Reduced Oxygen Packaged HACCP Plan - Raw Frozen FishDOWNLOAD
March 10, 2020
This HACCP plan describes products and process used for Reduce Oxygen Packaging of Frozen Fish products. The establishment has a Specialized Meat Processing at Retail Food Establishment Variance that contains Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs) which are followed.
Type of food(s): Frozen Fish Products
- Vacuum packaging machine
Food employee and supervisory training plan addressing food safety issues of concern: Employees are trained in proper food safety issues associated with reduced oxygen packaging of raw and cooked foods. This includes preventing cross-contamination throughout processing and packaging by doing cooked foods before raw food, properly cooling cooked foods, and freezing all reduced oxygen packages after packaging. Employees will be observed to mke sure they follow practices.