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Virginia Administrative Code
Title 12. Health
Agency 5. Department of Health
Chapter 160. Regulations for the Sanitary Control of the Picking, Packing and Marketing of Crab Meat for Human Consumption
11/21/2024

12VAC5-160-10. Definitions.

The following words and terms, when used in this chapter, shall have the following meaning, unless the context clearly indicates otherwise:

"Backed crab" means cooked whole crab from which the top shell has been removed.

"Bobbed crab" means cooked whole crab from which the top shell, apron, and legs have been removed.

"Certificate of inspection" means the certificate issued by the State Health Commissioner to each person, firm or corporation operating an establishment for the picking, packing and marketing of crab meat, to operate the establishment.

"Claw breaker" means a solid piece of metal of rectangular or cylindrical shape, upon which individual crab claws are placed and cracked by tapping with a picking knife.

"Lap board" means a piece of flat metal that the picker holds on his lap to catch pieces of shell that are dropped during the picking operation.

"Overage" means the crab meat that is in excess of an even number of pounds delivered by the picker to the packing room.

"Picked-off" means the completion of picking all of the whole cooked crabs that are on the picking table.

"Standards and specifications" means the standards and specifications established by the State Health Commissioner in this regulation.

Statutory Authority

§§ 28.2-801 and 28.2-804 of the Code of Virginia.

Historical Notes

Derived from VR355-19-06 § 1.1, eff. April 1, 1965.

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