[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-166512-en":3,"doc-seo-166512-105":30,"detail-sidebar-cat-1-en-105":91},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":4,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},166512,687207022233,"Connor ","https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d",1,17,"Forms","Hazard Analysis Table - Preserving Fish by Hot Smoking","HACCP hazard analysis table and supporting operating procedures for preserving fish through hot smoking. The content defines required checks and controls across receiving, storage, tempering, brining, rinsing, and smoke/dry/cook stages, including which step is designated as CCP 1 through CCP 4. For each critical control point, it specifies critical limits, monitoring methods, corrective actions when limits fail, and verification responsibilities to ensure product safety and compliance. It also includes packaging and labeling guidance tied to safe use instructions.","Refrigerated/Frozen\t\t\t\t\t\t\tNon-refrigerated Ingredients,\nPackaging\nVerified by (Name)\t\t\t\tSignature\t\t\t\tDate\nCold storage(14)  CCP 5\nPackage and Label (13)  CCP 4\nCooling (12)  CCP 3\nSmoke/Dry/Cook (11) CCP 2\nRinsing (10)  *\nBrining (9)  CCP 1\nRinsing (8)\nButchering (7)\nPrepare Brine (6)\nDry Store Ingredients (4)\nTempering (5)\nFrozen Storage (3)\nReceiving Fish (1)\nReceive Non-Meat Ingredients (2)\nHazard Analysis Table: Preserving Fish by Hot Smoking\nEstablishment Name:\n\u000f\nHACCP Summary: Preserving Fish by Hot Smoking\nEstablishment Name:\nApproved by:                                                                      Date:\nStandard Operating Procedures: Preserving Fish by Hot Smoking\nEstablishment Name:\nOnly food establishment employees trained in the use of this process and have a thorough understanding of the HACCP plan shall conduct this process.\nReceiving Raw Fish: What must the receiving employee check or look for on each incoming shipment of refrigerated foods to ensure that they are acceptable for use – safe and not contaminated? Consider temperature at receipt as well as the condition of the packages? For what reasons would a shipment be rejected?\nReceiving Ambient Restricted and Non-Restricted Ingredients: What must the receiving employee check or look for on each incoming shipment of non-refrigerated foods, ingredients and packaging materials to ensure that they are acceptable for use – safe and not contaminated? Consider condition of the packages? For what reasons would a shipment be rejected?\nCold Storage: What are the required storage procedures to ensure the food is properly refrigerated and protected from contamination?\nDry Storage: What are the required procedures to ensure the ingredients and packaging are properly stored and protected from contamination?\nTempering of Meat: Where will the fish be held for tempering before butchering? What temperature is required for safe tempering?\nBrine Preparation: What work area is to be used for staging and weighing ingredients? Is this area separated from other workspace in order to prevent possible cross contamination? Are the recipes available for use during preparation? What is the required strength of the brine? What salt product and any other ingredients are to be used? Record the brine preparation at CCP 1 on the batch record.\nButchering: What are the fabrication instructions (thickness, length/width) for preparing pieces of fish to ensure uniform brining? Refer to the recipe card for each product, and give other general instructions as appropriate.\nRinsing: How and where is the fish to be rinsed to remove viscera residue and any other contaminants? What should be the maximum temperature of the rinse water?\nBrining (CCP 1): What is to be used to hold the ingredients for weighing? Is calibration of the scale necessary? Provide specific instructions for weighing the exact amount of pink salt to be used for the batch. Refer to the recipe card.\nCritical Limit: What is the required minimum weight of salt per volume of water? What is the required brining time and temperature?\nMonitoring: What must the employee do, or how will measurements be made, to ensure that each critical limit has been met? What records will be maintained to demonstrate compliance with the Critical Limits?\nCorrective Action: For each Critical Limit, provide instructions to be followed if the critical limit is not met.\nVerification: How will management ensure that procedures are being followed correctly, required records are being maintained, and corrective actions are effective. Who is responsible, and how often will this activity occur?\nRinsing: How and where is the fish to be rinsed to remove surface brine? What should be the maximum temperature of the rinse water?\nSmoking/Drying/Cooking (CCP2): Provide instructions for operation of the smokehouse. How will product temperatures be monitored? What temperature and humidity controls are required? Note that this step includes both the required drying and c","cbCaieEJyaTKH022","https://ap.wps.com/l/cbCaieEJyaTKH022","docx",177758,30,"English","en",105,"# HACCP Summary: Preserving Fish by Hot Smoking\n## Standard Operating Procedures\n### Receiving and Storage\n### Brine Preparation and Butchering\n### Rinsing and Brining (CCP 1)\n### Smoking/Drying/Cooking (CCP 2)\n### Cooling (CCP 3)\n### ROP Packaging and Labeling (CCP 4)","[{\"question\":\"What checks must receiving employees perform for refrigerated or frozen fish shipments?