reglab/statecodes huggingface dataset:
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 257 - Manufacture And Distribution Of Commercial Feed › Section 257.21 - Directions for use; pet food and specialty pet food

Current through Register Vol. 46, No. 28, July 10, 2024
In addition to the requirements for commercial feed
					 otherwise provided in this Part, the following requirements shall apply to pet
					 food and specialty pet food:
(a) The
				  label of any pet food or specialty pet food which is suitable only for
				  intermittent or supplemental feeding or for some other limited purpose shall:
(1) bear a clear and conspicuous disclosure
				  to that effect; or
(2) contain
				  specific feeding directions which clearly and conspicuously state that the
				  product should be used only in conjunction with other foods.
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 257 - Manufacture And Distribution Of Commercial Feed › Section 257.22 - Drugs and other pet food additives

Current through Register Vol. 46, No. 28, July 10, 2024
In addition to the requirements for commercial feed
					 otherwise provided in this Part, the following requirements shall apply to pet
					 food and specialty pet food:
(a) An
				  artificial color may be used in any pet food or specialty pet food only if it
				  has been satisfactorily shown to be harmless to pets or specialty pets, as the
				  case may be. The permanent or provisional listing of any artificial color in
				  the Federal food and drug regulations as safe for use, together with the
				  conditions, limitations, and tolerances, if any, incorporated therein, shall be
				  deemed to be satisfactory evidence that the color is, when used pursuant to
				  such regulations, harmless to pets or specialty pets.
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 257 - Manufacture And Distribution Of Commercial Feed › Section 257.23 - Labeling approval; pet food and specialty pet food

Current through Register Vol. 46, No. 28, July 10, 2024
The commissioner may require approval of any labeling on or
					 for any pet food or specialty pet food.
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 257 - Manufacture And Distribution Of Commercial Feed › Section 257.24 - Records and reports

Current through Register Vol. 46, No. 28, July 10, 2024
For the purpose of administering the law, any manufacturer
					 of any commercial feed and any distributor of any commercial feed, including
					 pet food and specialty pet food, shall maintain and furnish upon request by the
					 commissioner or his authorized representative, such records and reports as the
					 commissioner deems necessary to indicate the accuracy of any registration of a
					 commercial feed manufacturing facility, any registration of a pet food or
					 specialty pet food, the tonnage of commercial feed distributed, and any other
					 records and reports required for the enforcement of the law or of this
					 Part.
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 257 - Manufacture And Distribution Of Commercial Feed › Section 257.25 - Animal proteins prohibited in ruminant feed

Current through Register Vol. 46, No. 28, July 10, 2024
(a) For the purposes of article 8 of the
				  Agriculture and Markets Law, and except where in conflict with the statutes of
				  this State or with rules and regulations promulgated by the commissioner, the
				  commissioner hereby adopts the current Federal regulation as it appears in
				  title 21 of the Code of Federal Regulations, section 589.2000 (revised as of
				  April 1, 2001; U.S. Government Printing Office, Washington, DC 20402) at pages
				  533-535, entitled Animal proteins prohibited in ruminant feed, prohibiting the
				  use of certain animal proteins in ruminant feed.
(b) Copies of this regulation, as published
				  in title 21 of the Code of Federal Regulations, are maintained in a file at the
				  Department of Agriculture and Markets, Division of Food Safety and Inspection,
				  Capital Plaza, One Winners Circle, Albany, NY 12235, and at the Department of
				  State, 41 State Street, Albany, NY 12231, and are available for public
				  inspection and copying during regular business hours.
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 258 - Persons Certifying Food As Halal › Section 258.1 - Statement of qualifications of persons certifying food as halal

