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Virginia Administrative Code
Title 12. Health
Agency 5. Department of Health
Chapter 165. Regulations for the Repacking of Crab Meat
11/21/2024

12VAC5-165-100. Sampling and analysis requirements for imported crab meat.

A. When imported crab meat is used as a source for repacking, the importer or repacker may take samples from each lot prior to processing to be analyzed by a certified laboratory and maintain on file a copy of the sampling results for a minimum of one year. The action levels for the crab meat sampled are as follows:

1. Pasteurized crab meat.

a. Aerobic plate count; action level of >3,000/g.

b. Fecal coliforms; action level of >20/100g.

2. All other crab meat.

a. Aerobic plate count; action level of >100,000/g.

b. Fecal coliforms; action level of >93/100g.

B. When imported crab meat is used as a source for repacking, the importer or repacker may take a minimum of five samples from every shipment to be tested for decomposition by organoleptic sensing technique and shall maintain a copy of such results on file for a minimum of one year.

C. If any sample is found to exceed an action level or guideline, or is found to show evidence of decomposition, the repacker shall stop processing the lot sampled and determine the disposition of that lot.

D. All records of sample analyses kept on file at the repacker's establishment shall be made available for review by the division. These records shall be maintained for a period of one year from the date of processing for products packaged for fresh distribution, and two years for products packaged for frozen or pasteurized distribution.

Statutory Authority

§ 28.2-801 of the Code of Virginia.

Historical Notes

Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000; Errata, 16:19 VA.R. 2399 June 5, 2000; amended, Virginia Register Volume 32, Issue 5, eff. December 2, 2015.

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