Section 50. Hazard Analysis Critical Control Point (HACCP) plan

An establishment for the repacking or relabeling of crab meat shall have and maintain an approved Hazard Analysis Critical Control Point (HACCP) plan to include, at a minimum, the following:

1. A hazard analysis;

2. The identification of preventive measures;

3. The identification of critical control points;

4. The establishment of critical limits for each critical control point;

5. The monitoring records of each critical control point;

6. The establishment of corrective action when a critical limit deviation occurs;

7. The establishment and maintenance of a recordkeeping system; and

8. The establishment of verification procedures.

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.