To open a specialized fish processing workshop, you must be guided by certain standards. And also know all the subtleties and possible difficulties when working with fish products.
Organization of the fish shop
The manufacture of fish products is always carried out at special enterprises. In accordance with technological requirements, it is possible to produce chilled fish, meatballs, meatballs. Processing fish and bones should consist of the following operations:
- thawing fish;
- removal of scales.
Fish should thaw on special racks. Duration of defrosting can reach 13 hours. In the fish shop, fish products can be used to produce semi-finished products that are characterized by quick cooking. For example, pieces of fish divided into portions or already chopped. Products that will be transported to various enterprises are immersed in a solution of salt. The main thing here is to withstand the temperature regime. It should be no more than +6 ° C.
Treated semi-finished products are placed in containers and transported to a cooling chamber.
The waste parts of the fish are used to cook the broth. The amount of waste must be accounted for and weighed. If the fish shop is not very large, then it is necessary to delimit the zones. To prevent the emergence of infections and various microbes. The most important thing is to keep clean and tidy. And at the end of the day, be sure to wash the dishes, containers, floors and other devices for work.
Prefabricated is a product that quickly deteriorates. Therefore, care must be taken to comply with all sanitary standards. You can store fish products at a temperature of +6 ° C.
Working conditions
Organization of the fish shop should be carried out in accordance with the technical plan.
At the enterprise must be present:
- processing workshop;
- hot compartment;
- cold compartment;
- expedition.
In work it is necessary to be guided by the established rules. Namely:
- Be sure to recycle waste;
- clean the workplace;
- scald tables with hot water;
- sprinkle salt on inventory.
Equipment
The fish shop should have good equipment. To clean the fish, you need to purchase metal tables for cutting. Such tables should have a worktop that needs to be tilted toward the center. To make it convenient to collect waste from fish. Sometimes tables are used that have gutters at one edge. Salt is used to cleanse fish of mucus. And the fins are cut using production machines. If the workshop is large, then fish skeletons can be removed on special lines. To produce fillet cutlets, they use special equipment of the fish shop, a drive and a container to soak the bread. To handle special types of fish, racks with pallets are usually installed. And also put containers with hot water. In order to scald the fish. But if there are no special baths, then boilers can be used. They take out the fish only with a scoop.
Tools should be stored in drawers. A baking sheet can serve as a container. To make minced fish, you need to purchase a meat grinder. And also install the drive. Its mechanisms can be removed for cleaning. Cutlets can be formed using automatic machines that are used in meat production workshops. But it is forbidden to cut meat in the fish shop.
Workplace
When organizing a fish shop, one must take into account that the workplace of an employee must comply with the standards. Because the quality of the product depends on it. The diameters of the working area should be convenient for processing fish. There must be the required number of shelves and drawers for storing inventory. Typically, the devices are placed on the left, and the fish product on the right. Various knives are stored in shelves on the wall. Special containers are used for the preparation and transportation of fish products. For example, containers, trolleys, racks.
Workshop management
Each worker in the production should perform the functions that are assigned to him. Lead must be supervised. If more than ten people work in production, then a team leader is appointed. By education, he can be a cook. Together with the employees, he carries out production plans. To get the raw materials, it is necessary to submit documents to the manager. The foreman controls the production process. Keeps track of how much raw material has been processed. The activities of the fish shop are carried out day and night. The team consists of manufacturers of fourth-order fish products.
Hygiene when working with fish
Employees must perform their duties in a clean manner. Before the work process, you need to take a shower and wash your hands. Hair should be collected in a bun, and put on a cap on top so that they do not appear in semi-finished products. There should not be long nails. They need to be trimmed. And also do not forget to wash your hands thoroughly when switching to another type of fish processing. It is forbidden to wear various jewelry in the workplace. Since microbes can accumulate on them. In contact with the fish, you must not allow your hands to have cuts or burns that are festering. They cause infection of the product by infection. To process fish products, the cook must wear a plastic apron and gloves.
Each worker at the enterprise must undergo a medical commission. And also on hand give out a medical book. If such a document is missing, then the employee is not allowed to perform duties in the workplace. Managers who allow employees to work without examination, then pay heavy fines. And a monetary penalty is also imposed on the employee by inspection bodies. Because such actions are unacceptable from the point of view of legislation. And the buyer will not want to use products that are made in unsanitary conditions.
The rules are aimed primarily at ensuring that the products of the fish shop are of high quality and safe for health. And produced in accordance with the relevant requirements. Therefore, when organizing the work of the workshop, it is necessary to take into account such moments in order to earn consumer confidence in the market.