25 Tex. Admin. Code § 241.1 - Definitions
The following words and terms, when used in these sections, shall have the following meanings unless the context clearly indicates otherwise.
(1) Authorized agent--An
employee of the Texas Department of Health who is designated by the
commissioner of health to enforce the provisions of these sections.
(2) Act--The Texas Health and Safety Code,
Chapter 436, Aquatic Life.
(3)
Commissioner--The commissioner of health for the State of Texas.
(4) Compliance schedule--A written schedule
that provides a time period to correct critical, key and other
deficiencies.
(5) Container--The
physical material in contact with or immediately surrounding the crabmeat that
confines it into a single unit.
(6)
Cook lot--All of the crabmeat product cooked in one day at one
location.
(7) Crabmeat--The edible
meat of steamed or cooked crabs that has not been processed other than by
picking, packing, and chilling.
(8)
Critical Control Point (CCP)--A point, step or procedure in a food process at
which control can be applied, and as a result a food safety hazard can be
prevented, eliminated or reduced to acceptable levels.
(9) Critical deficiency--A condition or
practice which:
(A) results in the production
of a product that is adulterated, decomposed, misbranded or unwholesome;
or
(B) presents a threat to the
health or safety of the consumer.
(10) Critical limit--The maximum or minimum
value to which a physical, biological, or chemical parameter must be controlled
at a critical control point to prevent, eliminate, or reduce to an acceptable
level the occurrence of the identified food safety hazard.
(11) Dealer--A person to whom a license is
issued for the activities of crabmeat picking and packing or crabmeat picking,
packing, and pasteurization.
(12)
Department--The Texas Department of Health, 1100 West 49th Street, Austin,
Texas 78756, or its successor state agency, having the responsibility for the
enforcement of laws concerning the safety of the food supply including
regulating the processing, picking, packing, pasteurization, and/or shipping of
crabmeat.
(13) Food safety
hazard--Any biological, chemical, or physical property that may cause a food to
be unsafe for human consumption.
(14) HACCP--Hazard Analysis Critical Control
Point, a systematic, science-based approach used in food production as a means
to assure food safety. The concept is built upon the seven principles
identified by the National Advisory Committee on Microbiological Criteria for
Foods (1992).
(15) HACCP Plan--A
written document that delineates the formal procedures that a dealer follows to
implement the HACCP requirements set forth in Title 21, Code of Federal
Regulations (CFR), §123.6.
(16) Key deficiency--A condition or practice
that may result in adulterated, decomposed, misbranded or unwholesome
product.
(17) Label--Any written,
printed or graphic matter affixed to or appearing upon any package containing
crabmeat.
(18) License--A numbered
document issued by the department that authorizes a dealer to process crabmeat
for sale.
(19) License number--The
unique identification number issued by the department to each dealer for each
location. Each license number shall consist of a one to five-digit Arabic
number preceded by the two-letter state abbreviation and followed by a one or
two-letter abbreviation for the type of activity or activities the dealer is
qualified to perform in accordance with the following terms:
(A) crabmeat picking and packing (C);
or
(B) crabmeat picking, packing,
and pasteurization (CP).
(20) Licensed location--A plant or place of
business that has been inspected by the Seafood Safety Division of the
department and for which a crabmeat processing license has been
issued.
(21) Other deficiency--A
condition or practice that is not defined as critical or key, but is of a
public health significance and, if left uncorrected, could result in a key or
critical violation.
(22)
Packing--The placing of crabmeat into containers for off-premise
consumption.
(23) Pasteurization
plant--A place where crabmeat is heat-treated, without complete sterilization,
to improve keeping qualities of the meat.
(24) Pasteurized crabmeat--The meat of crabs
cooked, picked, and packed for off-premise consumption which has been heat
treated, without complete sterilization, to improve keeping qualities of the
meat.
(25) Person--Any individual,
receiver, trustee, guardian, personal representative, fiduciary, or
representative of any kind, government, or governmental subdivision or agency,
partnership, association, corporation or other legal entity.
(26) Pick(ing)--The removal of crabmeat from
the crab shell.
(27) Picking
plant--A place where crabs are cooked and edible meat is picked
therefrom.
(28) Principal display
panel--The part of a label that is most likely to be displayed, presented,
shown, or examined under customary conditions of retail sale.
(29) Sanitation control record--Records that
document the monitoring of sanitation practices and conditions.
(30) Sewer--An artificial, usually
subterranean, conduit to carry off sewage and/or surface water.
(31) SSD--The Seafood Safety Division of the
Texas Department of Health, to which responsibility for regulating the
processing, picking, packing, pasteurization, and/or shipping of crabmeat is
delegated.
Notes
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No prior version found.