NOTICE AND DESCRIPTION OF SHELLFISH AREA CONDEMNATION (REPEALED)
Notice and description of shellfish area
condemnation. (Repealed.) EDITOR'S NOTE: (Former) VR 355-19-02.1, Number 1, through VR
355-19- 02.193, Number 193, are individual notices and descriptions of
condemned shellfish areas, and are exempt from publication. These regulations,
and information regarding them, are available at the Health Commissioner's
office in the Main Street Station, 1500 East Main Street, P.O. Box 2448,
Richmond, Virginia 23218.
NOTICES OF ESTABLISHMENT AND DESCRIPTION OF SEASONALLY CONDEMNED AREAS AT MARINA FACILITIES (REPEALED)
Notices of establishment and description of
seasonally condemned areas at marina facilities. (Repealed.) EDITOR'S NOTE: (Former) VR 355-19-04, and VR 355-19-04.01 are
notices and descriptions of condemned areas at marina facilities, and are
exempt from publication. This chapter, and information regarding them, are
available at the Health Commissioner's office in the Main Street Station, 1500
East Main Street, P.O. Box 2448, Richmond, Virginia 23218.(Repealed.) Part II
Requirements generally. (Repealed.) The water supply shall meet the State Health Department requirements
for a public water supply. Existing supplies which do not fully meet these
requirements may be accepted provided construction and bacterial quality are
Cross-connections. (Repealed.) There shall be no cross-connections between an approved
supply and an unapproved supply.
Unapproved sources. (Repealed.) Water from an unapproved source shall not be used in any
part of the plant, nor in the cooking and dock area where cooked crabs are handled
in any manner.
Wells. (Repealed.) Wells should be located at least 50 feet horizontally from
mean high water in ground having a surface elevation of at least three feet above
mean high water. Where conditions do not permit these distances to be met
special design features will be required.
Sufficient water. (Repealed.) Sufficient water shall be available under pressure for all
plant needs. Part III
Discharge into public sewers. (Repealed.) Sewage shall be discharged into public sewers wherever
possible. Where private sewage disposal systems must be utilized, they shall be
constructed according to state and local requirements; provided, that privies
shall be acceptable only where water-carriage systems are not feasible.
Sewage facilities. (Repealed.) Privies, septic tanks and subsurface tile systems shall be located
at least 50 feet horizontally from mean high water in ground having a surface
elevation of at least three feet above mean high water. Part IV
Separate rooms. (Repealed.) Separate rooms shall be provided for the picking and
packing of crab meat.
Facilities for cooling cooked crabs. (Repealed.) A room separate from that provided for in 12VAC5-160-130 shall
be provided for the cooling of cooked crabs except where suitable arrangements
are made in the picking room for this purpose; and except where suitable
arrangements are made in the cooking room for this purpose, provided that while
it is being used for cooling cooked crabs it shall not be used for the handling
or storage of uncooked crabs, and further provided that the construction and
arrangement shall give adequate protection to the cooked crabs from flies,
insects, rodents, dust, plant traffic and the washing down operation. This room
and refrigeration room for cooked crabs, if provided, shall open directly into
the picking room, or screened in area or passageway through which crabs are
transported after cooling.
Facilities for cooking crabs. (Repealed.) A room or roofed-over area separate from that provided for
in 12VAC5-160-130 and 12VAC5-160-140, in or adjoining the plant, shall be
provided for the cooking of crabs.
Routine operation. (Repealed.) Adequate space shall be provided for all routine
Space for pickers. (Repealed.) Adequate space shall be provided for each picker. Minimum
spacing shall be (i) six feet between picking tables when pickers are sitting back
to back; (ii) five feet between picking table and plant equipment when pickers
are sitting on equipment side of table; (iii) five feet between picking table
and wall beside which there is a service-passageway, when pickers are sitting
on the service-passageway side of the table; (iv) four feet between wall and
table when pickers are sitting between table and wall beside which there is no
passageway; (v) and three linear feet of table per picker except plants in
operation at the time of the adoption of these standards having spacings
approved, which are less than the preceding five- and six-foot requirements,
shall be permitted to continue to use such approved spacings provided they are
not less than 4-1/2 feet.
