Part III. Operational Requirements
Article 1
Processing
12VAC5-165-130. Separation of operations.
Article 1
Processing
All crab meat repacking operations shall be conducted separately in time or space from other packing operations.
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.
12VAC5-165-140. Cleaning and sanitizing of tables.
The repacking tables shall be cleaned and sanitized prior to and after each crab meat repacking operation.
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.
12VAC5-165-150. Pasteurized crab meat storage temperature.
Containers of pasteurized crab meat shall be stored in a refrigerated room at a temperature of 40°F or less.
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.
12VAC5-165-160. Blending of crab meat.
Foreign crab meat from one processor shall not be blended or combined with crab meat from another processor.
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.
12VAC5-165-170. Temperature of crab meat during repacking.
No portion of the crab meat shall exceed 50°F during the repacking process.
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.
12VAC5-165-180. Cooling of crab meat after repacking.
Immediately after repacking, the repacker shall place containers of repacked crab meat into ice or into refrigeration not to exceed 40°F.
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.
12VAC5-165-190. Disposal of used containers.
Empty containers from which crab meat has been repacked shall not be kept on premises for any type of reuse. After removing the crab meat, the empty containers shall be placed immediately into waste disposal receptacles.
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.
12VAC5-165-200. (Repealed.)
Historical Notes
Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000; repealed, Virginia Register Volume 32, Issue 5, eff. December 2, 2015.
Article 2
Labeling
12VAC5-165-210. Certification number to be on containers.
Article 2
Labeling
Crab meat shall be repacked only into containers bearing the repacker's Virginia certification number.
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.
12VAC5-165-220. Lot numbers.
A. Containers of repacked crab meat shall be stamped or embossed with the lot number.
B. Lot numbers shall consist of a repack date and a code indicating the original processor. Records shall be maintained by the repacker for a minimum of one year with an explanation of the code.
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.
12VAC5-165-230. Country of origin for imported crab meat.
Imported crab meat shall be packed by the repacker into containers that bear a declaration of the country of origin of the repacked crab meat.
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.
Article 3
Records and Recordkeeping
12VAC5-165-240. Accessibility of records.
Article 3
Records and Recordkeeping
All required records shall be maintained by the repacker and shall be made available to the division for inspection.
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.
12VAC5-165-250. Crab meat sources and source coding.
The repacker shall maintain records clearly indicating the sources of crab meat used for repacking in relation to the source code identified on the containers of repacked crab meat.
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.
12VAC5-165-260. Traceability of repacked crab meat.
The individual lots of crab meat shall be easily traceable from their source through the repacking process to the buyer and from the buyer back through the repacker to the particular lot source.
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.
12VAC5-165-270. Minimum records to be kept.
The repacker shall maintain the following information on each lot of repacked crab meat for a minimum of one year: (i) the original processor information, (ii) verification records of shipping temperature conditions, (iii) records required by the repacker's HACCP plan, and (iv) repacked crab meat sales records. Additional clarifying records may be required by the division to identify lot codes on containers.
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.
12VAC5-165-280. (Repealed.)
Historical Notes
Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000; repealed, Virginia Register Volume 32, Issue 5, eff. December 2, 2015.
Article 4
Penalties
12VAC5-165-290. (Repealed.)
Article 4
Penalties
Historical Notes
Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000; repealed, Virginia Register Volume 32, Issue 5, eff. December 2, 2015.
12VAC5-165-300. Operating without a Certificate of Inspection.
Persons processing crab meat for marketing without a valid Certificate of Inspection shall be guilty of a Class 1 misdemeanor.
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.
12VAC5-165-310. Improper labeling of foreign crab meat.
Persons, even if operating in a facility with a valid Certificate of Inspection, shall be guilty of a Class 1 misdemeanor if found to be packing or repacking foreign crab meat into a container without the country of origin indicated on the principal display panel.
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.