reglab/statecodes huggingface dataset:
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0133 - REPEALED - REFERENCE

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
Eff. February 1,
					 1976;
Amended Eff. July 1, 1977;
Readopted Eff.
					 December 5, 1977;
Amended Eff. July 1, 1985;
Repealed
					 Eff. September 1, 1990.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0134 - DEFINITIONS

Current through Register Vol. 39, No. 2, July 15, 2024
The following definitions shall apply to this Section;
					 however, nothing in this Section shall be construed as expanding or restricting
					 the definitions in
					 G.S.
					 106-129 and
					 G.S.
					 106-130:
(1) "Adulterated" as defined in
				  G.S.
				  106-129 shall include the following:
(a) any cooked crustacea or crustacea meat
				  that does not comply with the rules in this Section;
(b) any cooked crustacea or crustacea meat
				  that exceeds the bacteriological standards in Rule .0182 of this Section;
				  or
(c) any cooked crustacea or
				  crustacea meat that has been deemed to be an imminent hazard.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0135 - PERMITS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) No person shall
				  operate a processing facility without a permit issued by the
				  Division.
(b) No person shall
				  operate a repacker facility without a repacker permit issued by the
				  Division.
(c) Application for a
				  permit shall be submitted in writing on an application form available from the
				  Division.
(d) No permit shall be
				  issued by the Division until an inspection shows that the facility and
				  equipment comply with applicable rules of this Section.
(e) A permit issued to one person is not
				  transferrable to another person.
(f) The permit shall be posted in a
				  conspicuous place in the facility. All permits shall expire on March 31 of each
				  year.
(g) Plans and specifications
				  for proposed new construction, expansion of operations or changes in operating
				  processes shall be submitted to the Division for review and approval prior to
				  beginning construction.
(h) A
				  permit may be revoked or suspended pursuant to
				  G.S.
				  130A-23.
(i) The owner or responsible person shall
				  sign the completed inspection sheet to acknowledge receipt of the inspection
				  sheet.
Authority
					 G.S.
					 130A-23;
					 130A-230;
Eff.
					 October 1, 1992.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0136 - APPLICABILITY OF RULES

Current through Register Vol. 39, No. 2, July 15, 2024
The rules in this Section shall apply to the operation of
					 all facilities and persons permitted in Rule .0135 of this Section and all
					 other businesses and persons that buy, sell, transport, or ship cooked
					 crustacea or crustacea meat that has not been transformed into another
					 product.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Amended Eff. April 1, 1997;
Readopted
					 Eff. August 23, 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0137 - GENERAL REQUIREMENTS FOR OPERATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  During the operating season the processing portion of the facility shall be
				  used for no purpose other than the processing of cooked crustacea or crustacea
				  meat.
(b) Retail sales of cooked
				  crustacea or crustacea meat shall not be made from any processing portion of
				  the facility.
(c) Accurate records
				  of all purchases and sales of crustacea and crustacea meat shall be maintained
				  for one year. The records shall be available for inspection by the Division of
				  Marine Fisheries.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Amended Eff. April 1, 1997.
Readopted
					 Eff. April 1, 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0138 - SUPERVISION

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The owner or
				  responsible individual shall supervise the processing operation and be
				  responsible for compliance with the rules of this Section, including compliance
				  with personal hygiene requirements as set forth in Rule .0153 of this
				  Section.
(b) No unauthorized
				  individuals shall be allowed in the facility during the periods of operation.
				  For the purpose of this Rule, "unauthorized individual" shall mean an
				  individual that is not designated and trained by the owner or responsible
				  individual to perform specific processing tasks in the facility.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992.
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0139 - FACILITY FLOODING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If the facility
				  floors are flooded, processing shall be discontinued until flood waters have
				  receded and the facility and equipment are cleaned and sanitized.
(b) Any cooked crustacea or crustacea meat
				  that may have been contaminated by flood waters shall be deemed adulterated and
				  disposed of in accordance with
				  G.S.
				  113-221.4 and Rule .0181 of this
				  Section.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 113-221.4;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0140 - FLOORS

