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Virginia Regulatory Town Hall
Agency
Virginia Department of Health
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.
Latest Revision 6/19/2012
pdf 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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