Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.02 - Crab Meat
Section 10.15.02.01 - Definitions
Universal Citation: MD Code Reg 10.15.02.01
Current through Register Vol. 51, No. 19, September 20, 2024
A. In this chapter, the following terms have the meanings indicated.
B. Terms Defined.
(1) "Back" means to remove a crab's outer
shell.
(2) "Boiled" means cooked by
boiling in water that is bubbling rapidly, greatly agitated, and at a
temperature of 212°F at sea level.
(3) "Chum" means the parts of a cooked crab
that are not eaten, and that are disposed of as waste material.
(4) "Crab meat" means the edible meat of
cooked crabs.
(5) "Crab meat plant"
means:
(a) A picking plant; or
(b) A place where crab meat is heat-treated
to improve the keeping quality of the crab meat.
(6) "Culinary grade steam" means steam that
is free of deleterious or harmful matter that might adulterate food.
(7) "Department" means the Department of
Health and Mental Hygiene or the Department's designee.
(8) "Fresh crab meat" means cooked crab meat
that has not been pasteurized or frozen.
(9) "HACCP plan" means a Hazard Analysis
Critical Control Point (HACCP) plan as specified in COMAR 10.15.10.
(10) "Pasteurized crab meat" means cooked
crab meat that is sealed in a container and further heat processed to improve
the keeping quality of the meat.
(11) "Person-in-charge" means the licensee or
other person responsible for the operation of the crab meat plant.
(12) "Picking plant" means a place where:
(a) Crabs are cooked;
(b) Crab meat is picked from crabs;
and
(c) Crab meat is packed for
sale.
(13) "Process
authority" means an individual having knowledge acquired through training about
and experience with thermal processing requirements for crabs and crab
meat.
(14) "Repack crab meat" means
to pack crab meat by taking it from a container or package, when the crab meat
has been picked from a crab at another location, and placing that crab meat in
another container or package.
(15)
"Scheduled process" means a method or set of procedures determined by a process
authority for processing crabs and crab meat, which takes into account the
critical factors that may impact the food's safety or stability.
(16)
"Steamed" means cooked by exposure to steam in a cooker with the steam
(a) Under pressure, so that the temperature
of the steam is greater than 212°F at sea level; or
(b) At atmospheric pressure in a
non-pressurized cooker.
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