Fish and Fishery Products - 21 CFR 123
PART 123 - FISH AND FISHERY PRODUCTS
Contents
Subpart A - General Provisions
123.3 Definitions
123.5 Current good manufacturing practice
123.6 Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan
123.7 Corrective actions
123.8 Verification
123.9 Records
123.10 Training
123.11 Sanitation control procedures
123.12 Special requirements for imported products
Subpart B - Smoked and Smoke-Flavored Fishery Products
123.15 General
123.16 Process Control