Current through Register Vol. 39, No. 2, July 15, 2024
Floors shall be of concrete or other impervious material,
					 constructed so that they are easily cleanable and shall be sloped so that water
					 drains.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0141 - WALLS AND CEILINGS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Walls and
				  ceilings shall be constructed of smooth, easily cleanable, non-corrosive,
				  impervious material.
(b) Insulation
				  on cooked crustacea cooler walls shall be covered to the ceiling with a smooth,
				  easily cleanable, non-corrosive, impervious material.
(c) Doors and windows shall be tightly fitted
				  and maintained in good repair so as to keep insects and weather out of the
				  facility.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0142 - LIGHTING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Natural or
				  artificial lighting shall be provided in all parts of the facility. Minimum
				  lighting intensities shall be as follows:
(1)
				  50 foot-candles on working surfaces in the picking and packing rooms and
				  areas.
(2) 10 foot-candles measured
				  at a height of 30 inches above the floor throughout the rest of the processing
				  portion of the facility.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0143 - VENTILATION

Current through Register Vol. 39, No. 2, July 15, 2024
All rooms and areas shall be ventilated.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0144 - INSECT CONTROL

Current through Register Vol. 39, No. 2, July 15, 2024
All outside openings shall be screened, provided with wind
					 curtains, or be provided with other methods to eliminate the entrance of
					 insects. All screens shall be kept in good repair. All outside doors shall open
					 outward and shall be self-closing. The use and storage of pesticides shall
					 comply with all applicable State and federal laws and rules.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992.
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0145 - RODENT AND ANIMAL CONTROL

Current through Register Vol. 39, No. 2, July 15, 2024
Measures shall be taken by the owner or responsible
					 individual to keep animals, fowl, rodents, and other vermin out of the
					 facility. The storage and use of rodenticides shall comply with all applicable
					 State and federal laws and rules.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0146 - PREMISES

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Premises under
				  the control of the owner shall be kept clean at all times. Waste materials,
				  rubbish, other articles, or litter shall not be permitted to accumulate on the
				  premises.
(b) Measures shall be
				  taken to prevent the harborage and breeding of insects, rodents, and other
				  vermin on premises.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0147 - WATER SUPPLY

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The water
				  supply used shall be in accordance with
				  15A NCAC
				  18A .1720 through
				  18A .1728.
(b) Water samples for bacteriological
				  analysis shall be collected at least annually by the Division of Marine
				  Fisheries and submitted for analysis to the State Laboratory of Public Health
				  or other laboratory that is certified in accordance with
				  10A NCAC
				  42C .0102, which is incorporated by reference
				  including subsequent amendments.
(c) Cross-connections with unapproved water
				  supplies are prohibited. Hot and cold running water under pressure shall be
				  provided to food preparation, utensils, and handwashing areas and any other
				  areas in which water is required for cleaning. Running water under pressure
				  shall be provided in sufficient quantity to carry out all food preparation,
				  utensil washing, hand washing, cleaning, and other water-using
				  operations.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0148 - ICE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Ice shall be obtained from a water supply
				  approved by the Division of Marine Fisheries pursuant to Rule .0147 of this
				  Section and shall be stored and handled in a manner to prevent contamination
				  and keep the ice clean.
(b) All
				  equipment used in the handling of ice shall be used for no other purpose and
				  shall be cleaned and sanitized at least once each day the facility is in
				  operation.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0149 - PLUMBING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Plumbing
				  fixtures shall be located to facilitate the flow of processing activities and
				  to prevent the splashing of water on food-contact surfaces or cooked crustacea
				  and crustacea meat.
(b) Fixtures,
				  ducts, and pipes shall not be suspended over working areas.
(c) Handwash lavatories shall be located so
				  that the supervisor can observe that employees wash and sanitize their hands
				  before beginning work and after each interruption.
(d) Handwash lavatories shall be provided in
				  the following locations:
(1) packing room or
				  area;
(2) toilet or lounge area;
				  and
(3) picking room.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0150 - SEWAGE DISPOSAL