Current through Register Vol. 46, No. 28, July 10, 2024
Every person (including an individual, partnership,
					 corporation, and association) who certifies non-prepackaged food as halal shall
					 file with the Department of Agriculture and Markets a statement, upon a form
					 provided by the department, of that person's qualifications to certify food as
					 halal. Such statement may include the certifier's background, training,
					 education, experience and any other information that shows the certifier's
					 qualifications. The form may be filed electronically on the department's
					 website at http:// www.agmkt.state.ny.us/ or by mail or fax to the New York
					 State Department of Agriculture and Markets, Division of Food Safety and
					 Inspection, 10B Airline Drive, Albany, NY 12235.
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 258 - Persons Certifying Food As Halal › Section 258.2 - Registration of persons certifying non-prepackaged food as halal

Current through Register Vol. 46, No. 28, July 10, 2024
Every person (including an individual, partnership,
					 corporation and association) who manufactures, produces, processes, packs or
					 sells non-prepackaged food represented or branded as halal shall file with the
					 Department of Agriculture and Markets, upon a form provided by the department,
					 the name, address and telephone number of the person certifying the food as
					 halal. The form may be filed electronically on the department's website at
					 http:// www.agmkt.state.ny.us/ or by mail or fax to the New York State
					 Department of Agriculture and Markets, Division of Food Safety and Inspection,
					 10B Airline Drive, Albany, NY 12235.
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 259 - PACKAGING AND LABELING OF FOOD › Section 259.1 - Packaging and labeling of food

Current through Register Vol. 46, No. 28, July 10, 2024
(a) For the purpose of the enforcement of
				  article 17 of the Agriculture and Markets Law, and except where in conflict
				  with the statutes of this State or with rules and regulations promulgated by
				  the commissioner, the commissioner hereby adopts the current regulations as
				  they appear in title 21 of the
Code of Federal Regulations
(revised as of April 1, 2013; U.S. Government Printing Office, Washington, DC
				  20402), in the area of food packaging and labeling as follows:
(1) Part 1 of title 21 of the
Code of
				  Federal Regulations
, containing the Federal definitions and standards
				  for
General Enforcement Regulations
at pages 5-50.
(2) Part 100 of title 21 of the
Code
				  of Federal Regulations
, containing the Federal definitions and
				  standards for food packaging and labeling
General
at pages
				  5-10.
(3) Part 101 of title 21 of
				  the
Code of Federal Regulations
, containing the Federal
				  definitions and standards for
Food Labeling
(including
				  Appendices) at pages 10-172.
(4)
				  Part 102 of title 21 of the
Code of Federal Regulations
,
				  containing the Federal definitions and standards for
Common or Usual
				  Name for Nonstandardized Foods
at pages 173-180.
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 260 - Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food › Section 260.1 - Standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a) For the purpose
				  of the enforcement of Article 17 of the Agriculture and Markets Law, the
				  Commissioner of the Department of Agriculture and Markets hereby adopts Part
				  117 of Title 21 of the Code of Federal Regulations (revised as of April 1,
				  2016; U.S. Government Printing Office, Washington, D.C. 20402), except that
				  each reference therein to the terms:
(1) "FDA"
				  shall be deemed to be a reference to the Department of Agriculture and
				  Markets;
(2) "FDA District Director
				  and to Director" and to "Director of the Office of Compliance in the Center for
				  Food Safety and Applied Nutrition" shall be deemed to be a reference to the
				  Director of the Division of Food Safety and Inspection of the Department of
				  Agriculture and Markets;
(3)
				  "Secretary" and to "Commissioner of Food and Drugs" shall be deemed to be a
				  reference to the Commissioner of the Department of Agriculture and Markets
				  unless the context clearly indicates that each such term should have the
				  meaning ascribed to it in Title 21 of the Code of Federal Regulations section
				  117.3.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.1 - Shell eggs

