date:Nov 08, 2012
control point of Transfer to Chilled Storage to control for pathogen growth and toxin formation listed in your HACCP plan for cold smoked salmon.
For example, your firm does not have temperature records for vacuum packed cold storage salmon received from St. James Smokehouse, Scotland on 4/12/2012 under Entry(b)(4)
Furthermore, you are not following your verification procedures of Weekly calibration of temperature probes at the critical control point Receive Delivery to control for pathogen