{"data":{"id":"us-va/12vac5-165-50","jurisdiction":"us-va","citation":"12VAC5-165-50","heading":"Hazard Analysis Critical Control Point (HACCP) plan","body":"An establishment for the repacking or relabeling of crab meat shall have and maintain an approved Hazard Analysis Critical Control Point (HACCP) plan to include, at a minimum, the following:\n\n1. A hazard analysis;\n\n2. The identification of preventive measures;\n\n3. The identification of critical control points;\n\n4. The establishment of critical limits for each critical control point;\n\n5. The monitoring records of each critical control point;\n\n6. The establishment of corrective action when a critical limit deviation occurs;\n\n7. The establishment and maintenance of a recordkeeping system; and\n\n8. The establishment of verification procedures.","path":["Title 12. Health","Agency 5. Department of Health","Chapter 165. Regulations for the Repacking of Crab Meat","Part I. General Provisions"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter165/section50/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:49:59Z","sha256":"191210ca5a7a6337355b7362e630d3964ccb624224539bfb188752a2a16138cb","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-165-40","next":"us-va/12vac5-165-60"},"notice":"GroundRules: Original legal text. Not legal advice."}