Stepping into Management Knowledge

Food Safety Training

3.13

FISH HANDLING AND STORAGE

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers understand the principles of handling raw high risk fish

TRAINING AIDS:  MAB Brand cookbook  Food Safety Policy Reference 7.20 Fish (High Risk)

Training Method This exercise is run as a question and answer session. Discuss correct answers with the group

EXPLAIN TO THE TEAM:  Fish allergies can often cause severe reactions, including anaphylaxis. Adults are more likely to have an allergic reaction to fish and shellfish than children, which is probably because adults will have eaten these foods more often.  The chemical that is produced by the body as part of an allergic reaction is called histamine.  Some fish if they are not processed properly or not stored at a cold enough temperature (below 4°c) may contain histamine – this is formed by bacteria acting on the flesh of the fish.  This could cause a reaction that is like an allergic reaction, but histamine fish poisoning can affect anyone, not just those with allergies

ASK QUESTION TO GROUP: What is the chemical called that causes the allergic reaction CONFIRM CORRECT ANSWER:  Histamine ASK QUESTION TO GROUP: Who are more likely to have an allergic reaction CONFIRM CORRECT ANSWER:  Adults or people with severe allergies

The fish we use can be categorised as Fresh Raw and Frozen Raw

1. Fresh Raw Fish All fish - raw tuna, mackerel, swordfish, bonito, mahi-mahi (dolphin fish) and bluefish, including those that have been implicated - anchovy, herring, marlin and amberjack should:  Only be purchased from a nominated supplier – never locally  Only be accepted if the probed delivery temperature is at 4°c or below  Be stored in an ice bath to achieve an ideal temperature of below 4°c  Be used within the suppliers use by date  Any listed fish which exceeds storage temperatures of 4°c must be discarded and recorded

Safety Assurance March 2016

Food Safety 3.13