Stepping into Management Knowledge

Food Safety Training

3.13

2. Frozen Raw Fish

These must:  Only be purchased from a nominated supplier – never locally  Only be accepted if the probed delivery temperature is at -18°c or below  Be stored at -18°c or below  Be defrosted and stored at 4°c or below (an ice bath may be required)  Be used within 24 hours of defrosting

Where these raw fish are served ensure:

 Probed temperatures are recorded twice daily on the High Risk Fish record.  All these fish are cooked above 75°c or as specified in the cookbook instructions.  Blue chopping board and knife are used as required  Hands are washed before and after handling the fish  Clean uniforms are being worn.

ASK QUESTION TO GROUP: What temperature must the fish be stored at? And why? CONFIRM CORRECT ANSWER:  4ºc or below, to ensure there is no bacterial growth. ASK QUESTION TO GROUP: Where can we purchase raw and frozen fish from? CONFIRM CORRECT ANSWER:  Company approved nominated supplier ASK QUESTION TO GROUP: How many times per day should fish temperatures be taken? CONFIRM CORRECT ANSWER:  Twice and recorded in the Due Diligence book ASK QUESTION TO GROUP: What types of fish are likely to cause an allergic reaction? CONFIRM THE ANSWER :  Those that create Histamine – raw tuna, mackerel, swordfish, mahi-mahi, bluefish etc.

The Manager should ensure all probe temperature and delivery checks are carried out and being recorded correctly.

Manager to record the training

Safety Assurance March 2016

Food Safety 3.13