Regulation .07 Equipment.
Regulation .07 Equipment.LinkCopy Citation
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:
(1)
Temperature sensors:
(a)
For controlling and documenting the thermal process; and
(b)
That are located to give an accurate representation of the heating medium's temperature;
(2)
An automatic recording device of time and temperature that is:
(a)
Equipped with a reliable clock, so that a recorded interval does not exceed the elapsed time indicated by an accurate time piece; and
(b)
Equipped with a temperature measuring device that is scaled at a maximum of 2°F intervals within the operating temperature range of the pasteurization equipment and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature;
(3)
An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the pasteurization equipment with an accuracy of ±1°F within the range spanning ±15°F of the target processing temperature;
(4)
Adequate agitation for even heating and cooling; and
(5)
Cooling water that contains residual free chlorine throughout the cooling process;
C.
A vessel for steaming crabs is provided with:
(1)
An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the vessel and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature;
(2)
Vents to exhaust air thoroughly;
(3)
A bottom drain;
(4)
Steam pipe inlets or spreaders for even steam distribution; and
(5)
Culinary grade steam of sufficient volume for processing;
D.
In addition to what is required in §C of this regulation, a pressurized vessel is provided with:
(1)
When pressure is part of a standardized process, a pressure gauge; and
(2)
A pressure relief valve as required for safety;
E.
An accurate clock or timer is provided in the immediate vicinity of a heat-processing vessel to allow the accurate measurement of process time;
F.
Equipment used to process crab meat has food contact surfaces that are:
(1)
Non-toxic and do not impart toxic or deleterious matter to the food;
(2)
Corrosion resistant;
(3)
Durable;
(4)
Impervious; and
(5)
Smooth and easily cleanable;
G.
Tables used to back and pick crabs, and pack crab meat and food are made of stainless steel of American Iron and Steel Institute Type 304, or the equivalent; and
H.
Non-food contact equipment that receives splash or waste is smooth and easily cleanable.