01-001-359 Me. Code R. § 2

Current through 2024-51, December 18, 2024

Section 001-359-2 - Processes and Controls

A. There shall be a scheduled procedure for all processed fish.

B. All fish offered for sale shall be free of viscera prior to processing.

C. Processing parameters for smoked fish:

1. For hot process smoked fish to be air packaged, a controlled process must be used to heat fish to a continuous temperature of at least 145EF. for a minimum of 30 minutes for fish brined to contain not less than 2.5% water phase salt in the loin muscle of the finished product.

2. For hot process smoked fish to be vacuum or modified atmosphere packaged, a controlled process must be used to heat fish to a continuous temperature of at least 145EF. for a minimum of 30 minutes for fish brined to contain not less than 3.5% water phase salt in the loin muscle of the finished product or the combination of 3.0% water phase salt in the loin muscle of the finished product and not less than 100 or more than 200 parts per million of sodium nitrite.

3. Cold process smoked fish must use a controlled process to assure that all products do not exceed process temperatures in accordance with one of the following methods:

a. The temperature in the smoking chamber does not exceed 90EF. during a drying and smoking period that does not exceed 20 hours; or

b. The temperature in the smoking chamber does not exceed 50EF. during a drying and smoking period that does not exceed 24 hours.

4. For cold process smoked fish to be air packaged, only fish that have been brined to contain not less than 2.5% water phase salt in the loin muscle of the finished product may be used.

5. For cold process smoked fish to be vacuum or modified atmosphere packaged, only fish that have been brined to contain not less than 3.5% water phase salt in the loin muscle of the finished product or the combination of 3.0 % water phase salt in the loin muscle of the finished product and not less than 100 or more than 200 parts per million of sodium nitrite may be used.

D. There shall be records written and maintained in the plant that will describe in detail processing methods, procedures and controls for smoked fish, salted fish, cured fish, dried fish and marinated fish.

E. A HACCP plan may be submitted to the Department after January 1, 1994.

F. The product must be so processed as to prevent contamination by exposure to areas, utensils, or equipment involved in earlier processing steps, refuse or other objectionable areas. Any common area must be thoroughly cleaned and sanitized between processing steps.

01-001 C.M.R. ch. 359, § 2