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.

Authors: 
Kenneth S. Hilderbrand, Jr.
Short Description: 
Hazard analysis and critical control points plan.
Product Number: 
ORESU-I-97-001
Entry Date: 
Tuesday, December 30, 1997
Price: 
Free
Size and Format: 
Online
Year of Publication: 
1997
How to Order: 

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