15A NCAC 18A .0176      PASTEURIZATION OF CRUSTACEA MEAT

(a)  All pasteurization operations shall require a Process Validation Study Report approved by the Division of Marine Fisheries prior to operation based upon documentation of the ability to produce time-temperature results as required by the rules of this Section.

(b)  The pasteurization of crustacea meat shall be conducted in compliance with the following procedures:

(1)           the minimum pasteurization specifications shall be heating every particle of crustacea meat in a hermetically-sealed container to a temperature of at least 185° F (85° C) and holding it continuously at or above this temperature for at least one minute at the geometric center of a container in equipment being operated in compliance with the Process Validation Study Report. A copy of the procedures for operating the pasteurizing equipment shall be posted adjacent to the pasteurization vat. The pasteurizer shall keep the report on file and shall provide the Division a copy of such report;

(2)           alteration of the equipment or loading of containers shall require a new Process Validation Study Report;

(3)           the containers of crustacea meat shall be cooled to 50° F (10° C) or below within three hours of the completion of pasteurization; and

(4)           refrigerated storage shall be provided for the cooled crustacea meat and shall maintain a storage temperature at or below 38° F (3.3° C).

History Note:        Authority G.S. 113-134; 113-182; 113-221.2; 143B-289.52;

Eff. October 1, 1992;

Amended Eff. August 1, 1998;

Readopted Eff. April 1, 2022.