Common Mistakes in HACCP: Hot Smoked Salmon
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Processors trained in HACCP will find this supplement useful. The single-page handout tells how to avoid mistakes that are commonly made while processing hot smoked salmon. It clarifies questions frequently asked by processors, to help them meet HACCP requirements.
This is part of the Alaska Sea Gram "Common Mistakes in HACCP" series.
Other handouts in this series include
- Hazard Analysis
- Cooked Crab
- Products for Export Only
- Government Agencies
- Sanitation Standard Operating Procedure
- Item number: ASG-44
- Year: 2005
- Pages: 1
- DOI: https://doi.org/10.4027/cmhhss.2005