Employee storage space. (Repealed.) Rooms or lockers shall be provided accessible from the
picking and packing rooms for storing clothing and aprons of the employees. It is
permissible to use one room for a lunch and clothing room provided it is
adequate in size for both purposes.
Lockers. (Repealed.) Well constructed "pigeonholes" or lockers shall
be provided in the picking and packing rooms for pocketbooks, lunches and other
small personal articles if such articles are kept in these rooms.
Storage rooms. (Repealed.) Protected storage rooms or areas shall be provided for the
containers in which crab meat is to be packed, and for shipping barrels, boxes or
Backing or bobbing of crabs. (Repealed.) Where "backing" or "bobbing" of crabs
is practiced, it shall be done in an approved area separate from the picking and
Retail activity. (Repealed.) Where there is retail activity, the area used by customers
shall be partitioned off from the packing room.
New construction. (Repealed.) On new construction floor levels shall be at least three
feet above mean high water. Part V
Floors, Walls and Ceilings
Floors. (Repealed.) Floors shall be constructed of high quality concrete or other
material impervious to water, graded to drain quickly, free from cracks, ruts,
and uneven surfaces that interfere with proper cleaning or drainage, and
maintained in good repair; provided, that floors of storage rooms for
containers into which crab meat is to be packed, and for shipping barrels,
boxes, or containers, and also rooms used for the storing of clothing, need not
be impervious or graded to drain.
Walls and ceilings. (Repealed.) Interior walls and ceilings of plant shall be of tile,
concrete, cement plaster, concrete blocks, painted wood, or equivalent material
maintained in good repair, having a smooth, washable light colored surface
which will endure repeated washings, free from cracks, ledges, and shelves
where dust and debris may collect. Doors and windows shall be properly fitted
and maintained in good repair. Part VI
Screening. (Repealed.) Any opening through which flies can enter any section of the
plant, other than the cooking room or area if unenclosed, shall be effectively
covered with screening of not less than 16 mesh per inch and maintained in good
condition; except that well-fitted solid doors may be used instead of screen
Doors and windows. (Repealed.) Screen doors and windows shall be well-fitted.
Main doors. (Repealed.) At the main passage doors, a fan mounted above the door
opening with the stream of air filling the space and directed downward, or vestibule
with two self-closing doors located far enough apart so that one person or
conveyance passing through will not have both open at the same time, or other
effective means, shall be provided to keep out flies.
Shipping doors. (Repealed.) Doors through which the finished product is removed for
shipping, if so located that flies can enter to processing parts of the plant, shall
have a fan mounted above with the stream of air filling the space and directed
downward, or be provided with other effective means to keep out flies.
Inside toilets. (Repealed.) Inside toilets shall have vestibules or equal, with two
self-closing doors far enough apart so that one person passing through will not
have both open at the same time; or shall be so located in the plant that a
self-closing door in addition to the self-closing door on the toilet room
itself will be between the toilet and any processing portion of the plant.
Outside toilets. (Repealed.) Privies and outside toilets shall be fly tight with
self-closing doors opening outward.
Maintenance. (Repealed.) Fly protection shall be adequate and maintained.
Prevention of fly breeding. (Repealed.) Conditions arising from the operation of the plant or
related industry as the result of improper handling of crab scrap and crab shells,
which promote fly breeding in nearby areas surrounding the plant, shall be
prevented. Article 2
Rodents, Roaches, Etc.
Requirement. (Repealed.) The entire plant shall be rodent proof and so maintained.
Continued program. (Repealed.) The plant manager shall carry on a continued surveillance
program of plant and premises. Where the presence of rodents, roaches, etc., is
evidenced, extermination measures shall be immediately begun. Extermination
should preferably be done by licensed pest control operators.
Use of poisons. (Repealed.) Rodenticides and insecticides shall not be used in any way
as to contaminate the product, equipment or utensils, nor to constitute hazards
Storage of poisons. (Repealed.) Rodenticides which are highly toxic to humans shall not be
stored in processing plants.
Toxicity of poisons. (Repealed.) Rodenticides and insecticides needed to be kept on hand
shall be low in toxicity to humans, prominently labeled and stored in cabinets which
are used for no other purpose. Part VII
Lighting, Heating and Ventilation
Requirements. (Repealed.) Ample natural or artificial light shall be provided in all working
and storage rooms or areas, including toilets and privies. The table below constitutes ample lighting:
Temperature. (Repealed.) A comfortable working temperature shall be maintained in
the picking and packing rooms.
