Breadcrumb Home Business guidance Running a food business Tools and training Safe smoked fish tool Safe smoked fish resources Resources Cleaning and Disinfection Open menu Cleaning Condensation in food chiller ceilings Employees Handwashing HRA good practices Testing and Hazards Open menu Chemical hazards in fish L. monocytogenes and 2073/2005 Microbiological hazards in fish Planktonic and biofilm forms of L. monocytogenes Plant residency Safe shelf life Sampling Testing Typing Equipment Open menu Slicing Slicing equipment Transport Treatments Open menu Actions after an isolation Decontamination of equipment using chemicals Decontamination of equipment using heat Hot smoking content Potential fish decontamination treatments Previously successful decontaminations of equipment and likely niches Treatment Useful Documents Open menu Shelf life & L. monocytogenes presentation (external link) Transcript guidance
