Temperature Control

Temperature is an important environmental factor that influences the growth of microorganisms. The operator of a fish processing operation must ensure that no fish product or ingredient is kept at a temperature or humidity level that can cause it to deteriorate or become unfit for human consumption.

As an essential step to preventing bacterial growth, fish products that are not shelf stable must either be kept refrigerated at a proper temperature or kept frozen. During preparation and handling, the amount of time that fish products are exposed to temperatures above 4 degrees Celsius should be limited. If there are non-refrigerated processing areas, monitoring procedures which include internal temperature monitoring of fish products should be implemented.

Freezers must be maintained at an acceptable temperature which keeps the fish products frozen at all times. When fish products thaw, bacteria on the surface multiply rapidly as the temperature increases. It is important that temperatures remain stable to prevent thawing while products are kept in a freezer.

Humidity Control

Condensation occurs when humidity levels are too high, and is a potential source of contamination when it contacts product or food contact surfaces. It is important to control condensation and protect food from contamination.

Condensation that forms in coolers and other areas may also cause mould/fungus to grow. Mould could contaminate fish products in the cooler or other areas and could lead to cross contamination in other rooms or other areas. Therefore, an appropriate humidity level is important for food safety.

Any areas where condensation occurs within a fish processing operation should be assessed to determine if there is a risk of food contamination.

Condensation that presents a contamination risk sometimes cannot be avoided. For example, condensation can form in a cooler when the hot vapour from cooked fish products condenses on the ceiling. This condensation can drip onto the cooling product.