Section 170. Temperature of crab meat during repacking

Latest version.

No portion of the crab meat shall exceed 50°F during the repacking process.

Historical Notes

Derived from Volume 16, Issue 16, eff. May 24, 2000.

Statutory Authority

§§ 28.2-801, 28.2-803 and 28.2-806 of the Code of Virginia.

                    
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