{"data":{"id":"us-va/12vac5-165-170","jurisdiction":"us-va","citation":"12VAC5-165-170","heading":"Temperature of crab meat during repacking","body":"No portion of the crab meat shall exceed 50°F during the repacking process.","path":["Title 12. Health","Agency 5. Department of Health","Chapter 165. Regulations for the Repacking of Crab Meat","Part III. Operational Requirements","Article 1. Processing"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter165/section170/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:49:59Z","sha256":"b58d03a72ee3301eaaf8f2a2244933783e2dc024223725e1da04cec560a7904e","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-165-160","next":"us-va/12vac5-165-180"},"notice":"GroundRules: Original legal text. Not legal advice."}