Department of Agriculture - Fish and Fishery Products - Smoked and smoke-flavored fishery products-process controls.


Published: 2016-03-21

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Processors of smoked and smoke-flavored fishery products, except those subject to the requirements of Chapters 901:3-3 and 901:3-5 of the Administrative Code, shall include in their HACCP plans how they are controlling the formation of the toxin by Clostridium botulinum for, at a minimum, the shelf life of the product under normal and moderate abuse conditions.