Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.02 - Crab Meat
- Section 10.15.02.01 - Definitions
- Section 10.15.02.02
- Section 10.15.02.03 - Compliance with Other Chapters
- Section 10.15.02.04 - Licenses
- Section 10.15.02.05 - Plant Facilities
- Section 10.15.02.06 - Plant Sanitation
- Section 10.15.02.07 - Equipment
- Section 10.15.02.08 - Processing Practices
- Section 10.15.02.09 - Unit Processing Operations - Cooking
- Section 10.15.02.10 - Unit Processing Operations - Picking and Packing
- Section 10.15.02.11 - Unit Processing Operations - Repacking
- Section 10.15.02.12 - Unit Processing Operations - Pasteurization
- Section 10.15.02.13 - Unit Processing Operations - Storage
- Section 10.15.02.14 - Labeling and Marking of Crab Meat Containers
- Section 10.15.02.15 - Bacteriological Standards
Current through Register Vol. 51, No. 19, September 20, 2024
Authority: Health-General Article, §§18-102, 21-211, 21-234, 21-304, 21-321, 21-339, 21-340, and 21-350, Annotated Code of Maryland
Disclaimer: These regulations may not be the most recent version. Maryland may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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