\",\"answer\":\"Employees must verify that incoming refrigerated foods are safe and not contaminated, including checking receipt temperature and the condition of packages. Shipments should be rejected for reasons that compromise safety or packaging integrity.\"},{\"question\":\"What does the HACCP plan require for the brining step at CCP 1?\",\"answer\":\"The plan requires staging and weighing in a designated area separated to prevent cross contamination, using available recipe cards, recording brine preparation, and meeting defined brining critical limits for salt strength, time, and temperature. Monitoring records and corrective actions must be documented if limits are not met.\"},{\"question\":\"How are CCP 2, CCP 3, and CCP 4 controlled and verified?\",\"answer\":\"CCP 2 includes monitoring smokehouse operation with time/temperature and humidity controls, along with corrective action and verification. CCP 3 focuses on safe cooling with monitored critical limits and documented records. CCP 4 covers ROP packaging and labeling instructions, including use-by date determination and consumer safety information, supported by monitoring, corrective actions, and verification.\"}]","Hazard Analysis Table - Preserving Fish by Hot Smoking | DOCX",1788194238,11,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":14,"keywords":34,"description":15,"schema_data":35,"social_meta":86,"head_meta":88,"extra_data":90,"updated_unix":28},"hazard-analysis-table-preserving-fish-by-hot-smoking","",{"@graph":36,"@context":85},[37,54,68],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,51],{"item":41,"name":42,"@type":43,"position":11},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/template/","Template",2,{"item":49,"name":13,"@type":43,"position":50},"https://docshare.wps.com/template/forms/",3,{"item":52,"name":14,"@type":43,"position":53},"https://docshare.wps.com/template/hazard-analysis-table-preserving-fish-by-hot-smoking/166512/",4,{"url":52,"name":14,"@type":55,"author":56,"headline":14,"publisher":58,"fileFormat":61,"inLanguage":23,"description":15,"dateModified":62,"datePublished":62,"encodingFormat":61,"isAccessibleForFree":63,"interactionStatistic":64},"DigitalDocument",{"name":9,"@type":57},"Person",{"url":41,"name":59,"@type":60},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-08-31",true,{"@type":65,"interactionType":66,"userInteractionCount":4},"InteractionCounter",{"@type":67},"ViewAction",{"@type":69,"mainEntity":70},"FAQPage",[71,77,81],{"name":72,"@type":73,"acceptedAnswer":74},"What checks must receiving employees perform for refrigerated or frozen fish shipments?","Question",{"text":75,"@type":76},"Employees must verify that incoming refrigerated foods are safe and not contaminated, including checking receipt temperature and the condition of packages. Shipments should be rejected for reasons that compromise safety or packaging integrity.","Answer",{"name":78,"@type":73,"acceptedAnswer":79},"What does the HACCP plan require for the brining step at CCP 1?",{"text":80,"@type":76},"The plan requires staging and weighing in a designated area separated to prevent cross contamination, using available recipe cards, recording brine preparation, and meeting defined brining critical limits for salt strength, time, and temperature. Monitoring records and corrective actions must be documented if limits are not met.",{"name":82,"@type":73,"acceptedAnswer":83},"How are CCP 2, CCP 3, and CCP 4 controlled and verified?",{"text":84,"@type":76},"CCP 2 includes monitoring smokehouse operation with time/temperature and humidity controls, along with corrective action and verification. CCP 3 focuses on safe cooling with monitored critical limits and documented records. CCP 4 covers ROP packaging and labeling instructions, including use-by date determination and consumer safety information, supported by monitoring, corrective actions, and verification.","https://schema.org",{"og:url":52,"og:type":87,"og:title":14,"og:site_name":59,"og:description":15},"article",{"robots":89,"canonical":52},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":92},[93,97,102,107,112,117,120,124,129],{"id":29,"doc_module":11,"doc_module_name":46,"category_name":94,"show_sort_weight":95,"slug":96},"Presentations",90,"presentations",{"id":98,"doc_module":11,"doc_module_name":46,"category_name":99,"show_sort_weight":100,"slug":101},12,"Resumes",80,"resumes",{"id":103,"doc_module":11,"doc_module_name":46,"category_name":104,"show_sort_weight":105,"slug":106},14,"Invoices",70,"invoices",{"id":108,"doc_module":11,"doc_module_name":46,"category_name":109,"show_sort_weight":110,"slug":111},15,"Posters",60,"posters",{"id":113,"doc_module":11,"doc_module_name":46,"category_name":114,"show_sort_weight":115,"slug":116},16,"Social Media",50,"social-media",{"id":12,"doc_module":11,"doc_module_name":46,"category_name":13,"show_sort_weight":118,"slug":119},40,"forms",{"id":121,"doc_module":11,"doc_module_name":46,"category_name":122,"show_sort_weight":21,"slug":123},18,"Letters","letters",{"id":125,"doc_module":11,"doc_module_name":46,"category_name":126,"show_sort_weight":127,"slug":128},21,"Paper Templates",5,"papers-templates",{"id":130,"doc_module":11,"doc_module_name":46,"category_name":131,"show_sort_weight":4,"slug":132},158,"General","general-158"]