New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter VI - Food Control
Subchapter C - Food and Food Products (article 17 Agriculture and Markets Law)
Part 262 - FISH PROCESSING AND SMOKING ESTABLISHMENTS
Section 262.3 - Raw materials

Universal Citation: 1 NY Comp Codes Rules and Regs ยง 262.3

Current through Register Vol. 46, No. 12, March 20, 2024

(a) Fresh fish received shall be inspected and adequately washed before processing. Only sound, wholesome fish free from adulteration and organoleptically detectable spoilage shall be processed.

(b) Every lot of fish that has been partially processed in another plant, including frozen fish, shall be adequately inspected, and only clean wholesome fish shall be processed.

(c) Fresh or partially processed fish, except those to be immediately processed, shall be iced or otherwise refrigerated to an internal temperature of 38 degrees Fahrenheit or below upon receipt and shall be maintained at that temperature until the fish are to be processed.

(d) All fish received in a frozen state shall be either thawed promptly and processed, or stored at a temperature that will maintain it in a frozen state.

(e) The defrosting of frozen fish shall be conducted in a sanitary manner and by such methods that the wholesomeness of the fish is not adversely affected.

(f) After thawing, fish shall be washed thoroughly with a vigorous potable water spray or a continuous waterflow system.

(g) All fish shall be free of viscera prior to processing, except:

(1) small species of fish, such as anchovies, and herring sprats, provided they are processed in an adequate fashion and will contain a water phase salt level of at least 10 percent, a water activity below.85, or a pH of 4.6 or less; and

(2) fermented fish, provided they are processed in an adequate fashion and will contain a water phase salt level of at least 17 percent; and

(3) fully cooked seafoods.

(h) The evisceration of fish shall be conducted in an area that is segregated and separate from other processing operations. The evisceration shall be performed with minimal disturbance of the intestinal tract contents. The fish, including the body cavity, shall be washed thoroughly with a vigorous spray or a continuous water flow system following evisceration.

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