Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.02 - Crab Meat
Section 10.15.02.05 - Plant Facilities

Universal Citation: MD Code Reg 10.15.02.05

Current through Register Vol. 51, No. 19, September 20, 2024

A. The person-in-charge shall ensure that the equipment and facilities needed to process crab meat in accordance with the requirements of this chapter are provided and maintained in a sanitary and working condition.

B. The person-in-charge shall ensure that:

(1) The water supplied to a fixture is potable and meets the requirements of the Environment Article, Annotated Code of Maryland;

(2) The sewage disposal system for the plant meets all applicable State and local codes and properly disposes of all wastewater;

(3) Ice used in the manufacture of crab meat is produced from water that is potable and meets the requirements of the Environment Article, Annotated Code of Maryland;

(4) The plant design and the flow of food through the plant minimize the potential for cross-contamination;

(5) If uncooked crabs will be stored at the plant for more than 4 hours before cooking, a separate cooler is provided for uncooked crabs;

(6) Partitions or linear distances are used to separate cooking areas, picking areas, and packing areas;

(7) Floors in all processing areas and in refrigerated rooms are sloped to accessible floor drains that dispose of wastewater, in compliance with applicable plumbing codes;

(8) Toilet rooms:
(a) Are provided at the rate of one toilet for every 20 employees;

(b) Do not open directly into a food processing or storage area; and

(c) Are:
(i) Separate for men and women; or

(ii) Designed for use by not more than one person at a time.

(9) A hand sink is:
(a) Provided in the picking area at the rate of one hand sink for each 15 pickers;

(b) Provided in the packing area;

(c) Equipped with soap and paper towels for drying hands;

(d) Accompanied by sanitizer in the picking and packing rooms for the sanitizing of hands; and

(e) Equipped with hot and cold water under pressure;

(10) A picking table is:
(a) Adequate in size so that a picker does not contaminate crab meat during the picking of cooked crabs; and

(b) Provided with sanitary paper towels in a dispenser within reach of a picker while at the table;

(11) A three-compartment sink is:
(a) Designed to allow immersion of utensils or equipment that will be cleaned and sanitized in the sink;

(b) Provided in the plant for washing, rinsing, and sanitizing equipment and utensils; and

(c) Equipped with hot and cold water under pressure; and

(12) Waste containers are:
(a) Provided inside the facility to be accessible to the workers;

(b) Made to be easily cleanable;

(c) Large enough to hold waste until the waste is taken off-site if the containers are outside waste containers; and

(d) Vermin-proof, insect-proof, and placed on a hard and impermeable surface if the containers are outdoor waste containers, except in the case of chum containers that are removed daily.

C. The person-in-charge may use a two-compartment sink instead of the three-compartment sink required in §B(11)(b) of this regulation, if the two-compartment sink:

(1) Was installed before the effective date of this chapter;

(2) Complies with all regulations applicable before the effective date of this chapter;

(3) Performs the intended function;

(4) Is maintained in a sanitary condition; and

(5) When replaced, is replaced with a hand sink or three-compartment sink in full compliance with this chapter.

Disclaimer: These regulations may not be the most recent version. Maryland may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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