Preparation of Crab Meat for Pasteurization

(1) Crab meat for pasteurization shall be processed in compliance with existing rules and regulations for operation of a certified crab plant in Georgia. (2) Containers of crab meat for pasteurization shall be sealed as quickly as possible after the meat is picked. (3) The sealed container of crab meat shall be placed immediately in ice and refrigerated if the pasteurization process is to be performed at some period of time greater than sixty (60) minutes of sealing the can or container. Authority: Ga. L. 1956, p. 195 as amended; O.C.G.A. Sec. 26-2-1 et seq. History. Original Rule entitled "Preparation of Crab Meat for Pasteurization" adopted. F. Apr. 30, 1996; eff. May 20, 1996.