21 C.F.R. Subpart B—Smoked and Smoke-Flavored Fishery Products
Title 21 - Food and Drugs
This subpart augments subpart A of this part by setting forth specific requirements for processing smoked and smoke-flavored fishery products. 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.
Title 21: Food and Drugs
PART 123—FISH AND FISHERY PRODUCTS
Subpart B—Smoked and Smoke-Flavored Fishery Products
§ 123.15 General.
§ 123.16 Process controls.
