Sec. 10.15.02.07. Equipment

The person-in-charge shall ensure that:

A. Processing equipment is:

(1) Designed to provide even and effective processing;

(2) Provided with instrumentation to allow process control, monitoring, and verification;

(3) Durable and impervious to water;

(4) Maintained in a sanitary and working condition;

(5) Monitored to verify that process requirements are met; and

(6) Calibrated to ensure accuracy;

B. Pasteurization equipment is provided with:

(1) Temperature sensors:

(a) For controlling and documenting the thermal process; and

(b) That are located to give an accurate representation of the heating medium's temperature;

(2) An automatic recording device of time and temperature that is:

(a) Equipped with a reliable clock, so that a recorded interval does not exceed the elapsed time indicated by an accurate time piece; and

(b) Equipped with a temperature measuring device that is scaled at a maximum of 2°F intervals within the operating temperature range of the pasteurization equipment and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature;

(3) An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the pasteurization equipment with an accuracy of ±1°F within the range spanning ±15°F of the target processing temperature;

(4) Adequate agitation for even heating and cooling; and

(5) Cooling water that contains residual free chlorine throughout the cooling process;

C. A vessel for steaming crabs is provided with:

(1) An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the vessel and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature;

(2) Vents to exhaust air thoroughly;

(3) A bottom drain;

(4) Steam pipe inlets or spreaders for even steam distribution; and

(5) Culinary grade steam of sufficient volume for processing;

D. In addition to what is required in §C of this regulation, a pressurized vessel is provided with:

(1) When pressure is part of a standardized process, a pressure gauge; and

(2) A pressure relief valve as required for safety;

E. An accurate clock or timer is provided in the immediate vicinity of a heat-processing vessel to allow the accurate measurement of process time;

F. Equipment used to process crab meat has food contact surfaces that are:

(1) Non-toxic and do not impart toxic or deleterious matter to the food;

(2) Corrosion resistant;

(3) Durable;

(4) Impervious; and

(5) Smooth and easily cleanable;

G. Tables used to back and pick crabs, and pack crab meat and food are made of stainless steel of American Iron and Steel Institute Type 304, or the equivalent; and

H. Non-food contact equipment that receives splash or waste is smooth and easily cleanable.