15A NCAC 18A .0185. THERMAL PROCESSING OF CRUSTACEA AND CRUSTACEA MEAT

The thermal processing of crustacea or crustacea meat shall be in compliance with the following:

(1)           The minimum thermal processing specifications shall be the raising of the internal temperature of the container of crustacea or crustacea meat to a desired temperature and time at the geometric center of a container.  Each set of thermal processing equipment shall be standardized so that the minimum procedure can be obtained.  The thermal process procedure shall be performed in accordance with the standardization report.  This process shall also be posted adjacent to the thermal processing unit.  The thermal processor shall keep on file the standardization report and shall provide the Division a copy of such report.

(2)           Alteration of the equipment or loading of containers shall require the procedure be restandardized.

(3)           The containers of crustacea or crustacea meat shall be cooled to 50° F (10° C) or below within three hours.

(4)           Refrigerated storage shall be provided for the cooled crustacea or crustacea meat and shall maintain a storage temperature at or below 36° F (2.2° C).

 

History Note:        Authority G.S. 130A‑230;

Eff. August 1, 1998.