4 replies to this topic

[PAGT]

Hi all,

 

I'm running a little fish factory and I'm having problems the HACCP plan and how to organize all the paper work. I have always been working in the production area and this is my first time in charge of the whole thing. Could anyone provide any guidance or share old HACCP plans so I can compare with my one? Anyone know how to manage all this information?

 

Many thanks, any help would be much appreciated.

 

Cheers

 

Pato

[pices]

hello, I would be happy to help.. what types (species) of fish? I can send you a model of what I use. please keep in mind regulations and guidelines may differ by state location of your company

[PAGT]

Hi plces,

 

We are currently processing kingclip, hake, toothfish as frozen fillets and brown trout as frozen fillets and cold smoked. The factory is located in the Falkland Islands (known as Islas Malvinas) which is a British colony so we work under EU and UK regulations.

 

Many thanks.

 

Cheers

[Charles.C]

Hi all,

 

I'm running a little fish factory and I'm having problems the HACCP plan and how to organize all the paper work. I have always been working in the production area and this is my first time in charge of the whole thing. Could anyone provide any guidance or share old HACCP plans so I can compare with my one? Anyone know how to manage all this information?

 

Many thanks, any help would be much appreciated.

 

Cheers

 

Pato

 

Hi Pato,

 

I suggest you post yr haccp plan on the forum so as to get some comments.

 

Assuming a finished product of frozen raw fish fillets from whole fish, or similar, the basic haccp plan should not be too complicated.

Smoked RTE is a significantly different situation of course.

[PAGT]

Thanks Charles, I'll do that.

 

Cheers

 

Pato