Fresh seafood is usually only a short time outside, then there are signs of damage due to the entry of microorganisms. Therefore, seafood preservation is always attached special attention to seafood processing enterprises.
Using cold storage to be maintained by the investors selected by the efficiency, high safety. So what to pay attention when installing cold storage seafood?
Mục lục
Location of cold storage
The environment of cold storage must be high, not flooded or stagnant, convenient transportation, far from sources of pollution. To have enough electricity supply sources to ensure stable and sufficient water sources to meet the hygiene requirements prescribed by the Ministry of Health.
Layout and texture
Wide enough both inside and outside, to be conveniently located for transportation, sorting or unloading of products, avoiding the possibility of cross-contamination. Cold storage room, buffer room is 0.8-1.4 m high compared to warehouse premises, minimum width standard room buffer is 5m.
Cold storage must be solid, well insulated and covered. Storage must be made of durable, non-toxic material, stainless, water-proof or corrosive, good insulation, easy to clean and sterilize. The foundation of the cold storage, buffer room must be flat, load-bearing, non-slip. Store doors made of durable, non-toxic materials, when closed, must be sealed, the curtains at the cold store door is made of suitable materials.
Cold storage must be designed so that when the ice is drained, the water from the indoor unit, the ceiling of the warehouse, the floor storage is drained out. The buffer room must be designed and constructed in a convenient manner to prevent, limit the hot air and steam into cold storage.
Equipment, means of preservation and transportation
Refrigeration equipment must have a capacity appropriate to the area of the room to preserve the product at the necessary temperature and stability, even when the warehouse maximum storage. The refrigerant used is safe, does not affect the environment.
Pressure equipment containing refrigerants, pipes, heat exchangers must be safe, free from leaks. Shelves are made of durable, non-toxic, stainless, durable materials that are designed to handle loading and unloading.
Loading and unloading equipment, vehicles must be made of suitable materials, not oil leakage, not polluted, have a sturdy structure and design convenient for loading, unloading, transportation, cleaning , antiseptic.
The thermostat is installed where it is easy to see, read and have the highest accuracy at about 0.50C. The sensor head is positioned at the highest temperature in the warehouse. In the cold store must have labor safety equipment such as signal lights, alarm bells.
Lighting systems
Lighting system should be installed in a reasonable place, light enough lighting for all loading and unloading, transportation of goods … Lighting reached the intensity of 200 lux in the warehouse and 220 lux in the buffer room. Lamps in the cold storage, buffer room must be safe and have a protection.
Preservation of seafood in cold storage
Frozen aquatic products must be at -180C at the center of the product before being stored and packed and labeled as prescribed. Under conditions of preservation of aquatic products, storage must reach stable temperature at – 200C ± 20C, product temperature -180C or lower.
Failing to preserve fishery products in combination with other foodstuffs, in cases where it is necessary to preserve other foodstuffs in aquatic products, such foodstuffs must be packed in sealed containers and not be contaminated with aquatic products. Must have a management system, track the arrangement of goods so that products in the warehouse are easily identified. When loading goods, the distance between the goods and the floor is 15 cm, while the walls, ceilings, indoor units and fans are 50 cm. The volume of each shipment must be appropriate, with convenient access for people and means.
Loading and unloading goods into the cold store
The process of loading and unloading goods into and out of the cold storage must use appropriate equipment to transport the product lightly, quickly avoiding the increase in storage temperature.
Hygienic cold storage
To be equipped with sufficient equipment in terms of quantity and proper types of specialized means for cleaning and disinfection of cold storage and buffer rooms. Cleaning chemicals, disinfectants must be allowed to use in accordance with the regulations of the Ministry of Health. Cleaning tools must be cleaned and placed in the correct place.
Personal hygiene
When installing or using cold storage, it should be equipped with necessary safety clothing such as cold resistant clothes, hats, boots, gloves, masks. Must have good knowledge and observance of regulations on quality assurance and food hygiene and safety.
Hygienic, sterilization cold storage
Cold storage should be cleaned and disinfected regularly at least once a year, especially the floor of the cold storage needs to be cleaned to avoid slipping. For the buffer room to be cleaned, cold storage facilities should take measures to prevent and stop harmful animals.