Grade - Active
Posted 03 May 2024 - 02:40 PM
Hi,
Start up company of 2 people. We produce (for personal use only atm) cold smoked trout. Having looked at many sources of information it seems we follow a HACCP plan already but we need one formalised and tailored for our own uses. If anyone is familiar with the cold smoking of trout and could assist, please let me know.
Steve
Grade - FIFSQN
Posted 08 May 2024 - 03:55 AM
Hi Steve,
Welcome to the IFSQN forums
Some guidance from EU Salmon Smokers Association
Orgeon State Universtiy publishes a lot of useful Fish related HACCP information, see here: https://seafood.oreg...y/seafood-haccp
There are
FDAs Hazards & Controls Guide and Manuals
HACCP Training Schedules
HACCP Plan Examples
Monitoring Record Examples
and more!
Also see Chapter 7: Smoked Fish and Fishery Products
Kind regards,
Tony
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
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Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
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