What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Fish Storage Procedure

Started by , Aug 15 2021 08:24 AM
Reply to this Topic

Since trevally is a histamine producing species I would refer you to ch. 7 of the FDA's Seafood Hazards Guidance. These are excellent examples of control measures that have been validated over the years. Of course due diligence would be ensuring you comply with your own countries regulations. 

 

For the sake of brevity, cold storage could be either continuous monitoring or a periodic inspection of ice levels. 

 

Additionally, CCPs would include receiving and unrefrigerated processing.

 

1 Reply

Hi to every one! I am working in catering company. We receive fresh trevally fish about (500Kg) once a week which is kept in ice when delivered. We use this fish for cooking in 3 to 5 days after receiving depending on menu. What procedure should be implemented for storage of such fish? Thanks.

Share this Topic
Topics you might be interested in
COOL - Substantial Transformation of fish (USA) Shelf life issue fresh fish Production plan on fish pie with sweet potato croquette in a mushroom sauce and puff pastry Cutting fresh water fish Making HACCP in fish factory
[Ad]

Since trevally is a histamine producing species I would refer you to ch. 7 of the FDA's Seafood Hazards Guidance. These are excellent examples of control measures that have been validated over the years. Of course due diligence would be ensuring you comply with your own countries regulations. 

 

For the sake of brevity, cold storage could be either continuous monitoring or a periodic inspection of ice levels. 

 

Additionally, CCPs would include receiving and unrefrigerated processing.

 

Fish-and-Fishery-Products-Hazards-and-Controls-Guidance-Chapter-7-Download.pdf   2.09MB   6 downloads

2 Likes2 Thanks
Reply to this Topic

Similar Discussion Topics
COOL - Substantial Transformation of fish (USA) Shelf life issue fresh fish Production plan on fish pie with sweet potato croquette in a mushroom sauce and puff pastry Cutting fresh water fish Making HACCP in fish factory Canadian and US maximum permissible level of heavy metals in fish Haddock Fish - orange/pink in colour - potential causes? Manufacture of Poultry, Livestock and Fish Feed HACCP Glass procedure for fish factory Selling fish waste to a pet food company
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN