GroundRules
12VAC5-165-90: Verification of shipping temperatures for crab meat
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 II. Sources of Crab Meat for Repacking
The repacker shall provide a record of transport temperature receiving conditions for each shipment of crab meat. Temperature recording may be by maximum temperature recording, continuous temperature recording, or by other device such as adequate amount of ice or adequate quantity of chemical cooling media. The repacker shall include the transport receiving temperature conditions as a part of the receiving CCP in the HACCP plan.
Collected 2026-09-14T04:49:59Z. Source file · JSON