01-001-359 Me. Code R. § 3

Current through 2024-51, December 18, 2024

Section 001-359-3 - Product Handling

A. Product temperatures of 38EF. or below are required during receiving, handling and storage of raw fish and processed fish except:

1. When undergoing hot smoking or cold smoking

2. Processed fish that have a water phase salt level of at least 17% shall not require refrigerated storage.

3. Processed fish which contain a water phase salt level of at least 10% or a Ph of 4.6 or below may be distributed at temperatures that do not exceed 45EF.

01-001 C.M.R. ch. 359, § 3