Safe Delivery, Storage, Cooking & Serving Fish

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  • Created by: Rococo
  • Created on: 04-06-15 08:28
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  • How to ensure the safe delivery, storage, cooking & serving of fish
    • TYPES of FISH WHITE, OILY SHELLFISH
    • ACCEPTING DELIVERY
      • HAZARD High risk food could be contaminated with food poisoning bacteria when you accept delivery
      • ACTIONS
        • Each product must be delivered at the correct storage temperature - i.e. fresh fish at 5°C or below and frozen fish at -18°C or below (no signs of defrosting)
        • Supplier must have a good reputation/be known to chef/suitable transport - clean (and delivery person) etc
        • The fish must look good - bright, plump eyes/pink gills/lots of scales/firm flesh
        • The fish must smell  fresh/of the sea - not a 'strong' smell
        • Check sell by/use by dates on frozen products
        • Delivered in fresh ice
        • Do not accept delivery if there is any doubt about the produce
        • Packaging should be intact
    • STORAGE
      • HAZARD      If not stored correctly food poisoning bacteria can grow - fish, especially shellfish, is a high risk food. It could contaminate other food.
      • ACTIONS
        • Must be stored at correct temperature, fresh fish 5°C/frozen fish -18°C
        • Fish should be stored wrapped or in a lidded container (absorbing smells)
        • Store away from other foods to avoid cross contamination/use fish keeper/other fridge
        • All food must be date labelled
        • Rotate the stock - put new fish behind the old fish - where appropriate
        • Place raw fish in deep trays/leak proof containers at the bottom of the fridge to prevent cross contamination
        • Do not remove the fish from fridge until needed for use
    • COOKING & SERVING
      • HAZARD Food poisoning bacteria could grow causing illness
      • ACTIONS
        • Cooked fish must be served piping hot/75°C at core
        • Do not 'hot hold' fish fillets
        • All fish must be served immediately to prevent bacterial growth
        • Any cold fish dishes e.g. prawn cocktails must be kept in the fridge until seervice
        • Do not re-heat the dishes
        • Ensure fish is boned correctly
        • Wash hands after serving or cooking fish before touching other foods
        • Use a blue chopping board

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