Current through Register Vol. 39, No. 2, July 15, 2024
All sewage and other liquid wastes shall be disposed of in
					 a public sewer system or in the absence of a public sewer system, by an on-site
					 method approved by the Division of Marine Fisheries.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0151 - TOILETS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Toilets shall
				  be provided by the owner or responsible person in the facility.
(b) Toilet tissue shall be provided by the
				  owner or responsible person in a holder.
(c) Toilet room doors shall not open directly
				  into processing areas of the facility and shall be self-closing.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0152 - SOLID WASTE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Cooked
				  crustacea scrap and other putrescible wastes shall be removed from the premises
				  at least daily. Other solid wastes shall be removed from the premises at least
				  weekly.
(b) Scrap containers shall
				  be removed from the picking room immediately after filling and placed in
				  storage areas approved by the Division of Marine Fisheries.
(c) Scrap containers shall be non-corrosive
				  and cleaned at least daily.
(d)
				  Scrap containers shall be cleaned in an area approved by the
				  Division.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0153 - PERSONAL HYGIENE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All employees
				  shall wash their hands with soap and running water before beginning work and
				  again after each interruption. Signs to this effect shall be posted in visible
				  places in the facility by the owner or responsible individual, such that the
				  signs can be seen by employees.
(b)
				  All individuals handling cooked crustacea or crustacea meat shall sanitize
				  their hands before beginning work and again after each interruption.
(c) All individuals employed or engaged in
				  the handling, picking, or packing of cooked crustacea or crustacea meat shall
				  wear clean, washable outer clothing.
(d) Employees shall not eat food, drink, or
				  use tobacco in any form in the areas where cooked crustacea or crustacea meat
				  are stored, processed, or handled.
(e) Any individual known to be a carrier of
				  any disease that can be transmitted through the handling of cooked crustacea or
				  crustacea meat or who has an infected wound or open lesion on any exposed
				  portion of the body shall be prohibited from handling cooked crustacea or
				  crustacea meat.
(f) Hair restraints
				  shall be worn by all employees who handle cooked crustacea or crustacea
				  meat.
(g) The arms of employees who
				  pick or pack cooked crustacea or crustacea meat shall be bare to the elbow or
				  covered with an arm guard that is easily cleanable and capable of being
				  sanitized.
(h) Employees who pick
				  and pack cooked crustacea or crustacea meat shall have clean fingernails free
				  from nail polish and that are short enough to not extend past the fingertips.
				  Employees shall not wear jewelry other than easily cleanable rings. The use of
				  absorbent wraps or absorbent finger cots shall not be permitted.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0154 - EMPLOYEES' PERSONAL ARTICLES

Current through Register Vol. 39, No. 2, July 15, 2024
Employees' street clothing, aprons, gloves, and personal
					 articles shall not be stored in rooms or areas described in Rule .0159(b) of
					 this Section.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0155 - SUPPLY STORAGE

Current through Register Vol. 39, No. 2, July 15, 2024
Shipping containers, boxes, and other supplies shall be
					 stored in a storage room or area. The storage room or area shall be kept
					 clean.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0156 - EQUIPMENT AND UTENSIL CONSTRUCTION

Current through Register Vol. 39, No. 2, July 15, 2024
All processing equipment and utensils shall be smooth,
					 easily cleanable, durable, and kept in good repair. The food-contact surfaces
					 of equipment, utensils, and processing machinery shall be accessible for
					 cleaning, non-toxic, non-corrosive, non-absorbent, and free of open
					 seams.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0157 - FACILITY AND EQUIPMENT SANITATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The
				  walls and floors in the picking and packing areas shall be kept clean while
				  operating and shall be sanitized at least daily and whenever there is evidence
				  of contamination, such as splatter of crustacea meat or juices.
(b) All food-contact surfaces shall be
				  washed, rinsed, and sanitized prior to starting operation each day and whenever
				  there is evidence of contamination, such as splatter of crustacea meat or
				  juices.
(c) Reusable picking
				  containers and knives shall be washed, rinsed, and sanitized each time
				  crustacea meat is delivered to the packing room.
(d) Sanitizing methods shall be as follows:
(1) by steam in a steam chamber or box
				  equipped with an indicating thermometer located in the coldest zone, with
				  exposure to a temperature of 170° F (77° C) for at least 15 minutes or
				  to a temperature of 200° F (93° C) for at least five minutes.
(2) by immersion for at least one minute in
				  the third compartment in clean hot water at a temperature of at least 170°
				  F (77° C). A thermometer accurate to 3° F (1.5° C) shall be
				  available to the compartment. Where hot water is used for bactericidal
				  treatment, a booster heater that maintains a water temperature of at least
				  170° F (77° C) in the third compartment at all times when utensils are
				  being washed shall be provided. The heating device may be integral with the
				  immersion compartment.
(3) by
				  immersion for at least one minute in, or exposure for at least one minute to a
				  constant flow of, a solution containing not less than 100 ppm chlorine
				  residual. Utensils and equipment that have to be washed in place shall be
				  washed, rinsed, and sanitized.
(4)
				  by other equivalent products and procedures approved in
				  21 CFR
				  178.1010"Sanitizing solutions", which is
				  hereby incorporated by reference including any subsequent amendments and
				  editions. A copy of the reference material can be found at
https://www.ecfr.gov/cgi-bin/retrieveECFR?gp=1&SID=17d119b223f9451322279713caa2e6ab&ty=HTML&h=L&mc=true&n=pt21.3.178&r=PART#se21.3.178_11010
,
				  at no cost. A testing method or equipment shall be available and used to test
				  chemical sanitizers to ensure minimum prescribed strengths.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0158 - EQUIPMENT STORAGE

