Yes, I go along with Hector. Sanitizers should be considered as an aid to
maintain the surroundings sanitary, not to disinfect fish. The principles of
good handling practices for chilled fish can be summarised as:
KEEP THE PRODUCT CLEAN - store, handle and process under sanitary
conditions;
KEEP THE PRODUCT COLD - hold in ice when not being worked on;
KEEP THE PRODUCT MOVING - no delays in processing, and get the finished item
in covered, clean packaging as soon as possible.
Several years a go - in another life - I was one of the tutors at an FAO
course in an African country on fish inspection and quality assurance. We
drummed these principles into the participants and impressed them so much
they arranged for T shirts for all of them and the tutors with these
principles printed on them, apart from the words 'the product' being
replaced by 'it'. We all wore them for the remainder of the course. I still
have mine and wear it occasionally, but under a shirt; otherwise I would
expect the usual phthalic association of the word 'it' in a non-contextual
situation would occasion very quizzical looks from my neighbours.
Peter Howgate
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