Safe Smoked Fish Tool

Helps manufacturers assess their individual practices with tips and guidance to support safe production, including the use of cold and hot smoking and shelf life.

Welcome to the Safe Smoked Fish tool page. Here you will find multiple risk assessments, as well as useful resources to inform and help improve practices. Within each assessment you can answer a series of multiple choice questions, with additional detailed information provided at the end of the assessment. At the end of the assessment you will get a summary which you can save, print out and keep. We recommend that you re-take the assessment regularly and/or when your practices change for each commodity that you produce.

Available Assessments

Cold Smoking Assessment

Hot Smoking Assessment

Shelf Life Assessment

Glossary

Click or tap on words with dashed underline to learn more.

Safe Smoked Fish Resources

Useful resources to inform and help improve practices.