Section .0100 – Handling, Packing, and Shipping of Crustacea Meat | Midpage

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North Carolina Administrative Code

§ 0100

Section .0100 – Handling, Packing, and Shipping of Crustacea Meat

.0101Definitions .0102Requirements for Operation .0103Plants and Grounds .0104Floors, Walls, and Ceilings .0105Animal and Vector Control Measures .0106Lighting .0107Ventilation .0108Water Supply .0109Plumbing and Related Facilities .0110Sewage Disposal .0111Construction of Utensils and Equipment .0112General Cleanliness .0113Cleaning of Building and Equipment .0114Bactericidal Treatment of Utensils and Equipment .0115Storage of Equipment .0116Receiving of Crustacea .0117Cooking .0118Cooling .0119Picking and Packing .0120Freezing .0121Crustacea Scrap Disposal .0122Single‑Service Containers .0123Refrigeration .0124Health and Cleanliness of Personnel .0125Supervision .0126Microbiological Standards .0127Pasteurization Process Controls ‑ Thermometers .0128Preparation of Crustacea Meat .0129Pasteurization of Crustacea Meat .0130Labeling of Pasteurized Crustacea Meat .0131Severability .0132Appeals Procedure .0133Reference .0134Definitions .0135Permits .0136Applicability of Rules .0137General Requirements for Operation .0138Supervision .0139Facility Flooding .0140Floors .0141Walls and Ceilings .0142Lighting .0143Ventilation .0144Insect Control .0145Rodent and Animal Control .0146Premises .0147Water Supply .0148ICE .0149Plumbing .0150Sewage Disposal .0151Toilets .0152Solid Waste .0153Personal Hygiene .0154Employees' Personal Articles .0155Supply Storage .0156Equipment and Utensil Construction .0157Facility and Equipment Sanitation .0158Equipment Storage .0159Separation of Operations .0160Raw Crustacea Receiving and Refrigeration .0161Crustacea Cooking .0162Cooked Crustacea Air‑Cool .0163Cooked Crustacea Refrigeration .0164Cooked Crustacea Picking .0165Packing .0166Picked Crustacea Meat Refrigeration .0167Delivery Window or Shelf .0168Single‑Service Containers .0169Freezing .0170Shipping .0171Whole Crustacea or Crustacea Products .0172Cooked Claw Shipping Conditions .0173repacking .0174Pasteurization Process Controls ‑ Thermometers .0175Preparation of Crustacea Meat for Pasteurization .0176Pasteurization of Crustacea Meat .0177Labeling of Pasteurized Crustacea Meat .0178Interfacility Pasteurization Procedures .0179Recall Procedure .0180Sampling and Testing .0181Embargo or Disposal of Cooked Crustacea or Crustacea Meat .0182Bacteriological and Contamination Standards .0183Alternative Labeling .0184Thermal Processing Controls ‑ Thermometers .0185Thermal Processing of Crustacea and Crustacea Meat .0186Labeling of Thermally Processed Crustacea or Crustacea Meat .0187Interfacility Thermal Processing Procedures .0188Hazard Analysis .0189Haccp Plan .0190Sanitation Monitoring Requirements .0191Monitoring Records