Current through Register Vol. 39, No. 2, July 15, 2024
Equipment and utensils that have been cleaned and sanitized
					 shall be stored in a manner to protect against contamination and keep the
					 equipment and utensils clean.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0159 - SEPARATION OF OPERATIONS

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  Facility design shall provide for continuous flow of raw materials and product
				  to prevent contamination by exposure to areas involved in earlier processing
				  steps, refuse, or other areas subject to contamination.
(b) The following processes shall be carried
				  out in separate rooms or areas:
(1) raw
				  crustacea receiving or refrigeration;
(2) crustacea cooking;
(3) cooked crustacea air-cool;
(4) cooked crustacea refrigeration;
(5) picking;
(6) packing;
(7) picked crustacea meat
				  refrigeration;
(8) pasteurizing or
				  thermal processing;
(9) machine
				  picking;
(10) repacking;
				  and
(11) other processes when
				  carried out in conjunction with the cooking of crustacea or crustacea
				  meat.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0160 - RAW CRUSTACEA RECEIVING AND REFRIGERATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  Only fresh crustacea shall be accepted for processing.
(b) Within two hours of receipt at the
				  facility, crustacea shall be cooked or placed in a refrigerated area
				  maintaining a temperature of 50° F (10° C) or below.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0161 - CRUSTACEA COOKING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The cooking
				  area or room shall be under a roof located between the area for receiving raw
				  crustacea and the air-cool room and shall be vented to assure the removal of
				  steam.
(b) Crustacea shall be
				  cooked in accordance with the following:
(1)
				  Crabs shall be cooked under steam pressure until the internal temperature of
				  the center-most crab reaches 235° F (112.8° C). Temperature shall be
				  measured with an accurate, indicating thermometer having a range of
				  170-270° F (77-132° C).
(2)
				  Other crustacea shall be cooked until the internal temperature of the
				  center-most crustacean reaches 180° F (83° C) and is held at this
				  temperature for one minute. Temperature shall be measured with an accurate,
				  indicating thermometer. Crayfish shall be culled and cleaned prior to
				  cooking.
(3) Nothing in this Rule
				  shall prohibit any other cooking process that has been found equally effective
				  and approved by the Division of Marine Fisheries.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0162 - COOKED CRUSTACEA AIR COOL

