# COMAR Title 10 — Maryland Department of Health

## Subtitle 15 — Food

### Chapter 02 — Crab Meat

#### Regulation .08 Processing Practices.

*COMAR 10.15.02.08*

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.