Ventilation. (Repealed.) Ventilation shall be sufficient to eliminate odors,
discomfort, and excessive condensation. Part VIII
Plumbing, Cooking and Heating, Utensil Washing Facilities, Hand Washing Facilities, and Toilets or Privies
Plumbing in new construction. (Repealed.) In new construction plumbing shall be installed and
maintained in compliance with applicable local codes, except where there are
none, in which event installations shall be made in compliance with the
Virginia State Plumbing Code.
Plumbing design. (Repealed.) Plumbing facilities and equipment shall be constructed and
located so as to permit no splashing of water onto picking tables, packing tables,
meat to be or already packed, packing cans, picking pans in transit, unpicked
cooked crabs, or shelf of the window through which picked crab meat is
delivered to the packing room. This equipment shall be so placed as to
facilitate the flow of plant activities, and in relation to use, while at the
same time avoiding crowded conditions.
Water connections. (Repealed.) Easily accessible and ample water connections with standard
faucet and hose-bib shall be provided in all working areas in the plant to facilitate
washing and cleansing of plant and equipment. Hoses shall be continually
available in each main working area.
Overhead lines. (Repealed.) There shall be no overhead sewers or drain lines in the
plant except they may be placed above offices and toilet rooms.
Pressure cookers. (Repealed.) Pressure cookers shall be equipped with a pressure gauge
and a vent for exhausting air. This and any other vent, drain or exhaust outlet
shall terminate at least two feet above mean high water. Pressure gauges,
exhaust vents, drains and relief valves on the pressure cookers shall be so
designed that they can be easily maintained in working condition.
Hot water. (Repealed.) Hot water sufficient for all plant needs shall be supplied
by coils in the steam boiler, if automatically fired, or by an automatically controlled
hot water heater.
Sinks. (Repealed.) A. A double-compartment sink of the laundry type or better
shall be provided in the picking room for every 30 pickers. Each compartment shall
be provided with hot and cold water faucets. The drain shall not be directly
connected to a sewer. These facilities shall be used for washing pans and
utensils, and shall not be used for hand washing. B. Adjacent to the facilities required by subsection A of
this section, a container of suitable construction shall be provided for the
sole purpose of dipping picking pans in an approved sanitizing solution of
adequate strength. C. During the day's operation, both of the compartments of
the double-compartment sink shall be used for cleansing the picking pans under
running water (no standing water permitted except at the end of the day's run);
after cleansing, the pans shall be dipped into the container of sanitizing
solution; pans shall be cleansed and sanitized after each delivery of crab meat
to the picking room. D. At the end of the day's run, one compartment of the
double-compartment sink shall be filled with hot water and cleanser or
detergent, and used for the cleansing of the utensils; the solution of water
and cleanser or detergent shall be changed as frequently as necessary to assure
thorough cleaning of all utensils. The other compartment of the
double-compartment sink shall be kept free of standing water and used, first
for rinsing the meat from the utensils before cleansing, and second for rinsing
the wash water from the utensils after cleansing. E. It is suggested that one individual be assigned to each
double-compartment sink to wash all utensils rather than have each picker wash
his own. F. Detergents and other cleansers and supplies shall be
kept available at utensil washing sinks.
Hand washing facilities. (Repealed.) A. There shall be one hand washing lavatory or equal
located in the picking room for every 20 pickers, except in new construction which
shall meet applicable local codes; where there are no local codes,
installations shall be made in compliance with the Virginia State Plumbing
Code. B. There shall be one hand washing lavatory located in the
packing room for use by packing room employees. C. Hand washing lavatories shall be conveniently located
and also shall be so located that the person responsible for supervision can
readily observe that employees wash their hands before beginning work and after
each absence from post of duty or hand contact with unprotected or contaminated
surfaces. D. Hand washing lavatories shall be provided with an
approved (designed for the facility) combination faucet unless the hot water
faucet is connected to a controlled temperature source that will provide a
water temperature of at least 100°F, with a maximum of 115°F, and shall be
suitably drained to prevent splashing on the floor where the facilities are in
use. E. Adjacent to these lavatories a container of suitable
construction shall be provided for the sole purpose of sanitizing the hands in
an approved solution of adequate strength. F. There shall be a supply of liquid or powdered soap and
single use towels, with proper dispensing facilities, available within reach of
the lavatories. G. Lavatories shall be maintained in proper operating
condition and kept free of standing water. H. Appropriate hand washing signs shall be posted in
toilets or privies, and at conspicuous places in both packing and picking
rooms, and at the hand washing lavatories. I. Lavatories shall be used for hand washing only and shall
not be used for washing picking pans or other utensils. J. Lavatories shall be so located as to minimize the
possibility of these facilities being used for washing picking pans or other
utensils, that is, away from the picking pan and utensil washing facilities.
