Current through August 26, 2024
(1) REFRIGERATION. Roe and any attached
entrails harvested from a fish shall be refrigerated at a temperature of not
more than 38° F (3.4° C). Processing of dry salted roe or salted roe
product shall be done in accordance with 21 CFR part 123.
(2) HARVESTING AND HANDLING. Roe and attached
entrails, if any, shall be harvested, stored, and transported for processing in
covered food grade containers. Each container shall be conspicuously labeled to
indicate when each of the following operations was performed, if that operation
has been performed:
(a) The roe and attached
entrails, if any, were harvested from the fish.
(b) The roe sacks were separated from
attached entrails, if any. Roe sacks shall be separated from attached entrails
within 48 hours after the roe sacks and entrails are harvested from the
fish.
(c) The roe was separated
from the roe sacks. Roe shall be separated from roe sacks within 72 hours after
the roe sacks are harvested from the fish, unless the roe is processed and
packed in roe sacks. Roe processed and packed without being separated from roe
sacks shall be processed and packed within 72 hours after the roe sacks are
harvested from the fish.
(3) RECEIPT FOR PROCESSING. A fish processing
plant operator may not accept for processing any roe that has been held,
transported, or processed in violation of sub. (1) or (2).
(4) PROCESSING STANDARDS.
(a) Roe shall be held and processed according
to s.
ATCP 70.24(1).
(b) Processed roe shall contain a minimum of
2.5% salt by weight, as determined by quantitative analysis for total salt
content.
(c) No fish processing
plant personnel may have direct hand contact with finished, ready-to-eat
roe.
(5) PRODUCT
REPRESENTATION.
(a) No roe product may be
labeled or represented as "caviar" unless one of the following applies:
1. The product consists only of the eggs of
sturgeon prepared by a salting and separation process traditionally associated
with the term "caviar."
2. The
product consists of roe prepared by a salting and separation process
traditionally associated with the term "caviar," and the name of the fish
species is clearly disclosed with the term "caviar" whenever that term is used.
Note: For example, a caviar-type product made
from whitefish eggs, using the traditional caviar process, may not be labeled
as "caviar" unless it is labeled as "whitefish caviar." All packaged food
product labels, including "caviar" labels, must also include a statement of
ingredients listed by their common or usual names in descending order of
prominence (see s.
ATCP 70.26).
(b) No person may misrepresent the identity
or value of any roe product by adding a color additive to the roe product. This
paragraph does not prohibit the use of color additives in roe products if all
of the following apply:
1. The color additive
is approved by the United States food and drug administration.
2. The product includes a conspicuous label
disclosure, such as "artificially colored" or "color added," which clearly
indicates that the product includes a color additive. The disclosure shall
appear on the product label directly below the product name in type at least
one-third the size of the type used in the product name.
3. The color additive is included in the
ingredient statement on the product label.
