Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. When crab meat is picked in one plant for
pasteurization at another:
(1) The crab meat
is transported in the final container;
(2) A temporary cover that effectively
protects the crab meat is placed on the can until seaming or sealing when the
crab meat container will be seamed or sealed at a plant other than where it was
filled; and
(3) The final product
is labeled according to the requirements of Regulation .14 of this
chapter;
B. When a
container is hermetically sealed:
(1) The
container is covered or otherwise protected before sealing or seaming;
and
(2) At a minimum, the seals or
seams are inspected:
(a) At the start of
sealing or seaming;
(b) At a
minimum of every 4 hours during sealing and seaming; and
(c) When the sealing or seaming equipment
malfunctions;
C. Crab meat that has been placed in
containers and the containers sealed or seamed for pasteurization:
(1) Is pasteurized within 48 hours of sealing
or seaming; and
(2) Receives a
standardized process for a heat lethality equivalent to F(185°F) = 31
minutes with z = 16°F;
D. Immediately following pasteurization,
pasteurized crab meat is continuously cooled to 55°F within 3 hours and to
40°F within an additional 15 hours;
E. When a recording chart is used to record
the time and temperature of pasteurization:
(1) A continuous inked record is made of
process time and temperature during pasteurization;
(2) A new chart or section of chart is used
for each pasteurization operation;
(3) The used charts that document a
pasteurization process are kept on file in the plant, and available for
inspection by the Department for a period of 2 years; and
(4) The following information is placed on
the recorder chart form or another comparable form that documents that a
pasteurization process is used:
(a) Process
date;
(b) Plant name and
number;
(c) Batch code;
(d) Quantity of each batch;
(e) Initial temperature of the crab meat when
the temperature is a critical factor;
(f) Indicating thermometer reading after the
target temperature has been reached and stabilized;
(g) Occurrence of any mechanical or power
failure or the opening of the recording thermometer case for adjustments or
repair during a thermal process cycle; and
(h) Written signature of the operator of the
pasteurization equipment; and
F. When a computer-based data logger or data
acquisition device is used to record the time and temperature of
pasteurization, the information required in §E(4) of this regulation is:
(1) Recorded; and
(2) Available as a permanent copy for
inspection by the Department for a period of 2 years.
