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HACCP study for processing of cold smoked fish

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SAEED AFZAL

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Posted 31 October 2020 - 03:41 PM

Hello everyone, please help me to conducting hazard analysis of processing of cold smoked fish,which hazards can occur during its processing. Regarad,

Saeed



Slab

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Posted 01 November 2020 - 04:13 AM

Hi, Saeed;

 

You need to provide more specific process info.

 

Species of fish

Form of raw materials

Packaging type

Refrigerated/unrefrigerated processing

 

 

Generally:

  1. receiving
  2. cold storage
  3. processing
  4. metal detection
  5. labeling (allergens)

 

Attached File  Hazards and Controls Guidance.pdf   4.53MB   40 downloads

Attached File  C. Botulinum and Toxin Formation.pdf   888.07KB   23 downloads

Attached File  Time Temperature Controls Chapter-12.pdf   774.03KB   30 downloads

Attached File  Major Food-Allergens-Certain-Food-Intolerance-Chapter19.pdf   625.66KB   18 downloads

Attached File  Metal Inclusion-Chapter-20.pdf   1.95MB   20 downloads

Attached File  Appendix-4--Bacterial-Pathogen-Growth-and-Inactivation.pdf   2.08MB   23 downloads

Attached File  Safe-Sanitary-Processing-Importing-of-Fish-Appendix8-August2019.pdf   553.55KB   24 downloads

 

Of course the above attachments are for your guidance only and you will need working knowledge of local regulations. For your process, appendix 4 specifically addresses max % water phase salt (e.g. L. Mono max 10%)

 

 

 


Food Safety News  Marine Stewardship Council

 

"Some people freak out when they see small vertebra in their pasta" ~ Chef John


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Jeffrey Ort

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Posted 04 November 2020 - 06:00 PM

Seafood HACCP is pretty straightforward in the creation of HA for HACCP Plans. Have you participated in the AFDO Certificate training?

You need the species and processing Hazards before you can start the review. 

Also to add to the above, finished product storage is a hazard of concern, especially for ROP or Scombroid species.





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