Michigan Administrative Code
Department - Agriculture and Rural Development
Food and Dairy Division
RegulationNo 569 - Smoked Fish
Section R. 285.569.7 - Process time and temperature; records of heat treatment

(1) All smoking shall be accomplished so that the internal temperature of the coldest part of the fish remains at or above 145 degrees Fahrenheit (62.8 degrees Celsius) for not less than 30 continuous minutes. The temperature measurement shall be obtained by inserting the sensor of the temperature-recording device into the thickest flesh portion of one of the largest fish being smoked that is located at the coldest area of the smokehouse.

(2) An accurate record of the entire process time and internal temperature shall be taken for each smokehouse load.

(3) The record specified in subrule (2) of this rule shall indicate the date, including month, day, and year.

(4) Each smokehouse load shall be assigned a lot number that corresponds to, and can be easily identified with, the record of the thermal process time and temperature produced by the temperature-recording device.

(5) A record for each load shall also indicate the smokehouse or compartment number, the type or species of fish, and the quantity of fish smoked.

(6) The plant manager shall review and certify by initialing the entry for each load made on the recording chart or in the smoking record before distribution or sale of any smoked fish within the load.