Rule 40-7-4-.09 - Picking of Crabmeat(1) The process of picking crabmeat shall be conducted in a sanitary manner and in such a manner as to prevent contamination. All cooked crab placed before a picker shall be picked before a new supply is delivered.(2) Picked crabmeat shall be delivered to the packing room at least every 90 minutes or upon the accumulation of five pounds of meat per picker whichever is sooner.(3) Paper towels used at the picking table shall be discarded after initial use and a new supply provided.(4) Handles of picking knives shall not be covered with any material.(5) Where meat is picked directly into the packing container, a container of sanitary construction shall be provided for the sole purpose of bactericidal treatment of packing containers in an approved sanitizing solution maintained at not less than 150 ppm residual chlorine. This container shall be located away from any splash from hand lavatory or utensil washing sinks.(6) If provided, bactericidal solutions at picking tables shall be maintained at 100 ppm residual chlorine solution or equivalent approved sanitizing solution. A suitable testing method or equipment shall be available and used regularly to test chemical sanitizers to insure minimum prescribed strengths.(7) The use of reusable picking containers shall be prohibited.Ga. Comp. R. & Regs. R. 40-7-4-.09
Ga. L. 1956, p. 195 as amended; O.C.G.A. Sec. 26-2-1et seq.
Original Rule entitled "Picking of Crabmeat" adopted. F. Apr. 30, 1996; eff. May 20, 1996.