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Fish, Smoked (Hot or Cold)

Flow Diagram

Updated: 8/18/03

In developing an effective HACCP plan, a solid foundation is needed based on preliminary steps:
  • HACCP team assembly
  • Description, food and distirubtion
  • Identify intended use and consumers of food
  • Develop flow diagram
  • Verify flow diagram

During the preliminary steps of developing a HACCP plan, the flow diagram is an important tool.  (Note:  The flow diagram serves as a useful guide.  A flow diagram is not mandated by the seafood HACCP regulation.)  The flow diagram can provide a clear, simple description of the steps involved in the processing of your fishery product and its associated ingredients as they "flow" from receipt to distribution.   If you use a flow diagram, it should:

  • cover all of the steps in the process which your firm performs.  
  • include receiving and storage steps for each of the ingredients, including non-fishery ingredients .  
  • be verified on-site for accuracy.

The generic flow diagrams (created by Otwell, 1998) below are two examples which might be used during the preliminary steps of developing a HACCP plan relating to the control of smoked fish. It is provided for illustrative purposes only.  

The Seafood HACCP Alliance generic HACCP plan for Salmon, Vacuum Packed Hot Smoked includes an example of a flow diagram coupled with a process description (narrative). 

 
Example 1.   

  

Example 2.

 

References:

FDA. 2001 Step #5: Develop a Flow Diagram Ch. 2. In Fish and Fishery Products Hazards and Controls Guidance, 3rd ed., p. 13. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC. 

Otwell, Steve 1998.  Record-Keeping. In HACCP Implementation. Florida Sea Grant College Program E/TP-1. FLSGP-R-98-020 C2.

Seafood HACCP Alliance for Education and Training. 2001. HACCP: Hazard Analysis and Critical Control Point Training Curriculum. p. 30-31, and 219-227. Available from: UF/IFAS-Extension Bookstore, P.O. Box 110011, Gainesville, FL 32611-0011.

Adapted by Pamela D. Tom (Seafood Extension Program Manager), Food Science & Technology, University of California, Davis, CA 95616-8598

UCSGEP 03-1W  August 2003

This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA06RG0142, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency.

Affirmative Action Statement 

Sea Grant

Updated: 07/18/07

Update Log

Pamela D. Tom, SeafoodNIC Director
Background profile

Sea Grant Extension Program
Food Science & Technology Department
University of California
One Shields Avenue, Davis, CA 95616

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