Oregon State University

Brochure

Shrimp, Pacific: Generic HACCP Plan (No CCPs)

Authors: 
Ken Hilderbrand
Generic hazard analysis and critical control points plan (no CCPs).


Brochure contains flow diagram, list of potential hazards, HACCP worksheet, etc.

Product Number: 
ORESU-I-97-004
Published: 
1997
Price: 
Free
Size and Format: 
Online

Sanitation Standard Operating Procedures (LOX)

Authors: 
Ken Hilderbrand
Sanitation standard operating procedures developed for the Brand LOX Company.
Product Number: 
ORESU-I-97-003
Published: 
1997
Price: 
Free
Size and Format: 
Online

Oysters, Pacific Coast, Shucker with Wet Storage

Authors: 
Kenneth S. Hilderbrand, Jr.
Generic hazard analysis and critical control points plan.

Product Number: 
ORESU-I-97-002
Published: 
1997
Price: 
Free
Size and Format: 
Online

Hot Smoked Fish Company HACCP Plan

Authors: 
Kenneth S. Hilderbrand, Jr.
Hazard analysis and critical control points plan.

Product Number: 
ORESU-I-97-001
Published: 
1997
Price: 
Free
Size and Format: 
Online

Preparation of Salt Brines for the Fishing Industry

Authors: 
K. S. Hilderbrand, Jr.
Preparing salt brine.


The use of salt brine for refrigerants and fish curing is common in the seafood industry. It is important to understand a few basic principles to make and use brines properly. This bulletin attempts to point out some of those basic ideas and principles and provides charts that are useful to anyone who uses brines frequently.

Product Number: 
ORESU-H-99-002
Published: 
1999
Price: 
Free
Length: 
4 pp.
Size and Format: 
Online

Tuna Salad Sandwich HACCP Plan

Authors: 
Kenneth S. Hilderbrand Jr.
Hazard analysis and critical control points plan for tuna salad sandwiches.


Brochure contains the following three charts: tuna sandwich process flow diagram, tuna salad hazard analysis, and tuna salad sandwich HACCP plan.

Product Number: 
ORESU-I-00-001
Published: 
2000
Price: 
Free
Length: 
3 pp.
Size and Format: 
Online

Quick Determination of Water Phase Salt Content of Smoked Fish

Authors: 
Kenneth S. Hilderbrand, Jr.
Microwave oven procedure.

Product Number: 
ORESU-I-00-003
Published: 
2000 rev.
Price: 
Free
Length: 
11 pp.
Size and Format: 
Online

Understanding and Controlling Histamine Formation in Troll-Caught Albacore Tuna

Authors: 
Cormac Craven et al
A review and update of preliminary findings from the 1994 season.


The collapse of the Pacific Northwest salmon fishery is causing fishermen to turn increasingly to the albacore tuna fishery as an alternative source of income. However, fishermen need to be aware of problems related to product safety. Improper handling of albacore can cause the fish to produce histamines, and this may cause consumers to fall ill with histamine poisoning.

Product Number: 
ORESU-T-01-001
Published: 
2001
Price: 
Free
Length: 
4 pp.
Size and Format: 
8 1/2 x 11, paper
Additional authors: Ken Hilderbrand, Ed Kolbe, Gil Sylvia, Mark Daeschel, Beatriz Gloria, and Haejung An.

Seafood Waste Management Bibliography

Authors: 
Ken Hilderbrand
Bibliography of seafood waste management resources.
Product Number: 
ORESU-I-01-002
Published: 
2001
Price: 
Free
Length: 
6 pp.
Size and Format: 
Online

Smoking Fish at Home--Safely

Authors: 
K. S. Hilderbrand, Jr. Revisions by B. Rasco.
Preparing, salting, smoking, cooking, and storing smoked fish.


Three common factors in all hot fish-smoking recipes are salt, smoke, and heat. This guide explains the basic techniques for preparing delicious hot-smoked fish safely. It also recommends refrigerated storage for all smoked fish.

Product Number: 
PNW 238
Published: 
1991 rev.
Price: 
$1
Shipping & Handling: 
$3
Length: 
4 pp.
Size and Format: 
8 1/2 x 11, paper.

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