Rule 40-7-4-.08. Cooling of Cooked Crab
- (1) Cooked crabs, after removal from the retort must be moved immediately to a protected area to be air cooled to room temperature without being disturbed.
- (2) Cooked crab shall be stored in original cooking basket and must be placed under refrigeration at 40 degrees F (4.4 degrees C) or less if not debacked within 6 hours following cooking.
- (3) Cooked crab which is not debacked during the work shift that cooking is completed shall be brought to an internal temperature in the center most crab of 40 degrees F (4.4 degrees C) or less within 24 hours of cooking.
Authority: Ga. L. 1956, p. 195 as amended; O.C.G.A. Sec. 26-2-1et seq.
History. Original Rule entitled "Cooling of Cooked Crab" adopted. F. Apr. 30, 1996; eff. May 20, 1996.