§123.16 烟熏或有烟熏风味的水产品的加工控制(Process controls)

  　§ 123.16   Process controls.

　　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.

　

【发布单位】:FDA

【备注】：　　为满足A部分的要求，烟熏或有烟熏味水产品的加工者除了符合本章113或114部分的要求外，还必须在其HACCP计划中至少包括在产品货架期内，在正常和不太正常的条件下怎样控制食品安全风险与肉毒梭菌（Clostridium botulinum）毒素的关系。