Cured, Salted, & Smoked Fish Est. GMPs Including Listeria Manual
This model code was first adopted by the Association of Food and Drug Officials (AFDO) in June 1991. The code was developed by the AFDO Food Committee under the direction of Dan Sowards, Food Committee Chair, in response to an expressed need for nationwide uniform guidance for regulating establishments that cured, salted and smoked fish. Such guidance had not existed since the repeal of smoked fish regulations, previously contained in Title 21 of the Code of Federal Regulations. The
primary focus of the Code was for the control of Clostridium botulinum Type E – An organism commonly found in the marine environment which has caused outbreaks of botulism in these types of fishery products.
The June 1997 revision incorporates the use of terminology to define mandatory requirements and identifies all temperature requirements in Centigrade as well as Fahrenheit formats. The most current revision is designed to integrate within this model code the requirements of 21 CFR Part 123 Fish and Fishery Products and the recommendations from the “Listeria Monocytogenes Control Manual,” produced by the Smoked Seafood Working Group of the National Fisheries Institute (NFI) and National Food Processors Association (NFPA). This revision was completed through the AFDO Seafood
Committee; Marion Aller, Chairperson.