(1) Ice boxes must drain properly and have a non-porous corrosion resistant lining that does not leak.(2) The refrigeration rooms or ice box shall be large enough and so constructed that a full day's production, with ice, can be conveniently stored and equipped with an accurate thermometer located in the room or box.(3) Ice shall preferably be manufactured in the plant, otherwise it shall be obtained from an approved source. Packers purchasing crushed ice shall secure it from dealers who handle, crush and deliver it in a sanitary manner.(4) Ice bins shall have smooth, impervious ice contact surfaces and shall be so constructed and located that the bottom is above the level of the adjacent floor and drains away from the unused ice.(5) Block ice shall be properly stored to avoid contact with contaminated surfaces and shall be thoroughly washed on an elevated metal stand or grating with a hose provided for this purpose before it is placed in the crushing machine. A corrosion resistant container shall be provided to catch the crushed ice falling from the crusher (where the crusher is located in a protected portion of the refrigeration room, this container is not required.)(6) All facilities, equipment, and utensils employed in handling and/or preparing ice for use shall be used for no other purpose and shall be cleaned each day the plant is in operation. Shovels shall be hung or stored in a protected manner when not in use.(7) Where it is necessary to have ice in the packing room a metallined container or compartment of sanitary construction shall be provided for the sole purpose of storing such ice manufactured in the plant, purchased crushed ice, or block ice that has been crushed in the plant; except that clean wooden barrels for shipping crab meat may be used for this purpose.(8) All cooked crab shall be stored at a temperature between 33 degrees F(0.5 degrees C) and 40 degrees F(4.4 degrees C) ambient air temperature, if not, immediately processed and all picked crabmeat shall be maintained at a temperature no higher than 40 degrees F(4.4 degrees C).(9) Frozen crab meat shall be maintained or stored at an air temperature of zero degrees F. or less, and shall not exceed a product temperature of 10 degrees F. increase during transit.(10) Crab meat for freezing shall be frozen within 24 hours of the time it is picked.(11) Where air cooling units, condensers or other cooling equipment is attached to the ceiling or wall in ice boxes or refrigeration rooms, the drain lines and drain pans from such equipment shall be plumbed to discharge in a floor drain, preferably outside of the cooler, and shall be maintained in such a manner as to prevent condensation water from leaking or dripping onto ice, cooked crab or crabmeat product being stored in the refrigerated room.Ga. Comp. R. & Regs. R. 40-7-4-.05
Ga. L. 1956, p. 195 as amended; O.C.G.A. Sec. 26-2-1et seq.
Original Rule entitled "Ice" adopted. F. Apr. 30, 1996; eff. May 20, 1996.