MI HB6128

Amends Michigan's Food Law to add comprehensive regulations for fish-smoking establishments, including requirements for temperature monitoring devices, evisceration, dry-salting or brining, smoking processes, cooling, and storage procedures.

Requires fish-smoking establishments to maintain detailed records of processing time, lot numbers, temperatures, and fish species for each smokehouse load and keep records for 2 years.

Establishes labeling requirements for unfrozen and frozen smoked fish products, including product name, establishment address, ingredients, lot number, and sell-by dates not exceeding 14 days after processing unless longer periods are approved by the department.

Allows fish-smoking establishments to request variances from standard requirements by submitting HACCP plans and scientific evidence demonstrating food safety hazards are adequately addressed through alternative methods.

Makes technical amendments throughout the Food Law, including updating references to the "International Association for Food Protection," replacing "shall" with "must," and clarifying exemptions for certain foods from date labeling requirements, while repealing sections 5109 and 7103.