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Except where in conflict with the statutes of this State or with rules and
				  regulations promulgated by the commissioner of agriculture and markets, the
				  commissioner hereby adopts the current Federal regulation as it appears in
				  title 21 of the ''Code of Federal Regulations ,'' Part 118 (revised as of April
				  1, 2013; U.S. Government Printing Office, Washington, DC 20402), at pages
				  300-310, entitled ''Production, Storage, and Transportation of Shell
				  Eggs.''
(b) A copy of title 21 of
				  the Code of Federal Regulations containing part 118 is maintained in a file at
				  the Department of Agriculture and Markets, Division of Food Safety and
				  Inspection, 10B Airline Drive, Albany, NY 12235, and at the Department of
				  State, 99 Washington Avenue, Suite 650, Albany, NY 12231, and is available for
				  public inspection and copying during regular business
				  hours.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.2 - Acidified foods

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Except where in conflict with the statutes of this State or with rules and
				  regulations promulgated by the commissioner of agriculture and markets, the
				  commissioner hereby adopts the current Federal regulation as it appears in
				  title 21 of the ''Code of Federal Regulations ,'' Part 114 (revised as of April
				  1, 2013; U.S. Government Printing Office, Washington, DC 20402), at pages
				  291-297, entitled "Acidified Foods."
(b) A copy of title 21 of the Code of Federal
				  Regulations containing part 114 is maintained in a file at the Department of
				  Agriculture and Markets, Division of Food Safety and Inspection, 10B Airline
				  Drive, Albany, NY 12235, and at the Department of State, 99 Washington Avenue,
				  Suite 650, Albany, NY 12231, and is available for public inspection and copying
				  during regular business hours.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.3 - Exclusions

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The following
				  establishments, businesses and operations are excluded from coverage under this
				  Part:
(1) Establishments covered by Part 273
				  of this Title.
(2) Those businesses
				  operating subject to Federal or State meat and poultry inspection laws and/or
				  the rules and regulations promulgated thereunder.
(3) Those establishments now or in the future
				  to be covered by specific rules and regulations promulgated pursuant to the
				  Agriculture and Markets Law of the State of New York, including but not limited
				  to the following Parts of this Title: Parts 16, 32, 36, 240, 256, 258, 270 and
				  275.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.8 - Acidified foods

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Except where in conflict with the statutes of this State or with rules and
				  regulations promulgated by the commissioner, the commissioner hereby adopts the
				  current Federal regulation as it appears in Title 21 of the
Code of
				  Federal Regulations,
Part 114 (revised as of April 1, 2013; U.S.
				  Government Printing Office, Washington, DC 20402), at pages 291-297, entitled
Acidified Foods.
(b) Copies of this regulation, as published
				  in title 21 of the
Code of Federal Regulations,
are maintained
				  in a file at the Department of Agriculture and Markets, Division of Food Safety
				  and Inspection, 10B Airline Drive, Albany, NY 12235 and at the Department of
				  State, 99 Washington Avenue, Suite 650, Albany, NY 12231, and are available for
				  public inspection and copying during regular business hours.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.9 - Shell eggs

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Except where in conflict with the statutes of this State or with rules and
				  regulations promulgated by the commissioner, the commissioner hereby adopts the
				  current Federal regulation as it appears in title 21 of the
Code of
				  Federal Regulations,
part 118 (revised as of April 1, 2013; U.S.
				  Government Printing Office, Washington, DC 20402), at pages 300-310, entitled
Production, Storage, and Transportation of Shell
				  Eggs
.
(b) 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
				  Department of Agriculture and Markets, Division of Food Safety and Inspection,
				  10B Airline Drive, Albany, NY 12235, and at the Department of State, 99
				  Washington Avenue, Suite 650, Albany, NY 12231.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.10 - Personnel

