12 Va. Admin. Code § 5-165-170

Current through Register Vol. 41, No. 6, November 4, 2024

Section 12VAC5-165-170 - Temperature of crab meat during repacking

No portion of the crab meat shall exceed 50°F during the repacking process.

12 Va. Admin. Code § 5-165-170

Derived from Virginia Register Volume 16, Issue 16, eff. May 24, 2000.

Statutory Authority

§§ 28.2-801, 28.2-803 and 28.2-806 of the Code of Virginia.