🥩 MEAT & SEAFOOD VENDOR REQUIREMENTS
Products must be held at safe temperatures at all times:
• Raw refrigerated meat at 41°F or below
• Frozen meats/seafood must remain solid frozen (0°F)
• Fresh seafood must be packed on drained ice at 32°F
- Products must be transported and held in clean, enclosed coolers or refrigerated/freezer units with a working thermometer.
- No product may sit in standing water as ice melts — coolers must drain properly.
I understand I must have a valid NCDA Meat Handler’s License OR Seafood Dealer Permit, and all packaging must show proper inspection markings (USDA or NCDA processor number).
All product labels will include:
• Product name
• Net weight
• Producer name & address
• Safe handling statement
I understand failure to hold meat/seafood at proper temperature will result in immediate removal from the market.