Toilet or privy requirements. (Repealed.) A. At least one water closet or privy seat shall be
provided for every 20 employees; except in new construction of water closets which
shall meet applicable local codes; where there are no local codes,
installations shall be made in compliance with the Virginia State Plumbing
Code. B. Separate toilets or privies conveniently located shall
be provided for each sex. C. Maintenance and operation shall be such that toilets or
privies (room and fixtures) are properly illuminated (illumination table in
12VAC5-160-390), ventilated, kept clean, provided with tissue and dispenser;
wastes are inaccessible to flies and rodents; and there is no evidence of
outside human defecation or urination about the plant premises. Ventilation
shall be by direct opening to the outer air or exhaust fans designed to move
air at a rate of two cu. ft./min./sq. ft. of floor area. Part IX
Construction of Equipment and Utensils
Tables. (Repealed.) A. New picking and packing tables shall be made with metal frames
and legs; construction joints shall be made by welding and ground to a smooth
surface; table top food contact surfaces shall be made without seams or butt
joints; table tops shall be made of type 302 or 304 stainless steel, No. 4
finish or better on exposed surfaces, and 18 gauge or heavier; except that
construction and material may be better than here stated; and fabrication shall
be such as to avoid accumulation of organic material at edge and underside of
table and be easily cleanable. B. Frames and legs of existing tables, if not of corrosion
resistant metal, shall be of smooth finish and painted a light color with
washable paint. C. Seams, joints, nail or screw heads in existing tables
shall be filled with solder and dressed to a smooth surface and so maintained. D. If wall tables are used, the backs of the tables shall
extend at least 24 inches upward; except for existing wall tables in use at the
time of adoption of these standards.
Stools. (Repealed.) Stools shall be of finished wood or better, painted a light
color with washable paint, and so constructed that all hand contact surfaces can
be easily cleaned and sanitized. Seat cushions shall be permitted only if they
are securely fastened and do not cover entire seat, thus minimizing the
probability of hand contact with cushions.
Equipment for transporting cooked crabs. (Repealed.) Dumping boards or platforms, tubs or other conveyances for transporting
cooked crabs, tray or stand for scales, tray on scales, pickers' pans and
"backed" and "bobbed" crab-washers shall be constructed of
a corrosion-resistant, nontoxic, nonabsorbent material which will not readily
crack, buckle or disintegrate. Surfaces contacting cooked crabs or picked meat
shall have no exposed screw, bolt or rivet heads. Equipment shall be
constructed so as to be easily cleanable and maintained in good repair. In new
equipment, joints in the contact areas shall be welded and ground to a smooth
finish. Internal angles of fabrication shall be filleted or have an internal
radius of at least 1/4 inch.
Utensils. (Repealed.) "Lap boards," knives, "claw breakers,"
and the scoop and handle socket portions of crab and ice shovels shall be of one
piece corrosion-resistant metal, easily cleanable, and maintained in good
Transport of retort baskets. (Repealed.) Carts, hand trucks, dollies, etc., used for transporting retort
baskets from cookers to cooling rooms or storage, and racks in these rooms to
support the baskets above the floor, shall have contact surfaces of smooth
corrosion-resistant metal. Frames, if not of corrosion-resistant metal, shall
be of smooth finish and painted with a washable paint.
