2 replies to this topic

[SAEED AFZAL]

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]

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)

 

 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   26 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%)

 

 

 

[Jeffrey Ort]

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.