Current through Register Vol. 42, No. 11, August 30, 2024
(1)
Purpose: These rules provide standards for the sanitary processing, handling
and transportation of crabs and crab meat; for permit issuance, suspension, and
revocation for establishments processing, handling and transporting crabs and
crab meat; and prohibit the sale of adulterated or misbranded crab
meat.
(2) Applicability: These
rules apply to all persons involved in the handling, processing, and sale of
crab meat. Due to special circumstances, administration and enforcement of
these rules are to be conducted by the State Health Officer.
(3) Authority: The State Board of Health is
authorized to adopt and promulgate these rules under and by virtue of the
authority of Sections
22-2-2(6) and
22-20-5, Code of Alabama, 1975.
Due to special circumstances, administration and enforcement of these rules are
to be carried out by the State Health Officer.
(4) Definitions: The following definitions
shall apply in the interpretation and enforcement of these rules:
(a) ADULTERATED: Crab meat or crab meat
products that contain any substance that may be injurious to consumer health
and has the meaning stated in
21 U.S.C. §
342 which is hereby adopted and incorporated
by reference.
(b) APPROVED:
Acceptable to the Health Officer based upon his determination as to conformance
with appropriate rules, regulations and good public health practices.
(c) APPROVED SOURCE: The crab meat and
ingredients or substances originated and were harvested, processed, handled,
transported and stored under sanitary conditions equivalent to the provisions
of these rules.
(d) BACKED CRABS:
Cooked crabs from which the top shell has been removed.
(e) COOKED CRABS: Live crabs that have been
cooked in boiling water or by pressure steam.
(f) CRAB MEAT: The edible meat of cooked
crabs.
(g) CRAB MEAT PROCESSING
PLANT: Any establishment or place where crab meat is processed for human
consumption.
(h) EASILY CLEANABLE:
Readily accessible and of such material and finish, and fabricated so that
residue may be effectively removed by normal cleaning methods.
(i) EMPLOYEE: Any person engaged in the
processing of crab meat for human consumption.
(j) EQUIPMENT: All cookers, boilers, retorts,
tables, hoods, refrigerators, crab washers, sinks, racks, baskets, scales,
dollies, sanitizing equipment, storage bins and related items other than
utensils, used in the operation of a crab meat processing plant.
(k) FOOD CONTACT SURFACE: Any equipment
surface or utensil with which crab meat comes in contact, either directly or
indirectly.
(l) HEALTH OFFICER: The
State Health Officer or the authorized representative of the State Health
Officer.
(m) IMMINENT HAZARD: An
imminent hazard to the public health is considered to exist when in the opinion
of the Health Officer evidence is sufficient to show that a product, practice
or condition poses a significant threat of danger to the public's health. The
imminent hazard shall be corrected immediately to prevent injury and may not be
allowed to continue during an informal or formal administrative appeal of an
adverse action.
(n) MISBRANDED: The
presence or absence of any written, printed, or graphic material upon or
accompanying crab meat or containers of crab meat, which is false or
misleading, or which violates any applicable Federal and/or State labeling
requirements.
(o) OVERAGE: That
portion of crab meat in excess of a standard measure used to record a picker's
output as delivered to the packing room.
(p) PERSON: An individual firm, partnership,
company, corporation, trustee, association, or any public or private legal
entity.
(q) PERSON IN CHARGE: The
person having charge of the operation of a crab meat processing plant, whether
such person is the permit holder or his duly authorized
representative.
(r) PERMIT HOLDER:
Person who is legally responsible for the operation of a crab meat processing
plant and to whom the permit for the operation of the particular crab meat
processing plant is issued.
(s)
REPEAT VIOLATION: The violation of the same item of these rules on two or more
consecutive inspections or laboratory reports.
(t) SANITIZE: The adequate treatment of food
contact surfaces by a process that is effective in destroying vegetative cells
of microorganisms of public health significance without adversely affecting the
product or its safety for the consumer.
(u) SEALED: Free from cracks or other
openings which permit entry or passage of moisture.
(v) SHALL: A mandatory requirement.
(w) SINGLE SERVICE CONTAINERS: Containers and
lids used in the packing of crab meat, and which are intended by the
manufacturer for one time use only.
(x) SINGLE SERVICE ARTICLES: Items such as,
but not limited to, plastic bags, containers, lids, wrapping materials, and
similar articles which are intended by the manufacturer and generally
recognized as for one usage only.
(y) UTENSIL: Any knife, container, claw
breaker, or other similar item used in the storage, conveying, or processing of
crab meat.
Authors: Lewis A. Byrd, Ph.D., Toni Ackerson, Nan
Steedley
