HACCP study for processing of cold smoked fish
Hello everyone, please help me to conducting hazard analysis of processing of cold smoked fish,which hazards can occur during its processing. Regarad,
Saeed
Hi, Saeed;
You need to provide more specific process info.
Species of fish
Form of raw materials
Packaging type
Refrigerated/unrefrigerated processing
Generally:
- receiving
- cold storage
- processing
- metal detection
- labeling (allergens)
Hazards and Controls Guidance.pdf 4.53MB 45 downloads
C. Botulinum and Toxin Formation.pdf 888.07KB 26 downloads
Time Temperature Controls Chapter-12.pdf 774.03KB 35 downloads
Major Food-Allergens-Certain-Food-Intolerance-Chapter19.pdf 625.66KB 20 downloads
Metal Inclusion-Chapter-20.pdf 1.95MB 21 downloads
Appendix-4--Bacterial-Pathogen-Growth-and-Inactivation.pdf 2.08MB 27 downloads
Safe-Sanitary-Processing-Importing-of-Fish-Appendix8-August2019.pdf 553.55KB 25 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%)
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.