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Cooked
				  crustacea, after removal from the retort, shall be moved immediately to the
				  cooked crustacea air-cool area to be air cooled to ambient temperature without
				  being disturbed. Cooked crustacea shall be stored in the original cooking
				  basket.
(b) The construction and
				  arrangement of the air-cool room shall be designed to provide protection from
				  contamination of the cooked crustacea. The air-cool room shall open directly
				  into the cooked crustacea cooler or other protected area.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0163 - COOKED CRUSTACEA REFRIGERATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  The cooked crustacea cooler shall be large enough to store all cooked crustacea
				  and maintain a minimum temperature of 40° F (4.4° C). The cooler shall
				  open directly into the picking room or into a clean, enclosed area leading into
				  the picking room.
(b) Cooked
				  crustacea shall be stored at a temperature between 33° F (0.5° C) and
				  40° F (4.4° C) ambient air temperature if not immediately processed.
				  The cooler shall be equipped with an accurate, operating thermometer.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0164 - COOKED CRUSTACEA PICKING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) The
				  picking operation shall be conducted in accordance with the rules of this
				  Section such that crustacea meat does not become adulterated.
(b) All cooked crustacea shall be picked
				  before a new supply is delivered to the picking table.
(c) Picked crustacea meat shall be delivered
				  to the packing room at least every 90 minutes or upon the accumulation of five
				  pounds per picker, whichever is sooner.
(d) Paper towels used at the picking table
				  shall be discarded after initial use.
(e) If provided, bactericidal solutions at
				  picking tables shall be maintained at 100 ppm chlorine solution or an
				  equivalent bactericidal solution. A testing method or equipment shall be
				  available and used to ensure minimum prescribed strengths of the chlorine
				  solution or equivalent bactericidal solution.
(f) Handles of picking knives shall not be
				  covered with any material.
(g)
				  Crustacea shall be cooked and picked in the same permitted facility unless a
				  written plan for interfacility shipment has been filed with the Division. The
				  plan shall address and be approved based on the following:
(1) time-temperature requirements;
(2) shipping destination;
(3) handling;
(4) labeling;
(5) records;
(6) processing;
(7) sanitation; and
(8) HACCP plan.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0165 - PACKING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Crustacea meat
				  shall be packed in a container and iced and cooled to an internal temperature
				  of 40° F (4.4° C) or below within two hours of receipt in the packing
				  room.
(b) The storage of ice in the
				  packing room shall be in an easily cleanable, non-corrosive, non-toxic
				  container.
(c) Blending or
				  combining of any of the following shall be prohibited:
(1) fresh crustacea meat;
(2) frozen crustacea meat;
(3) pasteurized crustacea meat; and
(4) crustacea meat packed in another
				  facility.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0166 - PICKED CRUSTACEA MEAT REFRIGERATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  The refrigeration room or ice box shall be of sufficient size so that a full
				  day's production, with ice, can be stored such that the crustacea meat does not
				  become adulterated. The refrigeration room or ice box shall be equipped with an
				  accurate, operating thermometer.
(b) Ice boxes shall be easily cleanable,
				  non-corrosive, and non-toxic with an impervious lining and a drain.
(c) Picked crustacea meat shall be stored at
				  40° F (4.4° C) or below.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0167 - DELIVERY WINDOW OR SHELF

Current through Register Vol. 39, No. 2, July 15, 2024
A delivery window or a non-corrosive shelf shall be
					 provided between the picking room and packing room or area. The delivery window
					 shall be equipped with a shelf completely covered with smooth, non-corrosive
					 metal or other material approved by the Division of Marine Fisheries and sloped
					 to drain towards the picking room.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0168 - SINGLE SERVICE CONTAINERS

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  Single-service containers used for packing or repacking cooked crustacea and
				  crustacea meat shall be made from food-safe materials approved by the United
				  States Food and Drug Administration.
(b) Containers shall not be reused for
				  packing or repacking cooked crustacea and crustacea meat.
(c) No person shall use containers bearing a
				  permit number other than the number assigned to the facility.
(d) Each container or lid shall be legibly
				  impressed, embossed, or lithographed with the name and address of the original
				  packer, repacker, or distributor. The original packer's or repacker's permit
				  number preceded by the state abbreviation shall be legibly impressed, embossed,
				  or lithographed on each container or lid.
(e) Each container or lid shall be
				  permanently and legibly identified with a code date.
(f) All containers and lids shall be stored
				  and handled in a manner to prevent contamination and keep them clean, sanitized
				  by a procedure as stated in Rule .0157 of this Section, and drained prior to
				  filling.
(g) All containers shall
				  be sealed so that tampering can be detected. The words "Sealed For Your
				  Protection" or equivalent shall be legibly displayed on the container or
				  lid.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Amended Eff. August 1, 1998; February 1,
					 1997;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0169 - FREEZING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If crustacea or
				  crustacea meat is to be frozen, the code date shall be followed by the letter
				  "F."
(b) Frozen crustacea or
				  crustacea meat shall be stored at a temperature of 0° F (-18° C) or
				  less.
(c) The frozen storage rooms
				  shall be equipped with an accurate, operating thermometer.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Amended Eff. August 1, 2002; April 1,
					 1997;
Readopted Eff. May 1, 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0170 - SHIPPING

