Section 70.18. Fish processing.

 

(1)  Fish processing operations shall comply with subch. II and 21 CFR 123 . Fish processing plant operators shall have HACCP plans that comply with 21 CFR 123 and address food safety hazards that may occur in fish processing. If a fish processing plant produces smoked fish products or smoke-flavored fish products, the HACCP plan for that fish processing plant shall address potential botulism risks as provided in 21 CFR 123 part B.

(2)  Raw or processed fish that is packaged in reduced-oxygen packaging, as defined in s. ATCP 70.02 (22n) , shall immediately be refrigerated to a temperature of 38 ° F (3 ° C) or below, and shall be kept at or below that temperature until sold to consumers at retail, unless one of the following applies:

(a) The fish are salted fish and have a salt content of at least 20%.

(b) The fish are frozen immediately after processing, and kept frozen until sold to consumers at retail.

Cr. Register, October, 1989, No. 406 , eff. 11-1-89; CR 09-009 : r. and recr. Register October 2009 No. 646 , eff. 11-1-09; CR 15-093 : am. (2) Register August 2016 No. 728 , eff. 9-1-16; correction in (2) made under s. 35.17 , Stats., Register August 2016 No. 728 .

Note

Operators of smoked fish processing plants may wish to include, in their HACCP plans, relevant procedures and critical limits identified in Appendix A to this chapter, including critical limits related to smoking time and temperature, percent of water-phase salt in the finished product, and ppm of sodium nitrite in the product before smoking. Microsoft Windows NT 6.1.7601 Service Pack 1