Employees should wash and disinfect their hands thoroughly after going to the toilet and before each renewal of work..
There must be an adequate number of wash-basins with suitable detergents for hygienic hand washing as well as both hot and cold water and a hand drying facility available.
Soap and disinfectant dispensers Arm operation
Employees who are involved in mixing or similar tasks must wash and disinfect their forearms thoroughly as far as the elbows. Such employees will wear short-sleeved protective clothing.
The use of the wash-basins, soap and disinfectant dispensers, and the boot washing facilities should not require manual operation so that after hand washing the hands are not recontaminated by touching the facilities.
Smoking, eating and drinking are prohibited in the workplace because this could contaminate the food produced.
After blowing their noses or scratching themselves employees should wash and disinfect their hands thoroughly prior to restarting work.
7. Training (knowledge and understanding)
Only if employees know and understand what they have to do, and why, will they continue to carry out the necessary measures. This is important, because food hygiene and staff hygiene measures must be preventive measures if they are to make sense from a health and efficiency point of view.
Reguirement when handling fishery products
It is of paramount importance that great care be taken when hand-ling fishery products during their production. Raw materials which have not been properly handled during the catena, on-board processing, transport or intermediate storage and which, as a result, have suffered obvious quality losses, cannot produce a good end product. Proper hygienic handling of the products at all stages of production is essential for a good product.
The requirements applicable to processing plants have already been described in Part 2 of our Hygiene Series. We are now going to take a look at hygiene and technology.
Killing and thorough cleaning of the fish.
Work processes such as heading and gutting have to be carried out under hygienic conditions.
This usually makes spatial separation of the work processes necessary. Should this be Impossible then work equipment. tables and floors should at least be cleaned and disinfected before further work processes are carried out. The fishery products-have to be carefully washed with potable water immediately after heading or gutting.
During work processes such |as filleting and cutting care must be taken that the fillets and pieces are not subjected to negative influences. During hand-processing these work processes should be carried out in a different place from heading and gutting.
The fillets and pieces must only be on the work tables for the period of time necessary for their processing. If the fillets and pieces are to be sold fresh they must be chilled immediately after their preparation.
After filleting the fish are removed immediately on a conveyor.
Fish sides with belly flaps are by definition of the German guidelines not fish fillets.
Fish fillet without belly flaps
Guts and such parts (e.g. fish pieces containing nematodes) as are present during the processing of fishery products and can constitute a risk to public health are to be separated immediately from products destined for human consumption.
During the production process the body cavities, and the liver and roe destined for human consumption must undergo expert visual testing (for parasites).During hand-gutting the fish must be checked continuously. During machine gutting samples from representative units of at least ten fish per lot have to undergo visual testing.
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