I opened this thread out of curiosity. In case you are producing cold smoked fish (salmon, trout, white fish or other types), and are BRC certified, i'm curious which process steps you have defined as low risk, and from what process step you have your process defined as high care and the argumentation for that decision?
Some info in below attachments.
BRC Production zone - cold smoked salmon.pdf 2.05MB
(see Pgs 4-6/29)
BRC - cold smoked fish.pdf 44.15KB
BRC6 Appendix - cold smoked salmon.pdf 30.48KB
Analysis Process cold smoked fish - Codex COP Fish.pdf 2.81MB
(see Pgs 140-150)
European Guide for smoked,salted,marinated fish.pdf 2.12MB
FAO,Case Study-L.monocytogenes in Smoked Fish.pdf 394.58KB
L.mono levels in Cold smoked Salmon and Gravlax,2000.pdf 156.5KB
Review smoked fish processes with respect to L.monocytogenes,2012.pdf 2.7MB
Raw,RTE Fish.pdf 146.61KB
Regarding L.monocytogenes, the 6th file above indicates a possible 2log reduction in smoking stage. The detailed review in penultimate file (2012) supports this opinion although historical data tends to be scattered probably in part due to the large variety of process conditions in use.
Above concurs with the conclusion in Post 3 although other possible process stages such as salting, drying are also mentioned in the review as potential co-factors for microbial reduction. Such additions could expand the zonal "high care" area.
PS - Also see this post which offers a similar zonal evaluation as Post 3 -
Edited by Charles.C, 26 July 2020 - 03:55 PM.