---
kind: "section"
citation: "21 C.F.R. § 123.16"
title: "21"
number: "123.16"
heading: "Process controls."
url: "https://uscodex.org/cfr/21/123.16"
---

# §123.16. Process controls.


In order to meet the requirements of [subpart A](/cfr/21/subpartA.md) of this part, processors of smoked and smoke-flavored fishery products, except those subject to the requirements of part [113](/cfr/21/part113.md) or [114](/cfr/21/part114.md) of this chapter, shall include in their HACCP plans how they are controlling the food safety hazard associated with the formation of toxin by Clostridium botulinum for at least as long as the shelf life of the product under normal and moderate abuse conditions.


## Notes

### Authority

Authority: 21 U.S.C. 321, 342, 343, 346, 348, 371, 374, 379e, 381, 393; 42 U.S.C. 241, 241l, 264.

### Source

Source: 60 FR 65197, Dec. 18, 1995, unless otherwise noted.