SMOKIN’ HOT… BUT SAFE (AND DELICIOUS) TO EAT of imparting flavour and preserving precious protein.” However, he is sure the process he uses to impart flavour and preserve wholesome goodness fulfils all compliance and labelling requirements. This is because his company works closely with the team at Cawthron Institute’s analytical services. The Smokehouse’s fresh and manufactured food products are tested daily, certifying that they meet all national and international food safety standards. Smoked products have a unique flavour and Cawthron’s testing certifies The Smokehouse’s seafood is safe and delicious to eat. “Our food is perishable and must be treated with the greatest care,” Pattullo says. “Timeliness is an essential part of doing business. Samples are sent to the laboratory and we need to get results back quickly to meet our food compliance and production deadlines. The smoking process uses absolutely no artificial additives, and the ingredients are unadulterated. Our commitment to provide safe and wholesome products is absolute.” The company’s smokehouse is designed around a food safety programme based on the principles of HACCP, and all products are locally sourced where possible, with a wide range of fish species all caught in New Zealand waters. Its signature ‘hot smoked salmon’ is King salmon fresh from the Marlborough Sounds, where the company’s Green-lipped mussels are also sourced. After filleting, the fish is coated in a special brine overnight. When the fish is ready for smoking, the smokers are fired up, manuka shavings scattered and left to smoulder. Each smoke is personally crafted by master smokers to create a bespoke combination of art and science, and the smoke imparts a unique flavour. Given the time-sensitive nature of this testing, the microbiology laboratory at Cawthron operates 365 days a year. This seven-day-a-week service is essential to producers and means the laboratory is well equipped to respond to food safety issues and assist with shelf life trials for labelling purposes. The Smokehouse has also developed a range of new products, and Cawthron has assisted with shelf life trials during product development. Food producers must ensure that products are safe to eat so the public can continue to have confidence in them. There is a rigorous framework of food safety compliance testing in place based on sound science. This includes testing for foodborne pathogens such as Salmonella, Listeria, and Campylobacter in an appropriate timeframe. The Smokehouse moved into its purpose built premises in August last year. From here it is continuing to grow while meeting customers' stringent compliance requirements. “First-class food needs first-class testing,” Pattullo says. A full range of products is available at the Mapua smokehouse, along with supermarkets and delis dotted around the country. www.foodtechnology.co.nz 17
FT-May17-eMag
To see the actual publication please follow the link above