Regulation .12 Unit Processing Operations — Pasteurization.
Regulation .12 Unit Processing Operations — Pasteurization.LinkCopy Citation
The person-in-charge shall ensure that:
A.
When crab meat is picked in one plant for pasteurization at another:
(1)
The crab meat is transported in the final container;
(2)
A temporary cover that effectively protects the crab meat is placed on the can until seaming or sealing when the crab meat container will be seamed or sealed at a plant other than where it was filled; and
(3)
The final product is labeled according to the requirements of Regulation .14 of this chapter;
B.
When a container is hermetically sealed:
(1)
The container is covered or otherwise protected before sealing or seaming; and
(2)
At a minimum, the seals or seams are inspected:
(a)
At the start of sealing or seaming;
(b)
At a minimum of every 4 hours during sealing and seaming; and
(c)
When the sealing or seaming equipment malfunctions;
C.
Crab meat that has been placed in containers and the containers sealed or seamed for pasteurization:
(1)
Is pasteurized within 48 hours of sealing or seaming; and
(2)
Receives a standardized process for a heat lethality equivalent to F(185°F) = 31 minutes with z = 16°F;
D.
Immediately following pasteurization, pasteurized crab meat is continuously cooled to 55°F within 3 hours and to 40°F within an additional 15 hours;
E.
When a recording chart is used to record the time and temperature of pasteurization:
(1)
A continuous inked record is made of process time and temperature during pasteurization;
(2)
A new chart or section of chart is used for each pasteurization operation;
(3)
The used charts that document a pasteurization process are kept on file in the plant, and available for inspection by the Department for a period of 2 years; and
(4)
The following information is placed on the recorder chart form or another comparable form that documents that a pasteurization process is used:
(a)
Process date;
(b)
Plant name and number;
(c)
Batch code;
(d)
Quantity of each batch;
(e)
Initial temperature of the crab meat when the temperature is a critical factor;
(f)
Indicating thermometer reading after the target temperature has been reached and stabilized;
(g)
Occurrence of any mechanical or power failure or the opening of the recording thermometer case for adjustments or repair during a thermal process cycle; and
(h)
Written signature of the operator of the pasteurization equipment; and
F.
When a computer-based data logger or data acquisition device is used to record the time and temperature of pasteurization, the information required in §E(4) of this regulation is:
(1)
Recorded; and
(2)
Available as a permanent copy for inspection by the Department for a period of 2 years.