Ala. Admin. Code r. 420-3-15-.02
Current through Register Vol. 43, No. 1, October 31, 2024
Section 420-3-15-.02 - Condition Of Crabs, Labeling And Protection(1) Condition of Crabs Processed: Only live crabs shall be acceptable for processing. No crab meat processing plant shall pick crab meat from any interplant shipment of cooked crabs or portions thereof without special authority from the Health Officer.(2) Labeling: All crab meat distributed, sold or received for processing within the State of Alabama shall legibly and conspicuously display on the outside of the container the following: (a) Complete and accurate product description.(b) Name and address of the crab meat processing plant.(d) Quantity in terms of weight.(3) Protection. (a) General: 1. All crabs and crab meat, while being harvested, stored, processed, transported, or displayed shall be protected from contamination.2. Adequate refrigeration facilities, automatic in operation and thermostatically controlled, shall be provided and conveniently located for the storage of crab meat. Each refrigeration facility shall be provided with an indicating thermometer accurate to + 2° F located in the warmest part of the refrigeration facility.(b) Temperatures: 1. Live crabs, when stored at the processing plant, shall be stored in a cool place protected from contamination, in clean containers and shall be kept alive until cooked.2. Cooked and backed crabs held in a refrigeration facility shall be stored at an ambient temperature of 45° F or below, at least (6) six inches above floor level and in a manner that will facilitate the cooling process. The temperature of such refrigeration facility shall be thermostatically controlled and automatic in operation.3. Crab meat, after packing, shall be immediately stored in crushed ice and placed under refrigeration at an ambient temperature of 45° F or below.4. Frozen crab meat shall be stored at an ambient temperature of not more than 32°F.(c) Processing: 1. Cooking: (i) Only live, clean crabs shall be cooked. Dead crabs shall be discarded and disposed of in an approved manner.(ii) All crabs shall be cooked in boiling water or by pressure steam methods. When boiled, the cooking time shall be at least (15) fifteen minutes at atmospheric pressure. When a steam cooking process is used, the equipment shall be designed and constructed to provide time and temperature equivalent to the product being boiled for (15) fifteen minutes at atmospheric pressure.(iii) Potable water shall be used for boiling or steaming crabs and shall be changed as often as necessary to prevent the accumulation of debris or organic matter.(iv) Cooked crabs and/or equipment or utensils used for handling them shall not be permitted to come in contact with any contaminated surface. Racks shall be provided for storing cooked crabs and/or containers of cooked crabs at a height of at least (6) six inches above the floor to prevent contamination of the cooked crabs.2. Backing: (i) Crabs shall be thoroughly washed immediately after backing with potable water under pressure to remove all entrails and waste, and placed in clean containers.(ii) Approved tables shall be provided for the backing and removal of claws from crabs.3. Picking and Packing: (i) Cooked crabs removed from refrigerated storage for processing should not exceed 55° F during the picking process. Crab meat should not exceed 55° F during the picking process.(ii) Picking pan capacity shall not exceed three pounds.(iii) In the delivery of filled picking pans or cans to the packing room, containers shall not be placed one upon the other. Crab meat overage shall not be returned to the picking table.(iv) Picked crab meat, upon receipt at the packing room delivery window shall be weighed, packed into containers to preclude contamination from outside the container and immediately placed in ice for refrigerated storage at an ambient temperature of 45° F or below.(v) All crab meat processed, sold, or distributed in Alabama shall be in containers with a tamper-evident lid or seal.4. Storage: (i) Refrigeration facilities for cooked crabs and packaged crab meat shall not be used for the storage of live crabs, bait, fish or similar items while being used for the storage of cooked crabs or packaged crab meat. Refrigeration facilities for the storage of packed crab meat may be used for the storage of cooked crabs.(ii) Crab meat shall not be stored in contact with water or undrained ice.(iii) Frozen crab meat shall be stored at an ambient temperature of 32° F or below.5. Transportation: (i) Live crabs shall be transported in conveyances that are clean and adequately covered.(ii) Processed crab meat shall be transported at 45° F or below in a vehicle that affords protection from contamination and that is lined with an impervious material which is easily cleanable.6. Toxic Materials: (i) Only those toxic materials required to maintain the crab meat processing plant in a sanitary condition, and for washing and sanitizing equipment and utensils, shall be present in any area used in connection with crab meat processing.(ii) All containers of toxic materials shall be prominently and distinctly marked or labeled for easy identification of contents.(iii) When not in use, toxic materials shall be stored in cabinets which shall be used for no other purpose, or in a place which is outside the crab meat processing and storage rooms.(iv) Sanitizers, cleaning compounds, or other compounds, intended for use on crab meat contact surfaces, shall not be used in such a manner that will leave a toxic residue on such surfaces, or that will constitute a hazard to employees or consumers.(v) Toxic materials shall not be used in any way that will contaminate air, crab meat, equipment, and utensils or constitute a hazard to employees or consumers, and shall be used according to label directions.(vi) Personal medications shall not be stored in a crab meat processing or storage area. Authors: Lewis A. Byrd, Ph.D., Toni Ackerson, Nan Steedley
Ala. Admin. Code r. 420-3-15-.02
Filed September 1, 1982. Repealed and New Rule: Filed December 20, 2006; effective January 24, 2007.Statutory Authority: Code of Ala., 1975, § 22-2-2(6), 22-20-5.