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 .0502 - DEFINITIONS
Universal Citation: 02 NC Admin Code 09C .0502
Current through Register Vol. 39, No. 6, September 16, 2024
The following definitions shall apply to this Section:
(1) Smoked or smoke-flavored fishery products means the finished food prepared by:
(a) Treating fish with salt (sodium
chloride), and
(b) Subjecting it to
the direct action of smoke from burning wood, sawdust, or similar material or
imparting to it the flavor of smoke by a means other than the direct action of
smoke such as immersing it in a solution of wood smoke. This definition shall
not alter the labeling requirements.
(c) This Paragraph does not alter the
labeling requirements.
(2) "Hot process smoked or hot-process smoke-flavored fish" means the finished food prepared by subjecting forms of smoked fish to heat.
Authority
G.S.
106-139;
Eff. January 1,
1985;
Readopted Eff. March 1,
2017.
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