Regulation No. 569 - Smoked Fish
- Regulation No. 569 - Smoked Fish
- Section R. 285.569.1 - Definitions
- Section R. 285.569.2 - Exemptions from rules
- Section R. 285.569.3 - Fish-smoking establishment; requirements; temperature-indicating devices and temperature-recording devices generally
- Section R. 285.569.4 - Fish, fish products, and ingredients; condition; processing, handling, storing, preparing, and transporting at certain temperature required; inspection and washing before processing; thawing; evisceration
- Section R. 285.569.5 - Brining
- Section R. 285.569.6 - Application of smoke
- Section R. 285.569.7 - Process time and temperature; records of heat treatment
- Section R. 285.569.8 - Finished fish product
- Section R. 285.569.9 - Segregated packaging, handling, and storage area
- Section R. 285.569.10 - Packaging and labeling
- Section R. 285.569.11 - Wholesale sale
- Section R. 285.569.12 - Sale of fish product under other than original expiration date code prohibited
- Section R. 285.569.13 - Records; availability; time of retention
- Section R. 285.569.14 - Modifications and waivers
- Section R. 285.569.15 - Documentation of proposed variance and justification
- Section R. 285.569.16 - Operator requirements if variance granted or HACCP plan required; revocation of variance; expiration of variance
- Section R. 285.569.17 - Contents of a HACCP plan
- Section R. 285.569.18 - Processes requiring variance
- Section R. 285.569.19 - Rescission