Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Crab meat is repacked only in a licensed
picking plant;
B. Repacking does
not occur except when written approval for the repacking is given by the
Department, based on a review of a written proposal plan to repack that
complies with this chapter, and includes the:
(1) Information in Regulation .10G of this
chapter;
(2) If imported crab meat
will be repacked, name of the person responsible for ensuring compliance with
§H(7) of this regulation; and
(3) Source of the crab meat;
C. Frozen crab meat is not
repacked;
D. Crab meat that is
repacked into a container is:
(1) From a
single plant; and
(2) Completely
comprised of crab meat that was picked, packed, or pasteurized on the same
day;
E. Once repacked,
crab meat is not repacked again;
F.
An empty container from which crab meat has been repacked is placed immediately
into a waste disposal receptacle and is not kept on the premises for
reuse;
G. Repacking is done in a
sanitary manner in accordance with the provisions of this chapter;
H. Crab meat for repacking is:
(1) Processed in a licensed plant operating
under a HACCP plan;
(2)
Wholesome;
(3) Received in its
original container and marked with the date of pasteurization as required in
Regulation .14 of this chapter;
(4)
Crab meat that meets the bacteriological standards in Regulation .15 of this
chapter;
(5) If pasteurized, stored
at 40°F or below before repacking;
(6) When fresh:
(a) Repacked within 72 hours of the original
pick and pack; and
(b) Stored in
ice or held at 40°F or less before repacking; and
(7) When imported crab meat, sampled and
tested for Standard Plate Count and Escherichia coli by an accredited
laboratory using a composite sample from 5 separate containers and standard
methods approved by the Secretary based on the ability of the methods to
provide accurate and repeatable results;
I. Repacked crab meat not for pasteurization
is:
(1) Maintained at 40°F or below during
repacking; and
(2) Rapidly cooled
after repacking by surrounding the packed crab meat in ice or some other
sanitary and effective means;
J. Repacked crab meat for pasteurization is:
(1) Maintained at 40°F or below during
repacking and in storage before pasteurization;
(2) Pasteurized within 96 hours of the
original pick and pack; and
(3)
Pasteurized, cooled, and stored in accordance with Regulations .08, .12, and
.13 of this chapter; and
K. Repack records:
(1) Are maintained to allow crab meat to be
traced to the original picking plant;
(2) Include the following information:
(a) The name, address, and plant number of
the original picking plant;
(b) The
type and quantity of the crab meat that is repacked;
(c) The original pick, pack, or
pasteurization date and the repack date; and
(d) Results of the microbiological laboratory
testing required in Regulation .11H(7) of this chapter; and
(3) Are available for inspection
by the Department for 2 years following the date of repacking.
