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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.

Part 2

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.