New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter C - Food and Food Products (article 17 Agriculture and Markets Law) › Part 262 - FISH PROCESSING AND SMOKING ESTABLISHMENTS › Section 262.5 - Processing operations for vacuum packaged or modified atmosphere packaged smoked fish

Current through Register Vol. 46, No. 28, July 10, 2024
Unless otherwise provided by a scheduled process, the
					 following additional requirements shall apply to vacuum packaged or modified
					 atmosphere packaged smoked fish.
(a)
				  Brining of fish for smoking shall be carried out so that the temperature of the
				  brine does not exceed 60 degrees Fahrenheit at the start of brining. If the
				  brining time exceeds 4 hours, the brining shall take place in a refrigerated
				  area of 38 degrees Fahrenheit or lower. For dry salting, the fish shall be
				  returned to a refrigerated area of 38 degrees Fahrenheit or lower immediately
				  after the salting step.
(b) Brining
				  tanks shall be cleaned and sanitized prior to use. Different species of fish
				  shall not be mixed in the same tank, and brines shall not be reused unless
				  there is an adequate process available to return the brine to an acceptable
				  microbiological level.
(c) Fish to
				  be smoked shall be arranged without overcrowding or touching each other within
				  the smokehouse oven or chamber to allow for uniform smoke absorption, heat
				  exposure, and dehydration.
(d)
				  Liquid smoke, generated smoke, or a combination of liquid smoke and generated
				  smoke shall be applied to all surfaces of fish to be smoked. Liquid smoke may
				  be applied to the product prior to, at the commencement of or during the
				  process while generated smoke shall be applied to the fish during the first
				  half of the process and longer if necessary. If a combination of liquid smoke
				  and generated smoke is used, the procedures for liquid smoke shall be followed
				  and the generated smoke may be applied at any stage of the process.
(e) Vacuum packaged or modified atmosphere
				  packaged hot process smoked fish shall be produced by a controlled process that
				  utilizes a monitoring system such as calibrated probes or dial thermometers to
				  assure that all products reach the required temperature. The temperature
				  readings shall be obtained by inserting an accurate temperature indicating
				  device into the thickest flesh portion of three or more of the largest fish in
				  the smokehouse compartment. The coldest reading thus obtained shall be recorded
				  in a fish smoking record as being the internal temperature of fish being
				  smoked. The internal temperature of fish being smoked shall be obtained and
				  recorded with the time taken at least three times during the operation of
				  heating each load or batch of fish to assure that the required heat treatment
				  has been accomplished. Each batch of smoked fish shall be identified as to the
				  specific oven load, product temperature obtained, and date processed. The
				  temperature monitoring system shall be accurate to within 2 degrees
				  Fahrenheit.
(f) Vacuum packaged or
				  modified atmosphere packaged hot process smoked fish shall be produced by a
				  controlled process whereby each fish or fish portion shall be heated to an
				  internal temperature of 145 degrees Fahrenheit or higher and maintained at 145
				  degrees Fahrenheit or higher for 30 minutes or longer. The smoked fish shall be
				  brined to contain at least 3.5 percent water phase salt in the loin muscle of
				  the finished product, except that vacuum packaged or modified atmosphere
				  packaged hot process smoked fish which contain 100-200 parts per million sodium
				  nitrite shall contain at least 3.0 percent water phase salt in the loin muscle
				  of the finished product when processed in this fashion. Vacuum packaged or
				  modified atmosphere packaged seafood processed in this fashion shall be brined
				  to contain at least 3.5 percent water phase salt in the flesh portion of the
				  product.
(g) Vacuum packaged or
				  modified atmosphere packaged cold process smoked fish shall be produced by one
				  of the following processes:
(1) Vacuum
				  packaged or modified atmosphere packaged cold process smoked fish shall be
				  produced by a controlled process that utilizes a temperature monitoring system
				  positioned within the smoking chamber and results in a temperature that shall
				  not exceed 90 degrees Fahrenheit during the drying and smoking period, which
				  period shall not exceed 20 hours. The smoked fish shall be brined to contain at
				  least 3.5 percent water phase salt in the loin muscle of the finished product
				  except that vacuum packaged or modified atmosphere packaged cold process smoked
				  fish which contain 100-200 parts per million sodium nitrite shall contain at
				  least 3.0 percent water phase salt in the loin muscle of the finished product
				  when processed in this fashion; or
(2) Vacuum packaged or modified atmosphere
				  packaged cold process smoked fish shall be produced by a controlled process
				  that utilizes a temperature monitoring system positioned within the smoking
				  chamber and results in a temperature that does not exceed 50 degrees Fahrenheit
				  during the drying and smoking period, which period shall not exceed 24 hours.
				  The smoked fish shall be brined to contain at least 3.5 percent water phase
				  salt in the loin muscle of the finished product except that vacuum packaged or
				  modified atmosphere packaged cold process smoked fish which contain 100-200
				  parts per million sodium nitrite shall contain at least 3.0 percent water phase
				  salt in the loin muscle of the finished product when processed in this fashion;
				  or
(3) Vacuum packaged or modified
				  atmosphere packaged cold process smoked sablefish shall be produced by a
				  controlled process that utilizes a temperature monitoring system positioned
				  within the smoking chamber and results in a temperature that shall not exceed
				  120 degrees Fahrenheit during the drying and smoking period, which period shall
				  not exceed 6 hours. The smoked fish shall be brined to contain at least 3.5
				  percent water phase salt in the loin muscle of the finished product except that
				  vacuum packaged or modified atmosphere packaged cold process smoked sablefish
				  which contain 100-200 parts per million sodium nitrite shall contain at least
				  3.0 percent water phase salt in the loin muscle of the finished product when
				  processed in this fashion.