S.L. 449.25 Art. 14Smoked fishery products in processing establishments.

(1) Heading and gutting must be carried out as hygienically as possible in a different section from that of filleting and slicing to avoid contamination.

(2) Guts and other offal must be frequently removed from such section in leakproof containers which are easy to clean and disinfect.

(3) The smoking process itself must be earned out in rooms specially equipped to prevent smoke, heat and other products of combustion to affect other parts of the building where fish is prepared, processed or stored.

(4) Wood or other material used for the smoking process must be stored and handled as much as possible, in the contaminated area away from the clean part of the smoking process.

(5) Wood used for producing smoke must not be painted or glued or treated chemically in any way.

(6) After smoking, the products must be rapidly cooled to their conservation temperature before packing. The appropriate conditions for storage must be clearly marked on the package.