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HACCP Implementation for Smoked Salmon by ScribdTranslations is a document available to read on EtoBox.
This document describes the implementation of a Hazard Analysis and Critical Control Points (HACCP) Plan in an industrial plant for smoking fish in Uruguay. A diagnosis of the current situation was made, personnel were trained, the process flowchart was redesigned, and critical control points were identified and monitored. As a result, a functional HACCP plan was developed that ensures the safety of the smoked products produced in the plant.
- Author
- ScribdTranslations
- Language
- EN