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Operational Requirements | Midpage
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Virginia Administrative Code
Title 12
5
Chapter 165
Part III
Operational Requirements
130
Separation of operations.
140
Cleaning and sanitizing of tables.
150
Pasteurized crab meat storage temperature.
160
Blending of crab meat.
170
Temperature of crab meat during repacking.
180
Cooling of crab meat after repacking.
190
Disposal of used containers.
210
Certification number to be on containers.
220
Lot numbers.
230
Country of origin for imported crab meat.
240
Accessibility of records.
250
Crab meat sources and source coding.
260
Traceability of repacked crab meat.
270
Minimum records to be kept.
300
Operating without a Certificate of Inspection.
310
Improper labeling of foreign crab meat.