Hot Smoked Fish Company HACCP Plan

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.