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HACCP Verification Procedures - Validation of Blue Crab Retort Processes

ID

600-070 (AREC-147)

Authors as Published

Abigail Villalba, Lecturer, Virginia Seafood Agricultural Research and Extension Center; Robert M. Lane, Extension Engineering Specialist, Virginia Seafood Agricultural Research and Extension Center; Michael L. Jahncke, Professor and Director, Virginia Seafood Agricultural Research and Extension Center
    Cooked blue crabs cover

This publication is available in a PDF file format only.

Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation. 

Rights


Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Publisher

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Jewel E. Hairston, Administrator, 1890 Extension Program, Virginia State, Petersburg.

Date

April 24, 2015


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