CPG Sec. 540.200 Chubs, Hot Process Smoked with Added Nitrite - Adulteration Involving Food Additives, Sodium Nitrite
The food additives regulations provide for the addition of Sodium Nitrite to commercially smoked chubs (21 CFR 172.177).
REGULATORY ACTION GUIDANCE:
The following represents criteria for recommending legal action to CFSAN/Office of *Compliance*/Division of Enforcement (HFS-605):
The sodium nitrite concentration in the loin muscle determined by analysis of a composite sample consisting of equal portions from a minimum of ten subs exceeds 220 ppm.
NOTE: Referral to HFS-605 is authorized where both the original and check analysis exceed the legal tolerance but do not meet or exceed the Guide, provided sampling and analytical techniques are adequate to prove conclusively that the legal tolerance has been exceeded. In such case all analytical data including work sheets should be submitted along with the recommendation for action.
*Material between asterisks is new or revised*
Revised: 3/95, 5/2005