Md. Code Regs. 10.15.02.13 - Unit Processing Operations - Storage
The
A. After being picked and packed in ice,
blast chilled, or otherwise cooled in a sanitary and effective way, fresh crab
meat is kept in ice or in an ambient air temperature of 40°F or less;
B. Except when pasteurized within 2.5 hours
of weigh-up in the packing room, packed crab meat for pasteurization is kept in
ice or in an ambient air temperature of 40°F or below until
pasteurization;
C. Pasteurized crab
meat in hermetically sealed containers is kept in an ambient air temperature of
38°F or below;
D. Reduced oxygen
packaged non-pasteurized crab meat is kept frozen; and
E. Crab meat is protected from contamination
during storage.
Notes
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