Chapter 165. Regulations for the Repacking of Crab MeatRead Chapter
- Part I.Read allGeneral Provisions
- Section 10
- Definitions
- Section 20
- Compliance with the Administrative Process Act
- Section 30
- Powers and procedures of regulations not exclusive
- Section 40
- Certificate of Inspection required
- Section 50
- Hazard Analysis Critical Control Point (HACCP) plan
- Section 60
- Scope of embargo
- Section 70
- [Repealed]
- Part II.Read allSources of Crab Meat for Repacking
- Section 80
- Source facility requirements
- Section 90
- Verification of shipping temperatures for crab meat
- Section 100
- Sampling and analysis requirements for imported crab meat
- Section 110
- Verification of pasteurization for imported crab meat
- Section 120
- Verification of container integrity for imported, pasteurized crab meat
- Part III.Read allOperational Requirements
- Article 1.Read allProcessing
- Section 130
- Separation of operations
- Section 140
- Cleaning and sanitizing of tables
- Section 150
- Pasteurized crab meat storage temperature
- Section 160
- Blending of crab meat
- Section 170
- Temperature of crab meat during repacking
- Section 180
- Cooling of crab meat after repacking
- Section 190
- Disposal of used containers
- Section 200
- [Repealed]
- Article 2.Read allLabeling
- Section 210
- Certification number to be on containers
- Section 220
- Lot numbers
- Section 230
- Country of origin for imported crab meat
- Article 3.Read allRecords and Recordkeeping
- Section 240
- Accessibility of records
- Section 250
- Crab meat sources and source coding
- Section 260
- Traceability of repacked crab meat
- Section 270
- Minimum records to be kept
- Section 280
- [Repealed]
- Article 4.Read allPenalties
- Section 290
- [Repealed]
- Section 300
- Operating without a Certificate of Inspection
- Section 310
- Improper labeling of foreign crab meat