Section 285.569.1. Definitions.

Section 285.569.2. Exemptions from rules.

Section 285.569.3. Fish-smoking establishment; requirements; temperature-indicating devices and temperature-recording devices generally.

Section 285.569.4. Fish, fish products, and ingredients; condition; processing, handling, storing, preparing, and transporting at certain temperature required; inspection and washing before processing; thawing; evisceration.

Section 285.569.5. Brining.

Section 285.569.6. Application of smoke.

Section 285.569.7. Process time and temperature; records of heat treatment.

Section 285.569.8. Finished fish product.

Section 285.569.9. Segregated packaging, handling, and storage area.

Section 285.569.10. Packaging and labeling.

Section 285.569.11. Wholesale sale.

Section 285.569.12. Sale of fish product under other than original expiration date code prohibited.

Section 285.569.13. Records; availability; time of retention.

Section 285.569.14. Modifications and waivers.

Section 285.569.15. Documentation of proposed variance and justification.

Section 285.569.16. Operator requirements if variance granted or HACCP plan required;

Section 285.569.17. Contents of a HACCP plan.

Section 285.569.18. Processes requiring variance.

Section 285.569.19. Rescission.