Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.02 - Crab Meat
Section 10.15.02.09 - Unit Processing Operations - Cooking
Universal Citation: MD Code Reg 10.15.02.09
Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Live crabs received at the plant are stored
(1) In in a manner that enhances the
crab's survival and prevents decomposition
(2) Under refrigeration if the crabs are not
to be cooked within 4 hours of receipt;
B. Crabs are steamed using a standardized process:
(1) For a heat lethality equivalent
to F(235°F) = 1 minute with z = 15°F, which is equivalent to bringing
the internal temperature of the crabs instantaneously to 235°F, holding the
internal temperature at 235°F for 1 minute, and then instantaneously
cooling the crabs; or
(2) Other
than the one set forth in §B(1) of this regulation, if the alternative
process has been shown through scientific study to provide:
(a) Pathogen lethality; and
(b) Equivalent conformance with the
bacteriological standards set forth in Regulation .15 of this
chapter;
C. The cooling of cooked crabs conforms with the following:
(1) Except as provided in Regulation .10C of
this chapter, air cooling of cooked crabs at ambient air temperatures does not
exceed more than 4 hours in length;
(2) When cooked crabs are refrigerated before
picking, the cooked crabs are placed in refrigeration at 40°F or below
after cooling at ambient air temperatures; and
(3) Except as provided in §D of this
regulation, cooked crabs are:
(a) Cooled and
held before picking with the outer shell in place; and
(b) Backed immediately before picking;
and
D. In order to provide a cold water rinse to remove sediment, when cooked dredged crabs are backed:
(1) Before refrigeration,
the crabs are air cooled, backed, and refrigerated within 4 hours after cooking
(a) In a continuous process; and
(b) Within 4 hours after cooking;
(2) After refrigeration, the crabs
are backed, rinsed, and picked and the crab meat packed in:
(a) A continuous process; and
(b) Accordance with Regulation .10B of this
chapter; or
(3) With no
refrigeration and directly before picking the cooked crabs are cooled, backed,
and picked and the crab meat packed in:
(a) A
continuous process; and
(b)
Accordance with Regulation .10C of this chapter.
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