Section 80. Source facility requirements

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Part II. Sources of Crab Meat for Repacking

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).

Historical Notes

Derived from Volume 16, Issue 16, eff. May 24, 2000; amended, Virginia Register Volume 32, Issue 05, eff. December 2, 2015.

Statutory Authority

§ 28.2-801 of the Code of Virginia.

                    
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