Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 359 - RULES GOVERNING THE PROCESSING / HANDLING / STORING / LABELING OF SMOKED, CURED AND SALTED FISH
Section 001-359-3 - Product Handling
Universal Citation: 01 ME Code Rules ยง 001-359-3
Current through 2024-38, September 18, 2024
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.
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