Oregon Sea Grant

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

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. See Sec. 123.10 of the regulations for details.

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

Achieving proper levels of salt and moisture in the production of smoked fish is a critical step in preservation. Salt analysis by official methods can be expensive and time consuming and requires skilled technicians. However, a good estimate of salt and moisture can be obtained quickly using a much simpler (but perhaps less accurate) test which relies on "Chloride titrators" and a microwave oven. This technique is accurate enough for quality control purposes, requires relatively inexpensive equipment, and is easy to learn.

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.

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.

Mussels are found in all the oceans of the world and have been a favorite seafood of many people for centuries. This flier offers tasty recipes as well as information on harvesting wild mussels, harvest regulations, food safety, and public health advisories. Also includes information on how to steam, bake, and fry mussels.