Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Processing equipment is:
(1) Designed to provide even and effective
processing;
(2) Provided with
instrumentation to allow process control, monitoring, and
verification;
(3) Durable and
impervious to water;
(4) Maintained
in a sanitary and working condition;
(5) Monitored to verify that process
requirements are met; and
(6)
Calibrated to ensure accuracy;
B. Pasteurization equipment is provided with:
(1) Temperature sensors:
(a) For controlling and documenting the
thermal process; and
(b) That are
located to give an accurate representation of the heating medium's
temperature;
(2) An
automatic recording device of time and temperature that is:
(a) Equipped with a reliable clock, so that a
recorded interval does not exceed the elapsed time indicated by an accurate
time piece; and
(b) Equipped with a
temperature measuring device that is scaled at a maximum of 2°F intervals
within the operating temperature range of the pasteurization equipment and
accurate to within ±1°F within the range spanning ±15°F
of the target processing temperature;
(3) An indicating thermometer scaled at a
maximum of 2°F intervals within the operating range of the pasteurization
equipment with an accuracy of ±1°F within the range spanning
±15°F of the target processing temperature;
(4) Adequate agitation for even heating and
cooling; and
(5) Cooling water that
contains residual free chlorine throughout the cooling process;
C. A vessel for steaming crabs is
provided with:
(1) An indicating thermometer
scaled at a maximum of 2°F intervals within the operating range of the
vessel and accurate to within ±1°F within the range spanning
±15°F of the target processing temperature;
(2) Vents to exhaust air
thoroughly;
(3) A bottom
drain;
(4) Steam pipe inlets or
spreaders for even steam distribution; and
(5) Culinary grade steam of sufficient volume
for processing;
D. In
addition to what is required in §C of this regulation, a pressurized
vessel is provided with:
(1) When pressure is
part of a standardized process, a pressure gauge; and
(2) A pressure relief valve as required for
safety;
E. An accurate
clock or timer is provided in the immediate vicinity of a heat-processing
vessel to allow the accurate measurement of process time;
F. Equipment used to process crab meat has
food contact surfaces that are:
(1) Non-toxic
and do not impart toxic or deleterious matter to the food;
(2) Corrosion resistant;
(3) Durable;
(4) Impervious; and
(5) Smooth and easily cleanable;
G. Tables used to back and pick
crabs, and pack crab meat and food are made of stainless steel of American Iron
and Steel Institute Type 304, or the equivalent; and
H. Non-food contact equipment that receives
splash or waste is smooth and easily cleanable.
