however our chillers available are for vegetables and pork shoulder butt. i wonder if we won't have any issues with cross contamination and haccp if we do that?
thawing fish under cold water is actually considered risky, mainly because the (external of the) fish will be warmed and not kept below 5 degrees C
the best way to think of cross contamination is as a "stepping" process, where bacteria etc is transfered from one surface to another..
i dip my hand in mud, and shake your hand, which is now covered in mud, then you shake someone elses hand, which then becomes covered in mud, so the mud has been transferred along a chain, to the 3rd person i have never met.
so if you put the fish into a sterilised container, the outside is still sterile even though the fish is inside. and any condensation that occurs outside is only contaminated by airborn bacteria or by the shelf upon which it is stored. the inside of the container is theoretically "contaminated" with fish (and bacteria (which by the way is present everywhere even though you cant see it))
so after the fish is removed from the container, you just wash and sanitise the container and it can now be used for pork or whatever, though may still have a fishy smell this does not make it dirty or unhegenic, just distastefull.. im not a fan of fishy pork myself, hehe.
all food handlers in Australia are required by law to complete a Food Handlers Safety Certification course, which you can do FREE online.
heres the link...
you can do the course, and get certification to Australian standards.
i would like to advise that this is an "awareness" course and does not on its own infer "competency" .. which can only be recognised through being able to practice safe handling of food techniques.
right now im in Indonesia as a chef, and im actually getting all the workers in my kitchen to do this course, for their awareness, which will surpass anything the Indonesian government has in place for educating the food handlers here (if youve ever eaten street food here you will understand my concerns, hahaha).
also, if your interested for documents for monitoring HACCP procedures, heres some good resources:
Agricultural dept Canada:
very thorough with downloadable book chapters and templates
Victorian Health dept Australia:
my personal opion is better templates than Queensland, has pdf but even better is the word version of the templates which is easilly editable
Queensland Health dept Australia
has loads of factsheets in addition to templates for using in a HACCP program (use the Qld factsheets, but the Victorian word document templates)