Section 285.569.8. Finished fish product.

(1) Immediately after the thermal process, the smoked fish shall be cooled to a temperature of 38 degrees Fahrenheit (3.3 degrees Celsius) or below and shall remain at or below that temperature at all times, including through all storage, marketing, and sales channels. If smoked fish is to be frozen, the freezing shall occur immediately after the thermal process and cooling step, and the smoked fish shall remain frozen at all times, including through all storage, marketing, and sales channels. Each room, compartment, or holding device for the storage of smoked fish shall be equipped with an accurate temperature-indicating device. Every person responsible for handling smoked fish up to the time it reaches the consumer shall have and use an accurate temperature-indicating device to check for compliance with the temperature requirements in these rules.

(2)        All air-packaged smoked fish shall be processed so that the content in the fish of water phase salt is not less than 3%. The determination of salt and moisture content shall be made using the loin muscles of the fish. An operator shall chemically analyze the finished fish product with sufficient frequency using an official method to  ensure that the required level of water phase salt is achieved. If a sample of the operator’s smoked fish has been analyzed by the department and has been found not to contain the required levels of an ingredient, including water phase salt, then the director of the department may require additional analyses to be conducted by the operator. The results of the analyses shall immediately be made available to the director of the department upon request.

History: 1997 AACS.