Rule 40-7-4-.11 - Pasteurization Process Controls (Thermometers)(1) Both recording and indicating thermometers shall be provided on all pasteurizing equipment, and serve as time temperature controllers. The bulbs of both thermometers shall be so located as to give a true representation of the operating temperature of the water bath. The recording thermometer chart shall be at least a 24-hour chart and at least 12 inches in diameter.(2) The recording thermometer shall be installed so that it will be protected from vibration and from striking by loading operations of plant traffic. The thermometer mechanism shall be so located as to be protected from moisture under prevailing operating conditions. The thermometer case shall not be opened during the pasteurizing cycle except for temperature check, or emergency adjustment or repair, a record of which shall be made.(3) The recording thermometer shall have a range of at least 120-220 degrees F (48.9-104.4 degrees C). It shall be accurate within plus or minus 1 degree F between 160 degrees F (71 degrees C) and 200 degrees F (93 degrees C). The chart shall be scaled at a maximum of 2 degrees F intervals in the range of 160 degrees F (71 degrees C) and 200 degrees F (93 degrees C).(4) The indicating thermometer shall be a thermometer with an accuracy and readability of plus or minus 1 degree F between 160 degrees F (71 degrees C) and 200 degrees F (93 degrees C). The thermometer shall be protected against damage.(5) The recording thermometer shall be equipped with a spring-operated or electrically operated clock. The recorded elapsed time as indicated by the chart rotation shall not exceed the true elapsed time as shown by an accurate watch. The rotating chart support shall be provided with pins upon which the chart shall be affixed by puncturing the chart.(6) The pasteurization unit shall not be operated without a recording thermometer chart in place, the pen in contact with the chart and an inked record being made of the operating time-temperature cycle. Any indication of falsification of a thermometer chart shall constitute a violation. A permanent file of the used thermometer charts shall be maintained by the pasteurizer and kept available for inspection by the department for a period of two years. A new chart shall be used for each days operations and the code number or date of each batch affixed to the chart for each pasteurizing cycle. The following information shall be recorded within the confines of the pen marking after the pasteurization cycle has been completed. (a) Date of pasteurization.(b) Quantity of each batch pasteurized (pounds of crab meat or number and size of containers).(c) Processor's code of each pack.(d) If the plant receives authorization to pasteurize crabmeat from another certified plant, from the department, then the packer's name, address and certification number must be recorded. 1. A copy of the recording chart shall be provided to the owner of the crab meat.(e) Notation of mechanical or power failure, or opening of the recording thermometer case for adjustment or repair during the pasteurizing cycle.(f) After the optimum temperature has been reached and during the holding time, the reading of the indicating thermometer and the time of reading shall be recorded on chart.(g) Written signature of the pasteurizer operator.1. In some instances it will be necessary to attach a log of each batch pasteurized to the daily recording thermometer chart. The attached log sheet shall record the time that each container is placed into the pasteurizing vat, when it is removed, when it is placed into the cooling tank, and when it is removed from cooling. Each container placed in the water bath shall be appropriately identified by a number.(7) A constant flow steam control valve is required, if steam is used as a source of heat. Advisory:
(a) Do not overload the water bath. Overloading can often result in undercooked meat.(b) Better distribution of heat is provided if steam is released from the side of the steam discharge spreader pipes in the base of the water bath - this results in the tangential release of steam.(c) The containers should be immersed to a depth of six inches below the surface of water with a minimum of three (3) inches of clearance of the sides of the water bath and a minimum of two (2) inches of clearance of the bottom.(d) The basket cover should be perforated for water circulation.(8) The water bath shall be provided with effective agitation to maintain a uniform temperature.Ga. Comp. R. & Regs. R. 40-7-4-.11
Ga. L. 1956, p.195 as amended; O.C.G.A. Sec. 26-2-1et seq.
Original Rule entitled "Pasteurization Process Controls (Thermometers)" adopted. F. Apr. 30, 1996; eff. May 20, 1996.