[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR161.170]
[Page 496-498]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 161_FISH AND SHELLFISH--Table of Contents
Subpart B_Requirements for Specific Standardized Fish and Shellfish
Sec. 161.170 Canned Pacific salmon.
(a) Identity. (1) Canned Pacific salmon is the food prepared from
one of the species of fish enumerated in paragraph (a)(2) of this
section, prepared in one of the forms of pack specified in paragraph
(a)(3) of this section, and to which may be added one or more of the
optional ingredients specified in paragraph (a)(4) of this section. The
food is packed in hermetically sealed containers and so processed by
heat as to prevent spoilage and soften bones. The food is labeled in
accordance with paragraph (a)(5) of this section.
(2)(i) The species of fish which may be used in this food are:
Oncorhynchus tshawytscha.................. Chinook, king, spring.
Oncorhynchus nerka........................ Blueback, red, sockeye
Oncorhynchus kisutch...................... Coho, Cohoe, medium red,
silver
Oncorhynchus gorbuscha.................... Pink
Oncorhynchus keta......................... Chum, keta
Oncorhynchus masou........................ Masou, cherry
(ii) For the purpose of paragraph (a)(5)(i) of this section, the
common or usual name or names of each species of fish enumerated in
paragraph (a)(2)(i) of this section is (are) the name(s) immediately
following the scientific name of each species.
(3) The optional forms of canned Pacific salmon are processed from
fish prepared by removing the head, gills,
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and tail, and the viscera, blood, fins, and damaged or discolored flesh
to the greatest extent practicable in accordance with good manufacturing
practice; and then washing. Canned Pacific salmon is prepared in one of
the following forms of pack:
(i) ``Regular'' consists of sections or steaks which are cut
transversely from the fish and filled vertically into the can. In
preparation, segments of skin or large backbone may be removed. The
sections or steaks are so packed that the cut surfaces approximately
parallel the ends of the container. A small portion of salmon may be
added if necessary to complete the fill of the container.
(ii) ``Skinless and backbone removed'' consists of the regular form
of canned salmon set forth in paragraph (a)(3)(i) of this section from
which the skin and vertebrae have been removed in accordance with good
manufacturing practices.
(iii) ``Minced salmon'' consists of salmon which has been minced or
ground.
(iv) ``Salmon tips or tidbits'' consists of small pieces of salmon.
(v) ``No salt added'' consists of canned salmon to which no salt has
been added.
(4) One or more of the following optional ingredients may be added
to the food:
(i) Salt.
(ii) Edible salmon oil comparable in color, viscosity, and flavor to
the oil which would occur naturally in the species of salmon canned.
(5)(i) The name of the food is ``salmon'' together with the common
or usual name or names of the species. At least one species name shall
be printed in letters of the same style of type and not less in height
than those used for the word ``salmon''.
(ii)(a) Whenever the form of pack is that described in paragraph
(a)(3) (ii), (iii), or (iv) of this section, the word or words
describing the form of pack shall immediately precede or follow the name
of the food without intervening written, printed, or graphic matter in
the manner prescribed in Sec. 101.3(c) of this chapter; for example,
``red salmon'' as the name of the food followed by ``skinless and
backbone removed''.
(b) Whenever the form of pack is that described in paragraph
(a)(3)(v) of this section and words describing the form of pack are
declared on the label, the label shall also bear the statements required
by Sec. 105.69 of this chapter.
(iii) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(b) [Reserved]
(c) Fill of container. (1) The standard of fill of container for
canned salmon is a fill including all the contents of the container and
is not less than the minimum net weight specified for the corresponding
can size in the following table:
------------------------------------------------------------------------
I. Can size II. Minimum net weight
------------------------------------------------------------------------
603x405................................... 1.814 kg (64 oz).
301x411................................... 454 g (16 oz).
301x408................................... 439 g (15\1/2\ oz).
401x211................................... 439 g (15\1/2\ oz).
607x406x108............................... 439 g (15\1/2\ oz).
301x308................................... 340 g (12 oz).
307x200.25................................ 220 g (7\3/4\ oz).
513x307x103............................... 220 g (7\3/4\ oz).
307x113................................... 191 g (6\3/4\ oz).
301x106................................... 106 g (3\3/4\ oz).
407x213x015............................... 106 g (3\3/4\ oz).
------------------------------------------------------------------------
If the can size in question is not listed, calculate the value for
Column II as follows: From the list, select as the comparable can size,
that one having the nearest water capacity of the can size in question,
multiply the net weight listed in Column II by the water capacity of the
can size in question, and divide by the water capacity of the comparable
can size. Water capacities are determined by the general method provided
in Sec. 130.12(a) of this chapter.
(2) Sampling and acceptance procedure: The sample size of the sample
representing the lot will be selected in accordance with the sampling
plan shown in paragraph (c)(2)(ii) of this section. A lot is to be
considered acceptable when the average net weight of all the sample
units is not less than the minimum net weight stated in paragraph (c)(1)
of this section for the corresponding can size.
(i) Definitions of terms to be used in the sampling plans in
paragraph (c)(2)(ii) of this section are as follows:
(a) Lot. A collection of primary containers or units of the same
size, type,
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and style manufactured or packed under similar conditions and handled as
a single unit of trade.
(b) Lot size. The number of primary containers or units in the lot.
(c) Sample size (n). The total number of sample units drawn for
examination from a lot.
(d) Sample unit. A container, the entire contents of a container, a
portion of the contents of a container, or a composite mixture of
product from small containers that is sufficient for examination or
testing as a single unit.
(ii) Sampling plans:
------------------------------------------------------------------------
Size of
Lot size (primary containers) container
\1\ (n)
------------------------------------------------------------------------
4,800 or less............................................... 13
4,801 to 24,000............................................. 21
24,001 to 48,000............................................ 29
48,001 to 84,000............................................ 48
84,001 to 144,000........................................... 84
144,001 to 240,000.......................................... 126
Over 240,000................................................ 200
------------------------------------------------------------------------
\1\ Net weight equal to or less than 1 kg. (2.2 lb).
------------------------------------------------------------------------
Size of
Lot size (primary containers) container
\1\ (n)
------------------------------------------------------------------------
2,400 or less............................................... 13
2,401 to 15,000............................................. 21
15,001 to 24,000............................................ 29
24,001 to 42,000............................................ 48
42,001 to 72,000............................................ 84
72,001 to 120,000........................................... 126
Over 120,000................................................ 200
------------------------------------------------------------------------
n-number of primary containers in sample.
\1\ Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kgs (10
lb).
(3) If canned salmon falls below the standard of fill of container
prescribed in paragraph (c)(1) of this section, the label shall bear the
general statement of substandard fill specified in Sec. 130.14(b) of
this chapter, in the manner and form therein specified.
[42 FR 14464, Mar. 15, 1977, as amended at 58 FR 2884, Jan. 6, 1993]
Additives that reference this regulation: |
