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How to define low risk and high care areas in a cold smoking fish process?

cold smoke fish brc high care

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#1 rdeboer1986

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Posted 22 July 2020 - 02:19 PM

Hi everyone,

 

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?

 

 



#2 GMO

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Posted 23 July 2020 - 06:55 AM

Hi rdeboer,

 

reading with interest.  I would be interested to learn as well due to the Listeria risk.  I've seen a few cheese smoking operations in my time and generally the risk status was not well considered but with some attempt to define the post smoking area as high care.  As cold smoked fish is ready to eat, certainly this area should be high care to my mind (it's not going to have undergone a 70oC / 2 min treatment though so not high risk.)  What would be interesting for me is what steps reduce the bacterial loading so at what point does high care start?  I'm guessing it may be a combination of gutting, brining and smoking all having some reduction in micro.  If you explain the process, perhaps we can work it through if an expert doesn't come along?



#3 rdeboer1986

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Posted 23 July 2020 - 11:13 AM

Hi,

 

Short: we defined our post cold smoking process as high care. We receive gutted fish that we decapitate, de-bone and skin in our facility. We use dry salting not brine or brine injection. 



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#4 GMO

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Posted 25 July 2020 - 09:36 AM

Hi,

 

Short: we defined our post cold smoking process as high care. We receive gutted fish that we decapitate, de-bone and skin in our facility. We use dry salting not brine or brine injection. 

 

Interesting... The salting though presumably has a significant impact on pathogen survival and growth.  Why not post salting?



#5 Charles.C

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Posted 26 July 2020 - 04:01 AM

Hi everyone,

 

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.

 

Attached File  BRC Production zone - cold smoked salmon.pdf   2.05MB   5 downloads

(see Pgs 4-6/29)

Attached File  BRC - cold smoked fish.pdf   44.15KB   5 downloads

Attached File  BRC6 Appendix - cold smoked salmon.pdf   30.48KB   4 downloads

Attached File  Analysis Process cold smoked fish - Codex COP Fish.pdf   2.81MB   5 downloads

(see Pgs 140-150)

Attached File  European Guide for smoked,salted,marinated fish.pdf   2.12MB   3 downloads

Attached File  Processing-Parameters-for-Control-Pathogens-in-Cold-Smoked-Fish.pdf   941.03KB   4 downloads

Attached File  FAO,Case Study-L.monocytogenes in Smoked Fish.pdf   394.58KB   2 downloads

Attached File  L.mono levels in Cold smoked Salmon and Gravlax,2000.pdf   156.5KB   3 downloads

Attached File  Review smoked fish processes with respect to L.monocytogenes,2012.pdf   2.7MB   1 downloads

Attached File  Raw,RTE Fish.pdf   146.61KB   3 downloads

 

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 -

 

https://www.ifsqn.co...nes/#entry91193


Edited by Charles.C, 26 July 2020 - 03:55 PM.
expanded/edited

Kind Regards,

 

Charles.C






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