Quality Check for Fish

Quality check is the maintenance of the quality at a lQ

Whenever there is a fish delivery at any food business, the following should be considered

-       first check the type of fish that has been delivered

-       Whether it is a fresh fish or it is frozen fish.

-       If the fish delivered is frozen fish then the vehicle and the fish should be checked. Please note the freezer temperature of should be -18*C to -22*C which is the standard temperature as per the food safety standards.

-       If the fish delivered is fresh fish then the vehicle temperature should be between 0*C to 5*C. Otherwise it will affect the freshness of the fish.

Maintaining the consistent cool temperature of the fish plays a major role in maintaining the quality of the fish to its maximum shelf life.

The physical check confirms the freshness of the fish.

The fish should look firm and shiny, flesh which should bounce back when touched.

Check the eyes of the fish which also determines the freshness, the fresh fish should have the clear eyes and no cloudiness to be present.

The gills should be pink/ red in color with no sliminess. Check the flesh separation, if the flesh separates out it shows the fish is not fresh.

Handling of the fish: If the fish is not properly handled, cleaned then their shelf life declines. Example: If handled roughly it damages the flesh which results in enzyme breakdown and bacterial contamination.

Thus quality check of the fish is a must in any food business to ensure the fish is free from any bacterial contamination and hence safe for consumption.