EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED AND/OR SALTED AND/OR MARINATED FISH GLOSSARY .......................................................................................................... 7 GENERAL REQUIREMENTS .................................................................................. 8 GEN 1 – SCOPE ................................................................................................... 9 GEN 2 - PRINCIPLE STAGES OF PRODUCTION .................................................. 10 Smoked salmon and trout (cold smoking)................................................................................ 11 Other species ....................................................................................................................................... 14 2.1 Traditionally salted smoked herring fillet ............................................................................. 14 2.2 Other fish fillet ................................................................................................................................ 15 GEN 3 - PRINCIPLE LEGAL ACTS ....................................................................... 16 Legal acts related to hygiene ......................................................................................................... 16 1.1 Principle legal Food Hygiene Acts ........................................................................................... 16 1.2 Legal acts specific to seafood ................................................................................................... 17 1.3 Other regulatory legal acts relating to hygiene or health .............................................. 18 Legal acts related to labelling ........................................................................................................ 18 Various regulatory laws ................................................................................................................... 18 4 - Legal acts for related activities ..................................................................................................... 19 5 - Other references ................................................................................................................................. 19 GEN 4 - PRINCIPAL HAZARDS - PREVENTIVE MEASURES ................................ 21 Main hazards ........................................................................................................................................ 21 1.1 Fish (wild or farmed) ................................................................................................................... 21 1.2 Other raw materials ..................................................................................................................... 27 1.3 Processing operations .................................................................................................................. 29 Smoked salmon and trout (cold smoking)................................................................................ 31 2.1 Identification of hazards ............................................................................................................. 31 2.2 Management of significant hazards ........................................................................................ 34 Other products (other fish and/or other treatments) ........................................................... 36 3.1 - Salted herring .............................................................................................................................. 37 3.2 - Products marinated, salted or not ....................................................................................... 37 3.3 - Products in oil, with or without addition of herbs or other spices ........................... 37 3.4 - Fish naturally rich in histidine ............................................................................................... 37 3.5 - Products with filling or with other ingredients ................................................................ 38 3.6 - Products packed in a modified atmosphere ..................................................................... 38 3.7 - By-products .................................................................................................................................. 39 FOOD SAFETY MANAGEMENT PROCESS ............................................................ 40 MNG 1 - Definition of food safety control measures ......................................... 41 Mandatory conditions throughout implementation of operations ..................... 41 General procedures to avoid cross-contamination and proliferation throughout implementation of operations .......................................................................... 41 Planning of a food safety management system ...................................................................... 42 1.1 Prerequisite program .................................................................................................................. 42 Preparation for hazard analysis .................................................................................................... 43 Hazard analysis ................................................................................................................................... 44 Establishment of operational prerequisite program (OPRP) .............................................. 45 Establishment of Critical Control Points (from the HACCP plan) ...................................... 45 Updating the information on control measures ...................................................................... 46 MNG 2 – VALIDATION, VERIFICATION AND IMPROVEMENT SYSTEM ............... 47 Conditions assuring the efficiency of control measures .................................... 47 General organisation ......................................................................................................................... 47 Page 2 of 180 Validation of control measures ...................................................................................................... 49 Control of monitoring and measuring ......................................................................................... 50 Verifying the effectiveness of measures put in place ........................................................... 50 Continuous improvement of the system ................................................................................... 51 MNG 3 -TRACEABILITY ..................................................................................... 53 Conditions for effective traceability ................................................................. 53 1 - Methodology for traceability ...................................................................................................... 53 1.1 - Principles .................................................................................................................................. 53 1.2 - Objectives ..................................................................................................................................... 53 1.3 - Design ............................................................................................................................................. 54 1.4 - Implementation .......................................................................................................................... 54 1.5 - Evaluation and improvement ................................................................................................. 55 2 - Application ...................................................................................................................................... 55 2.1 - Identification ................................................................................................................................ 55 2.2 – Batches or Lots ........................................................................................................................... 56 2.3 - Useful information...................................................................................................................... 57 3- Traceability of food contact materials (other than packaging materials) ................... 58 MNG 4 – CONFORMANCE OF PRODUCTS ........................................................... 59 Conditions for ensuring compliance with the product safety control system .... 59 1 - Monitoring compliance with control measures ................................................................... 59 1.1 - General requirements ............................................................................................................... 59 1.2 - Monitoring plan ........................................................................................................................... 60 1.3 - Recording of monitoring actions ........................................................................................... 61 1.4 - Identification of products controlled ................................................................................... 61 2 - Lots release ...................................................................................................................................... 61 3 - Control of non-conformances .................................................................................................... 62 4 - Procedure of withdrawal or recall ...........................................................................................