In this chapter, the following terms have the meanings indicated. Terms Defined. “Back” means to remove a crab's outer shell. “Boiled” means cooked by boiling in water that is bubbling rapidly, greatly agitated, and at a temperature of 212°F at sea level. “Chum” means the parts of a cooked crab that are not eaten, and that are disposed of as waste material. “Crab meat” means the edible meat of cooked crabs. “Crab meat plant” means: A picking plant; or A place where crab meat is heat-treated to improve the keeping quality of the crab meat. “Culinary grade steam” means steam that is free of deleterious or harmful matter that might adulterate food. “Department” means the Maryland Department of Health or the Department's designee. “Fresh crab meat” means cooked crab meat that has not been pasteurized or frozen. “HACCP plan” means a Hazard Analysis Critical Control Point (HACCP) plan as specified in COMAR 10.15.10. “Pasteurized crab meat” means cooked crab meat that is sealed in a container and further heat processed to improve the keeping quality of the meat. “Person-in-charge” means the licensee or other person responsible for the operation of the crab meat plant. “Picking plant” means a place where: Crabs are cooked; Crab meat is picked from crabs; and Crab meat is packed for sale. “Process authority” means an individual having knowledge acquired through training about and experience with thermal processing requirements for crabs and crab meat. “Repack crab meat” means to pack crab meat by taking it from a container or package, when the crab meat has been picked from a crab at another location, and placing that crab meat in another container or package. “Scheduled process” means a method or set of procedures determined by a process authority for processing crabs and crab meat, which takes into account the critical factors that may impact the food's safety or stability. “Steamed” means cooked by exposure to steam in a cooker with the steam: Under pressure, so that the temperature of the steam is greater than 212°F at sea level; or At atmospheric pressure in a non-pressurized cooker.