Mississippi Administrative Code

It is unlawful for a recreational crab fisherman to fish in excess of six (6) crab traps or pots per registered boat or vessel. Notes 22 Miss. Code. R. 4-07-7.8 MISS. CODE ANN. § 49-15-11, 49-15-15, 49-15-91 Adopted 5/1/2022

It is unlawful to place or cause to be placed any crab trap or pot in any marked channel. Notes 22 Miss. Code. R. 4-07-7.9 MISS. CODE ANN. § 49-15-11, 49-15-15, 49-15-84.1 Adopted 5/1/2022

It is unlawful to harvest or attempt to harvest or possess any crabs between January 1 and March 31 of each year within the area bounded by the following line: A. beginning at a point on the Louisiana-Mississippi border due south of the "Intracoastal Waterway Grand Island Channel…

The MDMR must publish the season closure dates and areas in a closing order to the general public. Notes 22 Miss. Code. R. 4-09-9.1 MISS. CODE ANN. § 49-15-84.1 Adopted 5/1/2022

Wholesale dealers must ensure that live crabs are stored in a cool place protected from contamination, in clean containers. Notes 22 Miss. Code. R. 4-10-10.1 Adopted 5/1/2022

The provisions of this Part apply to all persons, firms, or corporations engaged in the processing of saltwater crabs intended for human consumption. Notes 22 Miss. Code. R. 4-11-11.1 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123. Adopted 5/1/2022

The provisions of this Part do not apply to: A. Seafood establishments dealing with seafood products other than saltwater crabs; B. Harvesting or transporting saltwater crabs or saltwater crab products without engaging in processing. Notes 22 Miss. Code. R. 4-11-11.2 MISS. CODE A…

The MDMR is authorized to manage saltwater crab plant certification program activities. Notes 22 Miss. Code. R. 4-12-12.1 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123. Adopted 5/1/2022

The MDMR will conduct inspections of certified facilities in accordance with relevant seafood sanitation/health safety specifications. A. The MDMR will issue to certified crab plants written information of non-compliance with these specifications. B. For the cited excessive non-c…

The MDMR Executive Director, the Director of Marine Fisheries or the Seafood Technology Bureau Director will declare that saltwater crabs or saltwater crab products be recalled when the MDMR determines that a recall is required to eliminate a public health risk to consumers. The …

General requirements: A. It is unlawful to process saltwater crabs prior to obtaining a seafood processor's license and certification. B. Any person who applies to be a processor must provide the MDMR with the business address at which inspections of the facilities, activities, o…

Initial certification will be granted provided following standards are met: A. No critical deficiencies; B. Not more than 3 key deficiencies; C. Not more than 5 other deficiencies; D. The initial certification includes a compliance schedule to correct the deficiencies if necessar…

Renewal of certification must be at the request of the certified processor at the time specified by the MDMR. Recertification will be granted upon the processor completing the following: A. Eliminated any critical deficiencies; B. Agreed to a compliance schedule which carries for…

All applicants applying for certification/recertification must meet the following requirements: A. Applicants must provide fixed cold temperature holding space adequate to hold the maximum amount of saltwater crabs or saltwater crab products received on any given day, B. Applican…

Each certified crab plant processor, manager, and operator must ensure that all regulations are strictly adhered to, and that only safe and sanitary products are offered for sale to the consumer. Notes 22 Miss. Code. R. 4-14-14.1 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1…

The processor must ensure that the certified crab plant is supervised in accordance with Chapter 19 of this Part. Notes 22 Miss. Code. R. 4-14-14.2 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123. Adopted 5/1/2022

The owner of a certified crab plant must keep all safety/sanitation and marketing records (not including price information) for a minimum of one (1) year for fresh products and a minimum of two (2) years or the shelf-life, whichever is longer, for frozen products. Notes 22 Miss. …

In the event the MDMR issues a recall of saltwater crab products based on the need to eliminate a public health risk, the processor will fully cooperate with the MDMR in implementing the product recall. The processor is responsible for: A. Determining where the recalled saltwater…

The MDMR is required to make unannounced inspections of the processor's facilities during periods of activity. A. Unannounced inspections must be conducted at least once per quarter. B. The MDMR is authorized to officially inspect more frequently than once per quarter if excessiv…

The MDMR will provide a copy of the completed inspection form to the person in charge at the certified crab plant at the time of the inspection. The inspection form must contain a list of deficiencies by area in the operation with corresponding citations from this Part. Notes 22 …

When a critical deficiency is detected: A. The owner/supervisor must correct the deficiency during that inspection; or B. The processor must cease production affected by the deficiency. Notes 22 Miss. Code. R. 4-16-16.1 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 C…

When the processor fails to comply with Rule 14.1, the MDMR is authorized to immediately begin actions to suspend or revoke the processor's certification. Notes 22 Miss. Code. R. 4-16-16.2 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123. Adopted 5/1/2022…

Product affected by a critical deficiency must be controlled to prevent contaminated or adulterated product from reaching consumers. When necessary, the MDMR is authorized to: A. Detain or seize any undistributed lots of product that have been adulterated; B. Initiate a recall of…

Temporary hold on saltwater crabs or saltwater crab products A. The MDMR has the authority to place any saltwater crabs or saltwater crab products in a facility/unit on a temporary hold to prevent the designated products from leaving the facility/unit. B. Saltwater crabs or saltw…

