HACCP plan
Hot-smoked trout
Prepared to FDA Food Code 2022, 8-201.14. Sample: your plan carries your business, your recipe and your equipment.
8-201.14(A) General information
- Business name
- ____________________
- Address
- ____________________
- Permit number
- __________
- Person in charge, title, phone
- ____________________
- Plan verified by (name, title)
- ____________________
8-201.14(B) Food categorization
- Food
- Trout fillets, brined and hot smoked
- Category
- Fish, smoked and cooked, ready to eat
- Why it is controlled
- Smoked fish is time/temperature control for safety food and supports Listeria and C. botulinum growth 3-502.11(A), Annex 6
8-201.14(C) Flow diagram
Hot-smoked trout
- 01 Receive trout 41°F or below
- 02 Brine in walk-in 41°F or below
- 03 Rinse, dry, pellicle
- 04 Hot smokeCCP 145°F for 15 s internal 3-401.11(A)(1)
- 05 CoolCCP 135°F to 70°F in 2 h, 41°F in 6 h 3-501.14(A)(1), 3-501.14(A)(2)
- 06 Cold hold, date markCCP 41°F, 7 days 3-501.17(A)
- 07 Plate and serve
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Trout fillets: ____ kg
- Brine: water ____ L, salt ____ g, sugar ____ g
- Wood: ____
Equipment
- Smoker with a thermometer
- Racks
- Walk-in at or below the limit
- Calibrated probe thermometer
Procedural controls
- A written standard operating procedure for smoking prevents contamination. Annex 6, 3(D)
- Smoke time and temperature monitored and recorded every batch. Annex 6, 3(F)(3)
- Smoked fish is never vacuum packed without a variance. Annex 6, 2(H)(1)
- Bare hands never touch the smoked fish. 3-301.11(B)
8-201.14(E) Critical control points summary
| CCP | Significant hazard | Critical limit | Monitoring | If the limit is missed | Verification and records |
|---|---|---|---|---|---|
| Hot smoke (cook) | Survival of pathogens and parasites in the fish | 145°F or above for 15 seconds, internal, thickest fillet3-401.11(A)(1) | Probe the thickest fillet on each rack at the end of the smoke; log smoker setting, time and product temperature | Keep smoking until the limit is met and log the extra time; if the smoker fails, finish in an oven to the same limit | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCooking log |
| Cooling | Spore formers growing while the fish cools | 135°F to 70°F within 2 hours; to 41°F or less within 6 hours total3-501.14(A)(1), 3-501.14(A)(2) | Probe at both checkpoints; fillets on racks in a single layer | Missed 70°F at 2 hours: reheat and restart, or discard. Missed 41°F at 6 hours: discard | Person in charge signs the cooling logCooling log, corrective action log |
| Cold hold and date mark | Listeria growth during storage | 41°F or below; used or discarded within 7 days3-501.16(A)(2), 3-501.17(A) | Walk-in logged each shift; containers labeled with the use-by day | Above the limit: evaluate under the plan, discard if it cannot be shown safe. Past the date: discard | Weekly log reviewCold holding log |
8-201.14(F) Supporting documents
Training
- Each person who brines, smokes or cools is trained on this plan and the smoking SOP, and it is written down.
Records (blank logs attached to the plan)
Label
Hot-smoked trout Batch ____
Discard by: day ____ (7 days)
8-201.14(G) Other information your regulatory authority asks for
Some health departments add their own forms, a fee, a lab test or a site visit. See what your state lists, then ask your plan reviewer before you start.