5 replies to this topic

[MaclimRakesh]

I'm looking to make a HACCP plan for my Smokehouse, we would like to sell at the minimum, our brisket in modified air packages. I get the general gist of the design ie processes, identifying hazards, and prevention of those hazards, but I'm sure by now there has to be a template for something as redundant as a simple smoked whole muscle. Any help/guidance in the design would be much appreciated and if you live in the Portland/Beaverton Oregon area, free BBQ will ensue once this global pandemic subsides... Thanks!

[ebb30]

Have you completed a Seafood HACCP course? They would have a template for you. I don't know the size of your operation, you might be exempt from taking such courses as far as the FDA is concerned, but it is still a good one to take. And modified air packages bring their own set of hazards. 

[Scampi]

https://seagrant.ore...ubs/i97001.html

 

https://bbq-brethren...ad.php?t=258409

 

https://www.washoeco...g_checklist.pdf

 

 

https://meatsci.osu.edu/node/314

 

https://meatsci.osu.edu/node/314

 

YOu're lucky!!!!!!!!!!!!!!!!!   Tons and tons of bbq specific help out there

 

Yum-i'm in Ontario Canada---------feel free to ship some my way!

[ebb30]

Have you completed a Seafood HACCP course? They would have a template for you. I don't know the size of your operation, you might be exempt from taking such courses as far as the FDA is concerned, but it is still a good one to take. And modified air packages bring their own set of hazards. 

I meant regular HACCP, not seafood HACCP! Saw the word muscle and it's where my mind went as that's what I'm currently helping a client with 

[SQFconsultant]

if not yet, take a haccp course.

[Charles.C]

 

I'm looking to make a HACCP plan for my Smokehouse, we would like to sell at the minimum, our brisket in modified air packages. I get the general gist of the design ie processes, identifying hazards, and prevention of those hazards, but I'm sure by now there has to be a template for something as redundant as a simple smoked whole muscle.

Any help/guidance in the design would be much appreciated and if you live in the Portland/Beaverton Oregon area, free BBQ will ensue once this global pandemic subsides...

Thanks!

 

 

With all due respect, IIRC smoking foods is not haccp-simple.

 

The attachment in this post maybe answers yr query -

 

https://www.ifsqn.co...cp/#entry149743.