New processes. (Repealed.) Equipment of new design necessitated by new processes shall
be reviewed with the Division of Shellfish Sanitation before it is put into
operation. Part X
Compliance responsibility. (Repealed.) The owner or plant manager shall either personally supervise
or shall designate an individual to supervise and be responsible for the
compliance with the sections of this manual which apply to plant sanitation,
personnel, and operation. Practices observed which might contaminate cooked
crabs or crab meat, or otherwise tend to produce an unacceptable product, even
though not covered specifically in the manual, shall be immediately stopped. Part XI
Health and Cleanliness of Personnel
Diseases and infections. (Repealed.) Persons, while affected with a disease in a communicable form,
or while a carrier of such disease, or while afflicted with boils, infected
wounds, or an acute respiratory infection, shall be excluded from the plant.
Daily checks. (Repealed.) Daily observations or inquiries of employees shall be made
by the manager or supervisor to detect any sign of illness among employees.
Reports required. (Repealed.) Report shall be made to the local health authority when an
employee is known or suspected of having a disease in communicable form.
Hand cleanliness. (Repealed.) Employees shall wash their hands thoroughly with warm water
and soap, then dip them in an approved sanitizing solution before beginning work
and prior to returning to work after leaving working area, or after contact
with any unprotected surface or other source of contamination. Fingernails
shall be short and clean, and rings shall not be worn while working.
Clean garments and aprons. (Repealed.) Pickers, packers, and handlers of unpicked cooked crabs or picked
meat shall wear clean outer garments and aprons. Aprons shall cover the front
and sides of body. Caps or hair nets shall cover the hair. Arms shall be bare
to the elbow or covered with approved type arm guards. Any type of protective
clothing employing ruffles and gathering of material, as well as scrap plastic,
shall not be used.
Food and tobacco. (Repealed.) Employees shall not eat any food or use tobacco in any form
in the picking or packing rooms. Part XII
Cooling and Picking of Cooked Crabs
Cooling of hot crabs. (Repealed.) Cooked crabs shall be immediately moved while hot into the cooling
rooms or other protected area.
Picking of crabs. (Repealed.) Cooked crabs shall be picked as soon as practical after
cooking and cooling.
Hot weather. (Repealed.) During hot weather operation, where refrigeration rooms are
available, cooked crabs shall be chilled immediately after cooling and kept chilled
until picked. Uncooked crabs, bait, fish, etc., shall not be stored in these
cooling and chilling rooms while they are being used for the storage of cooked
Handling of crabs. (Repealed.) As cooked crabs are removed from refrigeration room, care
shall be taken to handle only small quantities to prevent undue warming of crabs
before and during picking.
Contamination prevention. (Repealed.) Every precaution shall be taken to prevent contamination of
cooked crabs during routine operation.
Sanitation of surfaces. (Repealed.) Hand contact surfaces of chairs, stools, and picking tables
as well as picking table tops shall be sanitized, and the table tops rinsed with
potable water prior to beginning each day's operation.
Picking knives. (Repealed.) Picking knives shall be cleaned, sanitized, and rinsed
before beginning work and shall not be padded with paper towels or rags.
Cleaning of tables. (Repealed.) All crabs shall be "picked off" tables at least
every four hours and the tables cleaned.
Sanitizing solutions. (Repealed.) Separate sanitizing solutions, which shall not be used
interchangeably, shall be maintained at proper strength during operations for pickers'
hands, picking pans, and packing cans. Solutions shall be changed frequently
enough to prevent accumulation of organic particles.
Paper towels. (Repealed.) Paper towels shall be provided for the pickers to wipe
their hands on during the picking operation. Part XIII
Packing of Crab Meat
Packing temperature. (Repealed.) Picked crab meat shall be packed and cooled to an internal temperature
of 40°F or less within four hours after picking.
Sanitizing solutions. (Repealed.) Separate sanitizing solutions, which shall not be used
interchangeably, shall be maintained at proper strength during operations for packers'
hands and packing cans. Solutions shall be changed frequently enough to prevent
accumulation of organic particles.
Equipment surfaces. (Repealed.) Surfaces of packing room equipment which come in contact
with crab meat shall be sanitized and rinsed with potable water prior to beginning
each day's operation and cleaned and sanitized at least every two hours
thereafter. Wash down hoses shall not be allowed to come in contact with these
Picking records. (Repealed.) Chits or checks shall not be used. Records of quantities of
meat picked by individuals may be kept in a ledger at the delivery window, or on
a tally board, or by other sanitary methods.
