The person-in-charge shall ensure that: Crab meat is repacked only in a licensed picking plant; 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: Information in Regulation .10G of this chapter; If imported crab meat will be repacked, name of the person responsible for ensuring compliance with §H(7) of this regulation; and Source of the crab meat; Frozen crab meat is not repacked; Crab meat that is repacked into a container is: From a single plant; and Completely comprised of crab meat that was picked, packed, or pasteurized on the same day; Once repacked, crab meat is not repacked again; 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; Repacking is done in a sanitary manner in accordance with the provisions of this chapter; Crab meat for repacking is: Processed in a licensed plant operating under a HACCP plan; Wholesome; Received in its original container and marked with the date of pasteurization as required in Regulation .14 of this chapter; Crab meat that meets the bacteriological standards in Regulation .15 of this chapter; If pasteurized, stored at 40°F or below before repacking; When fresh: Repacked within 72 hours of the original pick and pack; and Stored in ice or held at 40°F or less before repacking; and 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; Repacked crab meat not for pasteurization is: Maintained at 40°F or below during repacking; and Rapidly cooled after repacking by surrounding the packed crab meat in ice or some other sanitary and effective means; Repacked crab meat for pasteurization is: Maintained at 40°F or below during repacking and in storage before pasteurization; Pasteurized within 96 hours of the original pick and pack; and Pasteurized, cooled, and stored in accordance with Regulations .08, .12, and .13 of this chapter; and Repack records: Are maintained to allow crab meat to be traced to the original picking plant; Include the following information: The name, address, and plant number of the original picking plant; The type and quantity of the crab meat that is repacked; The original pick, pack, or pasteurization date and the repack date; and Results of the microbiological laboratory testing required in Regulation .11H(7) of this chapter; and Are available for inspection by the Department for 2 years following the date of repacking.