(f> Shrimp shall be picked into flumes 

 that immediately remove the picked 

 meats from the picking tables; except 

 that shrimp may be picked into seam- 

 less containers of not more than 3 pints 

 capacity if the picked meats are not held 

 in such containers for more than 20 

 minutes before being flumed or conveyed 

 from the picking tables. If shrimp are 

 picked into such containers, the con- 

 tainers shall be cleaned and sanitized 

 as often as may be necessary to maintain 

 them in a sanitiary condition, but in no 

 case less frequently than every 2 hours. 

 Whenever a picker is absent from his or 

 her post of duty, the container used by 

 such picker shall be cleaned and sani- 

 tized before picking is resumed. For the 

 purposes of this paragraph, the term 

 "picked" shall include the operation 

 whereby a portion of the shell is removed, 

 leaving the tail in place, and the back 

 of the shrimp is sliced open to remove 

 the alimentary canal or vein. 



(g) Picked shrimp being transported 

 from one building to another shall be 

 properly covered and protected against 

 contamination. 



(h) FYom the time of delivery to the 

 establishment up to the time of final 

 processing, shrimp shall be handled ex- 

 peditiously and under such conditions as 

 to prevent contamination or spoilage. 

 Shrimp other than that to be canned 

 shall be precooled immediately after the 

 final cleaning or blanching operation to 

 a temperature not exceeding 50° F. if it 

 is to be packaged immediately, or to a 

 temperature not exceeding 40° P. if it is 

 not to be packaged immediately. If such 

 shrimp are to be frozen, they shall be 

 placed in the freezing compartment 

 within 1 hour after final preparation. 



(i) If batter is employed, it shall be 

 used within 1 hour after it is prepared. 

 The temperature of the batter shall not 

 exceed 50° F. 



(j ) The packer shall destroy for food 

 purposes under the immediate supervi- 

 sion of the inspector all shrimp in his 

 possession condemned by the inspector as 

 filthy, decomposed, putrid, or otherwise 

 unfit for food. Shrimp condemned on 

 boat or unloading platform shall not be 

 taken into the icebox or picking room. 



(k) Raw materials other than shrimp 

 that enter into the finished product shall 

 not be used if condemned by the inspec- 

 tor as unfit for food. Such condemned 

 raw materials shall be segregated from 

 usable materials and be held for disposal 

 as directed by the inspector, or they may 

 be destroyed forthwith by the packer if 

 he so desires. 



(1) All portions of the establishment 

 shall be adequately lighted to enable the 

 inspector to perform his duties properly. 



(m) All floors and other parts of the 

 establishment, including unloading plat- 

 forms, and all fixtures, equipment, and 

 utensils shall be cleaned as often as may 

 be necessary to maintain them in a san- 

 itary condition. Containers for mixing 

 or holding batter shall be adequately 

 cleaned and sanitized before they are 

 used for a new batch of batter. Equip- 

 ment for applying batter shall be ade- 

 quately cleaned and sanitized at least 

 once each hour while in operation. 



(n) The packer shall require all em- 

 ployees handling shrimp to wash and 



sanitize their hands after each absence 

 from post of duty, and to observe other 

 proper habits of cleanliness. 



(0) The packer shall not knowingly 

 employ in or about the establishment 

 any person afflicted with an infectious 

 or contagious disease, or with any open 

 sores on exposed portions of the body. 



§ 85 .8 Code marking, (a) Perma- 

 nently legible code marks shall be placed 

 on all immediate containers at the time 

 of packaging. Such marks shall show 

 at least: 



(1) The date of packing; 



(2) The establishment where packed; 

 and 



(3) The size of the shrimp when such 

 shrimp are graded for size and are not 

 in containers through which they are 

 clearly visible. 



Corresponding code marks shall also be 

 placed on the master cartons containing 

 individual packages of shrimp other than 

 canned. 



(b) Keys to all code marks shall be 

 given to the inspector. 



(c) Each lot shall be stored separately 

 pending final inspection, with a space of 

 not less than 6 inches between stacks of 

 each lot. For the purposes of the regu- 

 lations in this part, aU cans or other 

 containers bearing the same code marks 

 shall be regarded as comprising a lot. 



S 85 .9 Processing, (a) The closure 

 of the can or other immediate container 

 and the time and temperature of steri- 

 lizing the canned shrimp shall be ade- 

 quate to prevent bacterial spoilage. 



(b) The following times and tempera- 

 tures shall be the minimums employed 

 for the containers indicated: 



Det Pack 



Wet Pack 



For wet-pack shrimp in cans 307 x 400 

 and smaller, a cook of 12 minutes at 250° 

 F., and for wet-pack shrimp in cans 

 502 X 510, a cook of 15 minutes at 250° 

 F. may be approved if adequate provi- 

 sions are made to insure an initial tem- 

 perature of not less than 120° F. in each 

 Individual can. For the purposes of this 

 section, initial temperature is defined as 

 the average temperature of the contents 

 of the container at the moment steam is 

 admitted to the sterilizing retort. 



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