A. After crab product has been on temporary hold for seventy-two (72) hours the Executive Director, the Director of Marine Fisheries or the Seafood Technology Bureau Director has the authority to issue a cease and desist order. The cease and desist order will remain in effect unt…

A. A certification held by a person will be suspended or revoked by the Executive Director when a certified crab plant owner, operator, or manager: a. Interferes or fails to cooperate with the MDMR during an inspection. b. Interferes or prevents the temporary hold or confiscation…

All finished product containers or packages enclosing saltwater crab products must originate from a certified crab processor and must be conspicuously, indelibly, and legibly labeled with the following information: A. Name of the product. B. Name and address of the packer, repack…

All saltwater crabs and saltwater crab products purchased, sold, or shipped by a certified processor within, into or out of the State of Mississippi will be accompanied by a bill of lading or bill of sale with the following information: A. Processor's name, address, and license/c…

All saltwater crabs and saltwater crab products purchased for personal consumption must be accompanied by a receipt or a bill of sale containing the following information: A. Name and certificate or license number of seller. B. Quantity of saltwater crabs or saltwater crab produc…

Such records will be open for inspection at any time by any authorized representative of the MDMR. Notes 22 Miss. Code. R. 4-18-18.3 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123. Adopted 5/1/2022

No person, firm, or corporation will hold or pack saltwater crab products under conditions whereby the product may become adulterated and/or a known public health risk. Notes 22 Miss. Code. R. 4-19-19.1 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123. Adopted 5…

It is unlawful to produce, provide for sale, purchase, offer, possess, or have in possession with intent to sell, any saltwater crab products which are adulterated or misbranded. Notes 22 Miss. Code. R. 4-19-19.2 MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123.…

Any adulterated, misbranded, mislabeled, or unlabeled saltwater crab products under the authority of the MDMR will be impounded and properly disposed, if necessary, by the Executive Director, the Director of Marine Fisheries or the Seafood Technology Bureau Director. Notes 22 Mis…

The following are the requirements specific for processing saltwater crabs and saltwater crab products. The criticality of the requirement is noted after each as ("C"), ("K"), ("O") or ("S O/K" or "S K/C"). Notes 22 Miss. Code. R. 4-20-20.1 MISS. CODE ANN. §§ 49-15-11, 49-15-15, …

The processor must ensure equipment and utensils used in processing abide by the following: A. Non-food contact surfaces in processing areas are constructed to be easily cleanable; (O), B. Holding, conveying, and manufacturing systems are designed and constructed to be maintained…

All operations in the receiving, inspecting, transporting, preparing, manufacturing, packaging and storage of saltwater crab products must be conducted in accordance with the sanitation requirements to ensure that: A. Raw materials and other ingredients must either not contain le…

The processor must take all precautions and measures to ensure the following: A. Employees are wearing, where appropriate, in an effective manner, hair nets, headbands, caps, beard covers, or other hair restraints; (O), B. Product handlers and supervisors receive appropriate trai…

The grounds about the certified facility under the control of the processor must be kept in a condition that will protect against the contamination of food. The requirements for adequate maintenance of grounds include, but are not limited to: A. Properly storing equipment, removi…

The plant building, fixtures, structures, and other physical facility requirements are as follows: A. The plant building, fixtures, structures and other physical facilities are maintained and repaired to prevent adulteration of food. (O) B. Cleaning and sanitizing are done in a m…

Sanitary facilities and controls must be such that: A. Plumbing is of adequate size and design, installed and maintained to carry sufficient quantities of water to required locations, able to properly convey sewage and other liquid disposable wastes from the plant, and able to av…

For the safety of water used for processing and ice production the processor must ensure: A. Process water is safe and of adequate sanitary quality; (C), B. Water used for washing, rinsing, or conveying is of safe and adequate sanitary quality; (C), C. Water used for ice manufact…

The processor must maintain conditions and cleanliness of food contact surfaces in that: A. Food contact surfaces are designed, fabricated, maintained, and installed to be easily cleanable and capable to withstand the environment of use and cleaning compounds; (K), B. Smoothly bo…

The processor must prevent cross contamination of food and food contact surfaces by: A. Ensuring employees conform to hygienic practices and maintain personal cleanliness adequately and as necessary to prevent contamination of food, food contact surfaces, or food packaging materi…

The processor must maintain hand washing, hand sanitizing and toilet facilities by: A. Providing warm water at all locations for hand washing at a minimum temperature of 100°F dispensed from a hot and cold mixing or combination faucet; (K), B. Providing hand washing, and where ap…

The processor must protect food and food contact surfaces from adulteration by: A. Assuring the design, construction, and use of equipment precludes adulteration of food with lubricants, fuel, metal fragments, contaminated water, or other contaminates; (S O/K), B. Taking all reas…

The processor must properly label, store, and use toxic compounds according to the following: A. Toxic cleaning compounds, sanitizing agents, and pesticides are identified, held, and stored in a manner that protects food, food contact surfaces, and food packaging materials from c…

The processor must control employee health conditions by: A. Ensuring any person who, by medical examination or supervisory observation, is shown to have, or appears to have, an illness, open lesion, including boils, sores, or infected wounds, or other abnormal source of microbia…