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. These functions include developing the plan, changing the plan, and conducting record review. For details, see Sec. 123.10 of the regulations.
Advance payment is required.
Return to Index 2. Fish must be still partially frozen at time of butchering. Cut into pieces for brining. Processing takes place in an air-conditioned area. In a specified strength of salt brine for a specified time.