Haifa Smoked Fish – FDA 483, Jul 20, 2005

This FDA Form 483 documents observations from an inspection of a facility producing refrigerated, vacuum-packaged, cured, and cured/smoked ready-to-eat fish.

**Key Violations and Observations:**

* **HACCP Plan Deficiencies:** The HACCP plan for refrigerated, vacuum-packaged, cured, cured/smoked ready-to-eat fish lacked critical control points (CCPs) for pathogen growth, specifically for processing and cooling hot smoked fish. * **Temperature Control Issues:** * Evisceration room ambient temperatures ranged from 71.8°F to 76.2°F, with fish in the area for minutes to an hour. Rinse water temperature was 58.8°F, and fish internal temperature was 50°F. * Slicing/vacuum packing room ambient temperatures ranged from 75.2°F to 76.8°F. Salmon trimmings reached 59.9°F and 66.2°F. Vacuum-packaged sliced raw cold smoked salmon was observed at 69.8°F. * Packing area ambient temperatures were 78.6°F to 79.5°F while cold smoked sprats were being packed. * **Sanitation Monitoring and Practices:** * Sanitation monitoring records did not accurately reflect observed conditions. *