Current through Register Vol. 42, No. 11, August 30, 2024
(1) Floors, Walls and Ceilings: The floors,
walls and ceilings shall be smooth, non-absorbent, light-colored and easily
cleanable.
(2) Lighting:
(a) All rooms within a crab meat processing
plant shall be provided with a sufficient amount of well distributed
light.
(b) All light bulbs and tube
devices in picking rooms, packing rooms, container storage rooms, coolers, and
cooking areas shall be shatterproof or enclosed with protective
shields.
(3)
Ventilation: All rooms within the crab meat processing plant shall be well
ventilated for comfort, odor removal, and to eliminate excessive condensation.
Toilets shall be ventilated directly to the outside. Cooking rooms shall be
adequately ventilated by screened openings and where the need is indicated by a
mechanical ventilating system separate from other ventilating systems within
the plant. Temperature control shall be provided in the picking and packing
room to provide a comfortable working temperature and to protect the product
from excessive heat.
(4) Dressing
Rooms and Lockers: Adequate facilities shall be provided for the orderly
storage of employees' clothing and personal belongings.
(5) Housekeeping and Surroundings:
(a) All areas of the crab meat processing
plant and its premises shall be kept clean and free from litter, rubbish and
discarded equipment. All exterior areas adjacent to the plant shall be kept
clean and free from debris, and shall be drained so that water will not
accumulate.
(b) Floors, walls
(including doors and windows) and ceilings of all rooms in which cooked crabs
or crab meat is handled shall be kept free from any accumulation of soilage. At
the close of each day's operation, floors and walls shall be cleaned with warm
water and detergent. All water used for cleaning purposes shall be from an
approved source.
(c) None of the
operations connected with a crab processing plant shall be conducted in any
room used as living or sleeping quarters. Under no circumstances shall a part
of the crab processing plant be connected to a domestic residence or unrelated
operation.
(d) Unauthorized persons
shall not be permitted in crab meat processing plants.
(6) Plant Arrangements and Physical layout:
(a) Sequence of operations: In order to
minimize possibilities of contamination between raw and cooked products, the
following sequence of operations shall be observed within the plant:
1. Sorting operations;
2. Raw storage;
3. Cooking;
4. Backing room;
5. Cooler storage for cooked crabs;
6. Picking room;
7. Packing room;
8. Cooler storage for packaged crab
meat.
(b) Plan Review:
When a crab meat processing plant is constructed or extensively remodeled, or
when an existing structure is converted for use as a crab meat processing
plant, properly prepared plans and specifications for such construction,
remodeling, or alteration shall be approved by the Health Officer before such
work is begun. These plans shall show layout, arrangement and construction
materials, and the location, size and type of fixed equipment and
facilities.
(c) Plant Location:
Plants in which crab meat is processed shall be so situated and located so that
they will not be subject to flooding under normal conditions.
Authors: Lewis A. Byrd, Ph.D., Toni Ackerson, Nan
Steedley
Statutory Authority: Code of Ala., 1975, §
22-2-2(6),
22-20-5.
