C.M.R. 01, 001, ch. 359 - RULES GOVERNING THE PROCESSING / HANDLING / STORING / LABELING OF SMOKED, CURED AND SALTED FISH

  1. § 001-359-1 - Definitions
  2. § 001-359-2 - Processes and Controls
  3. § 001-359-3 - Product Handling
  4. § 001-359-4 - Labeling

Summary: The purpose of this chapter is to establish rules that will ensure the proper handling of smoked fish and other methods of preparing fish for consumption. This Chapter augments rules for Food Processing Chapter 343, Home Food Manufacturing Chapter 345, and Potentially Hazardous Foods Chapter 359.

Notes

C.M.R. 01, 001, ch. 359
EFFECTIVE DATE:
October 6, 1993
AMENDED:
February 6, 1994
EFFECTIVE DATE (ELECTRONIC CONVERSION):
May 4, 1996
CONVERTED TO MS WORD:
May 20, 2008

STATUTORY AUTHORITY: 22 MRSA §§1851 and 2153

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