Current through Register Vol. 46, No. 28, July 10, 2024
The plant management shall take all reasonable measures and
					 precautions to assure the following:
(a)
Disease control.
No person affected by disease in a communicable form, or
					 while a carrier of such disease, or while affected with boils, sores, infected
					 wounds, or other abnormal sources of microbiological contamination, shall work
					 in a food plant in any capacity in which there is a reasonable possibility of
					 food or food ingredients becoming contaminated by such person, or of disease
					 being transmitted by such person to other individuals.
(b)
Cleanliness.
All persons, while working in direct contact with food
					 preparation, food ingredients, or surfaces coming into contact therewith
					 shall:
(1) Wear clean outer garments,
				  maintain a high degree of personal cleanliness, and conform to hygienic
				  practices while on duty, to the extent necessary to prevent contamination of
				  food products.
(2) Wash their hands
				  thoroughly (and sanitize if necessary to prevent contamination by undesirable
				  microorganism) in an adequate hand-washing facility before starting work, after
				  each absence from the work station, and at any other time when the hands may
				  have become soiled or contaminated.
(3) Remove all insecure jewelry and, during
				  periods where food is manipulated by hand, remove from hands any jewelry that
				  cannot be adequately sanitized.
(4)
				  If gloves are used in food handling, maintain them in an intact, clean, and
				  sanitary condition. Such gloves should be of an impermeable material except
				  where their usage would be inappropriate or incompatible with the work
				  involved.
(5) Wear hair nets,
				  headbands, caps, or other effective hair restraints.
(6) Not store clothing or other personal
				  belongings, eat food or drink beverages, or use tobacco in any form in areas
				  where food or food ingredients are exposed or in areas used for washing
				  equipment or utensils.
(7) Take any
				  necessary precautions to prevent contamination of foods with microorganisms or
				  foreign substances including, but not limited to, perspiration, hair,
				  cosmetics, tobacco, chemicals and medicants.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.11 - Exclusions

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The following
				  establishments, businesses and operations are excluded from coverage under this
				  Part:
(1) Establishments engaged solely in
				  the harvesting, storage, or distribution of one or more raw agricultural
				  commodities which are ordinarily cleaned, prepared, treated or otherwise
				  processed before being marketed to the consuming public.
(2) Those businesses operating subject to
				  Federal or State meat and poultry inspection laws and/or the rules and
				  regulations promulgated thereunder.
(3) Those establishments now or in the future
				  to be covered by specific rules and regulations promulgated pursuant to the
				  Agriculture and Markets Law of the State of New York, including but not limited
				  to the following Parts of this Title: Parts 16, 32, 36, 240, 256, 258, 270 and
				  275.
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 261 - Human Foods; Current Good Manufacturing Practice › Section 261.12 - Applicability

Current through Register Vol. 46, No. 28, July 10, 2024
The requirements of this Part are applicable only
					 to:
(a) small businesses, until
				  September 18, 2017; and
(b) very
				  small businesses and qualified facilities, until September 18,
				  2018.
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 262.2 - Current good manufacturing practices

Current through Register Vol. 46, No. 28, July 10, 2024
Sections
					 261.3 through
					 261.8  of this
					 Title, relating to human foods, current good manufacturing practices, shall
					 apply in determining whether the facilities, practices and controls used in
					 manufacture, processing, packing or holding of fish are in conformance with or
					 are operated or administered in conformity with good manufacturing practices to
					 assure that processed fish for human consumption is safe and has been prepared,
					 packed, and held under sanitary conditions. This Part sets forth additional
					 requirements for processed fish and smoked fish
					 establishments.
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 262.3 - Raw materials

