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Virginia Administrative Code: (if need be, click on the links below, then click on “Next” to see the details in each Code section)
- “Regulations for the Sanitary Control of Storing, Processing, Packing or Repacking of Oysters, Clams and Other Shellfish” 12VAC5-150.
- “Regulations for the Sanitary Control of the Picking, Packing and Marketing of Crab Meat for Human Consumption” 12VAC5-160.
- “Regulations for the Sanitary Control of the Repacking of Crab Meat” 12VAC5-165.
- Regulations “Pertaining to Restrictions on Shellfish” – these restrictions govern Public Health Restrictions on Harvest Times and Handling Procedures including those referring to warm weather harvest 4VAC20-1230.
- Vibrio Control Plan – The National Shellfish Sanitation Program (NSSP) requires every state from which oysters are harvested to conduct Vibrio parahaemolyticus and Vibrio vulnificus risk evaluations annually. This report is intended to present data collected and evaluated by the Division of Shellfish Safety, in cooperation with the Interstate Shellfish Sanitation Conference (ISSC), to identify and control Vibrio parahaemolyticus and Vibrio vulnificus risks associated with the consumption of oysters.
- Biotoxin Control Plan – The National Shellfish Sanitation Program (NSSP) requires every state from which oysters are harvested to develop and adopt a marine biotoxin contingency plan for all marine and estuarine shellfish growing areas. This plan describes the monitoring program of potential toxic algal species, toxins in shellfish meats, and the protocols in place regarding closures and reopening of growing areas if necessary.
National Shellfish Sanitation Program: