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Buenas Prácticas en Planta de Salmón

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Buenas Prácticas en Planta de Salmón

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Reto rápido de GMP para salmón

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Congelados y conservas Fitz roy
Congelados y conservas Fitz roy
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Buenas Prácticas en Planta de Salmón
 

Buenas Prácticas en Planta de SalmónOnline version

Reto rápido de GMP para salmón

by Congelados y conservas Fitz roy
1

Las máquinas pueden limpiarse con cualquier producto, sin necesidad de enjuague.

2

El salmón debe cocerse a 120°C durante 2 horas para ser seguro.

3

La limpieza y desinfección de equipos debe realizarse de forma programada.

4

Las evaluaciones de alérgenos no deben registrarse si no hay alérgenos declarados.

5

La trazabilidad permite identificar el origen y destino de cada lote de salmón.

6

Se aplica HACCP para identificar peligros y puntos críticos.

7

Se deben mantener registros de temperatura de almacenamiento y cocción del salmón.

8

El personal debe lavarse las manos al ingresar a la zona de producción.

9

Es aceptable almacenar salmón crudo a temperatura ambiente por 4 horas.

10

No es necesario realizar la trazabilidad si el lote es pequeño.

 
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