901:3-7-08 Smoked and smoke-flavored fishery products-process controls.

Processors of smoked and smoke-flavored fishery products, except those subject to the requirements of Chapter 901:3-3 of the Administrative Code and Chapter 901:3-5 of the Administrative Code, shall include in their HACCP plans how they are controlling the food safety hazard associated with the formation of toxin by Clostridium botulinum for at least as long as the shelf life of the product under normal and moderate abuse conditions.

R.C. 119.032 review dates: 06/10/2010 and 02/01/2015
Promulgated Under: 119.03
Statutory Authority: 3715.02 , 3715.021
Rule Amplifies: 3715.59 , 913.41
Prior Effective Dates: 4-28-03