Regulation .08 Processing Practices.
Regulation .08 Processing Practices.LinkCopy Citation
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 and temperature requirements for the processing system, which may include the:
(a)
Minimum time for exhausting air from the cooking or pasteurization vessel and a target temperature and pressure at the end of the exhaust;
(b)
Minimum processing temperature;
(c)
Minimum processing time after the cooking or pasteurization vessel reaches processing temperature; and
(d)
Cooling parameters;
(4)
Takes into account factors in the process that are likely to affect the lethality of the thermal process and the rate of cooling, which for pasteurization may include the:
(a)
Design and performance of the processing equipment;
(b)
Initial food temperature;
(c)
Batch size and configuration; and
(d)
Size and the shape of the crab meat container;
(5)
Is re-standardized each time there is a change in the processing system; and
(6)
Allows process monitoring;
D.
A thermometer used in conjunction with a cooking or pasteurization vessel is calibrated at least annually, or is certified by the National Institute of Standards and Technology with a valid certificate; and
E.
If pressure is part of the scheduled process, a pressure gauge, used in conjunction with a cooking or pasteurization vessel is calibrated at least annually.