HACCP plan with CCP's for cold smoking of meat

Hi

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

Thanks

Perhaps this could help you:

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?

this link may help   https://www.smokingm...owledge.183573/

or this one

https://www.fda.gov/...s/UCM545178.pdf

Thanks v much

this link may help   https://www.smokingm...owledge.183573/

 

or this one

 

https://www.fda.gov/...s/UCM545178.pdf

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 ?)