Методические указания на "Сборник текстов по дисциплине «Деловой английский язык»", страница 66

In accordance with a sam­pling plan the containers from each day's production have to be checked to make sure the seals are correct and undama­ged. To do this the seams and cross seams have to be exami­ned with suitable equipment.

Smoking must take place in a separate room or an area se­parated from the re>t of pro­duction. Ventilation is necessary if smoke or exhaust heat from smoke generation pene­trates the other rooms in which fishery products are handled, processed or stored. The materials used for smoke generation must be stored ou­tside the smoking room and used in such a way as to rule out any contamination of the fishery products. Wood which has been treated with paint, varnish, glue or other chemi­cal preservatives is not per­mitted for use in smoke gene­ration.

The storage of wood chips di­rectly within the production area is not permitted by the Hygiene Directive since h is impossible to rule out negati­ve impacts on the ready smo­ked product.

Smoker with insufficient ven­tilation; smoke penetrates the other production rooms.

If the smoking process also serves to kill parasites con temperature of the fisher; products has to be at icas +60°C.

If, after smoking, the fisher products are not destined foimmediate further processing, have to be cooled to the temperature required for the attendance of their tradability while preventing any loss in quality. Only then are they rea­dy for packaging. As a rule a separate chilling room will be necessary for the ready smo­ked products. Too slow coo­ling under unhygienic condition-(air germ content) leads to termination and percepoble germ multiplication com­pared with the previously low-germ smoked product.

In the case of salting, too, a separate room is necessary or area which is at a suffiant distance from other pro­cessing activities.

The table salt used during the processing of fishery produc­ts must be clean and stored in such a way as to prevent con­tamination.

The containers, work materi­als and work areas used have to be cleaned prior to salting. Design and materials must be such that the fishery products are protected from contamination

during the salting process.

Drinking water only as understood by Directive 0/778/EWG is to be used for ooking crustaceans and mollusks. In they are cooked on board the fishing vessel, clean sea water can be used. After cooking, crustaceans and molluscs have to be cooled as quickly as possible to the tem­perature of melting ice (0°C). During this process they have to be protected from negative impacts, in particular from the sun.

Peeling the cooked crustace­ans has to take place under perfect hygiene conditions. In the case of hand-peeling the workers have to wash their hands carefully and all work surfaces have to be thorough­ly cleaned.

In the case of machine-pee­ling the machines have to be cleaned at short intervals and disinfected at the end of every working day.

Shrimp peeling machine(Kocken)       

After the shell has been remo­ved the crustacean meat has to be frozen immediately or stored chiiled in special rooms to avoid the develop­ment of pathogens. Cross-contamination with uncooked products must be avoided.

If during the production of minced fish meat the bones are removed by hand this has to be done immediately after cutting. Gut remains and guts are hot to be used. !f the who­le fish is being used it-has tri" be gutted and washed before­hand. The machines used ha­ve to be cleaned frequently, at least every two hours. The resulting minced fish meat has to be frozen as quickly as possible or mixed into products which are to be frozen or preserved in some other way.

Working method of a bone se­parator

Метод работы отделителя костей.

During production and prior to marketing, fish and fishery products have to un­dergo visual testing in order to establish the presence of, and remove, visible parasites. Fish which are obviously infe­sted with parasites and fish pieces which have been remo­ved for this reason must not be marketed for human con­sumption.