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10.15.02.00.htm
| 10.15.02.00. Title 10 MARYLAND DEPARTMENT OF HEALTH Subtitle 15 FOOD Chapter 02 Crab Meat Authority: Health-General Article, §18-102, 21-211, 21-234, 21-304, 21-321, 21-339, 21-340, and 21-350, Annotated Code of Maryland |
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10.15.02.01.htm
| 10.15.02.01. 01 Definitions.. A. In this chapter, the following terms have the meanings indicated.. B. Terms Defined.. 1) "Back" means to remove a crab's outer shell.. 2) "Boiled" means cooked by boiling in water that is bubbling rapidly, greatly agitated, and at a temperature of 212°F at sea level.3) "Chum" means the parts of a cooked crab that are not eaten, and that are disposed of as waste material.4) "Crab meat" means the edible meat of cooked crabs.. 5) "Crab meat plant" means:. |
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10.15.02.02.htm
| 10.15.02.02. 02 Incorporation by Reference ― Repealed.. |
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10.15.02.03.htm
| 10.15.02.03. 03 Compliance with Other Chapters.. A. The person-in-charge shall process crab meat and design, operate, and maintain a crab meat plant, its facilities, and equipment in compliance with this chapter and COMAR 10.15.04 and 10.15.10.B. If a conflict occurs between the requirements of this chapter and COMAR 10.15.04 or 10.15.10 regarding crab meat plants or the processing of crab meat, this chapter takes precedence. |
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10.15.02.04.htm
| 10.15.02.04. 04 Licenses.. A. In order to operate a crab meat plant, a person shall obtain a food processing license pursuant to the provisions of:1) Health-General Article, §21-305, Annotated Code of Maryland;. 2) COMAR 10.15.04; and. 3) This chapter.. B. The Department shall specify on a food processing license it issues to a person operating a crab meat plant that the licensee is approved to process:1) Fresh crab meat;. 2) Pasteurized crab meat;. 3) Repacked crab meat; or. |
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10.15.02.05.htm
| 10.15.02.05. 05 Plant Facilities.. A. The person-in-charge shall ensure that the equipment and facilities needed to process crab meat in accordance with the requirements of this chapter are provided and maintained in a sanitary and working condition.B. The person-in-charge shall ensure that:. 1) The water supplied to a fixture is potable and meets the requirements of the Environment Article, Annotated Code of Maryland;2) The sewage disposal system for the plant meets all applicable State and |
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10.15.02.06.htm
| 10.15.02.06. 06 Plant Sanitation.. The person-in-charge shall ensure that:. A. Individuals in the plant:. 1) Practice good personal hygiene;. 2) Are excluded from working with food when the individuals are sick with an illness that is transmittable through food;3) While working with food, wash the individuals' hands frequently and after an activity that is likely to soil the hands;4) Wear clean outerwear, hair coverings, and no jewelry;. 5) If handling crabs or crab meat, maintain trim a |
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10.15.02.07.htm
| 10.15.02.07. 07 Equipment.. The person-in-charge shall ensure that:. A. Processing equipment is:. 1) Designed to provide even and effective processing;. 2) Provided with instrumentation to allow process control, monitoring, and verification;. 3) Durable and impervious to water;. 4) Maintained in a sanitary and working condition;. 5) Monitored to verify that process requirements are met; and. 6) Calibrated to ensure accuracy;. B. Pasteurization equipment is provided with:. |
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10.15.02.08.htm
| 10.15.02.08. 08 Processing Practices.. The person-in-charge shall ensure that:. A. Crab meat is processed using sanitary practices, process controls, and a HACCP plan in compliance with COMAR 10.15.10;B. A process used for crab cooking or pasteurization is at least equivalent to a scheduled process;. C. The scheduled process:. 1) Is maintained in writing and available on-site;. 2) Provides the heat lethality and rate of cooling prescribed in this chapter;. 3) Establishes the time a |
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10.15.02.09.htm
| 10.15.02.09. 09 Unit Processing Operations ― Cooking.. The person-in-charge shall ensure that:. A. Live crabs received at the plant are stored in a manner that enhances the crab's survival and prevents decomposition;B. Crabs are steamed using a standardized process:. 1) For a heat lethality equivalent to F(235°F) = 1 minute with z = 15°F, which is equivalent to bringing the internal temperature of the crabs instantaneously to 235°F, holding the internal temperature at 235°F for 1 minute, |
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10.15.02.10.htm
| 10.15.02.10. 10 Unit Processing Operations ― Picking and Packing.. The person-in-charge shall ensure that:. A. Cooked crabs are transferred to the pickers in containers dedicated to that purpose;. B. For cooked crabs that are refrigerated before picking, within 3.5 hours after the crabs are removed from refrigeration, the:1) Crabs are picked; and. 2) Packed crab meat is cooled by:. a) Surrounding the packed crab meat with ice; or. b) Another effective and sanitary cooling method;. |
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10.15.02.11.htm
| 10.15.02.11. 11 Unit Processing Operations ― Repacking.. The person-in-charge shall ensure that:. A. Crab meat is repacked only in a licensed picking plant;. B. Repacking does not occur except when written approval for the repacking is given by the Department, based on a review of a written proposal plan to repack that complies with this chapter, and includes the:1) Information in Regulation .10G of this chapter;. 2) If imported crab meat will be repacked, name of the person responsible f |
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10.15.02.12.htm
| 10.15.02.12. 12 Unit Processing Operations ― Pasteurization.. 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 |
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10.15.02.13.htm
| 10.15.02.13. 13 Unit Processing Operations ― Storage.. 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; |
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10.15.02.14.htm
| 10.15.02.14. 14 Labeling and Marking of Crab Meat Containers.. The person-in-charge shall ensure that:. A. The information required on a container of crab meat is marked by:. 1) Embossing;. 2) Imprinting;. 3) Lithography; or. 4) Another method approved by the Department based on its:. a) Durability; and. b) Ability to remain on the container for the shelf life of the crab meat in a form that is:. i) Conspicuous; and. B. The following information is marked on a container of crab meat:. |
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10.15.02.15.htm
| 10.15.02.15. 15 Bacteriological Standards.. A. The person-in-charge:. 1) Shall ensure that crab meat is processed to meet the bacteriological standards set forth in this regulation; and2) May not distribute crab meat that does not meet these standards.. B. To establish whether compliance is met with the bacteriological standards for crab meat set forth in §C and D of this regulation, a person shall utilize the isolation, identification, and enumeration methods that are appro |
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10.15.02.9999.htm
| 10.15.02.9999. Administrative History Effective date: March 15, 1955. Amended effective September 3, 1957. Regulations .01―06 amended effective September 14, 1977 (4:19 Md. R. 1468). Regulation .03C amended and .05-1 adopted effective September 30, 1994 (21:9 Md. R. 751) ―. Regulations .01―06 repealed and new Regulations .01―15 adopted effective August 5, 2002 (29:15 Md. R. 1142)Regulation .01B amended effective February 12, 2018 (45:3 Md. R. 157). |
