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 262.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
The definitions contained in section
					 261.1  of this Title
					 and in section 198  of the Agriculture and Markets Law shall
					 be applicable to such terms when used in this Part. The following definitions
					 shall also apply:
(a)
Fish
means any kind of fresh or salt water fish, or seafood,
				  without limitation.
(b)
Seafood
means all edible aquatic organisms other than finfish
				  and shall include, but not be limited to, shellfish (crustaceans and mollusks)
				  such as shrimp, lobsters, crabs, clams, mussels, oysters, scallops and
				  snails.
(c)
Processed
				  fish
means fish that has been cured, salted, marinated, dried, or
				  smoked as food for human consumption. This term shall include smoked fish,
				  salted fish, salt cured/air dried fish, marinated fish, pickled fish, and
				  fermented fish, but shall not include processed fish produced in accordance
				  with Part 277 of this Title, "Rules and Regulations Relating to Thermally
				  Processed Low-Acid Foods Packaged in Hermetically Sealed Containers," or in
				  accordance with title 21 of the
Code of Federal Regulations
part 114,
Acidified Foods,
pages 291-297 (revised as of April
				  1, 2013), which are incorporated by reference herein. Copies of the
Code of Federal Regulations
may be obtained from the U.S.
				  Government Printing Office, Washington, DC 20402. The material incorporated by
				  reference herein is available for public inspection and copying at the offices
				  of the New York State Department of Agriculture and Markets, Division of Food
				  Inspection Services, 10B Airline Drive, Albany, NY 12235, and at the Department
				  of State, 99 Washington Avenue, Suite 650, Albany, NY 12231.
(d)
Smoked fish
means fish
				  which, for the prime purpose of taking on the flavor and/or color of smoke, has
				  been subjected to the direct action of smoke or smoke flavor from the burning
				  of wood, sawdust, or similar burning material or immersed in or sprayed with a
				  smoke-flavored solution.
(e)
Hot process smoked fish
means a smoked fish that has been
				  produced by subjecting it to heat during smoke processing.
(f)
Cold process smoked fish
means a smoked fish that has been produced by subjecting it to smoke at a
				  temperature where the product undergoes only incomplete heat coagulation of
				  protein.
(g)
Loin
				  muscle
means the longitudinal quarter of the great lateral muscle
				  freed from skin scales, visible blood clots, bones, gills, and viscera and from
				  the nonstriated part of such muscle, which part is known anatomically as the
				  median superficial muscle.
(h)
Water phase salt
means the percent salt (sodium chloride) in
				  the finished product as determined by the method described in the
Official Method of Analysis of the Association of Official Analytical
				  Chemists,
14th edition (1984), sections 18.034 (page 335) and 18.035
				  (page 335), under "Volumetric Method-Final Action," and sections 50.027 (page
				  1006), 50.030(b) (page 1006), and 50.003 (page 1002) referenced therein, all of
				  which are incorporated by reference herein, multiplied by 100 and divided by
				  the percent salt (sodium chloride) plus the percent moisture in the finished
				  product, as determined by the method described in the
AOAC,
14th edition (1984), section 18.023 (pages 333-334), under "Solids (Total) in
				  Seafoods, Gravimetric Method-Final Action, For All Marine Products Except Raw
				  Oysters," which section is incorporated by reference herein. Copies of said
				  material may be obtained from the Association of Official Analytical Chemists,
				  Inc., 1111 North Nineteenth St., Suite 210, Arlington, VA 22209 and such
				  material is available for public inspection and copying at the offices of the
				  New York State Department of Agriculture and Markets, Division of Food
				  Inspection Services, Capital Plaza, One Winners Circle, Albany, NY
				  12235.
(i)
Sodium nitrite
				  content
means the concentration, in parts per million, of sodium
				  nitrite in the loin muscle of the finished product as determined by the method
				  described in the
Official Methods of Analysis of the Association of
				  Official Analytical Chemists,
14th edition (1984), sections 24.044
				  (page 436) and 24.045 (page 436) under "Nitrites in Cured Meat Colorimetric
				  Method-First Action," which sections are incorporated by reference herein and
				  are available as set forth in subdivision (g) of this section.
(j)
Competent processing
				  authority
means a qualified person who has expert knowledge acquired
				  through appropriate training and experience in the production of processed
				  fish.