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 [Repealed]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 [Repealed]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 [Repealed]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 [Repealed]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