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Fresh fish received shall be inspected and adequately washed before processing.
				  Only sound, wholesome fish free from adulteration and organoleptically
				  detectable spoilage shall be processed.
(b) Every lot of fish that has been partially
				  processed in another plant, including frozen fish, shall be adequately
				  inspected, and only clean wholesome fish shall be processed.
(c) Fresh or partially processed fish, except
				  those to be immediately processed, shall be iced or otherwise refrigerated to
				  an internal temperature of 38 degrees Fahrenheit or below upon receipt and
				  shall be maintained at that temperature until the fish are to be
				  processed.
(d) All fish received in
				  a frozen state shall be either thawed promptly and processed, or stored at a
				  temperature that will maintain it in a frozen state.
(e) The defrosting of frozen fish shall be
				  conducted in a sanitary manner and by such methods that the wholesomeness of
				  the fish is not adversely affected.
(f) After thawing, fish shall be washed
				  thoroughly with a vigorous potable water spray or a continuous waterflow
				  system.
(g) All fish shall be free
				  of viscera prior to processing, except:
(1)
				  small species of fish, such as anchovies, and herring sprats, provided they are
				  processed in an adequate fashion and will contain a water phase salt level of
				  at least 10 percent, a water activity below.85, or a pH of 4.6 or less;
				  and
(2) fermented fish, provided
				  they are processed in an adequate fashion and will contain a water phase salt
				  level of at least 17 percent; and
(3) fully cooked seafoods.
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 262.4 - Operations and controls for processed fish

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All operations involving the receiving,
				  holding processing and packaging of processed fish shall be conducted utilizing
				  clean and sanitary methods and shall be conducted as rapidly as practicable and
				  at temperatures that will not cause any material increase in bacterial or other
				  microorganic content or any deterioration or contamination of such processed
				  fish.
(b) All processed fish,
				  except vacuum packaged or modified atmosphere packaged smoked fish produced
				  pursuant to section
				  262.5 
				  of this Part, shall be produced pursuant to a scheduled process established by
				  a competent processing authority. A copy of said scheduled process or the
				  process set forth in section
				  262.5 
				  of this Part which is utilized shall be available for examination in each fish
				  processing establishment. Each scheduled process shall identify the name and
				  address of the competent processing authority by whom it was established. The
				  scheduled process shall include processing methods, procedures and controls for
				  each product, as well as packaging and labeling requirements. Whenever a
				  deviation in a scheduled process, or in a process set forth in section
				  262.5 
				  occurs, as disclosed by records, processor check or otherwise, the processor
				  shall destroy all product affected by said deviation or hold it for a
				  determination as to whether it is adulterated within the meaning of section 200  of the Agriculture and Markets Law.
				  Notwithstanding anything contained in this Part, the production of processed
				  fish pursuant to a scheduled process or pursuant to section
				  262.5 
				  of this Part shall not preclude said product, if the facts warrant such action,
				  from being deemed adulterated or misbranded pursuant to sections 200 and
				  201  of the Agriculture and Markets Law or
				  any other applicable statute or regulation.
(c) All processed fish shall be distributed
				  and sold at temperatures that do not exceed 38 degrees Fahrenheit, except that:
(1) processed fish that have a water phase
				  salt level of at least 17 percent shall not require refrigerated storage;
				  and
(2) processed fish which
				  contain a water phase salt level of at least 10 percent, a water activity of
				  less than.85, or a pH of 4.6 or lower may be distributed or sold at
				  refrigerated temperatures that do not exceed 45 degrees Fahrenheit.
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 262.6 - Exemptions

Current through Register Vol. 46, No. 28, July 10, 2024
Finnan haddie, smoked cod fillets, smoked scotch kippers
					 and any other smoked fish which are cooked before being consumed need not be
					 processed pursuant to the processing requirements of sections
					 262.4(b)(c)(d)
					 and
					 262.5 
					 of this Part. However, such products shall be processed pursuant to the good
					 manufacturing practices set forth in section
					 262.2 
					 of this Part, and shall be clearly marked or labeled indicating that they are
					 to be cooked prior to consumption.
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 262.7 - Records

