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 .0185 - THERMAL PROCESSING OF CRUSTACEA AND CRUSTACEA MEAT
Universal Citation: 15A NC Admin Code 18A .0185
Current through Register Vol. 39, No. 6, September 16, 2024
(a) All thermal processing 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 thermal processing of crustacea or crustacea meat shall be conducted in compliance with the following procedures:
(1) the minimum thermal processing
specifications shall be the heating of previously cooked crustacea or crustacea
meat to a desired temperature for a specified time 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 thermal processing
equipment shall be posted adjacent to the thermal processing unit. The thermal
processor 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 or crustacea meat shall be cooled to 50° F (10° C) or below
within three hours of the completion of the thermal process; and
(4) refrigerated storage shall be provided
for the cooled crustacea or crustacea meat and shall maintain a storage
temperature at or below 36° F (2.2° C).
Authority
G.S.
113-134;
113-182;
113-221.2;
143B-289.52;
Eff.
August 1, 1998;
Readopted Eff. April 1,
2022.
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