State of the Union Address 2011: Obama salmon joke stirs the web

nice shearing keep it up

Obama is probably right about complications after salmon is smoked. Then the FDA rules and regs kick in! Call out the "uh-oh" squad!

1. Introduction:
1. Introduction: The information, tables, and other materials in this generic HACCP plan for Hot Smoked Fish represent only one possible way to write a HACCP plan. It should be used only for illustrative purposes. Each processor is obligated by law to write a flow diagram specific to their own facility and conduct a hazard analysis for their own processes and products. The primary purpose of this generic plan is to illustrate how a firm might simplify record keeping by writing a single plan, which could include several similar smoked fish products having different brining and smoking procedures.

According to law, certain HACCP functions must be performed by someone who has completed training equivalent to the HACCP Training Curriculum (publication UNC-SG-96-02) developed by The National Seafood HACCP Alliance for Training and Education. These functions include developing the plan, changing the plan, and conducting record review. This training may be obtained through classroom instruction or by equivalent on-the-job training. For details, see Sec. 123.10 of the regulations. This generic HACCP plan for hot smoked fish is based on the principles detailed in that manual and in guidance contained in the FDA's Fish & Fisheries Products Hazards & Controls Guide, First Edition, September 1996.

Seafood processors also should be aware that FDA's HACCP regulation (Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule, December 18, 1995) requires that they monitor and keep records on their sanitation procedures. This is best done by writing and implementing an SSOP (Sanitation Standard Operating Procedure). An example of this can be found on University of California's Web site .

For information on purchasing the Training Curriculum ($20), write or call: North Carolina Sea Grant, Box 8605, N.C. State University, Raleigh NC 27695-8605. Tel. 919 -515-2454. Advance payment is required.

For information on obtaining a free copy of FDA's Hazard & Controls Guide, contact: U.S. Food and Drug Administration, Office of Seafood, 200 C St. S.W., Washington, D.C. 20204. Tel. 202- 418-3133; fax 202-418-3196.2.

thanks Andy! truly it's a smoky and complicated one... poor salmon. :)

You seem to have done quite a bit of research about the U.S. Seafood laws and have taken the trouble to find out every single detail about their training and curriculum.Thanks Andy and I sure liked Obama's joke about the smoked salmon!Thanks to you too richwebnews.

The problem with smoking salmon is they're hard as hell to keep lit? :-)

Obama may have a future as a stand-up comedian after he leaves office.

Nice one Mr. President. LOL. Rated Up.

I thought this was a great response to Obama's quip about smoked salmon:

http://www­.bradleysm­oker.com/d­epartmento­fsmokedsal­mon