Sec. 10.15.02.11. Unit Processing Operations — Repacking

The person-in-charge shall ensure that:

A. Crab meat is repacked only in a licensed picking plant;

B. Repacking does not occur except when written approval for the repacking is given by the Department, based on a review of a written proposal plan to repack that complies with this chapter, and includes the:

(1) Information in Regulation .10G of this chapter;

(2) If imported crab meat will be repacked, name of the person responsible for ensuring compliance with §H(7) of this regulation; and

(3) Source of the crab meat;

C. Frozen crab meat is not repacked;

D. Crab meat that is repacked into a container is:

(1) From a single plant; and

(2) Completely comprised of crab meat that was picked, packed, or pasteurized on the same day;

E. Once repacked, crab meat is not repacked again;

F. An empty container from which crab meat has been repacked is placed immediately into a waste disposal receptacle and is not kept on the premises for reuse;

G. Repacking is done in a sanitary manner in accordance with the provisions of this chapter;

H. Crab meat for repacking is:

(1) Processed in a licensed plant operating under a HACCP plan;

(2) Wholesome;

(3) Received in its original container and marked with the date of pasteurization as required in Regulation .14 of this chapter;

(4) Crab meat that meets the bacteriological standards in Regulation .15 of this chapter;

(5) If pasteurized, stored at 40°F or below before repacking;

(6) When fresh:

(a) Repacked within 72 hours of the original pick and pack; and

(b) Stored in ice or held at 40°F or less before repacking; and

(7) When imported crab meat, sampled and tested for Standard Plate Count and Escherichia coli by an accredited laboratory using a composite sample from 5 separate containers and standard methods approved by the Secretary based on the ability of the methods to provide accurate and repeatable results;

I. Repacked crab meat not for pasteurization is:

(1) Maintained at 40°F or below during repacking; and

(2) Rapidly cooled after repacking by surrounding the packed crab meat in ice or some other sanitary and effective means;

J. Repacked crab meat for pasteurization is:

(1) Maintained at 40°F or below during repacking and in storage before pasteurization;

(2) Pasteurized within 96 hours of the original pick and pack; and

(3) Pasteurized, cooled, and stored in accordance with Regulations .08, .12, and .13 of this chapter; and

K. Repack records:

(1) Are maintained to allow crab meat to be traced to the original picking plant;

(2) Include the following information:

(a) The name, address, and plant number of the original picking plant;

(b) The type and quantity of the crab meat that is repacked;

(c) The original pick, pack, or pasteurization date and the repack date; and

(d) Results of the microbiological laboratory testing required in Regulation .11H(7) of this chapter; and

(3) Are available for inspection by the Department for 2 years following the date of repacking.