Administrative Code

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Virginia Administrative Code
Title 12. Health
Agency 5. Department of Health
1/25/2020

Chapter 165. Regulations for the Repacking of Crab MeatRead Chapter

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[Repealed]
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
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[Repealed]
Section 210
Certification number to be on containers
Section 220
Lot numbers
Section 230
Country of origin for imported crab meat
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[Repealed]
Section 290
[Repealed]
Section 300
Operating without a Certificate of Inspection
Section 310
Improper labeling of foreign crab meat

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