- Mar 26, 2015
- 1
- 10
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.
