Rule 40-7-4-.13 - Pasteurization of Crab Meat(1) Crab meat for pasteurization shall be pasteurized within 36 hours of the time it is picked. The minimum pasteurization specifications shall be the raising of the internal temperature of the container of crab meat to 185 degrees F (85 degrees C) and holding at that temperature for at least one minute at the geometric center of a container.(a) Each set of pasteurizing equipment shall be standardized so that the minimum pasteurization procedure in this subparagraph can be obtained.(b) The pasteurization procedure shall be performed in accordance with the standardization report.(c) The pasteurizer shall keep on file the standardization report and shall provide the department a copy of such report.(d) Nothing in these regulations shall be construed as prohibiting any other pasteurization process which has been found equally effective and which has been approved by the department. Advisory: This means that temperature-time requirements must be determined for each water bath and for other conditions, such as the temperature of the meat, for the size of the container and other variables. Plant operators are warned that time-temperature conditions for one water bath may not give a satisfactory pasteurization on another water bath.(2) Alteration of the equipment or loading of containers shall require the process to be restandardized.(3) The containers of crab meat shall be cooled to 50 degrees F (10 degrees C) or below within (3) three hours after initial entry into the chill tank.(a) The procedure for chilling shall be standardized.(4) Refrigerated storage shall be provided for the chilled crab meat and it shall maintain a storage temperature at or below 36 degrees F (2.2 degrees C) but above 32 degrees F (0 degrees C).Ga. Comp. R. & Regs. R. 40-7-4-.13
Ga. L. 1956, p.195 as amended; O.C.G.A. Sec. 26-2-1et seq.
Original Rule entitled "Pasteurization of Grab Meat" adopted. F. Apr. 30, 1996; eff. May 20, 1996.