Current through Register Vol. 39, No. 2, July 15, 2024
Cooked crustacea and crustacea meat shall be shipped
					 between 33° F (0.5° C) and 40° F (4.4° C). Frozen crustacea
					 products shall be shipped at 0° F (-18° C) or below.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0171 - WHOLE CRUSTACEA OR CRUSTACEA PRODUCTS

Current through Register Vol. 39, No. 2, July 15, 2024
Whole crustacea, claws, or any other crustacea products
					 shall be prepared, packaged, and labeled in accordance with the rules of this
					 Section.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0172 - COOKED CLAW SHIPPING CONDITIONS

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  Vehicles used to transport cooked claws shall be mechanically refrigerated,
				  enclosed, tightly constructed, kept clean, and equipped with an operating
				  thermometer.
(b) Cooked crab claws
				  shall be stored and transported between 33° F (0.5° C) and 40° F
				  (4.4° C) ambient air temperature.
(c) All vehicles shall be approved by the
				  Division of Marine Fisheries prior to use.
(d) Cooked claw shipping containers shall be
				  marked for intended use, cleaned, and sanitized prior to use and shall meet the
				  requirements in Rule .0156 of this Section.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0173 - REPACKING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Crustacea meat
				  for repacking that is processed in North Carolina shall comply with Rules .0134
				  through .0187 of this Section. Crustacea meat for repacking that is processed
				  outside of North Carolina shall comply with Rule .0182 of this
				  Section.
(b) Upon request of the
				  Division of Marine Fisheries, the repacker shall provide the Division a current
				  written list of all sources of crustacea meat used for repacking.
(c) Repacking of crustacea meat:
(1) Crustacea meat shall not exceed 40° F
				  (4.4° C) during the repacking process.
(2) Repacking shall be conducted separately
				  by time or space from the routine crustacea meat picking and packing
				  process.
(3) The food contact
				  surfaces and utensils utilized in the repacking process shall be cleaned and
				  sanitized prior to repacking and thereafter on 30-minute intervals during
				  repacking.
(4) Repacked crustacea
				  meat shall be maintained at or below 40° F (4.4° C).
(5) Blending or combining of any of the
				  following shall be prohibited:
(A) fresh
				  crustacea meat.
(B) frozen
				  crustacea meat.
(C) pasteurized
				  crustacea meat.
(D) crustacea meat
				  packed in another facility.
(6) Crustacea meat shall not be repacked more
				  than one time.
(7) All empty
				  containers from which crustacea meat was removed and repacked shall be rendered
				  unusable.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0175 - PREPARATION OF CRUSTACEA MEAT FOR PASTEURIZATION

Current through Register Vol. 39, No. 2, July 15, 2024
The preparation of crustacea meat for pasteurization shall
					 be in compliance with the following:
(1) crustacea meat shall be prepared in
				  compliance with Rules .0134 through .0183 of this Section;
(2) the containers of crustacea meat shall be
				  sealed as quickly as possible after the crustacea meat is picked; and
(3) the sealed containers of crustacea meat
				  shall be placed in ice and refrigerated immediately after sealing until
				  pasteurized.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Amended Eff. April 1, 1997;
Readopted
					 Eff. April 1, 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0176 - PASTEURIZATION OF CRUSTACEA MEAT

