Part II. Sources of Crab Meat for Repacking
12VAC5-165-80. Source facility requirements.
Crab meat for repacking shall be picked and packed by a crab processing establishment that (i) is currently licensed, permitted or certified and inspected by either a state public health authority or by a foreign government public health authority and (ii) shall operate under a HACCP plan approved by the state or a foreign government public health authority, or the U.S. Food and Drug Administration. Imported crab meat shall meet the requirements for imported products set forth in 21 CFR 123.12 (60 FR 65197, December 18, 1995).
Statutory Authority
§ 28.2-801 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000; amended, Virginia Register Volume 32, Issue 5, eff. December 2, 2015.
12VAC5-165-90. Verification of shipping temperatures for crab meat.
The repacker shall provide a record of transport temperature receiving conditions for each shipment of crab meat. Temperature recording may be by maximum temperature recording, continuous temperature recording, or by other device such as adequate amount of ice or adequate quantity of chemical cooling media. The repacker shall include the transport receiving temperature conditions as a part of the receiving CCP in the HACCP plan.
Statutory Authority
§ 28.2-801 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000; amended, Virginia Register Volume 32, Issue 5, eff. December 2, 2015.
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.
12VAC5-165-110. Verification of pasteurization for imported crab meat.
If the crab meat for repacking was pasteurized in an establishment outside the United States, the repacker shall obtain a letter from the foreign crab meat producer stating that the crab meat has received a pasteurization process equivalent of F16185=31 minutes and was processed utilizing HACCP controls.
Statutory Authority
§§ 28.2-801, 28.2-803 and 28.2-806 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000.
12VAC5-165-120. Verification of container integrity for imported, pasteurized crab meat.
The repacker shall evaluate the container integrity of all imported, pasteurized crab meat products. These evaluations shall also be conducted after any pasteurization by the repacker. This evaluation shall at a minimum include visual inspection of all containers for evidence of leaks. A record of inspection shall be maintained on file by the repacker for a minimum of one year.
Statutory Authority
§ 28.2-801 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000; amended, Virginia Register Volume 32, Issue 5, eff. December 2, 2015.