Hello guys i'm a chef in Malaysia, planning on going for real smokehouse here, to start the trend, but im going for bigger scale such as supply to hotel etc. the problem is i cant find any source regarding the safety and HACCP for smoke meat handling, or the resources is to little to practice. ANy idea where I can get the source so i can start to plan ahead for packaging and supplying.
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3/25/15 at 11:07pm