The person-in-charge shall ensure that: Live crabs received at the plant are stored in a manner that enhances the crab's survival and prevents decomposition; Crabs are steamed using a standardized process: For a heat lethality equivalent to F(235°F) = 1 minute with z = 15°F, which is equivalent to bringing the internal temperature of the crabs instantaneously to 235°F, holding the internal temperature at 235°F for 1 minute, and then instantaneously cooling the crabs; or Other than the one set forth in §B(1) of this regulation, if the alternative process has been shown through scientific study to provide: Pathogen lethality; and Equivalent conformance with the bacteriological standards set forth in Regulation .15 of this chapter; The cooling of cooked crabs conforms with the following: Except as provided in Regulation .10C of this chapter, air cooling of cooked crabs at ambient air temperatures does not exceed more than 4 hours in length; When cooked crabs are refrigerated before picking, the cooked crabs are placed in refrigeration at 40°F or below after cooling at ambient air temperatures; and Except as provided in §D of this regulation, cooked crabs are: Cooled and held before picking with the outer shell in place; and Backed immediately before picking; and In order to provide a cold water rinse to remove sediment, when cooked dredged crabs are backed: Before refrigeration, the crabs are air cooled, backed, and refrigerated within 4 hours after cooking; After refrigeration, the crabs are backed, rinsed, and picked and the crab meat packed in: A continuous process; and Accordance with Regulation .10B of this chapter; or With no refrigeration and directly before picking the cooked crabs are cooled, backed, and picked and the crab meat packed in: A continuous process; and Accordance with Regulation .10C of this chapter.