Fish and Fish Products include molluscs, crustaceans, and echinoderms. Fresh fish refers to fish and fish products that are not treated and which are only refrigerated, stored on ice or frozen on being caught from lakes, seas, and other water bodies so that they do not decompose or spoil. Processed fish and fish products referred to frozen fish products that could require cooking. It also includes ready-to-eat cooked, smoked, dried, fermented and salted fish products.
To ensure that food products are safe for human consumption, FSSAI has outlined important points that Food Business Operators can follow to ensure safe food. These guidelines will help them to produce food that is free from contaminants and the consumer is protected from the harmful effects of food hazards.
We have been publishing information on Food Safety Management Systems and here in this article are sharing important guidelines as a self-check for the food business operators engaged in the Fish and fish products manufacturing/processing business.
Location and Layout of the establishment
Ensure that your fish and fish products unit/building
- Is located away from those industries that emit harmful gas, obnoxious odour, and chemicals
- Has a ceiling that is permanent and made from either iron sheet, asbestos sheet or RCC
- has a floor that is cemented, tiled or laid in stone or pakka floor
- has walls in the production area that are smooth and made of impervious material up to a height of 5ft. and has junctions between the walls and floors that are curved
- has proper lighting both inside and outside the premises and production area is well ventilated and has painted and whitewashed walls
- has provision for disposal of refuse and effluents
- has proper adequate drainage facility in the food production/ food service area
- has a proper outlet for smoke and steam like chimneys and exhaust fans if cooking is done on an open fire. Has fans installed at the proper height
- has doors with an automatic door closer
- has net fitting or screens on the door, windows, and other openings to prevent the entry of insects, flies etc.
- has antiseptic disinfectant and footbath at the entrance in case there is no provision for internal and external shoes
- has adequate toilet facility for workers located outside the processing area
- has machinery that is installed in a manner that allows for the continuous flow of production and does not occupy more than 50% of the total production area so that it permits hygienic production and easy movement
Equipment and Fixtures
Since non-vegetarian foods get contaminated easily it is important to ensure that
- Equipment is kept clean, washed, dried and free from moulds and fungi
- No container, equipment or utensil is used that could cause metallic contamination
- The only impervious material is used for tabletops on which food preparation is carried out and that it is made with closed joints
- Equipment is made only of stainless steel / galvanized iron/ noncorrosive materials
- There are appropriate facilities for the cleaning and disinfecting of equipment and instruments and that you have adopted a clean-in-place (CIP) system wherever necessary
Storage Systems
If the storage system is inadequate then fish and fish products can deteriorate very fast so make sure you have
- an appropriate arrangement for adequately segregated and labeled storage for fish and fish products
- systems that adequately maintain time- temperature control at the time of storage
- raw materials, food additives, and ingredients that conform to regulations laid down under the act wherever applicable
- storage containers made of a non-toxic material
- Cold storage facility if necessary
Personal Hygiene
Lack of personal hygiene can cause cross- contamination to ensure that you have ensured that workers and staff have
- suitable aprons, head cover, disposable gloves and footwear
- adequate facilities for toilets, hand wash and footbath, detergent/bactericidal soap, hand drying facility and nail cutter
- no person who is suffering from the infectious or contagious disease
- a medical check-up every six months to examine that they are free from infectious, contagious and other diseases.
- been inoculated against the enteric group of disease and vaccinated
- no hand or face injury, skin infection or clinically recognizable infectious disease
Water Supply
You have to ensure that
- there is an adequate supply of potable water
- there are appropriate facilities for safe and clean storage of water
- water is examined chemically and bacteriologically by a NABL Accredited laboratory
- ice and steam if used during food processing is made from potable water
- there are identifying marks applied on pipelines for easy identification of potable and non-potable water
Pest Control System
This is an important hygiene requirement and so you must ensure that you
- carry out treatment with a permissible chemical, physical or biological agents within the permissible limits
- have taken adequate control measures to prevent insect and rodents from entering the processing area
Conveyance and Transportation
Ensure that
- food is conveyed and transported in a clean manner especially if the same vehicle is also used to carry non – food items
- the conveyance and transportation have a temperature control system
Cleaning and Maintenance
You have to ensure that you have
- drawn up a cleaning and sanitation programme and that it is observed and the record of the same is properly maintained
- made adequate arrangements to clean fish processing areas at regular intervals with water, detergent and with the use of a disinfectant
Operational Features
Please do ensure that the
- source and standards of raw material that are used are of optimum quality and as per Regulation and standards laid down under the Act
- Test report from own or NABL accredited/ FSSAI notified labs regarding microbiological contaminants in food items is available
- arrangement for monitoring temperature and relative humidity is adequate and up to date
Documentation and Records
This feature is of utmost importance and so do not forget to make available
- records of daily production, the raw material utilized and sales you have carried out
- a periodic audit of the whole system according to the Standard Operating Procedure conducted regarding Good Manufacturing Practices/Good Hygienic Practices (GMP)
- appropriate records of food processing/ preparation, food quality, laboratory test results, pest control etc. for a period of 1 year or the shelf -life of the product
- records of sale and purchase that the food product sold to registered/licensed vendor and raw material purchased from registered/ licensed supplier
- a recall plan in case it is required
Product information and consumer awareness
You must make arrangements to ensure that all packaged food products carry the label and requisite information as per Regulations
Training
You must make arrangements to ensure that all fish processing personnel and production floor managers/ supervisors undergo appropriate food hygiene training.
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