Code of Maryland Regulations (Last Updated: April 6, 2021) |
Title 10. Maryland Department of Health |
Part 3. |
Subtitle 15. FOOD |
Chapter 10.15.02. Crab Meat |
Sec. 10.15.02.13. Unit Processing Operations — Storage
Latest version.
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The person-in-charge shall ensure that:
A. After being picked and packed in ice, blast chilled, or otherwise cooled in a sanitary and effective way, fresh crab meat is kept in ice or in an ambient air temperature of 40°F or less;
B. Except when pasteurized within 2.5 hours of weigh-up in the packing room, packed crab meat for pasteurization is kept in ice or in an ambient air temperature of 40°F or below until pasteurization;
C. Pasteurized crab meat in hermetically sealed containers is kept in an ambient air temperature of 38°F or below;
D. Reduced oxygen packaged non-pasteurized crab meat is kept frozen; and
E. Crab meat is protected from contamination during storage.