Hazard Analysis Vacuum Packing Page 3
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6Firm Name: Dawn’s Deli and Smokehouse
Signature of Person Approving HACCP plan:
Firm Address: Fox Lake Rd, Smithville, OR 97311
_______________________________________
Product Description: VacPac Farm Raised Hot Smoked Salmon
Date___________________________________
Method of Storage and Distribution: Refrigerated Vacuum Packaged Smoked Salmon
Intended Use and Consumer: Ready to Eat Wholesale and Retail Sales
Critical
Hazards
Critical
Monitoring
Corrective
Records
Verification
Control
Limits
Action(s)
What
How
Fre-
Who
Points
quency
Receiving
Drugs
Each lot has
Current
Visual
Each Lot
PIC
Reject Lot
Receiving
Weekly
certificate of
certificate of
and
Record
Record
proper drug
proper drug
Discontinue Use
Review
Supplier
usage
usage
from that
And
Certification
Supplier until
Or
pg 140
Chemicals
Current
Proper Drug
Certificate is
Use
Record
Available
Certificate
Review as
from Fish
Needed
Farmer
Brining
Pathogen
Min Brine Time
Time in and
Clock
Each lot
PIC
Extend Brine
Brining
Weekly
C. Bot
out of brine
Time
Record
Record
Review
Max Thickness
Chunk size
Measure
Resize -Smaller
Size Record
Recipe
Salometer
Salometer
Min Salt Content
Salometer
Reading
Increase Salt %
Record
Drying
Pathogen
Minimum Time
Recording
Recording
Each lot
PIC
Extend Time in
Smoker
Weekly
Smoking
C. Bot
in Smokehouse
Chart Clock
Chart
Smokehouse to
Records
Record
Increase Drying
Review
or
Visual
(func of wps)
Recording
Thermometer
Time and
pg 177
Chart or Time
Calibration w/
Visual Clock
Temp
3.5 vacpac no
Temperature
Procedures on
Nitrates
File
3.0 vac pac w/
Thermometer
Annual/qtr
100ppm nitrates
Calibration
wps test
2.5 No vac pac
Record
results
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