North Carolina Administrative Code
Title 02 - AGRICULTURE AND CONSUMER SERVICES
Chapter 09 - FOOD AND DRUG PROTECTION
Subchapter C - CURRENT GOOD MANUFACTURING PRACTICES FOR SPECIFIC FOOD INDUSTRIES
Section .0500 - SMOKED AND SMOKE FLAVORED FISH
Section 09C .0501 - GENERAL: CURRENT GOOD MANUFACTURING PRACTICES AND FISH AND FISHERY PRODUCTS
Current through Register Vol. 39, No. 6, September 16, 2024
(a) The criteria in 21 CFR Part 110 shall apply in determining whether the facilities, methods, practices, and controls used for the manufacture, processing, packing, or holding of fish and seafood products comply with and are operated or administered in conformity with good manufacturing practices to produce, under sanitary conditions, food for human consumption.
(b) The criteria in 21 CFR Part 123 - Fish and Fishery Products, as adopted by reference in 02 NCAC 09B .0116(o)(56), shall apply to facilities subject to Part 123 process fish and fishery products.
Authority
G.S.
106-139;
Eff. January 1,
1985;
Readopted Eff. March 1,
2017.