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Every operator
				  of a fish processing plant shall keep a record of every transaction involving
				  the sale and distribution of processed fish. Such records, in addition to the
				  names and addresses of the persons or firms involved in the transaction, shall
				  contain the code numbers of each lot involved.
(b) Fish processing records shall be legibly
				  written in English and shall identify the processing procedure, the product
				  processed, process time, temperature and the results of the chemical
				  examination described in subdivision (c) of this section, together with the
				  identifying lot code, the number of containers per coding interval, the size of
				  the containers coded and the year, day and period when each lot was
				  packed.
(c) Records shall be
				  maintained for the chemical examination of finished product for the purpose of
				  validating the water phase salt and sodium nitrite requirements set forth in
				  section
				  262.5(f)
				  and (g)  of this Part or which are required by
				  a scheduled process established pursuant to section
				  262.4(b) 
				  of this Part.
(d) All data and
				  pertinent information relative to the scheduled process or process set forth in
				  section
				  262.5 
				  of this Part used to produce processed fish shall be made readily available to
				  New York State Department of Agriculture and Markets personnel upon
				  request.
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 262.8 - Packaging and labeling of processed fish

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The finished product shall be handled
				  only with clean, sanitized hands, gloves, or utensils. Manual manipulation of
				  the finished product shall be kept to a minimum.
(b) The finished product shall be stored and
				  handled in a segregated area apart from unprocessed fish and equipment used for
				  unprocessed fish.
(c) Shipping
				  containers, retail packages, and shipping records relating to processed fish
				  shall indicate, by appropriate labeling, the perishable nature of the product.
				  Frozen product shall clearly indicate that the product shall remain frozen
				  until thawed at refrigerated temperatures and shall not be refrozen.
				  Refrigerated product shall clearly and conspicuously state "Keep Refrigerated
				  at 38 degrees Fahrenheit or Below."
(d) Each container of processed fish shall be
				  marked with an identifying code which shall be permanently visible to the naked
				  eye. Where the container does not permit the code to be embossed or inked, the
				  label may be legibly perforated or otherwise marked, provided that in all
				  instances the label shall be securely affixed to the product container. The
				  required identification shall identify in code the establishment where packed,
				  the product contained therein, the year packed, the day packed and the period
				  during which packed. The packing period code shall be changed with sufficient
				  frequency to enable ready identification of lots during their sale and
				  distribution.
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 262.9 - Sale of processed fish

Current through Register Vol. 46, No. 28, July 10, 2024
No person shall sell, offer or expose for sale any
					 processed fish in New York State unless such processed fish has been processed
					 and labeled in accordance with the requirements of this Part and any other
					 applicable statutes or regulations.
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 262.10 - Severability

Current through Register Vol. 46, No. 28, July 10, 2024
If any provision of this Part or the application thereof to
					 any person or circumstances is adjudged invalid by a court of competent
					 jurisdiction, such judgement shall not affect or impair the validity of the
					 other provisions of this Part or the application thereof to other persons and
					 circumstances.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 265 - CEREAL FLOURS AND RELATED PRODUCTS › Section 265.1 - Cereal flours and related products

Current through Register Vol. 46, No. 28, July 10, 2024
(a) For the purpose of the enforcement of
				  article 17 of the Agriculture and Markets Law, and except where in conflict
				  with the statutes of this State or with rules and regulations promulgated by
				  the commissioner, the commissioner hereby adopts the current Federal regulation
				  as it appears in title 21 of the
Code of Federal Regulations
,
				  part 137 (revised as of April 1, 2013; U.S. Government Printing Office,
				  Washington, DC 20402), at pages 422-437, entitled
Cereal Flours and
				  Related Products
, establishing requirements for specific standardized
				  cereal flours and related products.
(b) Copies of this regulation, as published
				  in title 21 of the
Code of Federal Regulations
, are maintained
				  in a file at the Department of Agriculture and Markets, Division of Food Safety
				  and Inspection, 10B Airline Drive, Albany, NY 12235, and at the Department of
				  State, 99 Washington Avenue, Suite 650, Albany, NY 12231, and are available for
				  public inspection and copying during regular business hours.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 265 - CEREAL FLOURS AND RELATED PRODUCTS › Subpart 265-1 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 265 - CEREAL FLOURS AND RELATED PRODUCTS › Subpart 265-2 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 265 - CEREAL FLOURS AND RELATED PRODUCTS › Subpart 265-3 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 266 - MACARONI AND NOODLE PRODUCTS › Section 266.1 - Macaroni and noodle products

