Sec. 10.15.02.12. Unit Processing Operations — Pasteurization

The person-in-charge shall ensure that:

A. When crab meat is picked in one plant for pasteurization at another:

(1) The crab meat is transported in the final container;

(2) A temporary cover that effectively protects the crab meat is placed on the can until seaming or sealing when the crab meat container will be seamed or sealed at a plant other than where it was filled; and

(3) The final product is labeled according to the requirements of Regulation .14 of this chapter;

B. When a container is hermetically sealed:

(1) The container is covered or otherwise protected before sealing or seaming; and

(2) At a minimum, the seals or seams are inspected:

(a) At the start of sealing or seaming;

(b) At a minimum of every 4 hours during sealing and seaming; and

(c) When the sealing or seaming equipment malfunctions;

C. Crab meat that has been placed in containers and the containers sealed or seamed for pasteurization:

(1) Is pasteurized within 48 hours of sealing or seaming; and

(2) Receives a standardized process for a heat lethality equivalent to F(185°F) = 31 minutes with z = 16°F;

D. Immediately following pasteurization, pasteurized crab meat is continuously cooled to 55°F within 3 hours and to 40°F within an additional 15 hours;

E. When a recording chart is used to record the time and temperature of pasteurization:

(1) A continuous inked record is made of process time and temperature during pasteurization;

(2) A new chart or section of chart is used for each pasteurization operation;

(3) The used charts that document a pasteurization process are kept on file in the plant, and available for inspection by the Department for a period of 2 years; and

(4) The following information is placed on the recorder chart form or another comparable form that documents that a pasteurization process is used:

(a) Process date;

(b) Plant name and number;

(c) Batch code;

(d) Quantity of each batch;

(e) Initial temperature of the crab meat when the temperature is a critical factor;

(f) Indicating thermometer reading after the target temperature has been reached and stabilized;

(g) Occurrence of any mechanical or power failure or the opening of the recording thermometer case for adjustments or repair during a thermal process cycle; and

(h) Written signature of the operator of the pasteurization equipment; and

F. When a computer-based data logger or data acquisition device is used to record the time and temperature of pasteurization, the information required in §E(4) of this regulation is:

(1) Recorded; and

(2) Available as a permanent copy for inspection by the Department for a period of 2 years.