Conditions for producing conch, etc

Any person who produces conch or conch meat shall for that purpose– (a) use conch meat having no detectable spoilage, the flesh of which shall be free of disease or parasitoid tissue, be firm to the touch, free of gut lining and excessive slime and must be of legal size and weight; (b) wash every “market clean” conch in potable running water; (c) keep every “market clean” conch at a temperature not exceeding 7°C; (d) wrap in cellophane or other suitable material and place in blast freezer within one hour after such “market clean” conch has been (e) freeze every “market clean” conch at a temperature not higher than - 29°C; (f) store and maintain every frozen “market clean” conch at a temperature not higher than - 23°C. Production of Whole or Headless Frozen Shrimp