Rule 40-7-4-.07 - Cooking(1) Crabs shall be cooked under steam pressure until such time that the internal temperature of the centermost crab reaches 235 degrees F(112.8 degrees C). Temperature shall be measured with an accurate registering thermometer having a range of 170 - 270 degrees F(77 - 132 degrees C).(2) Nothing in these regulations shall prohibit any other cooking process which has been found equally effective and which has been approved by the department.(3) The retort shall be constructed to permit a working pressure of at least 20 pounds per square inch (psi) steam inlet and venting shall provide a uniform and complete distribution of steam. Venting shall be sufficient to permit complete elimination of air from the retort. If more than one vent is needed, one vent shall remain in an open position at all times. Steam disbursement within the retort must be horizontal and upward.(4) All retorts shall be equipped with: (a) An accurate, indicating thermometer with a range that will include 170-270 degrees F (77-132 degrees C) and located with the sensor extending into the heat chamber.(b) An opening pressure indicator, at least three inches in diameter, with a 0-20 psi range and located adjacent to the indicating thermometer.(c) A safety valve operational at 18-30 psi, located in the upper portion of the retort, protected from tampering and designed to prevent injury to the operator.(d) The boiler shall be of such capacity as to maintain 45 to 100 psi during cooking. The steam line from the boiler to the retort shall be at least one and one-fourth inch inside diameter.Ga. Comp. R. & Regs. R. 40-7-4-.07
Ga. L. 1956, p. 195 as amended; O.C.G.A. Sec. 26-2-1et seq.
Original Rule entitled "Cooking" adopted. F. Apr. 30, 1996; eff. May 20, 1996.