Definitions

Definitions A. ADULTERATED – Any saltwater crab product that is prepared, packed or held under unsanitary conditions whereby it may have become contaminated with filth or whereby it may have been rendered injurious to health. B. BACKING – The act of removing a crab’s carapace and internal organs. C. BUSTER CRAB – A blue crab currently undergoing a molt. D. CERTIFICATION or CERTIFY – the issuance of a numbered certificate to a person, firm, or corporation that indicates permission from the authority to process crabs. E. CERTIFICATION NUMBER – a unique combination of letters and numbers, as assigned by the Mississippi Department of Marine Resources (MDMR), to each processor for each location. Each certification number shall consist of a three-digit Arabic number preceded by the two-letter state abbreviation (MS) and followed by the two-letter abbreviation for the activity of crab processing (CP). F. CERTIFIED CRAB PLANT – a person, firm, or corporation that has a building or facility/unit, used for processing saltwater crabs and possesses a valid seafood processor’s license and certification number. G. COMPLIANCE SCHEDULE – a written schedule that provides a correction date to eliminate the deficiencies noted during inspections. H. CRAB TRAP - Any rigid-frame trap or pot constructed of wire mesh or webbing and having entrance funnels designed to entrap blue crabs. I. CRITICAL DEFICIENCY (“C”) – a condition or practice that results in the production of a product that is unwholesome or presents a threat to the health or safety of the consumer. J. CROSS CONNECTION – an unprotected actual or potential connection between a potable water system and any source or system containing unapproved water or a substance that is not or cannot be approved as safe and potable. K. EASILY CLEANABLE – a surface which is readily accessible and is made of such materials, has a finish, and is so fabricated that normal cleaning methods will effectively remove residues. L. FINISHED PRODUCT CONTAINER – any receptacle used for containing processed saltwater crabs. M. FOOD CONTACT SURFACE – those surfaces that contact human food and those surfaces from which drainage onto the food onto surfaces that contact the food ordinarily occurs during the normal course of operations. Food contact surfaces include utensils and food contact surfaces of equipment. N. HOLDING – The act of temporarily storing saltwater crabs by a wholesale dealer for the purpose of resale. O. KEY DEFICIENCY (“K”) – a condition or practice that could potentially result in adulterated, decomposed, misbranded or unsanitary product. P. LABEL – any written, printed or graphic matter affixed to or appearing upon any finished product container. Q. MISBRANDED – products shall be deemed misbranded if its labeling is false or misleading in any way, or if it does not bear a label in accordance with this Part. R. OTHER DEFICIENCY (“O”) – a condition or practice which is not defined as critical or key and is not in accordance with the requirements of this Part. S. PEELER CRAB – A pre-molt stage blue crab having a new soft shell fully developed under the hard shell and having a definite white, pink or red line or rim on the outer edge of the back fin or flipper. T. PEST – Any objectionable animals or insects including, but not limited to birds, rodents, flies, and larvae. U. PROCESSING – The act of preparing, changing into different market forms, manufacturing, preserving, picking, chilling, backing, packaging, labeling finished product containers, and storage of processed saltwater crabs. V. PROCESSOR – any person, firm, or corporation engaged in commercial, custom, or institutional processing of saltwater crabs. W. SALTWATER CRAB – shall mean all species of saltwater crabs that are commercially processed. X. SALTWATER CRAB PRODUCTS – the edible meat of a processed saltwater crab distributed for consumption. Y. SANITIZE – to adequately treat food contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, substantially reducing the numbers of other undesirable microorganisms, and not adversely affecting the product or its safety for the consumer. Z. SOFT-SHELL CRAB – A post-molt stage crab which has recently shed its hard shell. AA. SWING DEFICIENCY (“S O/K” or “S K/C”) – a deficiency noted on the inspection form which, depending upon the severity and circumstances, can be a “Critical, Key, or Other” deficiency. BB. WHOLESALE DEALER – Any person, firm or corporation who buys saltwater crabs from multiple harvesters for the purpose of resale. MISS. CODE ANN. §§49-15-11, 49-15-15, 49-15-87. 9 CFR 531.1 CHAPTER 04 POSSESSION