Post Harvest Fisheries

Fish Sci. 19

LEOFRED C. VELASCO
Instructor I
Fisheries Technologist 0001213
1970s
Processing of fishery products defended on very simple
methods, primarily on the knives and salt in very small
scale, and therefore, fishermen had to go fishing with salt
on boats. As result, the qualities of the catches were
usually not good.

1980s
Market prices of seafood were totally liberalised, the
great changes taken place. Modern processing
techniques have been applied. Salted products was
replaced by frozen and cold stored products; the small
package by big package; and the glass container by the
soft tin container.
Major types of processed products:

•Frozen
•Dried
•Smoked
•Canned
•Fish meal
•Fish oil and liver products
•Additive and seasoning
•Medicine
•Algal products
•Art craft
Major Constraints:

•Weak infrastructures

•Lack of funds

•Backward management

•Consumer’s habit
Location

Factors to consider:

•Adequate size/area for present and future

development
•Close to public transport
•Access to electricity, water and other utilities
•Waste disposal
•Coordination with authorities
•Neighbouring surroundings
 Building and Layout

Key considerations:

•Sufficient space for work to be conducted under adequate

hygiene conditions
•Area for machinery, equipment and storage
•Separation of operations that might contaminate food
•Adequate natural or artificial lighting, ventilation
•With protection against pest
Building and Layout

Specific considerations:

•Walls, windows and doors should be constructed such

that they are, water, insect and rodent-proof
•Walls should be painted with white or light colours
•Surfaces should be smooth, fall-safe, corrosion-proof
and easy to clean
•Floors should be resistant to spillage of products,
water and disinfectant
Requirements for Straight Line Process Flow:

1. All functions should avoid zigzagging and

backtracking
2. Visitors should move from unclean to clean areas
3. Conditioned (chilled) air and drainage should flow
from clean to unclean areas
4. The flow of discarded outer packing material
should not cross the flow of either unwrapped
ingredients or finished product
5. There should be sufficient space for plant
operations including processing, cleaning and
maintenance; space is also required for
pedestrians
6. Operations are separated as necessary
Requirements that influences food production hygiene:

•Machinery containing materials intended to come in contact

with food must be designed and constructed so that these
materials can be cleaned each time they are used

•All surfaces and joints must be smooth, with no ridges or

crevices that could harbour organic materials

•Assembly must be designed so as to minimise projections,

edges and recesses; they should be constructed by welding
or continuous bonding, with screws, screw heads and rivets
used only where technically unavoidable
Requirements that influences food production hygiene:

•Contact surfaces must be easy to clean and disinfect and be

built with easily dismantled parts; inside surfaces must be
curved so as to allow thorough cleaning

•Liquid derived from foods and cleaning , disinfecting and

rinsing fluids should be easy to discharge from the machinery

•Machinery must be designed and constructed to prevent

liquids or living creatures from entering and accumulating
from areas that cannot be cleaned

•Machinery must be designed and constructed to avoid

ancillary substances, such as lubricants, coming in to contact
with food
Personal Hygiene
•Protective clothing, footwear and head gear: worn and
must clean regularly
•Beards: must be kept short and trimmed and protective
cover must ne worn if needed
•Nail varnish, false nails, make up, perfume, wrist watch
and other jewellery: must not be worn in production
areas
•Hands: must kept clean and wash regularly at all times
•Personal items: must not taken in to production areas
•Food and drinks: must be taken or consumed in
production areas
•Sweets and chewing gum: forbidden in food production
Personal Hygiene
•Smoking and snuff: forbidden in food production
•Spitting: forbidden in food production
•Superficial injuries: must reported and obtain clearance
from the medical unit before entering the production site
•Dressing: must be waterproof and contain a metal strip as
approved by the medical unit
•Infectious diseases: must be reported and obtain clearance
from the medical unit before entering the production site
•All staff must report to medical unit on return from both
certified and uncertified sickness
Cleaning and Disinfection
•Water used for all purpose in food production must
meet the drinking water standards

•Disinfectant residues should ne monitored where

possible and the bacteriological quality periodically
checked

•Chemicals used as water disinfectant are chlorine,

chloramines, ozone or UV irradiation

•Chlorination: water (0.2-0.5 ppt), sanitizing (200 ppt)

but lower concentrations (50-100 ppt) is advised to
avoid corrosion
Cleaning and Disinfection Process:
1. Remove food products, clear area from bins,
containers, etc.

2. Dismantle equipment to expose surfaces to be

cleaned

3. Clear the area, machines and equipment of food

residues by flushing with water (hot or cold) and by
using brushes, brooms, etc.

4. Apply the cleaning agent and use mechanical energy

as required

5. Rinse thoroughly with water to completely remove

the cleaning agent after appropriate contact time
Cleaning and Disinfection Process:

6. Control of cleaning
7. Sterilisation by chemical disinfection or heat
8. Rinse off the sterilant after appropriate contact
time
9. After final rinsing, reassemble the equipment
and allowed to dry
10. Control cleaning and disinfection
11. In some cases it will be good practice to re-
disinfect before production recommences
Public Health Aspects

Quality has many implications (product excellence,

value, nutrition, safety for consumer, etc.)

Producers are responsible for food quality and

controlled by the competent authorities (BFAR,
BFAD, IDCP-Halal, EU, WHO & etc.) according to
approved procedures

Producers participate in creating new food laws and

guides such as: Good Manufacturing Practice or
Codes of Good Manufacturing Practice
 Quality Control

Should be carry out during all stages of

production:

•Contract on supply of raw material

•Receiving and storage of raw material
•Production process
•Storage and distribution of fish products
 Drawing up a contract for Raw Material Supply

Should cover all specific requirements:

Size and species of fish

Closed season

Level of chemical contaminants in fish and

water source of fish

Additional demands (health certificate,

clearances, etc.)
 Receiving and Storage of Raw Material

Three elements:

•Temperature control of fish during transportation

•Temperature control of fish and control of icing
•Quality control of purchased fish (sensory analysis
and etc.
 Quality Control during the Production Process

Quality of product is ensured by Quality Control Personnel

to attain critical points/parameters (temperature during
individual operations, their duration, concentrations of
food additives, etc.)

Concerns of Quality Control Personnel

•Types of detergents/disinfectants and concentrations used

•Compliance with procedures of cleaning/washing and
disinfection
•Arrangement of periodic microbiological measurements
•Control of personal hygiene and sanitary fittings in the
plant
 Storage and Distribution of Fish Products
Concerns:

1. Proper packaging materials and labelling

2. Duration and temperature of storage

3. Proper conditions of storage

4. Choice of means of transportation and hygienic

conditions

5. Proper loading and arrangements of load in vehicles