Section 15825 - Sea Food CocktailsSea food cocktails are the food products prepared by immersing the clean, cooked, edible portions of sea food ingredients in a suitable acidified sauce.
(a) Sauce. A suitable cocktail sauce may be made from catsup or other acidulated tomato product with or without the addition of pieces and/or sodium benzoate. A sufficient amount of vinegar or other food acid shall be added to bring the pH of the sauce to 3.70 or lower. This pH shall be checked by the packer for every batch of sauce.(b) "Meat" Ingredient. (1) The sea food ingredient of sea food cocktails must represent not less than 30 percent of the weight of the finished product.(2) If such ingredient consists wholly of the "meat" of one type of sea food such as crab meat, shrimp, oyster, etc., the product may be named after that ingredient.(3) If a mixture of two sea food ingredients are used the product may be so named to indicate this fact, stating first the name of the sea food ingredient present in greatest quantity.(4) If a mixture of more than two sea food ingredients is used in substantial quantities the product may be labeled "mixed sea food cocktail" or the names of the three or more sea food ingredients may be stated in the order of their predominance by weight.Cal. Code Regs. Tit. 17, § 15825
1. Amendment filed 8-16-71; effective thirtieth day thereafter (Register 71, No. 34).
2. Amendment filed 3-18-85; effective thirtieth day thereafter (Register 85, No. 12). Note: Authority cited: Sections 208 and 25610, Health and Safety Code. Reference: Sections 25610 and 25612, Health and Safety Code.
1. Amendment filed 8-16-71; effective thirtieth day thereafter (Register 71, No. 34).
2. Amendment filed 3-18-85; effective thirtieth day thereafter (Register 85, No. 12).