13- 188 C.M.R. ch. 115, § 06
The temperature shall be determined at the time of harvest using a continuous ambient air temperature data recorder or data from a DMR-designated weather station and recorded on the temperature collection data sheet.
All oysters and hard clams shall be transferred to a certified shellfish dealer within two (2) hours of the time of harvest and put into temperature control.
All oysters and hard clams shall be subject to shading immediately after harvest.
All oysters and hard clams that are harvested and exposed to ambient temperatures for more than two (2) hours but less than twelve (12) hours must be resubmerged or wet stored by a certified shellfish dealer for no less than twenty-four (24) hours.
All oysters that are harvested and exposed to ambient temperatures for twelve (12) hours or more must be resubmerged or wet stored for no less than seven (7) days or 168 hours.
13- 188 C.M.R. ch. 115, § 06