Alabama Administrative Code › Title 420 - ALABAMA STATE BOARD OF HEALTH › Chapter 420-3-15 - CRAB SANITATION PROGRAM › Section 420-3-15-.01 - General Provisions

Current through Register Vol. 42, No. 9, June 28, 2024
(1)
			 Purpose: These rules provide standards for the sanitary processing, handling
			 and transportation of crabs and crab meat; for permit issuance, suspension, and
			 revocation for establishments processing, handling and transporting crabs and
			 crab meat; and prohibit the sale of adulterated or misbranded crab
			 meat.
(2) Applicability: These
			 rules apply to all persons involved in the handling, processing, and sale of
			 crab meat. Due to special circumstances, administration and enforcement of
			 these rules are to be conducted by the State Health Officer.
(3) Authority: The State Board of Health is
			 authorized to adopt and promulgate these rules under and by virtue of the
			 authority of Sections
			 22-2-2(6) and
			 22-20-5, Code of Alabama, 1975.
			 Due to special circumstances, administration and enforcement of these rules are
			 to be carried out by the State Health Officer.
(4) Definitions: The following definitions
			 shall apply in the interpretation and enforcement of these rules:
(a) ADULTERATED: Crab meat or crab meat
			 products that contain any substance that may be injurious to consumer health
			 and has the meaning stated in
			 21 U.S.C. §
										342 which is hereby adopted and incorporated
			 by reference.
(b) APPROVED:
			 Acceptable to the Health Officer based upon his determination as to conformance
			 with appropriate rules, regulations and good public health practices.
(c) APPROVED SOURCE: The crab meat and
			 ingredients or substances originated and were harvested, processed, handled,
			 transported and stored under sanitary conditions equivalent to the provisions
			 of these rules.
(d) BACKED CRABS:
			 Cooked crabs from which the top shell has been removed.
(e) COOKED CRABS: Live crabs that have been
			 cooked in boiling water or by pressure steam.
(f) CRAB MEAT: The edible meat of cooked
			 crabs.
(g) CRAB MEAT PROCESSING
			 PLANT: Any establishment or place where crab meat is processed for human
			 consumption.
(h) EASILY CLEANABLE:
			 Readily accessible and of such material and finish, and fabricated so that
			 residue may be effectively removed by normal cleaning methods.
(i) EMPLOYEE: Any person engaged in the
			 processing of crab meat for human consumption.
(j) EQUIPMENT: All cookers, boilers, retorts,
			 tables, hoods, refrigerators, crab washers, sinks, racks, baskets, scales,
			 dollies, sanitizing equipment, storage bins and related items other than
			 utensils, used in the operation of a crab meat processing plant.
(k) FOOD CONTACT SURFACE: Any equipment
			 surface or utensil with which crab meat comes in contact, either directly or
			 indirectly.
(l) HEALTH OFFICER: The
			 State Health Officer or the authorized representative of the State Health
			 Officer.
(m) IMMINENT HAZARD: An
			 imminent hazard to the public health is considered to exist when in the opinion
			 of the Health Officer evidence is sufficient to show that a product, practice
			 or condition poses a significant threat of danger to the public's health. The
			 imminent hazard shall be corrected immediately to prevent injury and may not be
			 allowed to continue during an informal or formal administrative appeal of an
			 adverse action.
(n) MISBRANDED: The
			 presence or absence of any written, printed, or graphic material upon or
			 accompanying crab meat or containers of crab meat, which is false or
			 misleading, or which violates any applicable Federal and/or State labeling
			 requirements.
(o) OVERAGE: That
			 portion of crab meat in excess of a standard measure used to record a picker's
			 output as delivered to the packing room.
(p) PERSON: An individual firm, partnership,
			 company, corporation, trustee, association, or any public or private legal
			 entity.
(q) PERSON IN CHARGE: The
			 person having charge of the operation of a crab meat processing plant, whether
			 such person is the permit holder or his duly authorized
			 representative.
(r) PERMIT HOLDER:
			 Person who is legally responsible for the operation of a crab meat processing
			 plant and to whom the permit for the operation of the particular crab meat
			 processing plant is issued.
(s)
			 REPEAT VIOLATION: The violation of the same item of these rules on two or more
			 consecutive inspections or laboratory reports.
(t) SANITIZE: The adequate treatment of food
			 contact surfaces by a process that is effective in destroying vegetative cells
			 of microorganisms of public health significance without adversely affecting the
			 product or its safety for the consumer.
(u) SEALED: Free from cracks or other
			 openings which permit entry or passage of moisture.
(v) SHALL: A mandatory requirement.
(w) SINGLE SERVICE CONTAINERS: Containers and
			 lids used in the packing of crab meat, and which are intended by the
			 manufacturer for one time use only.
(x) SINGLE SERVICE ARTICLES: Items such as,
			 but not limited to, plastic bags, containers, lids, wrapping materials, and
			 similar articles which are intended by the manufacturer and generally
			 recognized as for one usage only.
(y) UTENSIL: Any knife, container, claw
			 breaker, or other similar item used in the storage, conveying, or processing of
			 crab meat.
Authors:
Lewis A. Byrd, Ph.D., Toni Ackerson, Nan
				Steedley