SECTION .0500 ‑ SMOKED AND SMOKE‑FLAVORED FISH

02 NCAC 09C .0501         GENERAL: CURRENT GOOD MANUFACTURING PRACTICES and fish AND FISHERY PRODUCTS

(a)  The criteria in 21 CFR Part 110 shall apply in determining whether the facilities, methods, practices, and controls used for the manufacture, processing, packing, or holding of fish and seafood products comply with and are operated or administered in conformity with good manufacturing practices to produce, under sanitary conditions, food for human consumption.

(b)  The criteria in 21 CFR Part 123 – Fish and Fishery Products, as adopted by reference in 02 NCAC 09B .0116(o)(56), shall apply to facilities subject to Part 123 process fish and fishery products.

History Note:        Authority G.S. 106‑139;

Eff. January 1, 1985;

Readopted Eff. March 1, 2017.