{"data":{"id":"us-va/12vac5-165-80","jurisdiction":"us-va","citation":"12VAC5-165-80","heading":"Source facility requirements","body":"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).","path":["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"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter165/section80/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:49:59Z","sha256":"2b48b356fae4639465b47a69d141d281aa19e222dbd13816035ca986ebda4811","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-165-60","next":"us-va/12vac5-165-90"},"notice":"GroundRules: Original legal text. Not legal advice."}