CFR section
21 CFR 123.16: Process controls
PART 123-FISH AND FISHERY PRODUCTS · Subpart B-Smoked and Smoke-Flavored Fishery Products
Key facts
| Citation | 21 CFR 123.16 |
|---|---|
| Section | Process controls |
| Part | PART 123-FISH AND FISHERY PRODUCTS |
| Subpart | Subpart B-Smoked and Smoke-Flavored Fishery Products |
| Subchapter | 21 CFR B Food |
| Product types cited | Food/Cosmetics |
| Regulation text (excerpt) | In order to meet the requirements of subpart A of this part, processors of smoked and smoke-flavored fishery products, except those subject to the requirements of part 113 or 114 of this chapter, shall include in their HACCP plans how they are controlling the food safety hazard associated with the formation of toxin by Clostridium botulinum for at least as long as the shelf life of the product under normal and moderate abuse conditions. |
At a glance
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- 1–9 Warning letters citing this section
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About CFR sections cited by the FDA
Title 21 of the Code of Federal Regulations contains the FDA's regulations, including current good manufacturing practice and quality system requirements that inspections cite.