[Code of Federal Regulations]
[Title 40, Volume 26]
[Revised as of July 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 40CFR408.22]

[Page 116]
 
                TITLE 40-PROTECTION OF ENVIRONMENT
 
      CHAPTER I-ENVIRONMENTAL PROTECTION AGENCY (CONTINUED)
 
PART 408-CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY--Table of Contents
 
     Subpart B-Conventional Blue Crab Processing Subcategory
 
Sec. 408.22  Effluent limitations guidelines representing the degree of effluent reduction attainable by the application of the best practicable control 
          technology currently available.

    Except as provided in Sec.Sec. 125.30 through 
125.32, any existing point source subject to this subpart shall achieve 
the following effluent limitations representing the degree of effluent 
reduction attainable by the application of the best practicable control 
technology currently available (BPT):

------------------------------------------------------------------------
                                             Effluent limitations
                                     -----------------------------------
                                                     Average of daily
       Effluent characteristic          Maximum        values for 30
                                       for any 1  consecutive days shall
                                          day       not exceed-
                                                         
------------------------------------------------------------------------
                                       Metric units (kg/kkg of seafood)

                                     -------------
TSS.................................         2.2                 0.74
Oil and grease......................        0.60                 0.20
pH..................................       (\1\)                (\1\)

                                     -------------
                                         English units (lb/1,000 lb of
                                                   seafood)

                                     -------------
TSS.................................         2.2                 0.74
Oil and grease......................        0.60                 0.20
pH..................................       (\1\)                (\1\)
------------------------------------------------------------------------
\1\ Within the range 6.0 to 9.0.


[39 FR 23140, June 26, 1974, as amended at 60 FR 33940, June 29, 1995]