Md. Code Regs. 10.15.02.08

Current through Register Vol. 52, No. 1, January 10, 2025

Section 10.15.02.08 - Processing Practices

The person-in-charge shall ensure that:

A. Crab meat is processed using sanitary practices, process controls, and a HACCP plan in compliance with COMAR 10.15.10;

B. A process used for crab cooking or pasteurization is at least equivalent to a scheduled process;

C. The scheduled process:

(1) Is maintained in writing and available on-site;

(2) Provides the heat lethality and rate of cooling prescribed in this chapter;

(3) Establishes the time and temperature requirements for the processing system, which may include the:

(a) Minimum time for exhausting air from the cooking or pasteurization vessel and a target temperature and pressure at the end of the exhaust;

(b) Minimum processing temperature;

(c) Minimum processing time after the cooking or pasteurization vessel reaches processing temperature; and

(d) Cooling parameters;

(4) Takes into account factors in the process that are likely to affect the lethality of the thermal process and the rate of cooling, which for pasteurization may include the:

(a) Design and performance of the processing equipment;

(b) Initial food temperature;

(c) Batch size and configuration; and

(d) Size and the shape of the crab meat container;

(5) Is re-standardized each time there is a change in the processing system; and

(6) Allows process monitoring;

D. A thermometer used in conjunction with a cooking or pasteurization vessel is calibrated at least annually, or is certified by the National Institute of Standards and Technology with a valid certificate; and

E. If pressure is part of the scheduled process, a pressure gauge, used in conjunction with a cooking or pasteurization vessel is calibrated at least annually.

Md. Code Regs. 10.15.02.08

Regulations .08 adopted effective August 5, 2002 (29:15 Md. R. 1142); amended effective 45:3 Md. R. 157, eff. 2/12/2018