W. Va. Code R. § 61-23A-16

Current through Register Vol. XLI, No. 50, December 13, 2024

Section 61-23A-16 - Transport

16.1. All fish transported for sale or processing for human food in the state of West Virginia shall be:

16.1.a. Alive when harvested from the water; and

16.1.b. Maintained alive; or maintained in a constant iced or mechanically refrigerated state ensuring an internal body temperature of 40EF (4.4EC) or below; except that:

16.1.b.1. Shellstock shall be maintained in a constantly iced or mechanically refrigerated state ensuring an internal body temperature of 50EF (10EC) or below after harvest;

16.1.b.2. Shucked shellfish shall be maintained in a constant iced or mechanically refrigerated state ensuring an internal temperature of 40EF (4.4EC) or below; and

16.1.b.3. Processed fish that have a water-phase salt level of at least 17 percent do not require refrigeration.

16.2. All fish intended for human consumption shall be transported or held in clean non-toxic containers.

16.3. Unprotected raw fish and fishery products, cooked ready-to-eat fishery products, smoked fishery products and molluscan shellfish shall be physically separated to minimize the possibility of cross contamination during transport.

16.4. No other cargo shall be placed on or above fish or fishery products unless all cargo is packed in sealed, crush resistant waterproof containers.

16.6. Every reasonable effort shall be made to keep fish and fishery products intended for human consumption wholesome, unspoiled, and unadulterated.

16.7. Ice used for cooling fish and fishery products shall be made from drinking water certified potable by State or County Health authorities.

16.7.a. After use for cooling fish or fishery products, ice shall not be used as human food.

W. Va. Code R. § 61-23A-16