North Carolina Administrative Code
Title 15A - Environmental Quality
Chapter 18 - ENVIRONMENTAL HEALTH
Subchapter A - ENVIRONMENTAL HEALTH
Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT
Section 18A .0176 - PASTEURIZATION OF CRUSTACEA MEAT
Universal Citation: 15A NC Admin Code 18A .0176
Current through Register Vol. 39, No. 6, September 16, 2024
(a) All pasteurization operations shall require a Process Validation Study Report approved by the Division of Marine Fisheries prior to operation based upon documentation of the ability to produce time-temperature results as required by the rules of this Section.
(b) The pasteurization of crustacea meat shall be conducted in compliance with the following procedures:
(1) the minimum
pasteurization specifications shall be heating every particle of crustacea meat
in a hermetically-sealed container to a temperature of at least 185° F
(85° C) and holding it continuously at or above this temperature for at
least one minute at the geometric center of a container in equipment being
operated in compliance with the Process Validation Study Report. A copy of the
procedures for operating the pasteurizing equipment shall be posted adjacent to
the pasteurization vat. The pasteurizer shall keep the report on file and shall
provide the Division a copy of such report;
(2) alteration of the equipment or loading of
containers shall require a new Process Validation Study Report;
(3) the containers of crustacea meat shall be
cooled to 50° F (10° C) or below within three hours of the completion
of pasteurization; and
(4)
refrigerated storage shall be provided for the cooled crustacea meat and shall
maintain a storage temperature at or below 38° F (3.3° C).
Authority
G.S.
113-134;
113-182;
113-221.2;
143B-289.52;
Eff.
October 1, 1992;
Amended Eff. August 1, 1998;
Readopted
Eff. April 1, 2022.
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