Michigan Administrative Code
Department - Agriculture and Rural Development
Food and Dairy Division
RegulationNo 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
Current through Vol. 24-16, September 15, 2024
DEPARTMENT OF AGRICULTURE
FOOD AND DAIRY DIVISION
REGULATION NO. 569. SMOKED FISH
By authority conferred on the Department of Agriculture by section 23 of act No. 39 of the Public Acts of 1969, as amended, being S289.723 of the Michigan Compiled Laws
Disclaimer: These regulations may not be the most recent version. Michigan may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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