The person-in-charge shall ensure that: After being picked and packed in ice, blast chilled, or otherwise cooled in a sanitary and effective way, fresh crab meat is kept in ice or in an ambient air temperature of 40°F or less; Except when pasteurized within 2.5 hours of weigh-up in the packing room, packed crab meat for pasteurization is kept in ice or in an ambient air temperature of 40°F or below until pasteurization; Pasteurized crab meat in hermetically sealed containers is kept in an ambient air temperature of 38°F or below; Reduced oxygen packaged non-pasteurized crab meat is kept frozen; and Crab meat is protected from contamination during storage.