EFFECTIVENESS OF HACCP SYSTEM IN CONTROL OF MICROBIOLOGICAL HAZARDS IN THE PRODUCTION OF SMOKED TROUT (ONCORHYNCHUS MYKISS)

Abstract

The paper describes the application of the HACCP system in theproduction process of cold smoked trout. The production of cold smoked trout fillets(Oncorhynchus mykiss) was analyzed from the standpoint of the safety of ready-toeatproducts. The processing was observed and adapted in accordance with HACCPprinciples. In the presented model, three critical control points (CCP) for biologicalhazards were identified for which critical limits, monitoring, corrective measuresand verification methods were defined. During the 12 months, the microbiologicalsafety of 65 fresh trout samples and 195 samples of finished product, smoked troutwas analyzed. The results of microbiological analyzes of fresh and smoked trout,during the examined period, were in accordance with the prescribed values, whichconfirms the efficiency of the application of the HACCP system in the productionprocess of the smoked trout.