The person-in-charge shall ensure that: Crab meat is processed using sanitary practices, process controls, and a HACCP plan in compliance with COMAR 10.15.10; A process used for crab cooking or pasteurization is at least equivalent to a scheduled process; The scheduled process: Is maintained in writing and available on-site; Provides the heat lethality and rate of cooling prescribed in this chapter; Establishes the time and temperature requirements for the processing system, which may include the: Minimum time for exhausting air from the cooking or pasteurization vessel and a target temperature and pressure at the end of the exhaust; Minimum processing temperature; Minimum processing time after the cooking or pasteurization vessel reaches processing temperature; and Cooling parameters; 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: Design and performance of the processing equipment; Initial food temperature; Batch size and configuration; and Size and the shape of the crab meat container; Is re-standardized each time there is a change in the processing system; and Allows process monitoring; 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 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.