Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.05 - Plant Facilities

Current through Register Vol. 51, No. 14, July 12, 2024
A. The
				  person-in-charge shall ensure that the equipment and facilities needed to
				  process crab meat in accordance with the requirements of this chapter are
				  provided and maintained in a sanitary and working condition.
B. The person-in-charge shall ensure that:
(1) The water supplied to a fixture is
				  potable and meets the requirements of the Environment Article, Annotated Code
				  of Maryland;
(2) The sewage
				  disposal system for the plant meets all applicable State and local codes and
				  properly disposes of all wastewater;
(3) Ice used in the manufacture of crab meat
				  is produced from water that is potable and meets the requirements of the
				  Environment Article, Annotated Code of Maryland;
(4) The plant design and the flow of food
				  through the plant minimize the potential for cross-contamination;
(5) If uncooked crabs will be stored at the
				  plant for more than 4 hours before cooking, a separate cooler is provided for
				  uncooked crabs;
(6) Partitions or
				  linear distances are used to separate cooking areas, picking areas, and packing
				  areas;
(7) Floors in all processing
				  areas and in refrigerated rooms are sloped to accessible floor drains that
				  dispose of wastewater, in compliance with applicable plumbing codes;
(8) Toilet rooms:
(a) Are provided at the rate of one toilet for every
				  20 employees;
(b) Do not open directly into a food processing or
				  storage area; and
(c) Are:
(i) Separate for men and women; or
(ii) Designed for use by not more than one
				  person at a time.
(9) A hand sink is:
(a) Provided in the picking area at the rate
				  of one hand sink for each 15 pickers;
(b) Provided in the packing area;
(c) Equipped with soap and paper towels for
				  drying hands;
(d) Accompanied by sanitizer in the picking and
				  packing rooms for the sanitizing of hands; and
(e) Equipped with hot and cold water under
				  pressure;
(10) A picking
				  table is:
(a) Adequate in size so that a
				  picker does not contaminate crab meat during the picking of cooked crabs;
				  and
(b) Provided with sanitary
				  paper towels in a dispenser within reach of a picker while at the
				  table;
(11) A
				  three-compartment sink is:
(a) Designed to
				  allow immersion of utensils or equipment that will be cleaned and sanitized in
				  the sink;
(b) Provided in the plant
				  for washing, rinsing, and sanitizing equipment and utensils; and
(c) Equipped with hot and cold water under
				  pressure; and
(12) Waste
				  containers are:
(a) Provided inside the
				  facility to be accessible to the workers;
(b) Made to be easily cleanable;
(c) Large enough to hold waste until the
				  waste is taken off-site if the containers are outside waste containers;
				  and
(d) Vermin-proof, insect-proof,
				  and placed on a hard and impermeable surface if the containers are outdoor
				  waste containers, except in the case of chum containers that are removed
				  daily.