Sec. 10.15.02.09. Unit Processing Operations — Cooking

The person-in-charge shall ensure that:

A. Live crabs received at the plant are stored in a manner that enhances the crab's survival and prevents decomposition;

B. Crabs are steamed using a standardized process:

(1) For a heat lethality equivalent to F(235°F) = 1 minute with z = 15°F, which is equivalent to bringing the internal temperature of the crabs instantaneously to 235°F, holding the internal temperature at 235°F for 1 minute, and then instantaneously cooling the crabs; or

(2) Other than the one set forth in §B(1) of this regulation, if the alternative process has been shown through scientific study to provide:

(a) Pathogen lethality; and

(b) Equivalent conformance with the bacteriological standards set forth in Regulation .15 of this chapter;

C. The cooling of cooked crabs conforms with the following:

(1) Except as provided in Regulation .10C of this chapter, air cooling of cooked crabs at ambient air temperatures does not exceed more than 4 hours in length;

(2) When cooked crabs are refrigerated before picking, the cooked crabs are placed in refrigeration at 40°F or below after cooling at ambient air temperatures; and

(3) Except as provided in §D of this regulation, cooked crabs are:

(a) Cooled and held before picking with the outer shell in place; and

(b) Backed immediately before picking; and

D. In order to provide a cold water rinse to remove sediment, when cooked dredged crabs are backed:

(1) Before refrigeration, the crabs are air cooled, backed, and refrigerated within 4 hours after cooking;

(2) After refrigeration, the crabs are backed, rinsed, and picked and the crab meat packed in:

(a) A continuous process; and

(b) Accordance with Regulation .10B of this chapter; or

(3) With no refrigeration and directly before picking the cooked crabs are cooled, backed, and picked and the crab meat packed in:

(a) A continuous process; and

(b) Accordance with Regulation .10C of this chapter.