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.
