№ files_lp_3_process_9_73311
Technical food safety guidance outlining biological and chemical hazards, regulatory requirements, and HACCP-based control measures associated with retail production of smoked fish in the United States.
Document Type: Training Supplement
Subject: Food Safety and Smoked Fish Processing
Regulatory Framework: 2022 FDA Food Code
Relevant Regulations: 21 CFR 172.175; 21 CFR 172.177; Food Code Sections 3-402.11 and 3-402.12
Hazards Addressed: Clostridium botulinum (Type E, non-proteolytic Type B and F), Listeria monocytogenes, E. coli O157:H7, Salmonella, Shigella, Staphylococcus aureus, Norovirus, Hepatitis A virus, Histamine, Parasites
Processing Methods Discussed: Hot Smoking; Cold Smoking; Reduced Oxygen Packaging (ROP); Curing
Control System Referenced: HACCP (Hazard Analysis and Critical Control Point)
Intended Audience: Retail Food Establishments; Food Handlers; HACCP Plan Developers
Geographic Context: United States
Time Reference: Since the 1960s; 2022 FDA Food Code
Key Control Measures: Refrigeration below 38°F; Date Marking; Nitrite Use Compliance; Freezing for Parasite Destruction; Proper Evisceration; Sanitation and Employee Hygiene
Price: 8 / 10 USD
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