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10.15.02.00.htm 10.15.02.00. Title 10 DEPARTMENT OF HEALTH AND MENTAL HYGIENE 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
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) "Cooking method" means the method used to cook crabs before picking such as:. a) Boiled;.
10.15.02.02.htm 10.15.02.02. 02 Incorporation by Reference. The Bacteriological Analytical Manual (U.S. Food and Drug Administration, 2001) is incorporated by reference.
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.
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.
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
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
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:.
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 established and validated by a process authority;. 2) Provides the heat lethality and rate of cooling prescribed in this chapter;. 3) Establishes the time a
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:. 1) In a manner that enhances the crab's survival and prevents decomposition; and. 2) Under refrigeration if the crabs are not to be cooked within 4 hours of receipt;. 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 tempera
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;.
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
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 picked into 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
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 45°F or below until pasteurization;
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:.
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 set forth in t
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 .11B amended effective February 15, 2016 (43:3 Md. R. 272).
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