2703.1 The dealer shall reship only shellfish received that is:

1. (a) From a source certified by the Department or listed in the ICSSL;
2. (b) Identified with a tag as specified sections 2400, 2401, and 2402, or a label as specified in section 2403; and
3. (c) At a temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C)) or less.

2703.2 The dealer shall ensure that, once placed under temperature control and until sale to the processor or final consumer, shellfish is:

1. (a) Iced or placed in a storage area or conveyance maintained at forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2° C) or less;
2. (b) Not permitted to remain without ice, mechanical refrigeration, or other approved means of refrigeration for more than two (2) hours at points of transfer such as loading docks; and
3. (c) Not placed in wet storage.

2703.3 The dealer shall store shucked shellfish at a temperature of forty-five degrees Fahrenheit (45° F) (seven and two tenths degrees Centigrade (7.2 ° C)) or less.

SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).