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AI Summary: This regulation sets rules for catching shellfish commercially in Georgia, especially to prevent illnesses from a bacteria called Vibrio during warmer months. It requires harvesters to keep shellfish cold from the moment they are caught until they reach a certified buyer. This includes specific instructions on how to ice or refrigerate the shellfish, with stricter rules during the high-risk "Vibrio control months." For those wanting to harvest during these riskier months, there are extra steps. Master harvesters need special permission and must submit a detailed plan. This plan needs to list trained harvesters, explain how they will re-submerge oysters before harvesting them (for at least 14 days straight), and outline their harvest schedule. To even be considered for harvesting during these times, harvesters need a history of successful harvests outside of the Vibrio control months. The regulation also mandates keeping detailed records of harvests and re-submergence, using proper shading to protect shellfish from the sun, and ensuring all harvested shellfish are properly tagged. It also includes procedures for dealing with confirmed Vibrio illness outbreaks and making changes to harvest rules if needed. Based on the documents, this regulation appears to be in effect and is actively being implemented. It outlines the current requirements for commercial shellfish harvesting in Georgia, particularly concerning Vibrio control.