Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-4 - ADDITIONAL REGULATIONS APPLICABLE TO CRAB MEAT PLANTS › Rule 40-7-4-.11 - Pasteurization Process Controls (Thermometers)

Current through Rules and Regulations filed through June 27, 2024
(1) Both recording and indicating
				thermometers shall be provided on all pasteurizing equipment, and serve as time
				temperature controllers. The bulbs of both thermometers shall be so located as
				to give a true representation of the operating temperature of the water bath.
				The recording thermometer chart shall be at least a 24-hour chart and at least
				12 inches in diameter.
(2) The
				recording thermometer shall be installed so that it will be protected from
				vibration and from striking by loading operations of plant traffic. The
				thermometer mechanism shall be so located as to be protected from moisture
				under prevailing operating conditions. The thermometer case shall not be opened
				during the pasteurizing cycle except for temperature check, or emergency
				adjustment or repair, a record of which shall be made.
(3) The recording thermometer shall have a
				range of at least 120-220 degrees F (48.9-104.4 degrees C). It shall be
				accurate within plus or minus 1 degree F between 160 degrees F (71 degrees C)
				and 200 degrees F (93 degrees C). The chart shall be scaled at a maximum of 2
				degrees F intervals in the range of 160 degrees F (71 degrees C) and 200
				degrees F (93 degrees C).
(4) The
				indicating thermometer shall be a thermometer with an accuracy and readability
				of plus or minus 1 degree F between 160 degrees F (71 degrees C) and 200
				degrees F (93 degrees C). The thermometer shall be protected against
				damage.
(5) The recording
				thermometer shall be equipped with a spring-operated or electrically operated
				clock. The recorded elapsed time as indicated by the chart rotation shall not
				exceed the true elapsed time as shown by an accurate watch. The rotating chart
				support shall be provided with pins upon which the chart shall be affixed by
				puncturing the chart.
(6) The
				pasteurization unit shall not be operated without a recording thermometer chart
				in place, the pen in contact with the chart and an inked record being made of
				the operating time-temperature cycle. Any indication of falsification of a
				thermometer chart shall constitute a violation. A permanent file of the used
				thermometer charts shall be maintained by the pasteurizer and kept available
				for inspection by the department for a period of two years. A new chart shall
				be used for each days operations and the code number or date of each batch
				affixed to the chart for each pasteurizing cycle. The following information
				shall be recorded within the confines of the pen marking after the
				pasteurization cycle has been completed.
(a)
				Date of pasteurization.
(b)
				Quantity of each batch pasteurized (pounds of crab meat or number and size of
				containers).
(c) Processor's code
				of each pack.
(d) If the plant
				receives authorization to pasteurize crabmeat from another certified plant,
				from the department, then the packer's name, address and certification number
				must be recorded.
1. A copy of the recording
				chart shall be provided to the owner of the crab meat.
(e) Notation of mechanical or power failure,
				or opening of the recording thermometer case for adjustment or repair during
				the pasteurizing cycle.
(f) After
				the optimum temperature has been reached and during the holding time, the
				reading of the indicating thermometer and the time of reading shall be recorded
				on chart.
(g) Written signature of
				the pasteurizer operator.
1. In some instances
				it will be necessary to attach a log of each batch pasteurized to the daily
				recording thermometer chart. The attached log sheet shall record the time that
				each container is placed into the pasteurizing vat, when it is removed, when it
				is placed into the cooling tank, and when it is removed from cooling. Each
				container placed in the water bath shall be appropriately identified by a
				number.