Chapter: Operations and Documentation
Section: F.B.16 Handling and Storage
Sub-Section: N/A

Elements

The regulatory requirements contained in this guideline will be met when:

F.B.16 (01) Fish products and ingredients are kept at a temperature and humidity that keeps them safe during processing, packaging, labelling, storing and handling. (Risk Ranking: High)

F.B.16 (02) Fish products and ingredients are stored at a temperature of 4 degrees Celsius or less if they require refrigeration or are kept frozen if they must be frozen. (Risk Ranking: High)

F.B.16 (03) Refrigerator temperatures are maintained at 4 degrees Celsius or lower at all times. (Risk Ranking: High)

F.B.16 (04) Freezers are maintained at a temperature that keeps fish products frozen at all times. (Risk Ranking: Medium)

F.B.16 (05) Every room in the fish processing plant used by the operation is kept at a temperature and humidity that prevents the contamination of fish products, ingredients, labelling materials and packaging materials. (Risk Ranking: Medium)

F.B.16 (06) Fish products, ingredients, labelling materials and packaging materials are handled and stored in a manner that minimizes the risk of contamination. (Risk Ranking: High)

F.B.16 (07) Ingredients are labelled to indicate the name of the ingredient and its components. (Risk Ranking: Medium)

F.B.16 (08) When ingredient packaging contains instructions for use, the instructions are kept at the fish processing plant and are readily available to the employees. (Risk Ranking: Medium)

F.B.16 (09) Chemicals are accurately labelled, are stored and used in a manner that minimizes the risk of contamination of the premises, equipment, utensils, fish products, ingredients, labelling materials and packaging materials and are used according to the manufacturer’s instructions. (Risk Ranking: Medium)

Rationale

Temperature

Temperature is an important environmental factor that influences the growth of microorganisms. The operator of a fish processing operation must ensure that no fish product or ingredient is kept at a temperature or humidity level that can cause it to deteriorate or become unfit for human consumption.

As an essential step to preventing bacterial growth, fish products that are not shelf stable must either be kept refrigerated at a proper temperature or kept frozen. During preparation and handling, the amount of time that fish products are exposed to temperatures above 4 degrees Celsius should be limited. If there are non-refrigerated processing areas, monitoring procedures which include internal temperature monitoring of fish products should be implemented.

Freezers must be maintained at an acceptable temperature which keeps the fish products frozen at all times. When fish products thaw, bacteria on the surface multiply rapidly as the temperature increases. It is important that temperatures remain stable to prevent thawing while products are kept in a freezer.

Humidity Control

Condensation occurs when humidity levels are too high, and is a potential source of contamination when it contacts product or food contact surfaces. It is important to control condensation and protect food from contamination.

Condensation that forms in coolers and other areas may also cause mould/fungus to grow. Mould could contaminate fish products in the cooler or other areas and could lead to cross contamination in other rooms or other areas. Therefore, an appropriate humidity level is important for food safety.

Any areas where condensation occurs within a fish processing operation should be assessed to determine if there is a risk of food contamination.

Condensation that presents a contamination risk sometimes cannot be avoided. For example, condensation can form in a cooler when the hot vapour from cooked fish products condenses on the ceiling. This condensation can drip onto the cooling product.

There are some situations where condensation that presents a food safety risk could be avoided, examples include condensation that:

  • forms on the ceiling or wall of loading docks and drips on the boxes of incoming ingredients or food waiting to be shipped,
  • is on the ceiling of a cooler that drips on unprotected food,
  • causes mould to form on walls, ceilings, window sills, and ledges due to poor or inadequate ventilation and sanitation,
  • is from environmental control equipment, such as fans and evaporator condensation pans located above areas where there is open food.

There are many ways to control condensation. Control measures to prevent contamination of food via condensation include, but are not limited to:

  • using drip pans (and handling them carefully so that they do not become a source of contamination),
  • covering equipment,
  • protecting exposed food with covers or plastic sheets,
  • moving exposed food at risk for contamination into areas free of dripping condensation,
  • wiping or sponging surfaces to remove condensation,
  • improving air flow and ventilation/circulation,
  • reducing the flow of warm air into refrigerated areas,
  • redirecting the route followed by employees when food is prepared,
  • redirecting the process flow for food and equipment,
  • relocating equipment,
  • implementing enhanced sanitation procedures,
  • insulating cold surfaces,
  • not running a defrost cycle while there is food in the cooler or freezer.

Contact Surfaces

Fish products can easily become contaminated or damaged if they are not stored properly.

Fish products should not come into direct contact with floors or any other surfaces that are not food contact surfaces (such as walls) that can be a source of contamination. Fish products should be stored on racks, shelves, or in various types of containers (totes, vats, etc.). Packaged fish products should be stored on shelves, racks or pallets. This storage method reduces the risk of contamination and allows for cleaning, sanitation, and general maintenance of the floor surface. It also aids during the inspection of conditions.

Ingredient

To ensure the safety of the final product, it is important that ingredients used in the preparation of fish products are properly stored. Not only does proper storage protect the ingredients from contamination and deterioration, but it also prevents their accidental use in products they were not intended for. Proper storage and handling of ingredients can also prevent restricted ingredients from being added to products. Any restricted ingredients should be locked up and only accessible by trained and authorized employees.

To prevent accidental misuse, ingredients must be legibly and completely labelled, and instructions for use must be readily available to employees. This allows employees to use ingredients as they are intended, and to easily identify ingredients and their composition, including priority allergens. For more information regarding allergen control, refer to the “Allergens” FPG.

