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

(a)  All thermal processing 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 thermal processing of crustacea or crustacea meat shall be conducted in compliance with the following procedures:

(1)           the minimum thermal processing specifications shall be the heating of previously cooked crustacea or crustacea meat to a desired temperature for a specified time 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 thermal processing equipment shall be posted adjacent to the thermal processing unit. The thermal processor 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 or crustacea meat shall be cooled to 50° F (10° C) or below within three hours of the completion of the thermal process; and

(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. 113-134; 113-182; 113-221.2; 143B-289.52;

Eff. August 1, 1998;

Readopted Eff. April 1, 2022.