Rule 9. Smoked fish product packaging, handling, and storage areas shall be
established that are sufficiently segregated within the facility apart from unprocessed
fish and equipment, objects, and employees who have come into contact with waste,
raw product, or other unsanitary objects. Packaging material, equipment, employees, and
in-process materials that enter product packaging, handling, and storage areas shall be
treated so as to minimize the risk of introducing microorganisms. Air handling systems
shall be designed to minimize the risk of airborne contamination into product
packaging, handling, and storage areas and to provide positive air pressure relative to the
History: 1997 AACS.
R 285.569.10 Packaging and labeling.
Rule 10. (1) Every package, carton, wrapper, or other container used to ship, wrap, or
hold unfrozen smoked fish in any way at any time, including the packages sold from a
bulk display and wrapped at the time of sale, shall be labeled to indicate all of the
(a) The name of the article of food.
(b) The name and address of the manufacturer, packer, distributor, or retailer. If the
smoked fish product is not manufactured by the person whose name appears on the label,
then the name shall be qualified by a phrase that reveals the connection the person has
with the commodity.
(c) The ingredients and net weight, as required by Act No. 39 of the Public Acts of
1968, as amended, and Act No. 283 of the Public Acts of 1964, as amended, being
§289.701 et seq. and §290.601 et seq., respectively, of the Michigan Compiled Laws.
(d) The lot code number that identifies the period when processed and packaged, as
required in R 285.569.6.
(e) The warning statement: "Perishable--Keep under refrigeration at 38 degrees
Fahrenheit (3.3 degrees Celsius) or below."
(f) The warning statement: "Not to be sold or consumed after _____," the blank to be
filled with a date, including the month, day, and year. The date shall be not more than 14
days after date of smoking unless an operator can demonstrate to the director of the
department that a longer period of time can be achieved that is safe. The director of
the department may grant approval for an operator to use a date greater than 14 days,
but may invoke at any time, the requirements of R 285.569.14 and R 285.569.15.
(2) The labeling requirements for frozen smoked fish shall be the same as for unfrozen
smoked fish, except for the requirements specified in subrule (1)(e) and (f)of this rule.
The statements specified in subrule (1)(e) and (f) shall be replaced with the warning
statements of this rule: "Perishable: Keep frozen. Thaw in refrigerator before
(3) All label statements shall appear in a distinctive and plain manner in English
words and Arabicnumerals. All statements shall be permanently affixed to each
separate and distinct package or container.
(4) Smoked fish processed on different dates shall not be commingled in the same
container at the processing plant or while the fish is being stored, distributed, or offered