12VAC5-165-80: Source facility requirements

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).