3 replies to this topic

[Ahmed Tag Eldien]

Hello friends I import frozen salmon from aboard, then I carry out operations, including cutting, smoking then packaging then redistributing it to the markets. Can anyone help me with haccp plan for analyzing hazards from receipt to distribution.

[BYFood]

Hi, I think the temperature of receiving, heavy metal detection after packaging and the storage temperature will be your CCP

[Charles.C]

Hello friends I import frozen salmon from aboard, then I carry out operations, including cutting, smoking then packaging then redistributing it to the markets. Can anyone help me with haccp plan for analyzing hazards from receipt to distribution.

 

Hi Ahmed Tag Eldien,

 

Relevant HACCP Plans require an appropriately detailed Process.

 

More info is required. eg -

 

Codex haccp ? (Codex/iso?)

 

RTE ?

 

Type of smoking ? (hot/cold?)

 

Conditions of smoking ?

 

Type of Packaging ?(vac/MAP etc?)

 

Type of storage ? (chilled/frozen/ambient?)

[TimG]

Hello Ahmed, 

Seafood HACCP is its own certification in many offered HACCP courses, as there are risks associated with seafood that merit it in many cases.

As Charles mentioned, there are going to be many variables (as with any HACCP plan).

Have you had any formal HACCP training?