{"data":{"id":"us-va/12vac5-165-90","jurisdiction":"us-va","citation":"12VAC5-165-90","heading":"Verification of shipping temperatures for crab meat","body":"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.","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/section90/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:49:59Z","sha256":"0813717242a5a98cc560a5ba54b831d6e8dade6c117d1d7605baf63a0a8c3987","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-165-80","next":"us-va/12vac5-165-100"},"notice":"GroundRules: Original legal text. Not legal advice."}