HACCP Plan for a Smokehouse
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!
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.
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!
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 :doh:
if not yet, take a haccp course.
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 -