{"data":{"id":"us-va/12vac5-165-270","jurisdiction":"us-va","citation":"12VAC5-165-270","heading":"Minimum records to be kept","body":"The repacker shall maintain the following information on each lot of repacked crab meat  for a minimum of one year: (i) the original processor information, (ii) verification records of shipping temperature conditions, (iii) records required by the repacker's HACCP plan, and (iv) repacked crab meat sales records. Additional clarifying records may be required by the division to identify lot codes on containers.","path":["Title 12. Health","Agency 5. Department of Health","Chapter 165. Regulations for the Repacking of Crab Meat","Part III. Operational Requirements","Article 3. Records and Recordkeeping"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter165/section270/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:49:59Z","sha256":"e9ca9b9f583b400611ae594914e8db63c6593d282d19b0198d3f04bc1ec85440","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-165-260","next":"us-va/12vac5-165-300"},"notice":"GroundRules: Original legal text. Not legal advice."}