The pasteurization of crustacea meat shall be in compliance with the following:

(1) The minimum pasteurization specifications shall be the raising of the internal temperature of the container of crustacea meat to 185 F (85 C) and holding at that temperature for at least one minute at the geometric center of a container. Each set of pasteurizing equipment shall be standardized so that the minimum pasteurization procedure in this Subparagraph can be obtained. The pasteurization procedure shall be performed in accordance with the standardization report. This process shall also be posted adjacent to the pasteurization vat. The pasteurizer 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 meat shall be cooled to 50 F (10 C) or below within three hours.

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


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

Eff. October 1, 1992;

Amended Eff. August 1, 1998.