Records of ingredient use should be maintained on an ongoing basis. Records should include information such as:

  • quantity in inventory,
  • quantity used,
  • date used, and
  • signature of authorized employee.

Ready-to-eat (RTE)

Ready-to-eat (RTE) fish products are higher risk because they are intended for consumption without any further cooking steps. It is critical that RTE products are handled and stored with special care to ensure that they do not become contaminated. Separation of non-RTE and RTE products is essential in storage and handling areas, and effective cleaning and sanitation is critical in all product contact areas.

Non-RTE products must not be stored in a manner that could potentially contaminate RTE products. Only RTE products (packaged or unpackaged) should be stored in RTE coolers.

RTE products can be further protected from contamination by packaging them appropriately.

Thawing of Fish Products

Thawing practices for fish products should prevent cross-contamination and minimize bacterial growth that results from temperature abuse.

During freezing, the surface temperature is rapidly reduced, which severely limits bacterial growth on the surface. The opposite occurs during thawing; where the surface temperature increases first, and bacteria can begin to multiply unless conditions are controlled to prevent it. Larger sized products have larger surface areas, and therefore greater potential for bacteria to multiply. This means that on very large pieces of fish, surface spoilage and growth of pathogens can occur before the internal temperature reaches thawing temperatures. Fish products must be thawed as quickly as possible and care must be taken to minimize the time that any portion of the fish product remains above 4 degrees Celsius.

Thawing time depends on several factors, including the size and shape of the product (particularly its thickness), and the temperature of the thawing medium.

Refer to the “Process Controls – Thawing” FPG for more information.

Chemical Handling and Storage

Chemicals (cleaners, sanitizers, equipment lubricants, and joint sealants, etc.) may be used during routine sanitation and maintenance of the plant, equipment and utensils. Chemicals found at fish processing premises may be a potential source of contamination to fish products, food contact surfaces and packaging materials and labelling materials. It is essential that all chemicals are stored and handled properly.

Non-food chemicals should be effective for their intended purpose and used according to manufacturer’s instructions. As per the Hazardous Products Act and Regulations, operators must maintain a list of chemicals and safety data sheets for all hazardous chemicals used by the operation.

Operators should ensure that the chemicals used at the fish processing plant are suitable for their intended use and are acceptable for use in a food plant. The Canadian Food Inspection Agency’s Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products provides one method to determine acceptability for use. As this reference listing is no longer maintained, the operator may instead request supporting documentation from their supplier. Examples of such documentation include:

  • a Letter of Acceptance provided by the CFIA,
  • a Letter of No Objection provided by Health Canada, or
  • a supplier Letter of Guarantee.

Chemicals must be stored in a manner that does not contaminate the premises, equipment, utensils, fish products, ingredients, labelling materials and packaging materials and must be accurately labelled to comply with WHMIS (workplace hazardous materials information system) requirements.

Regulatory References

  • Food Safety and Quality Act, 2001; O. Reg. 465/19 s. 35(a)(f)(h), 40, 43, 54(5)(b), 55, 56
    1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that every area of a fish processing plant used by the operation is operated and maintained in a manner that,
      1. facilitates the hygienic processing, packaging, labelling, handling, shipping, receiving and storing of fish products, ingredients, labelling materials and packaging materials;
      2. allows for fish products, ingredients, inedible materials, labelling materials and packaging materials to flow in a pattern that minimizes the risk of contamination of fish products, ingredients, labelling materials and packaging materials.
      3. complies with this Regulation.
      1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that all materials and chemicals used by the operation are stored and used in a way that minimizes the risk of contamination of the fish processing premises, equipment, utensils, fish products, ingredients, labelling materials and packaging materials.
      2. The operator shall ensure that all chemicals used by the operation are accurately labelled.
      3. The operator shall ensure that all chemicals used by the operation are used in accordance with the manufacturer’s instructions
      1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that fish products and ingredients are kept at a temperature and humidity that keeps them safe during processing, packaging, labelling, storing and handling.
      2. The operator shall ensure that the temperature of every refrigerator used for the cooling or storage of fish products is maintained at 4 degrees Celsius or lower.
      3. The operator shall ensure that the temperature of every freezer used for the freezing or storage of fish products is maintained at a temperature that will keep the products frozen.
      4. The operator shall ensure that the temperature and humidity of every room in the fish processing plant used by the operation where fish products are received, processed, packaged, labelled, shipped, stored or handled are controlled to prevent the contamination of fish products, ingredients, labelling materials and packaging materials.
      1. The operator shall ensure that all labelling materials and packaging materials are,
        1. stored and handled in a manner that minimizes the risk of their contamination.
      1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that fish products, ingredients, labelling materials and packaging materials involved in any regulatable activities engaged in by the operation are,
        1. stored and handled in a manner that minimizes the risk of contamination;
        2. stored at a temperature of 4 degrees Celsius or less, if they must be refrigerated; and
        3. are kept frozen, if they must be frozen.
      2. With respect to the ingredients referred to in subsection (1),
        1. each ingredient must be labelled to indicate the name of the ingredient and, if the ingredient is comprised of more than one component, a list of the components; and
        2. if an ingredient’s packaging contains instructions for use, those instructions must be kept at the fish processing plant and readily available to the employees of the operation.
    6. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that every fish product processed, labelled or packaged by the operation is,
      1. processed, packaged, labelled or stored in accordance with this Regulation; and
      2. safe.