Food Safety Approval
One of London’s prominent multi-site Wet-Fishmongers wanted to supplement his sales offer by producing his own hot and cold-smoked fish and related products. He was adamant that he could produce a better range and higher quality product than that he was being supplied
Steve was contracted to support and advise the Food Business Operator with his design, operation, and the safety aspects of his processing of raw fish into ready-to-eat hot-smoked fish, and cold smoked, safe, fish products. This included consideration of the sourcing of the fish, and technical aspects of the process, including brining, temperature and smoke production and control, drying, smoking, after-finish, packing and labelling of products to meet safety criteria. The Fishmonger also produced other related fish-based products, such as fishcakes, fish pies, taramasalata, tartare and other fish-related sauces.
Steve also organised discussions in its negotiations with the local council leading to the formal Approval of the process.
The Smokehouse now successfully produces high-quality, direct-sale and produce for the chain of wet-fish shops, including, salmon, cod, haddock, mackerel, kippers.
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