The person-in-charge shall ensure that:

1. A. Processing equipment is:

   1. (1) Designed to provide even and effective processing;
   2. (2) Provided with instrumentation to allow process control, monitoring, and verification;
   3. (3) Durable and impervious to water;
   4. (4) Maintained in a sanitary and working condition;
   5. (5) Monitored to verify that process requirements are met; and
   6. (6) Calibrated to ensure accuracy;

2. B. Pasteurization equipment is provided with:

   1. (1) Temperature sensors:

      1. (a) For controlling and documenting the thermal process; and
      2. (b) That are located to give an accurate representation of the heating medium's temperature;

   2. (2) An automatic recording device of time and temperature that is:

      1. (a) Equipped with a reliable clock, so that a recorded interval does not exceed the elapsed time indicated by an accurate time piece; and
      2. (b) Equipped with a temperature measuring device that is scaled at a maximum of 2°F intervals within the operating temperature range of the pasteurization equipment and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature;
   3. (3) An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the pasteurization equipment with an accuracy of ±1°F within the range spanning ±15°F of the target processing temperature;
   4. (4) Adequate agitation for even heating and cooling; and
   5. (5) Cooling water that contains residual free chlorine throughout the cooling process;

3. C. A vessel for steaming crabs is provided with:

   1. (1) An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the vessel and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature;
   2. (2) Vents to exhaust air thoroughly;
   3. (3) A bottom drain;
   4. (4) Steam pipe inlets or spreaders for even steam distribution; and
   5. (5) Culinary grade steam of sufficient volume for processing;

4. D. In addition to what is required in §C of this regulation, a pressurized vessel is provided with:

   1. (1) When pressure is part of a standardized process, a pressure gauge; and
   2. (2) A pressure relief valve as required for safety;
5. E. An accurate clock or timer is provided in the immediate vicinity of a heat-processing vessel to allow the accurate measurement of process time;

6. F. Equipment used to process crab meat has food contact surfaces that are:

   1. (1) Non-toxic and do not impart toxic or deleterious matter to the food;
   2. (2) Corrosion resistant;
   3. (3) Durable;
   4. (4) Impervious; and
   5. (5) Smooth and easily cleanable;
7. G. Tables used to back and pick crabs, and pack crab meat and food are made of stainless steel of American Iron and Steel Institute Type 304, or the equivalent; and
8. H. Non-food contact equipment that receives splash or waste is smooth and easily cleanable.

Authority: Health-General Article, §§18-102, 21-211, 21-234, 21-304, 21-321, 21-339, 21-340, and 21-350, Annotated Code of Maryland

Effective date: March 15, 1955

Amended effective September 3, 1957

Regulations .01—.06 amended effective September 14, 1977 (4:19 Md. R. 1468)

Regulation .03C amended and .05-1 adopted effective September 30, 1994 (21:9 Md. R. 751)

Regulations .01—.06 repealed and new Regulations .01—.15 adopted effective August 5, 2002 (29:15 Md. R. 1142)

Regulation .01B amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .02 repealed effective February 12, 2018 (45:3 Md. R. 157)

Regulation .05B, C amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .07G amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .08C—E amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .09 amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .10 amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .11B amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .11H, J amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .12 amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .13B, D amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .14 amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .15B, C amended effective February 12, 2018 (45:3 Md. R. 157)

Regulation .15C amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .15E repealed effective February 15, 2016 (43:3 Md. R. 272)