{"id":29925,"date":"2024-01-23T13:28:03","date_gmt":"2024-01-23T18:28:03","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/?page_id=29925"},"modified":"2024-05-23T14:52:26","modified_gmt":"2024-05-23T18:52:26","slug":"4284e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/4284e\/","title":{"rendered":"Bulletin #4284, Best Practices for Processing Quality Finfish"},"content":{"rendered":"\n

Bulletin #4284, Best Practices for Processing Quality Finfish (PDF for printing)<\/a><\/p>\n\n\n\n

By Jason Bolton, Extension Professor and Food Safety Specialist, University of Maine Cooperative Extension.<\/em><\/p>\n\n\n\n

For information about UMaine Extension programs and resources, visit extension.umaine.edu<\/a>.<\/strong>
Find more of our publications and books at extension.umaine.edu\/publications\/<\/a>.<\/strong><\/p>\n\n\n

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Photo: Gulf of Maine Research Institute<\/figcaption><\/figure><\/div>\n\n\n

Ensuring finfish quality is crucial to maintaining food safety and customer satisfaction. The information below outlines some of the best practices to consider for handling and maintaining the quality and shelf life of finfish.<\/p>\n\n\n\n

Storage and Handling<\/strong><\/h3>\n\n\n\n

Rapid Chilling and Freezing<\/strong><\/h4>\n\n\n\n

Rapidly chill the fish to temperatures below 40\u00b0F (4\u00b0C) to prevent bacterial growth and loss of quality. This process can be accomplished using mechanical refrigeration or ice or gel packs. The overall goal is to focus on practices that minimize the handling, time, and elevated temperature exposure of the fish.<\/p>\n\n\n\n

Rapid freezing: <\/strong>Freeze finfish quickly to maintain texture and quality. Quick freezing results in smaller ice crystals, preserving the natural texture.<\/p>\n\n\n\n

Temperature Control and Storage<\/strong><\/h4>\n\n\n\n

To prevent spoilage and the growth of pathogenic bacteria in fish and seafood products always store them at the correct temperatures. Keep finfish at temperatures below 40\u00b0F (4\u00b0C) to prevent bacterial growth. Use a refrigerator or a cooler with ice packs. Ideally, temperatures of 34-36\u00b0F (1.1 – 2.2\u00b0C) will maintain the quality and safety of fish products.<\/p>\n\n\n\n

Prevention Of Cross-Contamination From Unsanitary Surfaces<\/strong><\/h3>\n\n\n\n

Sanitation and Good Manufacturing Practices (cGMP, FDA – 21 CFR Part 117)<\/a>. Food contact sanitation refers to the practices and procedures in place to ensure that any surfaces or equipment that come into contact with fish or seafood products are clean, sanitized, and safe for food preparation. Proper sanitation in the seafood industry is crucial to prevent contamination and maintain quality and food safety. Below are some key aspects of fish food contact sanitation.<\/p>\n\n\n\n

Cleaning and Sanitizing Surfaces<\/strong><\/h4>\n\n\n\n

Regular cleaning: <\/strong>All surfaces, cutting boards, knives, and processing equipment must be cleaned thoroughly after each use to remove fish residues.<\/p>\n\n\n\n

Sanitizing solutions:<\/strong> To kill bacteria and other pathogens, use approved sanitizing solutions (such as chlorine-based, paracetic acid, or quaternary ammonium compounds). Follow recommended concentrations and contact times.<\/p>\n\n\n\n

Personal Hygiene<\/strong><\/h4>\n\n\n\n

Handwashing<\/strong>: Employees handling fish must wash their hands frequently with soap and water, especially after using the restroom, handling raw fish, or touching contaminated surfaces.<\/p>\n\n\n\n

Gloves and aprons: <\/strong>Use disposable gloves and regularly clean and maintain aprons and coats to prevent direct contact between hands and fish. Change gloves frequently, especially when switching tasks, and wash your hands before changing gloves.<\/p>\n\n\n\n

Utensils and Equipment<\/strong><\/h4>\n\n\n\n

Best practices: <\/strong>All utensils and equipment should be made from non-porous materials with a sanitary design (sanitation can be easily performed).<\/p>\n\n\n\n

Separate equipment:<\/strong> Use different utensils and equipment for raw and cooked fish to prevent cross-contamination.<\/p>\n\n\n\n

Cleaning and sanitizing:<\/strong> All utensils and equipment should be pre-rinsed, washed with clean water, rinsed, and sanitized before reuse.<\/p>\n\n\n\n