New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter VI - Food Control
Subchapter F - Standards for growing, harvesting, packing, and holding of produce
Part 279 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PLAN FOR SEAFOOD
Section 279.1 - Hazard analysis and critical control point (HACCP) plan for seafood
Current through Register Vol. 46, No. 39, September 25, 2024
(a) For purposes of the enforcement of article 17 of the Agriculture and Markets Law, and except where in conflict with the statutes of this State or with the rules and regulations promulgated by the commissioner, the commissioner hereby adopts the current Federal regulation as it appears in title 21 of the Code of Federal Regulations, part 123 (revised as of April 1, 2013; U.S. Government Printing Office, Washington, DC 20402), at pages 320-328, entitled Fish and Fishery Products.
(b) Copies of this regulation, as published in title 21 of the Code of Federal Regulations, are maintained in a file at the Department of Agriculture and Markets, Division of Food Safety and Inspection, 10-B Airline Drive, Albany, NY 12235, and are available for public inspection and copying during regular business hours.
