HACCP Verification Procedures - Validation of Blue Crab Retort Processes

Abstract

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. This guide explains the procedure.