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

 

 

 

901:3-7-08                   Smoked    and    Smoke-Flavored    Fishery    Products-Process Controls.

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

901:3-7-08                                                                                                                             2

Effective:                                04/28/2003 R.C. 119.032 review dates:                           04/28/2008

CERTIFIED ELECTRONICALLY

Certification

04/08/2003

Date

Promulgated Under:   119.03

Statutory Authority:   3715.02, 3715.021

Rule Amplifies:           3715.59, 913.41