Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.02 - Crab Meat
Section 10.15.02.13 - Unit Processing Operations - Storage

Universal Citation: MD Code Reg 10.15.02.13

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

The person-in-charge shall ensure that:

A. After being picked and packed in ice, blast chilled, or otherwise cooled in a sanitary and effective way, fresh crab meat is kept in ice or in an ambient air temperature of 40°F or less;

B. Except when pasteurized within 2.5 hours of weigh-up in the packing room, packed crab meat for pasteurization is kept in ice or in an ambient air temperature of 40°F or below until pasteurization;

C. Pasteurized crab meat in hermetically sealed containers is kept in an ambient air temperature of 38°F or below;

D. Reduced oxygen packaged non-pasteurized crab meat is kept frozen; and

E. Crab meat is protected from contamination during storage.

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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