# COMAR Title 10 — Maryland Department of Health

## Subtitle 15 — Food

### Chapter 02 — Crab Meat

#### Regulation .11 Unit Processing Operations — Repacking.

*COMAR 10.15.02.11*

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.