Section 001-358-2 - Processes and ControlsA. Potentially hazardous foods shall be cooked to such time/temperature that effectively destroys pathogenic microorganisms.B. Potentially hazardous foods shall be handled in such a manner as to preclude contamination with and the growth of pathogenic microorganisms after heat processing. Examples
1. Potentially hazardous foods shall not remain in the temperature "danger zone", between 40 degrees F. and 140 degrees F. internal temperature, for a total of more than 4 hours. From the time that crabs are cooked until the time packaged crabmeat is stored under refrigeration or in potable, drained ice, such cooked crab/crabmeat shall not have remained between 40 degrees F. and 140 degrees F. for more than a total of 4 hours.2. Means shall be provided to transfer cooked crabs from cooking vessels to picking tables without contamination. Backed crabs shall be washed only under running water and immediately placed in sanitized receptacles of approved design. These sanitized receptacles may not be exposed to splash from the wash. Backs and waste may not be allowed to accumulate on the washing table. Crabmeat should be picked directly into the final container where at all feasible. C. Accurate thermometers of types appropriate to operations shall be provided and used.D. There shall be no cross contamination between raw and cooked products, and equipment, utensil, work surfaces, vessels, hands, clothing, ice or any other article that could result in transfer of microorganisms from raw to cooked product. Separate coolers should be provided for raw and cooked potentially hazardous foods. Raw products shall be maintained and handled separately from in-process or finished product at all times. Cross contamination must be prevented through proper sanitization of all product contact surfaces including portable equipment, and proper handling practices by individuals.E. No animals or live plants shall be allowed in any area of the food establishment.F. Single service containers shall be stored and handled in a sanitary manner.G. Repacking of crabmeat which has been picked or processed in another plant is not allowed by the Department.H. Traceability of product shall be maintained.Example: "C" numbers on containers of crabmeat that indicate the processing facility. Lot coding is recommended to prevent loss of an entire lot in the event of a product recall.
I. All facilities and equipment employed in handling and/or preparing ice for use should be used for no other purpose and should be cleaned each day the plant is in operation. Shovels should be hung or stored in a protected manner when not in use.01-001 C.M.R. ch. 358, § 2