Rule 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 Chapters 901:3-3 and 901:3-5 of the Administrative Code, shall include in their HACCP plans how they are controlling the formation of the toxin by Clostridium botulinum for, at a minimum, the shelf life of the product under normal and moderate abuse conditions.
Last updated March 26, 2024 at 11:35 AM
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