Dear Group : We here in Tahiti are in the study phase of an HACCP
(autocontrol) plan to export cold-smoked fish. The smoked products will be
brined with dried thyme and bay laurel added to the brine. After smoking,
the product will be coated in a spice/herb mixture then thin sliced. Our
question is what, if any, European regulations or standards apply to herbs,
spices, vinegar, sugar and salt ? Is there a list that exists detailing
those ingredients authorized, are they necessarily have to be all of
European origin ? Any and all help on this issue would be very much
appreciated. Reply directly off-line if you wish.
Dr. Charles Daxboeck
Biodax Consulting
biodax@mail.pf
This archive was generated by hypermail 2b29 : Wed Jun 26 2002 - 16:11:39 PDT