post harvest quality and safety of fresh fish

8/7/2019 Post Harvest Quality and Safety of Fresh Fish

1/29

Post Harvest Quality and

Safety of Fresh Fish


2/29


3/29

Slaughtering

Fish should be killedimmediately

Slaughtering should done by askilled person


4/29

On board handling- currentwrong practices

Fish is iced directly to reduce temperature, this

takes longer time

Fish is stacking one over each other-pressure on fish in lower layers

Fish is cooled with crushed block ice orflake ice-damage fish

Handling time on deck is long (in heat)


5/29

Potential Improvements

Place in chilled brine (a slurry ofcrushed ice and seawater)- Lower theinternal temperature of fish

After temperature reaches 0C-put inice and keep until arrival at port


6/29


7/29

Cooling rates of fish -comparison of flake ice and ice

slurry

Temp.

(C)

Time (hours)

Ice slurryIce slurry

Flake ice


8/29

For Export Market

Hang fish on hook

Trollers equipped with freezers

Less stacking of fish


9/29

Landing and distribution of

fish in fishery harbourFish in the hold (box or hold)UnloadingWashing

Deliverto the auction hall/ pier


10/29

Auctioning

Cutting Re-loading

Consumer Re-icing

Transport

Consumer


11/29

Unloading -Currentpractices

Fish is unloaded straight onto the pier andmostly by hand

Washed directly from highly polluted sea

water in the harbor basin Pier is highly contaminated-used for

auctioning and packaging fish for transport

Bigger fish are dragged along the pier


12/29


13/29


14/29

Improvements

Fish must be unloaded on to suitable containers-pallets

Unloading areas of Pier must be cleaned withpotable water

Area separation should be implemented for thepier

-unloading area

-washing area

-packaging-loading area


15/29

Avoid twisting the fish when removing from the ice

Fish be held by the head rather than the tail

Handling the fish gently

Avoid leaving the fish too long in the open air or

sunlight


16/29


17/29

Washing - Current practices

Wash with contaminated harbourwater

Equipment, containers and pallets

are often washed with harbour wate Water used for washing fish is not

changed frequently


18/29

Improvements

Fish must be washed using potable / clean sea water

Equipment , containers and pallets should be thoroughly washed

-using potable

-using suitable cleaning agents

Blood with melted ice and dirty slime layer should be removed by

washing Use running water

Water must be changed frequently

Prevent cross contamination during washing


19/29

Preparing for the auction current practices

Designated auction area is not used

Fish from boats further from the piersometimes gets rough handling

Fish is delivered by hand- not inboxes

Dragging fish on pier


20/29

Improvements

Fish should not be dragged on the pierfloor, and suitable containers / carts shouldbe used

Fish should not be damaged duringunloading and delivery by rough handling

Minimum handling will reduce the risk ofcross-contamination and physical damage


21/29

Auctioning currentAuctioning currentpractices

Fish is sold straight from the pier /Fish is sold straight from the pier /

concreteconcrete

Unrelated traffic (people andUnrelated traffic (people and

vehicles) in the auctioning areavehicles) in the auctioning area

Auctioning takes too longAuctioning takes too long

Temperature abuseTemperature abuse


22/29

Auctioning -Auctioning - improvements

Pallets or boxes should be used duringPallets or boxes should be used duringauctioningauctioning

Temperature abuse can be minimized byTemperature abuse can be minimized by

using iceusing ice

shortening the auction timeshortening the auction time

Zoning should be implemented to reduceZoning should be implemented to reduce

traffictraffic


23/29

Cutting current practices

Not following hygienic practices

Cleaning with harbour water

Wooden cutting boards-difficult to clean

No waste bins


24/29

Improvements

Access to potable water

Clean / scrape and disinfect woodensurfaces

Waste bins at each table


25/29

Re-loading currentpractices

Reloading outside of designated area

Inappropriate vehicles used for transport

Icing not done correctly or at all

Inside of vehicles Cross contamination from feet / footwear

containers /boxes

-Reused polystyrene-Pests

-Dirt

-Damages


26/29

Improvements

Use insulated boxes / insulated or refrigeratedvehicles-avoid melting of ice

Polystyrene (rigifoam) and wooden boxes should belined with plastic bags

Ice should be available at the harbour premises Re-icing must be done as soon as possible according

to transportation time using fresh ice


27/29

Boxes / vehicles should not be over- orunder-loaded

Use separate footwear inside trucks

Practice careful handling of fish

Avoid unnecessary handling

Fish should be transported separately from

other items (tools, boxes)


28/29

Transportation

Many different types of transport

Refrigerated trucks

Unrefrigerated trucks

Three wheelers

Motorbikes

Bicycles


29/29

Improvements

Keep fish cool during transport

-shield from direct sunlight

Use clean packaging and vehicles Quick transport

-Vehicles should leave as soon

as they are ready

post harvest quality and safety of fresh fish

Documents