(a) Brining of fish for smoking shall be carried out so that the temperature of the brine does not exceed 60 degrees Fahrenheit at the start of brining. If the brining time exceeds 4 hours, the brining shall take place in a refrigerated area of 38 degrees Fahrenheit or lower. For dry salting, the fish shall be returned to a refrigerated area of 38 degrees Fahrenheit or lower immediately after the salting step.

(b) Brining tanks shall be cleaned and sanitized prior to use. Different species of fish shall not be mixed in the same tank, and brines shall not be reused unless there is an adequate process available to return the brine to an acceptable microbiological level.

(c) Fish to be smoked shall be arranged without overcrowding or touching each other within the smokehouse oven or chamber to allow for uniform smoke absorption, heat exposure, and dehydration.

(d) Liquid smoke, generated smoke, or a combination of liquid smoke and generated smoke shall be applied to all surfaces of fish to be smoked. Liquid smoke may be applied to the product prior to, at the commencement of or during the process while generated smoke shall be applied to the fish during the first half of the process and longer if necessary. If a combination of liquid smoke and generated smoke is used, the procedures for liquid smoke shall be followed and the generated smoke may be applied at any stage of the process.

(e) Vacuum packaged or modified atmosphere packaged hot process smoked fish shall be produced by a controlled process that utilizes a monitoring system such as calibrated probes or dial thermometers to assure that all products reach the required temperature. The temperature readings shall be obtained by inserting an accurate temperature indicating device into the thickest flesh portion of three or more of the largest fish in the smokehouse compartment. The coldest reading thus obtained shall be recorded in a fish smoking record as being the internal temperature of fish being smoked. The internal temperature of fish being smoked shall be obtained and recorded with the time taken at least three times during the operation of heating each load or batch of fish to assure that the required heat treatment has been accomplished. Each batch of smoked fish shall be identified as to the specific oven load, product temperature obtained, and date processed. The temperature monitoring system shall be accurate to within 2 degrees Fahrenheit.

(f) Vacuum packaged or modified atmosphere packaged hot process smoked fish shall be produced by a controlled process whereby each fish or fish portion shall be heated to an internal temperature of 145 degrees Fahrenheit or higher and maintained at 145 degrees Fahrenheit or higher for 30 minutes or longer. The smoked fish shall be brined to contain at least 3.5 percent water phase salt in the loin muscle of the finished product, except that vacuum packaged or modified atmosphere packaged hot process smoked fish which contain 100-200 parts per million sodium nitrite shall contain at least 3.0 percent water phase salt in the loin muscle of the finished product when processed in this fashion. Vacuum packaged or modified atmosphere packaged seafood processed in this fashion shall be brined to contain at least 3.5 percent water phase salt in the flesh portion of the product.

(g) Vacuum packaged or modified atmosphere packaged cold process smoked fish shall be produced by one of the following processes:

(h) Vacuum packaged or modified atmosphere packaged smoked fish shall be immediately cooled after processing to 50 degrees Fahrenheit or below within 5 hours and further cooled to a temperature of 38 degrees Fahrenheit or below within 12 hours after processing.