Rule 40-7-4-.08 - Cooling of Cooked Crab(1) Cooked crabs, after removal from the retort must be moved immediately to a protected area to be air cooled to room temperature without being disturbed.(2) Cooked crab shall be stored in original cooking basket and must be placed under refrigeration at 40 degrees F (4.4 degrees C) or less if not debacked within 6 hours following cooking.(3) Cooked crab which is not debacked during the work shift that cooking is completed shall be brought to an internal temperature in the center most crab of 40 degrees F (4.4 degrees C) or less within 24 hours of cooking.Ga. Comp. R. & Regs. R. 40-7-4-.08
Ga. L. 1956, p. 195 as amended; O.C.G.A. Sec. 26-2-1et seq.
Original Rule entitled "Cooling of Cooked Crab" adopted. F. Apr. 30, 1996; eff. May 20, 1996.