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All
				  pasteurization operations shall require a Process Validation Study Report
				  approved by the Division of Marine Fisheries prior to operation based upon
				  documentation of the ability to produce time-temperature results as required by
				  the rules of this Section.
(b) The
				  pasteurization of crustacea meat shall be conducted in compliance with the
				  following procedures:
(1) the minimum
				  pasteurization specifications shall be heating every particle of crustacea meat
				  in a hermetically-sealed container to a temperature of at least 185° F
				  (85° C) and holding it continuously at or above this temperature for at
				  least one minute at the geometric center of a container in equipment being
				  operated in compliance with the Process Validation Study Report. A copy of the
				  procedures for operating the pasteurizing equipment shall be posted adjacent to
				  the pasteurization vat. The pasteurizer shall keep the report on file and shall
				  provide the Division a copy of such report;
(2) alteration of the equipment or loading of
				  containers shall require a new Process Validation Study Report;
(3) the containers of crustacea meat shall be
				  cooled to 50° F (10° C) or below within three hours of the completion
				  of pasteurization; and
(4)
				  refrigerated storage shall be provided for the cooled crustacea meat and shall
				  maintain a storage temperature at or below 38° F (3.3° C).
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0177 - LABELING OF PASTEURIZED CRUSTACEA MEAT

Current through Register Vol. 39, No. 2, July 15, 2024
Labeling of pasteurized crustacea meat shall be in
					 compliance with the following:
(1) the
				  label used shall legibly identify the contents of the container as pasteurized
				  crustacea meat;
(2) each container
				  shall be permanently and legibly identified with a code indicating the batch
				  and day of processing;
(3) the
				  words "Perishable-Keep Under Refrigeration" or equivalent shall be legibly
				  displayed on the container; and
(4)
				  the original packer's or repacker's permit number preceded by the state
				  abbreviation shall be legibly impressed, embossed, or lithographed on each
				  container. Each container shall be legibly impressed, embossed, or lithographed
				  with the name and address of the original packer, repacker, or
				  distributor.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0178 - INTERFACILITY PASTEURIZATION PROCEDURES

Current through Register Vol. 39, No. 2, July 15, 2024
No person shall initiate interfacility pasteurization of
					 crustacea meat without prior written approval by the Division of Marine
					 Fisheries. Interfacility pasteurization of crustacea meat shall be in
					 compliance with the following:
(1)
				  crustacea meat shall be packed, labeled, and refrigerated in compliance with
				  Rules .0134 and .0136 through .0182 of this Section and shall originate only
				  from a facility permitted in accordance with Rule .0135 of this Section.
				  Records shall be maintained to identify each batch of crustacea meat
				  pasteurized;
(2) crustacea meat
				  shall be shipped in an enclosed, easily cleanable vehicle at a temperature of
				  40° F (4.4° C) or below; and
(3) crustacea meat shall be pasteurized in
				  compliance with Rules .0175 through .0177 of this Section. The pasteurizer
				  shall provide a copy of each pasteurization chart to the original
				  packer.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0179 - RECALL PROCEDURE

Current through Register Vol. 39, No. 2, July 15, 2024
Each owner of a cooked crustacea or crustacea meat facility
					 or repacker facility shall keep on file a written product recall procedure. A
					 copy of this recall procedure shall be provided to the Division of Marine
					 Fisheries.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0180 - SAMPLING AND TESTING

Current through Register Vol. 39, No. 2, July 15, 2024
Samples of cooked crustacea or crustacea meat may be taken
					 and examined by the Division of Marine Fisheries at any time or place. Samples
					 of cooked crustacea or crustacea meat shall be furnished by the owner or
					 operator of facilities, trucks, carriers, stores, restaurants, and other places
					 where cooked crustacea or crustacea meat are sold.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. May 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .0100 - HANDLING, PACKING, AND SHIPPING OF CRUSTACEA MEAT › Section 18A .0181 - EMBARGO OR DISPOSAL OF COOKED CRUSTACEA OR CRUSTACEA MEAT

Current through Register Vol. 39, No. 2, July 15, 2024
(a) When it has been determined by the
				  Division of Marine Fisheries that cooked crustacea or crustacea meat have not
				  been stored, transported, handled, cooked, picked, packed, or offered for sale
				  in compliance with this Section, the cooked crustacea or crustacea meat shall
				  be deemed adulterated.
(b) Cooked
				  crustacea or crustacea meat determined to be adulterated or misbranded shall be
				  subject to embargo or disposal by the Division in accordance with
				  G.S.
				  113-221.4.
Authority
					 G.S.
					 113-134;
					 113-182;
					 113-221.2;
					 113-221.4,
					 143B-289.52;
Eff.
					 October 1, 1992;
Readopted Eff. April 1,
					 2022.