
began
From June through
September
12 hours from the time harvest
began
You may not ship green
tag oysters until internal
temperature is 50oF
or below, unless trip is
under 4 hours or you
ship them with a time/
temperature monitoring
device.
Other requirements:
All in-shell oysters that have been refrigerated must
not be without mechanical refrigeration for more
than two hours at points of processing or transfer
such as at loading docks.
You may not also possess white tag oysters unless
you follow white tag requirements for all oysters on
board (exception: December, January and February).
Harvesting Oysters for Shucking or Post-Harvest Processing
Your time/temperature log sheet must document the date and time harvest began for each lot of oysters. If your harvest vessel is equipped with
refrigeration capabilities, you must provide documentation to the original dealer that you have met the time and temperature requirements.
If you harvest oysters for delivery to a steam factory for canning and thermal processing, you must land them at the factory within 72 hours from
the time harvesting begins. You must document the time harvesting begins and the time of arrival at the factory on your invoice.
17

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