Conditions for producing frozen shrimp

Any person who produces whole or headless frozen shrimp shall for the purpose– (a) use only healthy shrimps showing no detectable spoilage; (b) wash every whole or headless shrimp in potable running water; (c) keep every whole or headless shrimp at a temperature not exceeding 7°C; 276 (d) wrap in plastic bags or other suitable material every whole or headless shrimp and place in blast freezer within one hour after such whole or headless shrimp has been processed; (e) freeze every whole or headless shrimp at a temperature not higher than - 29°C; and (f) store and maintain every whole or headless shrimp at a temperature not higher than - 23°C. Production of Lobster Meat, Oysters, etc.