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 .0184 - THERMAL PROCESSING CONTROLS THERMOMETERS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All
				  thermal processing equipment shall have a time-temperature recording
				  thermometer with a temperature controller (combined or separately) and an
				  indicating thermometer. The thermometers shall be located to give a true
				  representation of the operating temperature of the process. The recording
				  thermometer chart shall be at least a 12-hour chart and at least 10 inches in
				  diameter.
(b) The recording
				  thermometer shall be installed so that it will be protected from vibration and
				  from striking by loading operations or facility traffic. The thermometer
				  mechanism shall be protected from moisture under prevailing conditions. The
				  thermometer case shall not be opened during the thermal processing cycle,
				  except for temperature check or for emergency or repair. A record shall be made
				  when the thermometer case has been opened.
(c) The recording thermometer shall have a
				  range of at least 120-220° F (48.9-104.4° C). It shall be accurate
				  within plus or minus 1° F between 160° F (71° C) and 200° F
				  (93° C). The chart shall be scaled at a maximum of 2° F intervals in
				  the range of 160° F (71° C) and 200° F (93° C).
(d) The indicating thermometer shall be a
				  thermometer with an accuracy and readability of plus or minus 1° F between
				  160° F (71° C) and 200° F (93° C). The thermometer shall be
				  protected against damage.
(e) 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.
(f) The thermal processing 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. Falsification of a thermometer chart by an individual
				  with access to or that is an operator of a thermal processing unit shall
				  constitute failure to comply with the requirements of this Paragraph. A
				  permanent file of the used thermometer charts shall be maintained by the
				  thermal processor and kept available for inspection by the Division of Marine
				  Fisheries for a period of one year. The following information shall be recorded
				  within the confines of the pen markings after the thermal processing cycle has
				  been completed:
(1) date of thermal
				  processing;
(2) quantity of each
				  batch thermally processed (pounds of crustacea meat or number and size of
				  containers);
(3) thermal
				  processor's code of each pack;
(4)
				  if the thermal processor processes crustacea meat for someone else, then the
				  packer's name, address, and permit number shall be recorded. A copy of the
				  recording chart shall be provided to the owner of the crustacea meat;
(5) notation of mechanical or power failure
				  or opening of the recording thermometer case for adjustment or repair during
				  the thermal processing cycle;
(6)
				  after the temperature in the thermal process has been reached and during the
				  holding time, as set forth in Rule .0185 of this Section, the reading of the
				  indicating thermometer and the time of reading shall be recorded on the chart;
				  and
(7) signature of the thermal
				  process operator.