Rule 40-7-4-.10 - Packing of Crabmeat(1) The process of packing crabmeat shall be conducted in a sanitary manner and in such a manner as to prevent contamination.(2) Cans, lids, or other containers for packaging crab meat shall be clean, sanitized, single service, made of an approved material, and capable of being tightly sealed.(3) Crab meat shall be packed in a container, iced and cooled to an internal temperature of 40 degrees F.(4.4 degrees C) or below within two hours of receipt in the packing room.(4) The return of overage to a picker shall be prohibited.(5) Blending of fresh, and/or frozen, and/or pasteurized crab meat shall be prohibited.(6) Only those individuals responsible for packing crab meat shall be allowed in the packing room or area.(7) Any substance added to cooked crab or crab meat shall be approved and labeled according to federal and state rules and regulations.(8) Only clean new shipping barrels, boxes and containers shall be used for shipping of crab meat.(9) The certification number issued by the department preceded by state abbreviation shall be legibly impressed, embossed, or lithographed in or on the sides of the containers in which crab meat is packed, except when the lid becomes an integral part of the container during the sealing process the number preceded by state abbreviation may appear on the lid; name and address of the firm or distributor shall be similarly marked on the container lid. Plastic bags shall have the name and address of the packer or distributor and certification number of the packer preceded by state abbreviation, permanently marked on them. (Hand stamping is unacceptable).(10) Containers bearing a certificate number other than that of the respective plant shall not be allowed in the plant.Ga. Comp. R. & Regs. R. 40-7-4-.10
Ga. L. 1956, p. 195 as amended; O.C.G.A. Sec. 26-2-1et seq.
Original Rule entitled "Packing of Crabmeat" adopted. F. Apr. 30, 1996; eff. May 20, 1996.