For dry salting, the fish should be returned to a refrigerated area of 40°F (4.4°C) or lower immediately after the application of the salt.
Different species of fish and fish of dissimilar size and weight should not be mixed in the same brining tank. Brines should not be reused unless they are subject to a process that effectively returns them to a microbiological condition equivalent to the original, unused brine made with potable water and food-grade salt.
Fish may be rinsed with potable water after brining.
Drying of a product to be coid-smoked should be carried out in a refrigerated area at 40 °F (4.4 °C) or below.
Hot-smoked fish Hot - an internal temperature of at least 63°C throughout each fish for a minimum of 30 minutes. Cold smoked fish Cold smoked air packaged should be processed under one of the following sets of conditions:
•The temperature in the smoking chamber does not exceed 32°C during a drying and smoking period that does not exceed 20 hours, or
• The temperature in the smoking chamber does not exceed 10°C during a drying and smoking period that does not exceed 24 hours.
•During hot-smoking or cold-smoking, a temperature recording device should be used to monitor both the internal temperature of the fish and the ambient temperature of the smoking chamber. The internal temperature readings should be obtained by inserting probes from the temperature recording device into the thickest flesh portion of three or more of the largest fish in the smoking chamber. The temperature from the slowest heating fish should be considered the processing temperature.
After smoking, the product needs to be rapidly cooled to minimize recontamination. Continuous cooling from 60°C to achieve an internal temperature of 21 °C or below within 2 hours and an internal temperature of 4°C or below within an additional 4 hours. Monitoring. Monitoring and recording internal product temperatures at least every 2 hours; or determine the processing conditions that guarentee these tempeartures are met.
Part IV
Guide to Hygiene within the Fish Industry.
Today hygiene is just as important to food companies as cleaning one’s teeth is to individual people. It is the basic prerequisite for ensuring a company’s performance and survival within the industry’s increasingly internationalized market. A factor which is becoming more and more decisive is a plant’s ability to adapt to worldwide food hygiene and quality assurance requirements, e. g. stipulations laid down in HACCP concepts, or quality assurance systems according to DIN EN ISO 9000 ff. All of this applies to companies working within fish sector, too.
Part 1:
0. The significance of hygiene to the fish industry; basic international legal and scientific principles.
1. Staff hygiene requirements (Tips and examples)
Part 2:
2. Hygiene requirements for processing plants, machines and equipment (Tips and examples)
Part 3:
3. Requirements during the handling of fishery products with regard to incoming products, production, packaging and storage; transport and waste disposal reguirement (Tips and examples)
Topic O: The significance of hygiene to the fish industry; basic international legal and scientific principles.
Food law Legislation
Food hygiene serves to protect the consumer from consuming foods which might be either damaging to health or unpalatable. In order to achieve this, foods have to be produced according to existing laws or scientifically recognized processing methods and hygiene standards.
With the growth of the food industry during recent years production practices have become more and more complex. In addition to basically processed and semifinished products, retailers' shelves also contain consumer foods which are ready to eat. Such foods are sometimes very sensitive, and this demands that all those involved in their production and handling have a high degree of knowledge and understanding of hygiene practices and hygiene conditions.
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