HACCP PLAN

July 2000

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Monitoring
Critical

Control Point (CCP)	Significant Hazards	Critical Limits for each Preventive Measure	What	How	Frequency	Who	Corrective Action(s)	Records	Verification

Receiving

Environmental chemical contaminants and pesticides

No fish may be harvested from an area that is closed to commercial fishing by federal, tribal or state authorities based on a determination that fish harvested from these waters are likely to contain contaminants above federal action levels as established by the FDA

Location of harvest

Ask harvester

Each lot received

Receiving dock employee

Reject lot

Receiving record

• manager will review receiving records once per week

• once per year the manager will spot check fishermen at area of harvest

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Monitoring
Critical

Control Point (CCP)	Significant Hazards	Critical Limits for each Preventive Measure	What	How	Frequency	Who	Corrective Action(s)	Records	Verification

Brining

Clostridium botulinum toxin production in the finished product

___ lbs of salt/

___ gallons of water to get a beginning salometer reading of ____o.

Minimum _____ ratio of brine to fish (weight to weight or volume to weight)

Minimum _____ hours soaking time.

Salt concentration of brine, soak time in brine, and weight of fish and brine.

Proper ratios of salt in a measured amount of water to which a specific number of pounds of fish are added. Record start salometer reading and brining time. Record weight of fish and weight or volume of brine.

Each lot

Owner or employee

Add more salt, use less fish, or hold longer in brine solution

Records will be kept for each lot with # of fish,

# of salt, and gallons of water and beginning salometer reading, and

soak time

• manager will review brining records once/week

• previous data showing that this brining process provides at least 3% water phase salt

• for each fish species annual sample of smoked fish product will be sent to a certified laboratory to check for a minimum of 3% water phase salt in finished product

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Monitoring
Critical

Control Point (CCP)	Significant Hazards	Critical Limits for each Preventive Measure	What	How	Frequency	Who	Corrective Action(s)	Records	Verification

Smoking

Clostridium botulinum and other pathogen survival

Minimum internal temperature of 145oF for 30 minutes in the thickest fish in the smoke house.

Internal temperature and time

Recording thermometer

Thermocouple probe in thickest fish in coldest part of smoke house.

Continuous with visual check at the end of each lot

Owner or employee

Increase temperature and recook, destroy, or hold product and evaluate.

Record time duration that temperature was above 145oF during smoking period, and recording chart

•manager will review temperature records once/week

• manager will have smokehouse temperature probe verified with a certified thermometer at 145o, 150o, 155o, and 160o F annually

Cool down period after smoking	Clostridium botulinum spores and toxin production	Cool down period from end of smoking process to entry into cooler not to exceed 2 hours.	Length of time between end of smoking process and placement of smoked fish into cooler	Visual observation of end of smoking process and time of placement into cooler	Each lot	Owner or employee	Place product in cooler and hold and evalu-
ate based on time/temper
ature of exposure	Record cool down period temperature duration	Manager will review records once per week

Cooler

Temp.

Clostridium botulinum spores and toxin production during storage

Cooler temperature held at 38oF or less

Cooler temperature

Thermometer

Three times/day (early AM, noon, and late PM)

Owner or employee

Decrease temperature and hold and evaluate based on time and temperature of exposure

Record daily temperature readings

• manager will review temperature records once/week

• manager will have cooler thermometer verified with a certified thermometer at 32o, 35o, 38o, and 41oF annually.

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Monitoring
Critical

Control Point (CCP)	Significant Hazards	Critical Limits for each Preventive Measure	What	How	Frequency	Who	Corrective Action(s)	Records	Verification

Labeling

Clostridium botulinum spores and toxin production if product handled improperly

Each package sold will contain a label with information on proper storage temperature, expiration date, and lot number

Product label

Visually check for label

Each package sold

Owner or employee

Add label

Record presence of label with each package sold

• manager will review labeling records once/week

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

Firm Address:	Method of Storage and Distribution: Refrigeration and trucked to points of sale

HACCP Plan prepared by: _____________________________	Intended Use and Consumer: Ready to eat without further processing. Direct retail, restaurant, or grocery store

Date:_______________

Signature of the Company Official: ______________________

Date: ______________