Section 11.9 Seafood Department: Seafood Handling and Display

The purpose of this section is to ensure fresh & frozen seafood is processed, handled and displayed in a manner that does not compromise food safety or quality.

This procedure covers raw and cooked seafood products that are received fresh or frozen and sold whilst being thawed in a refrigerated display or used in further processed goods such as seafood mixes, , salads or sandwiches.

General

• Hygiene principles are detailed in section 13 apply.
• The use of clean, dry, disposable plastic gloves is essential when handling seafood.
• It is essential that prior to & after handling uncooked frozen seafood, gloves be changed before resuming any other tasks.
• Ingredients for seafood salad or marinara mix may be kept in a specified area in the coolroom or taken from fresh from other departments within the store as required.
• It is critical that when preparing seafood recipes each lot is completed within 20 min. It is recommended to review the volume required each morning and to make daily runs, as well as do this during quieter periods of trading when other staff are available to serve customers.

Frozen seafood

Staff remove a container from the coolroom and immediately place a minimal quantity of stock in the refrigerated display unit. FIRST IN FIRST OUT.

When new stock is introduced, older stock is to be physically separated using a slap sheet. This controls stock rotation and reduce cross-contamination risks.

NOTE: The shelf life of seafood is 3 days “USE BY” from the thawed and stored in a bed of ice in a service display. All seafood in ice must be kept below 5⁰C surface temperature whilst in display.

When transferring stock to coolroom overnight, different date coded stock is kept in separate storage tubs along with a plastic slab sheet identifying the display date for traceability of stock.

At the beginning of trading, the ice bed in the refrigerated seafood display is fortified with a fresh layer of crushed ice. Generally, a layer of between 2cm to 3cm is recommended and a clean, dry container is used (depending on ability of refrigeration to maintain temperature and amount of stock on sale). NOTE:  All ice used must be made from potable water (i.e. food grade).

When staff remove seafood from the coolroom at the beginning of the next day’s trading, they must check each type of previously displayed product to ensure that it smells, looks and even tastes fresh & appealing to the customer. It is always best to maintain the principle: “If in doubt, throw it out”, regardless of shelf life. All stock that is dumped must be weighed first and recorded as waste.

Fresh seafood

Fresh Seafood is generally delivered packed in ice for that day of sale. Once it is checked & received a Delicatessen representative is notified.

The seafood is placed immediately in ice in the seafood display counter.

Fresh whole fish generally has shelf life of up to 4 days for whole fish when stored in a coolroom, and once filleted 48 hours shelf life in a refrigerated display case.

Fresh prawns have a shelf life of up to10 days.

(Use by Traceability sheet (Form 39) to record dates.)

NOTE: Uncooked frozen or fresh seafood must be physically separated from other foods. It is preferable that seafood displays are in separate display cases to minimise the risk of contamination to or from other types of foods. If this is not possible, then a physical barrier separating the seafood section from other foods within the display case is acceptable.

Storage

Whole Fish, Molluscs & Crustaceans Storage

• Store in iced tubs in cool room.
• Ice to cover all surfaces of fish to prevent drying and temperature increases.
• Temperature of product below 5°C. Target 1°C.
• Fish fillets not to contact non-food contact surfaces
• No contamination from ventilation condensation drip.
• Crated product to be stored to prevent contamination from water, cleaning solutions.

Fish Fillets

• Store in cool room on clean tray. Cover with film wrap.
• Temperature of product to be held below 5°C. Target 1°C.
• Cartoned product to be stored on racks and not to contact non-food surfaces.
• Crated product to be stored to prevent contamination from water, cleaning solutions.
• Prevent contamination from condensation drip.
• Segregate raw and ready to eat product.

Frozen Product

• Store in freezer room. Product temperature < -15°C.
• Product to be stored neatly and in designated area of freezer.
• Prevent contamination or damage to cartons through correct storage.

Product & Case Preparation

The Manager is responsible to ensure all food preparation and display is conducted according to Health Regulations and in such a manner to prevent contamination and growth of food spoilage or poisoning micro-organisms.

Product and case preparation relate to

• Whole and filleted fish
• Mollusc, crustacean
• Smoked fish
• Frozen self-serve
• Off Location displays
• Whole, Fillet Fish (Raw)
• Whole fish or fish fillets must not remain out of refrigeration or kept cold with ice for more than 20 minutes.
• Place whole fish and fillets directly into display case or cool room refrigeration.
• Knives, trays, cutting boards to be cleaned and sanitised after each species of fish are prepared.
• Wash hands after processing raw fish – i.e. filleting, gutting, scaling.
• Maintain temperature below 5°C.
• Emptied crates to be removed to cool room immediately after handling. Daily cleaning with detergent and sanitiser is required.
• Disused packaging to be disposed of immediately.
• Place prepared fish directly into refrigeration. Regularly and effectively ice product to maintain temperature below 5°C.
• Fillets of fish to be placed onto clean trays only.
• Serve product using disposable gloves, utensils, or hand in bag.

 NOTE:  After handling raw product, gloves must be changed or another barrier provided before handling “ready to eat” foods (e.g. cooked prawns, oysters, smoked fish).

• When working refrigerated display cases, keep as many doors closed as possible.
• Rotate product in display case each replenishment
• Ensure adequate separation of raw and cooked products (i.e. bowls or dividers)

Smoked Fish

Unwrapped smoked fish must be separated from uncooked product.

• Maintain temperature below 5°C.
• Handle with gloves or utensil at all times.

Note display case temperatures will not reduce excessive temperatures but only hold temperatures.  If temperature is too high, refrigerate in cool room.

• Fillets of fish to be placed on clean trays only.
• Place trayed or stacked fish directly into display case.
• When working a display case, keep as many doors closed as practicable.
• Rotate food in display case at each replenishment.

Molluscs & Crustaceans

• Separate cooked from ready to eat crustaceans and molluscs.
• Red (cooked) and green prawns separate with dividers.
• Separate handling for raw and cooked is required.
• Oysters are a raw product; however, they are also ready to eat. Separate from all raw foods with dividers.
• Maintain similar temperature control and storage as for fillet / whole fish – i.e. regularly ice stock.
• Illegal to handle ready to eat product (cooked prawns/oysters) with bare hands. Always use utensils, gloves or hand in bag.