The following words and terms, when used in these sections, shall have the following meanings unless the context clearly indicates otherwise.(1) Authorized agent--An employee of the Texas Department of Health who is designated by the commissioner of health to enforce the provisions of these sections.(2) Act--The Texas Health and Safety Code, Chapter 436, Aquatic Life.(3) Commissioner--The commissioner of health for the State of Texas.(4) Compliance schedule--A written schedule that provides a time period to correct critical, key and other deficiencies.(5) Container--The physical material in contact with or immediately surrounding the crabmeat that confines it into a single unit.(6) Cook lot--All of the crabmeat product cooked in one day at one location.(7) Crabmeat--The edible meat of steamed or cooked crabs that has not been processed other than by picking, packing, and chilling.(8) Critical Control Point (CCP)--A point, step or procedure in a food process at which control can be applied, and as a result a food safety hazard can be prevented, eliminated or reduced to acceptable levels.(9) Critical deficiency--A condition or practice which:(A) results in the production of a product that is adulterated, decomposed, misbranded or unwholesome; or(B) presents a threat to the health or safety of the consumer.(10) Critical limit--The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.(11) Dealer--A person to whom a license is issued for the activities of crabmeat picking and packing or crabmeat picking, packing, and pasteurization.(12) Department--The Texas Department of Health, 1100 West 49th Street, Austin, Texas 78756, or its successor state agency, having the responsibility for the enforcement of laws concerning the safety of the food supply including regulating the processing, picking, packing, pasteurization, and/or shipping of crabmeat.(13) Food safety hazard--Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.(14) HACCP--Hazard Analysis Critical Control Point, a systematic, science-based approach used in food production as a means to assure food safety. The concept is built upon the seven principles identified by the National Advisory Committee on Microbiological Criteria for Foods (1992).(15) HACCP Plan--A written document that delineates the formal procedures that a dealer follows to implement the HACCP requirements set forth in