Jump to content

  • Quick Navigation
Photo

HACCP plan with CCP's for cold smoking of meat

Share this

  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

Cherrypie68

    Grade - MIFSQN

  • IFSQN Member
  • 66 posts
  • 0 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 24 July 2019 - 12:00 PM

Hi

Has anyone got a HACCP plan with CCP's for cold smoking of meat (mainly chicken)

Thanks



The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,057 posts
  • 268 thanks
209
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 24 July 2019 - 12:51 PM

Perhaps this could help you:

 

 

Attached Files


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


Cherrypie68

    Grade - MIFSQN

  • IFSQN Member
  • 66 posts
  • 0 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 24 July 2019 - 03:39 PM

Thanks - some useful info - but I was looking for cold smoking.

Also are shot pellers just covered under a warning/caveat if they are not removed - I assume this is the easiest way.

Any thoughts?



Scampi

    Fellow

  • IFSQN Fellow
  • 5,582 posts
  • 1534 thanks
1,629
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 25 July 2019 - 02:24 PM


Please stop referring to me as Sir/sirs


Cherrypie68

    Grade - MIFSQN

  • IFSQN Member
  • 66 posts
  • 0 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 26 July 2019 - 12:07 PM

Thanks v much



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5666 thanks
1,548
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 26 July 2019 - 10:34 PM

 

Not my area at all but sadly the llnks don't seem to help very much for meat.

 

There are plenty of google links but most seem to be small-scale, relatively intuitive projects, eg -

 

https://blog.cavetoo...d-smoking-meat/

 

https://www.grillbea...u-need-to-know/

 

Also a lot of safety-related "warnings" ! (hence hot-smoking is presumably more common ?)


Kind Regards,

 

Charles.C




Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users