Hot Smoked Fish Company HACCP Plan

HOT SMOKED FISH COMPANY HACCP PLAN Kenneth S. Hilderbrand Jr. OSU Extension Sea Grant Program Revised 12/30/97 1. Introduction 2. Flow Diagram 3. Hazard Analysis Worksheet 4. HACCP Plan

5. Process Schedule 6. Production Log 7. Temperature Recorder Verification Log 8. Drying Verification Log

1. Introduction: 1. Introduction: The information, tables, and other materials in this generic HACCP plan for Hot Smoked Fish represent only one possible way to write a HACCP plan. It should be used only for illustrative purposes. Each processor is obligated by law to write a flow diagram specific to their own facility and conduct a hazard analysis for their own processes and products. The primary purpose of this generic plan is to illustrate how a firm might simplify record keeping by writing a single plan, which could include several similar smoked fish products having different brining and smoking procedures. According to law, certain HACCP functions must be performed by someone who has completed training equivalent to the HACCP Training Curriculum (publication UNC-SG-96-02) developed by The National Seafood HACCP Alliance for Training and Education. These functions include developing the plan, changing the plan, and conducting record review. This training may be obtained through classroom instruction or by equivalent on-the-job training. For details, see Sec. 123.10 of the regulations. This generic HACCP plan for hot smoked fish is based on the principles detailed in that manual and in guidance contained in the FDA's Fish & Fisheries Products Hazards & Controls Guide, First Edition, September 1996. Seafood processors also should be aware that FDA's HACCP regulation (Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule, December 18, 1995) requires that they monitor and keep records on their sanitation procedures. This is best done by writing and implementing an SSOP (Sanitation Standard Operating Procedure). An example of this can be found on University of California's Web site . For information on purchasing the Training Curriculum ($20), write or call: North Carolina Sea Grant, Box 8605, N.C. State University, Raleigh NC 27695-8605. Tel. 919 -515-2454. Advance payment is required. For information on obtaining a free copy of FDA's Hazard & Controls Guide, contact: U.S. Food and Drug Administration, Office of Seafood, 200 C St. S.W., Washington, D.C. 20204. Tel. 202418-3133; fax 202-418-3196.2. Return to Index 2. Flow Diagram Hot Smoked Fish Company, Inc. Process Flow Diagram RECEIVING RECEIVING non-scombroid fish scombroid fish | | | |

RECEIVING salt | |

Fish headed, gutted, frozen and glazed in 50 lb. boxes ---------- Salt on wood pallets into dry storage

FROZEN FISH STORAGE |

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On pallets in -10°F cold store until needed

| THAWING |

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Partially thawed in mobile tubs with fresh flowing water at less than 70°F the day proceeding smoking operations

| THAWED FISH STORAGE |

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In raw product cold room at 40°F or less in mobile tubs. Fish must be still partially frozen at time of butchering.

| BUTCHERING |

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Remove sides manually leaving skin on. Cut into pieces for brining. Processing takes place in an air-conditioned area.

| | RINSING | |

| BRINE MAKEUP | |

Fish rinsed in fresh water at less than 70°F to remove debris ---------- Brine makeup in cold water and stored in raw product cold room (less than 40°F) until needed

| BRINING |

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