Overages. (Repealed.) Overages shall not be returned to pickers.
Repacking of meat. (Repealed.) Repacking of crab meat which has been picked or processed
in another plant shall not be allowed.
Labeling requirements. (Repealed.) If mixing or blending of fresh, frozen, or pasteurized crab
meat is done, the packing container label shall accurately identify contents. Part XIV
Refrigeration of Crab Meat
Refrigeration room requirements. (Repealed.) Refrigeration rooms for the packed product, which may be used
for the infrequent storage of cooked crabs, shall be of sanitary construction
with an impervious floor graded to drain quickly. The room shall be so
constructed that it will not receive drainage from other portions of the plant.
Drains shall not be connected directly to a sewer. Uncooked crabs, bait, fish,
or related items shall not be stored in this room while it is being used for
the storage of crab meat or cooked crabs; except that if the room is large
enough a part may be partitioned off for the storage of these items, provided
that the partition is at least four feet high and constructed of impervious,
easily cleanable material and that drainage from this part does not reach the
packed product area, and further provided that cooked crabs shall not be stored
in this room when any of these items are present.
Ice boxes. (Repealed.) Ice boxes for the packed product shall be of sanitary
construction with an impervious lining and have an effective drain.
Size of rooms. (Repealed.) The refrigeration room or ice box shall be large enough and
so constructed that a full day's production, with ice, can be conveniently stored.
A thermometer shall be located in the room or box.
Ice sources. (Repealed.) Ice shall preferably be manufactured in the plant,
otherwise it shall be obtained from an approved source. Packers purchasing crushed
ice shall secure it from dealers who handle, crush, and deliver it in a
Block ice. (Repealed.) Block ice shall be properly stored to avoid contact with
contaminated surfaces and shall be thoroughly washed on an elevated metal stand
or grating with a hose provided for this purpose before it is placed in the
crushing machine. A corrosion-resistant container shall be provided to catch
the crushed ice falling from the crusher. Where the crusher is located in a
protected portion of the refrigeration room, this container is not required.
Cleaning of equipment. (Repealed.) All facilities and equipment employed in handling or
preparing ice for use shall be used for no other purpose and shall be cleaned each
day the plant is in operation. Shovels shall be hung or stored in a protected
manner when not in use.
Storing ice. (Repealed.) Where it is necessary to have ice in the packing room a
metal-lined container or compartment of sanitary construction shall be provided
for the sole purpose of storing such ice manufactured in the plant, purchased
crushed ice, or block ice that has been crushed in the plant; except that clean
wooden barrels for shipping crab meat may be used for this purpose. Part XV
Handling of Single-Service Containers
Sanitation of storage rooms. (Repealed.) Storage rooms for single-service containers shall be kept clean,
orderly, protected against weather, and free of rodent or insect infestation.
Storage rooms shall not be used as a general store-room for unused equipment
Sanitation of containers. (Repealed.) Single-service containers in the picking and packing rooms shall
be kept on stands or tables at least two feet above the floor, and shall be
protected against contamination by splash or floor washing, and sanitized,
exclusive of plastic bags, immediately prior to filling.
Display of certificate number. (Repealed.) Packer's certificate number shall be legibly impressed, embossed
or lithographed in or on the sides of single-service containers in which crab
meat is packed, except when the lid becomes an integral part of the container
during the sealing process the number may be on the lid; name and address of
the firm or distributor shall be similarly marked on the container or lid.
Plastic bags shall have the name and address of the packer or distributor and
certification number of the packer permanently marked on them (hand-stamping is
unacceptable). Containers bearing a certificate number other than that of the
respective plant shall not be allowed in plant.
Sanitation of containers. (Repealed.) Clean shipping barrels, boxes or containers shall be used. Part XVI
Proper use of plants. (Repealed.) Plants shall be used only for crab meat processing during
Litter and rubbish. (Repealed.) Premises inside and outside shall be kept clean and free of
litter and rubbish.
Access to plants. (Repealed.) Animals and unauthorized persons shall be excluded from
plants. Pickers shall not be allowed in packing room.
Storage of equipment. (Repealed.) Miscellaneous and unused equipment and articles which are
not necessary to plant operation shall not be stored in any processing portion or
area of the plant.
