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 the
production process of cold smoked trout. The production of cold smoked trout fillets
(Oncorhynchus mykiss) was analyzed from the standpoint of the safety of ready-toeat
products. The processing was observed and adapted in accordance with HACCP
principles. In the presented model, three critical control points (CCP) for biological
hazards were identified for which critical limits, monitoring, corrective measures
and verification methods were defined. During the 12 months, the microbiological
safety of 65 fresh trout samples and 195 samples of finished product, smoked trout
was analyzed. The results of microbiological analyzes of fresh and smoked trout,
during the examined period, were in accordance with the prescribed values, which
confirms the efficiency of the application of the HACCP system in the production
process of the smoked trout.