Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 165 - REGULATIONS FOR THE REPACKING OF CRAB MEAT › Part I - General Provisions › Section 12VAC5-165-10 - Definitions

Current through Register Vol. 40, No. 24, July 15, 2024
The following words and terms when used in this chapter
					 shall have the following meanings, unless the context clearly indicates
					 otherwise:
"Action level" means the limit established for a
					 deleterious substance present in a product or the environment, above which
					 level prescribed actions by the division may be required to protect public
					 health.
"Certificate of Inspection" means a numbered certificate
					 issued by the division to a shipper after an inspection confirms compliance
					 with applicable regulations and standards.
"Certification number" means a unique number assigned to
					 each shipper upon issuance of a Certificate of Inspection.
"Certified laboratory" means a laboratory certified by the
					 U.S. Food and Drug Administration for analysis of food products.
"Critical Control Point" or "CCP" means a point, step or
					 procedure in a food process at which control can be applied, and a food safety
					 hazard can, as a result, be prevented, eliminated or reduced to acceptable
					 numbers.
"Critical limit" means the maximum or minimum value to
					 which a physical, biological, or chemical parameter must be controlled at a
					 critical control point to prevent, eliminate, or reduce to an acceptable level
					 the occurrence of the identified food safety hazard.
"Division" means the Division of Shellfish Sanitation of
					 the Virginia Department of Health.
"Establishment" means any vehicle, vessel, property, or
					 premises where crustacea, finfish or shellfish are transported, held, stored,
					 processed, packed, repacked or pasteurized in preparation for marketing.
"HACCP plan" means a written document that delineates the
					 formal procedures that a dealer follows to implement a Hazard Analysis Critical
					 Control Point methodology to assure food safety.
"Hazard analysis" means a process used to determine
					 whether there are food safety hazards that are reasonably likely to occur while
					 repacking crab meat and to identify the preventive measures that the repacker
					 can apply to control those hazards.
"Importer" means either the owner or consignee at the time
					 of entry of the crab meat into the United States, or the agent or
					 representative of the foreign owner or consignee at the time of entry into the
					 United States, who is responsible for ensuring that goods being offered for
					 entry into the United States are in compliance with all laws affecting the
					 importation.
"Lot" means repacked crab meat that bears the same repack
					 date and source code.
"Preventive measure" means actions taken to prevent or
					 control a food safety hazard.
"Principal display panel" means the part of a label that
					 is most likely to be displayed, presented, shown, or examined under customary
					 conditions of display for retail sale.
"Processing" means cooking, picking, packing, repacking or
					 pasteurizing crab meat.
"Processor" means any person engaged in commercial,
					 custom, or institutional processing of crab meat, either in the United States
					 or in a foreign country.
"Repacker" means a person who operates an establishment
					 that transfers crab meat from a container originally packed by another
					 establishment to another container.
"Repacking operation" means a process of transferring crab
					 meat from the original shipper's packing container to a different packing
					 container, including all steps beginning with the removal of the original
					 containers of meat from the repacker's refrigeration and ending with the
					 repacked crab meat in properly identified containers placed into
					 refrigeration.
"Shipper" means a person who operates an establishment for
					 the cooking, picking, repacking or pasteurizing of crab meat.
"Source code" means a code designated by the repacker
					 which represents the crab processing facility where crab meat was
					 obtained.
Statutory Authority: § 28.2-801 of the Code of
						Virginia.