Schedule requirements. (Repealed.) Plants shall be cleaned within two hours after each day's
Cleaning of equipment. (Repealed.) All equipment routinely used in the picking and packing
process, for example, utensils, stools, tables, pans, tubs, shovels, dumping boards
or platforms, lap boards, knives, scales, supports for scales, trays,
"claw breakers", funnels, "backed" and "bobbed"
crab-washers, etc., shall be thoroughly and effectively cleansed within two
hours after each day's run.
Adequate facilities and equipment. (Repealed.) Adequate clean-up facilities, detergents and scouring equipment
shall be available within the plant at all times. Paper dishcloths shall be
used for cleaning purposes where practical. The use of cloth rags or sponge
material in plant and equipment clean-up shall not be allowed.
Sea water flooding. (Repealed.) When the floors of a plant have been flooded by high sea
water levels, operation shall cease until the water has receded from the plant,
after which the plant shall be thoroughly cleaned and sanitized before
operation is again begun. Part XVII
Bactericidal Treatment of Utensils and Equipment
Processing required. (Repealed.) All utensils and equipment which contact cooked crabs or crab
meat during processing, after the cooker baskets through the final pack, shall
be subjected to an effective bactericidal process after cleaning, within three
hours after the end of each day's run.
Temperature and timing. (Repealed.) Effective bactericidal treatment shall be accomplished by exposure
for at least 15 minutes to a temperature of at least 170°F, or for at least
five minutes to a temperature of at least 200°F, in a steam cabinet, except as
provided in 12VAC5-160-1020, equipped with an indicating thermometer* located
in the coldest zone. Steam cabinets shall be constructed with a vent or valve
in bottom to permit discharge of air, of such size as to store, treat, and
protect all equipment at one time, with the exception of large equipment,
without nesting any of the picking pans or stacking any of "claw
breakers." *Thermometers shall be accurate to within 2°F, shall have
scale divisions not greater than 2°F, and shall be so installed as to be easily
read. Accuracy of thermometer should be checked at least once each year by the
Division of Shellfish Sanitation.
Chemical treatments. (Repealed.) Chemical bactericidal treatment shall be given large
equipment, such as picking and packing tables, dumping boards or platforms, tubs
and crab-shovels and shall be accomplished by immersion or exposure for at
least two minutes to a flow of a solution containing not less than 50 parts per
million of free chlorine or other bactericide approved by the Division of
Shellfish Sanitation, such as the "iodine complex" in proper
strength; or if bactericidal sprays having free chlorine are used, the strength
shall not be less than 100 parts per million.
Crab Scrap Disposal
Collection of scraps. (Repealed.) Suitable containers constructed of galvanized iron, good quality
plastic, or equal, shall be provided in the picking room for the collection of
crab scrap. These shall be thoroughly cleaned and sanitized at the end of each
Floors to be kept clean. (Repealed.) Crab scrap shall not be allowed to accumulate on the floor.
Conveyances to preclude spillage. (Repealed.) Conveyances used to move crab scrap from plant to scrap bin
shall be so constructed as to preclude spillage. These conveyances shall be
cleaned at the end of each day's run.
Conveyors. (Repealed.) If conveyors are used, they shall be constructed so as to
facilitate cleaning and shall be cleaned at the end of each day's run.
Scrap bins. (Repealed.) Scrap bins shall be provided and maintained of easily
cleanable concrete construction or equal, adequate in size to hold an entire day's
scrap, well-drained and curbed to prevent washings from reaching the ground
surfaces. Scrap bins shall be located away from the doors of the plant and
emptied and cleaned daily.
Commercial disposal. (Repealed.) Should commercial disposal methods be used, the plant
operator shall not be relieved of his responsibility for the proper handling of
STATE PLAN FOR THE ADMINISTRATION OF THE VIRGINIA SHELLFISH SANITATION PROGRAM (REPEALED)
State Plan for the Administration of the
Virginia Shellfish Sanitation Program. (Repealed.) EDITOR'S NOTE: VR 355-19-09 is the State Plan for the
Administration of the Virginia Shellfish Sanitation Program, and is exempt from
publication. This regulation, and information regarding it, is available at the
Health Commissioner's office in the Main Street Station, 1500 East Main Street,
P.O. Box 2448, Richmond, VA 23218.