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Fish Storage Procedure

Started by , Aug 15 2021 08:24 AM
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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.

 

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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.

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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

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