HOT SMOKING
Thermal Processing (Heat)
Hot Smoking
Commonly CCPAlso: hot-smoked fish · smokehouse cook
Smoke + heat treatment that achieves both a kill step and characteristic flavor / preservation. Common for fish, sausages, hams.
Typical Hazards
- BBiologicalC. botulinum type E in fish (anaerobic, refrigerated environment); Listeria post-process
- CChemicalPAH (polycyclic aromatic hydrocarbon) formation from smoke
- PPhysicalWood chips, ash
Typical Controls
- Internal end-point temperature validated (often 63°C for 30 min equivalent)
- Salt/nitrite/water-activity controls per scheduled process
- Smoke deposition controlled to limit PAH
- Refrigerated storage post-process
Regulatory Citations
3 cross-references across 2 documents
21 CFR Part 123