(c) For steam cook, blow-off vent 

 shall be open during the coming-up pe- 

 riod until the mercury thermometer reg- 

 isters at least 215° P. Bleeders shall 

 emit steam during the entire cookmg 



period. , . 



(d) The method of freezmg ifi not 

 specified by the regulations in this part. 

 Whatever method is used must be such 

 as will produce a hard-frozen product in 

 a sufficiently short time to prevent de- 

 composiUon. Bulk packages contaiiung 

 5 pounds or more of shrimp per package 

 shall be hard frozen within 24 hours; 

 smaller packages should be hard frozen 

 within 12 hours. After freezing, the 

 shrimp shall be stored in such a manner 

 that its temperature does not exceed 0° 

 F and shall be handled in such manner 

 as will -maintain the hard-frozen condi- 

 tion. 



(e) The storage temperatures for 

 shrimp that are not frozen or canned 

 are as follows: ^ „ v, 



( 1 ) Cooked and peeled shrimp shall be 

 stored at a room temperature not ex- 

 ceeding 35° F. 



(2) Raw headless shrimp shall be 

 stored at a room temperature not ex- 

 ceeding 35° P^ except that it may be 

 stored at a higher room temperature If 

 sufBciently Iced at all times to prevent 

 spoilage. 



(f ) The Inspector shall identify each 

 record on the thermometer chart with 

 the code mark of the lot to which such 

 record relates and the date of such rec- 

 ord. The Administration shall keep 

 such charts for at least 5 years, and upon 

 request shall make them available to the 

 packer. 



<g) The packer shall keep for at least 

 1 year all shipping records covering ship- 

 ments from each lot, and upon request 

 shall furnish ^ch records to any inspec- 

 toi of the Administration. 



§ 85 .10 Examination after process- 

 ing, (a) Adequate samples shall be 

 drawn by the inspector from each lot of 

 processed shrimp and shall be examined 

 to determine whether or not such proc- 

 essed shrimp conforms to all require- 

 ments of the Federal Pood, Drug, and 

 Cosmetic Act, amendments thereto, and 

 regulations thereunder. 



(b) The packer shall destroy for food 

 purposes, under the immediate super- 

 vision of the inspector, all processed 

 shrimp condemned by the inspector as 

 not complying with §85 -9 (a), or as 

 filthy, decomposed, putrid, or otherwise 

 unfit for food. 



§85 .11 Labeling, (a) Labels on 

 shrimp packed and certified under 

 §§ 85-1 through 85 14 may bear a mark 

 attesting to such packing and certifica- 

 tion. Depending upon the type of proc- 

 essing, such marks. If used, shall read 

 as follows: 



(1) For canned shrimp: "Production 

 supervised by U. S. Food and Drug 

 Administration." 



(2) For frozen shrimp: "Packing and 

 freezing supervised by U. S. Food and 

 Drug Administration. Perishable prod- 

 uct — Not warranted against mishandling 

 after freezing." 



(3) For fresh, iced, or refrigerated 

 shrimp: "Packing supervised by U. S. 

 Food and Drug Administration. Perish- 

 able product — Not warranted against 

 mishandling after packing." 



Such marks if used shall be plainly and 

 conspicuously displayed in type of uni- 

 form size and style on a strongly con- 

 trasting uniform background. The 

 marks referred to in subparagraphs (2) 

 and (3) of this paragraph shall not be 

 used on the master carton unless such 

 marks will be defaced by the opening of 

 the cartons. 



(b) Labels on inspected processed 

 shrimp, other than canned shrimp, not 

 bearing the marks referred to in para- 

 graph (a) (2) and (3) of this section, and 

 all master cartons for inspected shrimp 

 other than canned shrimp, shall bear the 

 statement "Perishable — Keep frozen" or 

 "Perishable — Keep refrigerated," which- 

 ever is appUcable to the product. 



(c) Two proofs, or one proof and one 

 photostat thereof, or eight specimens of 

 all labeling intended for use on inspected 

 shrimp, or on or within the cases there- 

 for, shall be submitted to the Adminis- 

 tration for approval. If proofs or pho- 

 tostat and proof are submitted, eight 

 specimens of the labeling shall be sent 

 to the Administration after printing. 



The Administration is authorized to ap- 

 prove labeling for use on or with proc- 

 essed shrimp inspected under §§ 85 .1 

 through 85 14: approval shall be sub- 

 ject to the condition that such labeling 

 shall be so used as to comply with the 

 provisions of the Federal Food, Drug, 

 and Cosmetic Act, amendments thereto, 

 and regulations thereunder. The Ad- 

 ministration is also authorized to reyoke 

 any such approval for cause. The Ad- 

 ministration shall not approve labeling 

 for processed shrimp intended for ex- 

 port under the provisions of § 85 12 (e). 

 (d) No commercial brand or brand 

 name appearing on labeling approved as 

 authorized under paragraph (c) of this 

 section and bearing the marks described 

 in paragraph (a) of this section, and no 

 labeling simulating any such approved 

 labeling, shall be used, after such ap- 

 proval, on processed shrimp other than 

 that which has been handled, prepared, 

 packed and stored in compUance with all 

 provisions of §§85 .1 through 85 .14; 

 but this section shall not apply to any 

 packer's labeling not bearing such mark 

 after termination of inspection or with- 

 drawal thereof as authorized by § 85 .14 

 or to any distributor's labeling not bear- 

 ing such mark after written notice by the 

 owner thereof to the Administration 

 that the use of such labeling on inspected 

 processed shrimp has been discontinued 

 and will not be resumed. 



(e) Shrimp labeling authorized by 

 paragraph (a) of this section or ap- 

 proved under paragraph (c) of this sec- 

 tion shall be used only as authorized by 

 §§ 85 1 through 85 . 14. Unauthorized 

 iise of such labeling renders the user 

 liable to the penalties prescribed by the 

 Federal Food, Drug, and Cosmetic Act, 

 as amended. 



90 



