Mississippi Administrative Code
Title 22 - MISSISSIPPI DEPARTMENT OF MARINE RESOURCES
Part 4 - RULES AND REGULATIONS FOR THE TAKING AND PROCESSING OF SALTWATER CRABS
Chapter 20 - PROCESSOR SANITATION REQUIREMENTS
Rule 22-4-20-20.11
Current through March 14, 2024
All operations in the receiving, inspecting, transporting, preparing, manufacturing, packaging and storage of saltwater crab products must be conducted in accordance with the sanitation requirements to ensure that:
A. Raw materials and other ingredients must either not contain levels of microorganisms that have the ability to produce poisoning or diseases in humans or they must be pasteurized or otherwise treated to reduce levels; (K),
B. Raw materials and other ingredients susceptible to contamination with natural toxins must comply with current FDA regulations and guidelines, and action levels before incorporated into finished food; (K),
C. Raw materials, other ingredients, and rework susceptible to contamination with undesirable microorganisms, pests, or extraneous material must comply with FDA regulations, guidelines, and defect action levels; (K),
D. When frozen materials/products are thawed, it is done in a manner that protects the materials/products from adulteration; (S O/K),
E. All saltwater crab product manufacturing, including packaging and storage of saltwater crab products, is conducted under such conditions and controls as necessary to minimize the potential for growth of microorganisms, (S K/C),
F. Saltwater crab products that can support the rapid growth of microbes are held in a manner that prevents adulteration by:
G. Methods used to destroy or prevent the growth of undesirable microbes are adequate under the conditions of manufacturing and distribution to prevent adulteration; (K),
H. Effective measures are taken to protect food from inclusion of metal or other extraneous material; (O),
I. Adulterated saltwater crab products are disposed of in a manner that protects other foods from contamination; (S K/C),
J. Ingredients used are free from contamination; (C),
K. Heat processes are used where applicable; (C),
L. Time temperature controls are in place; (C),
M. Product is cooled to the adequate temperature during manufacturing; (C),
N. Disposing of batters are at appropriate intervals to protect against the growth of microorganisms; (K),
O. Food containers and packaging materials are safe and suitable; (O),
P. Physical protection from contamination is provided; (O), and
Q. Food manufacturing areas and equipment used in manufacturing human food are not used to manufacture non-human food-grade animal feed or inedible products unless no possibility of contamination to human food exists. (K)
MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123.