Current through Register Vol. 46, No. 28, July 10, 2024
(a) For the purpose of the enforcement of
				  article 17 of the Agriculture and Markets Law, and except where in conflict
				  with the statutes of this State or with rules and regulations promulgated by
				  the commissioner, the commissioner hereby adopts the current Federal regulation
				  as it appears in title 21 of the
Code of Federal Regulations
,
				  part 139 (revised as of April 1, 2013; U.S. Government Printing Office,
				  Washington, DC 20402), at pages 437-448, entitled
Macaroni and Noodle
				  Products
, establishing requirements for specific standardized macaroni
				  and noodle products.
(b) Copies of
				  this regulation, as published in title 21 of the
Code of Federal
				  Regulations
, are maintained in a file at the Department of Agriculture
				  and Markets, Division of Food Safety and Inspection, 10B Airline Drive, Albany,
				  NY 12235, and at the Department of State, 99 Washington Avenue, Suite 650,
				  Albany, NY 12231, and are available for public inspection and copying during
				  regular business hours.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 266 - MACARONI AND NOODLE PRODUCTS › Section 266.2 to 266.10 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 267 - BAKERY PRODUCTS › Section 267.1 - Bakery products

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  For the purpose of the enforcement of article 17 of the Agriculture and Markets
				  Law, and except where in conflict with the statutes of this State or with rules
				  and regulations promulgated by the commissioner, the commissioner hereby adopts
				  the current Federal regulation as it appears in title 21 of the
Code of
				  Federal Regulations
, part 136 (revised as of April 1, 2013; U.S.
				  Government Printing Office, Washington, DC 20402), at pages 418-422, entitled
Bakery Products
, establishing requirements for specific
				  standardized bakery products.
(b)
				  Copies of this regulation, as published in title 21 of the
Code of
				  Federal Regulations
, are maintained in a file at the Department of
				  Agriculture and Markets, Division of Food Safety and Inspection, 10B Airline
				  Drive, Albany, NY 12235, and at the Department of State, 99 Washington Avenue,
				  Suite 650, Albany, NY 12231, and are available for public inspection and
				  copying during regular business hours.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 267 - BAKERY PRODUCTS › Section 267.2 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 268 - Food Products Containing Nitrous Oxide › Section 268.1 - Purpose

Current through Register Vol. 46, No. 28, July 10, 2024
This Part shall be construed and applied to promote its
					 underlying purpose of protecting the public health by requiring that food
					 products containing nitrous oxide which are offered for sale directly to
					 consumers be offered for sale in tamper-evident packaging.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 268 - Food Products Containing Nitrous Oxide › Section 268.2 - Definition

Current through Register Vol. 46, No. 28, July 10, 2024
Tamper-evident packaging shall mean packaging having an
					 indicator or barrier to entry which, if breached or missing, can reasonably be
					 expected to provide visible evidence to consumers that tampering has occurred.
					 If a breached or missing indicator or barrier would not, in and of itself,
					 provide consumers with such evidence, the packaging may still qualify as
					 tamper-evident if, in conjunction with such device, a printed statement is
					 prominently displayed on the product label so as to alert the consumer of the
					 original presence of the indicator or barrier.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 268 - Food Products Containing Nitrous Oxide › Section 268.3 - Prohibition

Current through Register Vol. 46, No. 28, July 10, 2024
No person, corporation or other entity shall sell, offer or
					 expose for sale directly to consumers food products containing nitrous oxide
					 except in tamper-evident packaging.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 268 - Food Products Containing Nitrous Oxide › Section 268.4 - Required features of tamper-evident packaging

