In the case of fish fillets or fish slices, such visual testing is carried out during their preparation. If individual testing is impossible due to the fillet size or filleting technique a sampling plan has to be drawn up and be made accessible to the responsible surveillance authorities. If it is technically possible to test the fillets on a light table, this technique should be taken into account in the saimpling plan.
Fresh fisherv products which are to be frozen e.g. herring, mackerel, herring flaps, red-fish fillets. Alaska pollack fillets etc. have to be produced according to the same hygiene standards as fresh fish.
In order to meet the processing requirements demanded for the prevention of nematodes fishery products have to be frozen to a core temperature of at least -20°C within 12 hours. This temperature has to be maintained for at least 24 hours.
Fish fillets on a freezer conveyor for fast freezing. Staff head gear must cover the hair completely!
Temperatures higher than -18°C are permissible for whole fish which are frozen in a solution of table salt and destined for canning. Temperature must not exceed -9°C however.
The thawing of fishery products must always be carried out under conditions of perfect hygiene. Soiling via packaging materia and/or thawing on the floor is not permitted. Contamination of fishery products via the melt water is also to be avoided. This has to be drained away to prevent it coming into contact with the products being thawed. Thawing in crates, for example, is dubious from a hygiene point of view. Thawing shelves are the ideal solution.
Thawing -in boxes with or without holes are not permitted by the Hygiene Regulation because products below or inside the boxes become contaminated by the melt water.
Санитарными нормами недопускается оттаивание продуктов в ящиках с отверстиями или без них, т.к. талая вода приводит к порче продуктов в самих ящиках или под ними.
Thawing racks are not permuted by the Hygiene Regulation because the products below become contaminated by the melt water.
Санитарными нормами недопускается оттаивание продуктов на решетках, т.к. талая вода приводит к порче продуктов находящихся под ними.
Thawing cabinet with suitable thawing trays.
Шкаф для оттаивания с поддонами.
During thawing the temperature of the products must not rise excessively so thawing should be monitored via temperature controls. The core temperature should not be above +2°C.
The diagram below shows clearly which impacts cooling or heating temperature can have on germ reproduction during the fishery products production process.
Thawed fishery products have to be processed immediately after thawing.
Products which are preserved by thermal processing in sealed containers have to be produced using water of drinking quality as understood by Directive 80 778 E\VG Thermal processing criteria such as heating time, temperature, filling technique and container size must be fixed and the thermal treatment suited to killing or inactivating all pathogenic micro-organisms.
The appropriate thermal treatment of the containers has to be checked and recorded via suitable measurements. Following thermal processing the containers have to be cooled using potable water as understood by the Directive mentioned above. Chemical additives can be put into the drinking \\ater to prevent rusting of the plants or containers.
Producers of canned products must carry out sample-testing to make sure thermal processing was sufficient for the processed fishery products.
To do this, incubation tests over a period of 7 days at a temperature of37°C or of 10 day: at a temperature of 35T or under equivalent conditions have to be carried out. Furthermore, samples must be taken of the contents of the containers for microbiological testing.
Чтобы распечатать файл, скачайте его (в формате Word).
Ссылка на скачивание - внизу страницы.