Michigan Administrative Code › Department - Agriculture and Rural Development › Food and Dairy Division › RegulationNo 569 - Smoked Fish › Section R. 285.569.1 - Definitions

Current through Vol. 24-12, July 15, 2024
Rule 1.
(1) As used
				in these rules:
(a) "Cold process smoked
				fish" means a smoked fish that has not been subjected to sufficient heat to
				coagulate the protein throughout the fish.
(b) "Critical control point" means a point,
				step, or procedure in a food process at which control can be applied and, as a
				result, a food safety hazard can be prevented, eliminated, or reduced to
				acceptable levels.
(c) "Critical
				limit" means the maximum or minimum value to which a physical, biological, or
				chemical parameter must be controlled at a critical control point to prevent,
				eliminate, or reduce to an acceptable level the occurrence of the identified
				food safety hazard.
(d) "Fish"
				means all freshwater or saltwater finfish, mollusks, crustaceans, and other
				aquatic organisms, other than birds or mammals, that are intended for human
				consumption.
(e) "Fish product"
				means any article of food or any other article intended for, or capable of
				being used as, human food that is derived or prepared, in whole or in part,
				from any portion of any fish.
(f)
				"Hazard analysis and critical control point (HACCP) plan" means a food
				processing plan under which a food processing plant operator effectively
				prevents food safety hazards by monitoring food safety variables at critical
				control points and by controlling the variables within critical
				limits.
(g) "Hot process smoked
				fish" means a smoked fish that has been subjected to sufficient heat for a
				sufficient period of time to coagulate the protein throughout the
				fish.
(h) "Liquid smoke" means an
				aqueous solution of wood smoke that, when suitably diluted, may be used to
				impart a smoke flavor.
(i) "Loin
				muscle" means the longitudinal quarter of the great lateral muscle of the fish
				that is free from skin, scales, visible blood clots, bones, gills, and
				nonstriated parts.
(j) "Process
				authority" means a person who has expert knowledge of the commercial processing
				of fish and fishery products based on a combination of education, training, and
				experience.
(k) "Reduced oxygen
				packaging" means packaging that reduces the amount of oxygen in a package by
				mechanical evacuation of the oxygen, displacing the oxygen with another gas or
				combination of gases, or otherwise controlling the oxygen content in a package
				to a level below the level of 21% normally found in the surrounding atmosphere.
				"Reduced oxygen packaging" includes altered atmosphere, modified atmosphere,
				controlled atmosphere, low oxygen and vacuum packaging.
(l) "Smoked fish" means a freshwater or
				saltwater finfish that is prepared by treating it with salt (sodium chloride)
				and subjecting it to the direct action of the smoke from burning wood, wood
				sawdust, or similar burning material or from liquid smoke flavoring applied to
				the surface in a gaseous, liquid, or vaporized state with or without heat. The
				term includes products composed in whole or in part from smoked fish, such as
				sausage, pate, or snack dip.
(m)
				"Temperature-indicating device" means an accurate, standard thermometer or
				equivalent device, such as a resistance temperature device or
				thermocouple.
(n)
				"Temperature-recording device" means a device that is capable of providing a
				continuous record of the temperature conditions being monitored.
(o) "Water phase salt" means the percentage
				of salt (sodium chloride) in the water phase of the finished fish product. It
				is calculated by multiplying the percentage of salt (sodium chloride) by 100
				and dividing that number by the sm of the percentage of salt (sodium chloride)
				and the percentage of moisture in the finished product. Moisture and salt
				content shall be determined in accordance with the method described in the
				publication entitled "Official Methods of Analysis of AOAC, International" 16th
				edition. The publication is adopted in these rules by reference and may be
				obtained from AOAC, International, 2200 Wilson Boulevard, Suite 400-GG,
				Arlington, Virginia 22207-3301, at a cost as of the time of adoption of these
				rules of $359.00 (print version), or from the Department of Agriculture, Food
				Division, Ottawa Building, Fourth Floor, P.O. Box 30017, Lansing, MI 4 48909,
				at cost.