Current through Register Vol. 46, No. 28, July 10, 2024
To prevent the substitution of the tamper-evident feature
					 after tampering, the indicator or barrier to entry is required to be
					 distinctive by design or by the use of an identifying characteristic. The
					 tamper-evident feature must remain intact when handled in a reasonable manner
					 during manufacture, distribution, and retail display and provide a visual
					 indication of package integrity.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 269 - Olive Oil And Related Products › Section 269.1 - Olive oil and related products: identities; label statements

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Standards of identity.
(1) Olive oil means the olive oil obtained
				  solely from the fruit of the olive tree (Olea Europaea L.) without the use of
				  solvents or re-esterification processes. Olive oil may consist wholly, or as a
				  blend, of virgin olive oil and refined olive oil, as defined in paragraphs (3)
				  and (4) of this subdivision. Olive oil has a free acidity, expressed as oleic
				  acid, of not more than 1 gram per 100 grams and is light yellow to green in
				  color.
(2) Olive-pomace oil means
				  oil obtained by treating olive pomace (the pulpy material remaining from the
				  fruit of the olive tree after olive oil has been extracted therefrom) with
				  solvents or other physical treatments and is dark green, brown, or black in
				  color.
(3) Virgin olive oil means
				  olive oil obtained from the fruit of the olive tree solely by mechanical or
				  other physical means under conditions that do not lead to alterations in the
				  oil, and which has not undergone treatment other than washing, decanting,
				  centrifuging and filtration. Virgin olive oil may not contain preservatives,
				  artificial colors, or food additives. Virgin olive oils include and are not
				  limited to:
(i) Extra virgin olive oil, which
				  means virgin olive oil that has a free acidity, expressed as oleic acid, of not
				  more than 0.8 gram per 100 grams and is yellow to green in color.
(ii) Virgin olive oil, which means virgin
				  olive oil that has a free acidity, expressed as oleic acid, of not more than 2
				  grams per 100 grams and is yellow to green in color.
(iii) Ordinary virgin olive oil, which means
				  virgin olive oil that has a fee acidity, expressed as oleic acid, of not more
				  than 3.3 grams per 100 grams.
(4) Refined olive oil means the olive oil
				  obtained from virgin olive oil by a refining method which does not lead to
				  alterations in the initial glyceridic structure, has a fee acidity, expressed
				  as oleic acid, of not more than 0.3 gram per 100 grams and is light yellow in
				  color.
(5) Refined olive-pomace oil
				  means the oil obtained from olive-pomace oil, as defined in paragraph (2) of
				  this subdivision, by a refining method which does not lead to alterations in
				  the initial glyceridic structure, has a free acidity, expressed as oleic acid,
				  of no more than 0.3 gram per 100 grams, is odorless and flavorless and is light
				  yellow to brownish yellow in color.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 270 - Maple Syrup › Section 270.1 - Maple syrup: identities; label statements

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Definitions. For the purpose of this
				  section, the following terms shall have the following meanings, unless the
				  context clearly indicates otherwise:
(1)
				  Light transmittance means the fraction of incident light at a specified
				  wavelength that passes through a representative sample of a particular
				  sub-grade of Grade A maple syrup.
(2) Soluble solids, expressed as a
				  percentage, means the proportion of maple sap solids in the applicable
				  solvent.
(3) Tc means the
				  percentage of light transmission through maple syrup, measurable by a
				  spectrophotometer, using matched square optical cells having a 10-millimeter
				  light path at a wavelength of 560 nanometers, the color values being expressed
				  in percent of light transmission as compared to A.R. Glycerol fixed at 100
				  percent transmission.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter D - Standards of Identity For Cereal Flours and Related Products, Milled Rice, Macaroni and Noodle Products, Bakery Products and Olive Oil (article 17-a Agriculture and Markets Law) › Part 270 - Maple Syrup › Section 270.2-270.14 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-1 - General Provisions › Section 271-1.1 - Purpose

Current through Register Vol. 46, No. 28, July 10, 2024
This Part shall be liberally construed and applied to
						promote its underlying purpose of protecting the public
						health.