Hot Smoking Fish / Tütsülenmiş Balık HACCP Planı

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: Hot Smoking Fish / Tütsülenmiş Balık HACCP Planı [/TD][/TR]
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Tütsülenmiş balık üretimi HACCP planı
Dil : İngilizce

A.INTRODUCTION

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.

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 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. 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).


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