M O D E L

HAZARD ANALYSIS WORK SHEET

– Smoked –

Firm Name:

Firm Address:

Product Description: Smoked lake whitefish, lake trout, or lake herring

Method of Storage and Distribution: cooler storage, freezer storage, and truck delivery

Intended Use and Consumer: Ready to eat without further processing. Direct retail/restaurant/ grocery store

(1) (2)	(3)	(4)	(5)	(6)

Ingredient/

Processing Step	Identify Potential Hazard(s) Introduced, Controlled, or Enhanced at this Step	Are any Potential Food Safety Hazards Significant?

(Yes/No)	Justify your decision for Column 3	What Preventive Measure(s) can be Applied for the Significant Hazards?	Is this Step a Critical Control Point?

(Yes/No)
Receive gutted fish

on ice

Biological

Bacterial pathogens

Yes	Bacteria and other parasites are naturally occurring in fish.

Inspect fish to insure adequate ice; control bacteria through SSOP; bacteria and parasites controlled at the brining and smoking steps.	No
Chemical

None	No	None	No
Physical

none	No

None	No

Inspect, weigh and sort fish	Biological

Bacterial pathogens	Yes	Bacteria and other parasites are naturally occurring

in fish.	Bacteria and parasites controlled at the brining and smoking steps, short process step, and SSOP's	No
Chemical

none	No	None	No
Physical

none	No	None	No
Fillet/ chunk	Biological

Bacterial pathogens	Yes	Bacterial pathogens and parasites are naturally occurring in fish	Bacteria and parasites controlled at the brining and smoking steps, short process time, SSOP's.	No
Chemical

None	No	None	No
Physical

None	No	None	No
Ice sorted fish and place in cooler	Biological

Bacterial pathogens	Yes	Bacterial pathogens and parasites are naturally occurring in fish.	Bacteria and parasites controlled at the brining and smoking steps, hold fish at 38o F or less and SSOP's.	No
Chemical

None	No	None	No

Physical

None	No	None

No
Brining	Biological

Bacterial pathogens	Yes	Clostridium botulinum growth and toxin production in finished product and other bacterial pathogens and parasites naturally occurring in fish.	Proper brining to ensure finished product will contain minimum 3% water phase salt.

Hazard also controlled at smoking step.	Yes
Chemical

None	No	None	No

Physical

None	No	None	No
Smoking	Biological

Bacterial pathogens	Yes	Clostridium botulinum growth and toxin production in finished product and other bacterial pathogens and parasites naturally occurring in fish.	Smoked at an internal temp. of 145o F minimum for at least 30 minutes to inactivate bacterial pathogens.

Yes
Chemical

None	No	None	No

Physical

None

No	None	No
Cool down period after smoking	Biological

Bacterial pathogens	Yes	Clostridium botulinum spores	Cool down period from end of smoking process to entry into cooler not to exceed 2 hours.	Yes
Chemical

none	No	None	No
Physical

none	No	None	No
Cooler	Biological

Bacterial pathogens	Yes	Clostridium botulinum spores.	Hold product at

38o F or less.

Yes
Chemical

None	No	None	No

Physical

None

No	None	No
Label	Biological

Bacterial pathogens	Yes	Clostridium botulinum spores.	Each package sold will contain label with storage temp., expiration date, and lot number.	Yes
Chemical

None	No	None	No

Physical

None

No	None	No

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Signature	Date