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SOP for storing fish in refrigerated sea water


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#1 mamad123

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Posted 11 November 2014 - 01:46 PM

Hi

 

I work at FIsheries Company and now we are encountered by several new aplication that we need to apply at vessels. does anyone have a reference concerning on SOP of storing fish in refrigrated sea water?

i would appreciate any information, thank you



#2 Mike Green

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Posted 11 November 2014 - 02:10 PM

Hi

 

I work at FIsheries Company and now we are encountered by several new aplication that we need to apply at vessels. does anyone have a reference concerning on SOP of storing fish in refrigrated sea water?

i would appreciate any information, thank you

 Not my area ...but there is some advice on the use of refrigerated seawater in the attached guidance from FDA Attached File  UCM251970 04242012.pdf   4.74MB   14 downloads

 

Regards

 

Mike


I may sound like a complete idiot...but actually there are a couple of bits missing

#3 mamad123

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Posted 12 November 2014 - 12:25 AM

 Not my area ...but there is some advice on the use of refrigerated seawater in the attached guidance from FDA attachicon.gifUCM251970 04242012.pdf

 

Regards

 

Mike

hi Mike

 

Thank you, it is really helping.



#4 RG3

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Posted 12 November 2014 - 06:57 PM

Here's a General SOP. Of course you need to fit it to what you're actually doing.

 

Chilling [Product] during Slaughter, Transport and Offload
Harvesting    

Application and Purpose
• To ensure [product] have been sufficiently chilled down to xC in x hours after slaughter and maintained at a temperature of xx to xxC during transport and while offloading.

Responsibility and Authority
• The skippers of the vessels and harvest manager are responsible for ensuring that all harvested [product] have been sufficiently chilled down.

Description

Harvest
• Prior to loading the skippers and harvest manager will establish ice and salt volumes needed for the xx% slurry during that season, based on fish core temperatures. Refer to attached chart. The xx% level will be premeasured and identified with a permanent mark in each hold.
• Loading will occur with xx% of the forward holds being filled before switching to fill xx% of the aft holds. Once the aft holds are half full, switch to the forward holds to fill and finish off. Finally switch back to the aft holds and fill to complete the load. All slaughtered fish will be stagger loaded between fronts and back holds during loading.
• Chillers will be run during harvesting to assist the slurry in chilling the [product] down to xC in x hours.

     Transport
• Chillers are to be operated during the full duration of transport.
• Once the vessel leaves the [origin] then a full rotation of water from front tanks to back can occur for x hours then rotate water in the opposite direction for an additional x hours. This rotation can continue until [product] are offloaded.

     Offloading
• Fish shall arrive at the processing plant between x to xC.
• Chillers are to be operated during the full duration of the offloading process, maintaining fish at x to xC.

 

Record Keeping
• Fish core temperatures and chiller indicators are recorded at processing plant daily prior to offload.
• Monthly temperature monitoring using probes will be performed to track the average cool down times of the fish and to verify vessels are chilling within parameters.

Slurry mixture chart

 

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#5 mamad123

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Posted 20 November 2014 - 09:45 AM

Here's a General SOP. Of course you need to fit it to what you're actually doing.

 

Chilling [Product] during Slaughter, Transport and Offload
Harvesting    

Application and Purpose
• To ensure [product] have been sufficiently chilled down to xC in x hours after slaughter and maintained at a temperature of xx to xxC during transport and while offloading.

Responsibility and Authority
• The skippers of the vessels and harvest manager are responsible for ensuring that all harvested [product] have been sufficiently chilled down.

Description

Harvest
• Prior to loading the skippers and harvest manager will establish ice and salt volumes needed for the xx% slurry during that season, based on fish core temperatures. Refer to attached chart. The xx% level will be premeasured and identified with a permanent mark in each hold.
• Loading will occur with xx% of the forward holds being filled before switching to fill xx% of the aft holds. Once the aft holds are half full, switch to the forward holds to fill and finish off. Finally switch back to the aft holds and fill to complete the load. All slaughtered fish will be stagger loaded between fronts and back holds during loading.
• Chillers will be run during harvesting to assist the slurry in chilling the [product] down to xC in x hours.

     Transport
• Chillers are to be operated during the full duration of transport.
• Once the vessel leaves the [origin] then a full rotation of water from front tanks to back can occur for x hours then rotate water in the opposite direction for an additional x hours. This rotation can continue until [product] are offloaded.

     Offloading
• Fish shall arrive at the processing plant between x to xC.
• Chillers are to be operated during the full duration of the offloading process, maintaining fish at x to xC.

 

Record Keeping
• Fish core temperatures and chiller indicators are recorded at processing plant daily prior to offload.
• Monthly temperature monitoring using probes will be performed to track the average cool down times of the fish and to verify vessels are chilling within parameters.

Slurry mixture chart

 

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

thanks RG3, I would love to use it as a template..

well, now the problem is to determine critical temperature of each product






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