MEXICAN FISHERY LEGISUTION 



The temperature for keeping shucked oysters and clams must be between 2° C. and 8* C. 

 The refrigeration of such products shall commence ijanediately after shucking. 



Article 21. The places referred to in articles 13 and 16 shall furthermore fulfill the 

 general requirements of the regulations of the Division of Sanitary Engineering of the Depart- 

 ment of Public Health, and those of the Division of Industrial Hygiene of the Department of 

 Labor. 



Article 22. All places used in the operations of receiving, washing, shucking, packing 

 or packaging of oysters and clams, shall be maintained in a state of perfect cleanliness and 

 in this connection, the floors shall be washed daily before beginning woris, and the interior 

 of the refrigerating rooms and the walls of the various departments shall be washed with 

 water under pressxxre twice a week. 



Article 23. The shells, offal, and waste shall be removed from the establishment dai]^, 

 iit'Order to avoid bad odors and the propagation of insects. 



CHAPTER V 



PERSONNEL 



Article 24. Each person working in the oyster industry must have a health card. 

 Buployees vrtio, being carriers of the germs of contagious diseases, may, according to the 

 Department of I>ublic Health, endanger contaminating thr products irtiich they handle, will 

 be retired from their woi4c. 



Article 25. All employees of receiving, shucking, packing or packaging departments 

 for oysters and clams, shall wear unifonns, and shall wash their hands carefully with 

 running water and soap before beginning v/ork and after each visit to the toilet. Ihere 

 shall be placed on the walls of the establishments, or within easy view, signs indicating 

 this requirement of hygiene, 



CHAPTER VI 



TOANSPORTATION 



Article 26, The reqiiirements of article 7 of this regulation must be complied with 

 upon transporting oysters or clams, both to the interior of the country and for export. 



Article 27. Shucked oysters or clams sliall be shipped under refrigeration at ten^er- 

 atures between 2* C. and 8" C. so that the ice or other substances foreign to the shellfish 

 shall not come in direct contact with them, from the time they leave the packing plant until 

 they are received by the consumer, 



CHAPTER VII 



PENALTIES 



Article 28. Violation of any of the provisions of this regulation shall always be 

 punished by the confiscation of the oysters or clams causing the violation and furthermore, 

 in accordance with the circumstances, with one of the following penalties: 



a) If it is the first violation, a fine of one to one hundred pesos will be ingjosedj 



b) If it is the second violation, a fine of one hundred to one thousand pesos will be 

 imposed; 



IZA- 



