Processing of lobster, etc

Any person who processes lobster or lobster products shall for that purpose– (a) use lobster that are– (i) legal size; (ii) free of “black spots”; (iii) free of broken or soft-shell; (iv) free of missing swimmerets or telson; (v) free of excess levels of sodium Bi- sulfite (< 100ppm); (vi) free of bad odour (decomposition); (b) wash the lobster immediately after receiving with clean potable water and place in ice slush. If the product enters as tail, all intestines material shall be removed, and the tail shall be flushed out; (c) after removing from ice slush, keep (before, during and after processing) at a temperature between 3°C – 7°C; (d) wrap each tail in cellophane, plastic bag or other acceptable material approved by the Authority and place tails in blast freezer within one hour after tails have been packed; (e) freeze every tail not lower than – 40°C but not higher than – 29°C; (f) store and maintain every frozen lobster tail at a temperature not lower than – 23°C but not higher than 18°C. Production of Dressed Fish