5L-1.014. Heat Shock Method

(1) Washing of shellstock – Shellstock subjected to the heat shock process shall be washed immediately prior to the heat shock operation in potable water. Washing shall be accomplished by spraying water under pressure. Immersing shellfish for washing purposes is prohibited. Shellstock shall be protected from contamination prior to and during the prewash cycle.

(2) Temperature and change of dip water – During the heat shock process the water shall be maintained at a temperature not less than 145ºF or more than 150ºF. The water shall be completely drained or removed from the heat shock tank when it becomes dirty or at the end of each working day. An accurate indicating or recording thermometer shall be used during the heat shock process for temperature measurements.

(3) Time interval of immersion – Shellstock subjected to the heat shock process shall not be immersed in the heat shock water for periods longer than 5 minutes. An accurate timing device shall be available and used to control the time of immersion.

(4) Dip tank volume – At least 8 gallons of heat shock water shall be maintained in the dip tank for each one-half bushel container of shellstock being heat shocked.

(5) Cooling of heat shocked shellstock – Upon removal from shock immersion water, all heat shocked shellstock shall be subjected to an immediate cooldown with potable tap water, or ice. Heat shocked shellstock shall be handled in a manner which prevents contamination from reaching the shellstock and shucked product during the cooling operation.

(6) Refrigeration of heat shocked shellfish – Shucked meat from all shellstock which has been subjected to the heat shock process shall be cooled to an internal temperature of 45ºF or less within 2 hours after the heat shocking process. Shucked meats shall be immediately cooled by placing ice in shucking containers prior to and during the shucking process.

(7) Records of heat shock time and temperatures – Each certified shellfish processing facility operating the heat shock process shall maintain an accurate daily record of the time and temperature of the immersion of all lots of shellfish during each day of operation as well as recording the time of change of heat shock water. These records shall be maintained for at least one year.

(8) Shucker-packers may submit, for department review and written approval, a written processing schedule together with all validation and supporting documents for their alternative heat shock operation. The written processing schedule must address these factors:

(a) No changes in the physical and organoleptic properties of the species shall occur;

(b) Process shall not kill the shellfish;

(c) No increase in microbial deterioration of the shucked shellfish shall occur;

(d) Type and size of shellfish;

(e) Time and temperature of exposure;

(f) Type of process;

(g) Size of tank, tunnel or retort;

(h) Water to shellfish ratios in tanks; and,

(i) Temperature and pressure monitoring devices.

(9) The written heat shock process shall be on display in the processing area. All responsible persons involved with the heat shock process must be aware of the requirements.

Rulemaking Authority 597.020 FS. Law Implemented 597.020 FS. History–New 1-4-87, Amended 8-10-88, Formerly 16R-7.017, Amended 7-3-95, 2-6-97, Formerly 62R-7.017, Amended 8-9-00, 3-23-17.