Regulation .11 Unit Processing Operations — Repacking.
Regulation .11 Unit Processing Operations — Repacking.LinkCopy Citation
The person-in-charge shall ensure that:
A.
Crab meat is repacked only in a licensed picking plant;
B.
Repacking does not occur except when written approval for the repacking is given by the Department, based on a review of a written proposal plan to repack that complies with this chapter, and includes the:
(1)
Information in Regulation .10G of this chapter;
(2)
If imported crab meat will be repacked, name of the person responsible for ensuring compliance with §H(7) of this regulation; and
(3)
Source of the crab meat;
C.
Frozen crab meat is not repacked;
D.
Crab meat that is repacked into a container is:
(1)
From a single plant; and
(2)
Completely comprised of crab meat that was picked, packed, or pasteurized on the same day;
E.
Once repacked, crab meat is not repacked again;
F.
An empty container from which crab meat has been repacked is placed immediately into a waste disposal receptacle and is not kept on the premises for reuse;
G.
Repacking is done in a sanitary manner in accordance with the provisions of this chapter;
H.
Crab meat for repacking is:
(1)
Processed in a licensed plant operating under a HACCP plan;
(2)
Wholesome;
(3)
Received in its original container and marked with the date of pasteurization as required in Regulation .14 of this chapter;
(4)
Crab meat that meets the bacteriological standards in Regulation .15 of this chapter;
(5)
If pasteurized, stored at 40°F or below before repacking;
(6)
When fresh:
(a)
Repacked within 72 hours of the original pick and pack; and
(b)
Stored in ice or held at 40°F or less before repacking; and
(7)
When imported crab meat, sampled and tested for Standard Plate Count and Escherichia coli by an accredited laboratory using a composite sample from 5 separate containers and standard methods approved by the Secretary based on the ability of the methods to provide accurate and repeatable results;
I.
Repacked crab meat not for pasteurization is:
(1)
Maintained at 40°F or below during repacking; and
(2)
Rapidly cooled after repacking by surrounding the packed crab meat in ice or some other sanitary and effective means;
J.
Repacked crab meat for pasteurization is:
(1)
Maintained at 40°F or below during repacking and in storage before pasteurization;
(2)
Pasteurized within 96 hours of the original pick and pack; and
(3)
Pasteurized, cooled, and stored in accordance with Regulations .08, .12, and .13 of this chapter; and
K.
Repack records:
(1)
Are maintained to allow crab meat to be traced to the original picking plant;
(2)
Include the following information:
(a)
The name, address, and plant number of the original picking plant;
(b)
The type and quantity of the crab meat that is repacked;
(c)
The original pick, pack, or pasteurization date and the repack date; and
(d)
Results of the microbiological laboratory testing required in Regulation .11H(7) of this chapter; and
(3)
Are available for inspection by the Department for 2 years following the date of repacking.