[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR123.16]
[Page 282]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 123 FISH AND FISHERY PRODUCTS--Table of Contents
Subpart B Smoked and Smoke-Flavored Fishery Products
Sec. 123.16 Process controls.
In order to meet the requirements of subpart A of this part,
processors of smoked and smoke-flavored fishery products, except those
subject to the requirements of part 113 or 114 of this chapter, 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.
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