(a) The finished product shall be handled only with clean, sanitized hands, gloves, or utensils. Manual manipulation of the finished product shall be kept to a minimum.

(b) The finished product shall be stored and handled in a segregated area apart from unprocessed fish and equipment used for unprocessed fish.

(c) Shipping containers, retail packages, and shipping records relating to processed fish shall indicate, by appropriate labeling, the perishable nature of the product. Frozen product shall clearly indicate that the product shall remain frozen until thawed at refrigerated temperatures and shall not be refrozen. Refrigerated product shall clearly and conspicuously state “Keep Refrigerated at 38 degrees Fahrenheit or Below.”

(d) Each container of processed fish shall be marked with an identifying code which shall be permanently visible to the naked eye. Where the container does not permit the code to be embossed or inked, the label may be legibly perforated or otherwise marked, provided that in all instances the label shall be securely affixed to the product container. The required identification shall identify in code the establishment where packed, the product contained therein, the year packed, the day packed and the period during which packed. The packing period code shall be changed with sufficient frequency to enable ready identification of lots during their sale and distribution.