901:3-7-08. Smoked and smoke-flavored fishery products-process controls

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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.

Effective: 3/21/2016
Five Year Review (FYR) Dates: 01/05/2016 and 03/21/2021
Promulgated Under: 119.03
Statutory Authority: 3715.02 ; 3715.021
Rule Amplifies: 913.41
Prior Effective Dates: 4/23/2003

                    
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