GroundRules
12VAC5-165-170: Temperature of crab meat during repacking
Where this section sits in the code
- Title 12. Health
- Agency 5. Department of Health
- Chapter 165. Regulations for the Repacking of Crab Meat
- Part III. Operational Requirements
- Article 1. Processing
No portion of the crab meat shall exceed 50°F during the repacking process.
Collected 2026-09-14T04:49:59Z. Source file · JSON