Examples of Illustrative Guidance Pictures for Fishing Operators Compliance of Sanitary Conditions

Helder da Silva, 2015

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The following selection of pictures examples are extracted from a Guidance Operators Compliance Booklet and Inspection Conformity Checklist covering hygiene and sanitary conditions for fishing vessels. These pictures were developed1 with the objective for quick identification and better understanding of the requirements of - Good Handling and Hygiene Practices Guidance for Fish Onboard Fishing Vessels and Unloading - and of - Fishing Vessels Infrastructure Guidance.

They were designed focusing illustrative guidance. For such, it was used an approach based on the creation of symbols and signs (using the logical and comprehensive approach of traffic driving signs usually know by everyone: red circle for forbidden; blue circle for mandatory; red triangle for danger; blue square for recommended; yellow rhombus for caution).

The symbols and signs have the aim to be applied for better understanding of illiterate fishers and operators and to be used as quick reminders for inspectors. They have also the potential to be used as dissemination materials (posters, flyers, guidance booklets) and also, for inspection checklists and manuals for inspectors.

Please note that the images shown below are in low resolution for the purpose of disclosing this information in the present format and due to author protection rights. The black background used is for better contrast of the present pictures (just applied in this paper).

REQUIREMENT 1 Fishing Vessel Infrastructure / Facilities

a) Fish handling area should be maintained in sanitary and hygienic conditions. b) The surfaces of fishing vessel in which fish directly has contact with, are of water resistance material, non-

corrosive and easy to clean and which do not physically damage the fish. c) These surfaces are in good condition.

Requirement meaning: Vessel structure and vessel environment does not represent a contamination source to the products. There is danger of contamination of bacteria, due to lack of sanitary and hygiene conditions of surfaces. To guarantee such, it is required to have adequate materials for surfaces, to be kept in good condition and clean.

Exposed wood and corrodible materials are not acceptable. If wood is used on these areas (ex. deck) it should have a protective paint coating. Water resistant materials shall be used.

REQUIREMENT 2 Fish Stowing Facilities & Practices Sufficient capacity to store and stow the catches adequately.

1 Developed by Helder Silva, as training materials under the Project: “Assistance to ensure that the hygiene practices observed on

fishing vessels are in line with the requirements of EC Reg. 853/2004” (EU-Indonesia Trade Support Programme II - TSP2) 2014.

Examples of Illustrative Guidance Pictures for Fishing Operators Compliance of Sanitary Conditions Helder da Silva, 2015

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Requirement meaning:

Storage capacity of catch should allow full stowing of the catch in correct conditions:

- fish well and carefully displayed in layers;

- thin layers of fish and ice;

- fish totally surrounded by ice;

- fish not damaged or squeezed;

- pound compartments allows correct stowing as above.

- storage in boxes shall respect the above and do not allow the drainage of melting ice from top boxes to the fish in

boxes below.

Adequate stowing allows good preservation with low speed of bacteria development.

REQUIREMENT 3 Fish handling, stowing & unloading Practice a) Fish handling, stowing and unloading activities should be carried out quickly, carefully and avoiding

temperature rise on fish.

Requirement meaning: Damaging fish during handling / stowing / unloading / sorting / etc, will accelerate the proliferation of bacteria into the sterile flesh of fish.

Time/temperature abuse should be minimized to not allow bacterial growth. For such, fish shall not be stepped, squeezed or damaged in the flesh using hooks or other sharp tools.

Quick handling and unloading is a must.

Caution to bacterial growth.

REQUIREMENT 4 Fish Handling, Stowing & Unloading Practice b) During stowing and/or after unloading, the fish shall be placed into clean and hygienic container, following the

appropriate conditions to guarantee the cold chain and to not cause physical damage, and also protect the fish from contamination.

Requirement meaning: To stow through hygienic manner the Fish in ice as quickly as possible and to maintain the fish kept in ice.

Applying hygienic manners avoids bacterial contamination and additional bacterial load to the product.

Having the fish totally surrounded by ice increases the temperature breakdown on the fish.

Target of the cold chain: to reduce as soon as possible the temperature environment of fish near the TºC of melting ice, insuring low bacterial growth speed and preserving the fish.

Maintaining the fish at this temperature along the production chain is a key factor for fish preservation.

Maintaining the cold chain means not having any significant time/temperature abuse which will increase the temperature of fish above the melting ice TºC.

Examples of Illustrative Guidance Pictures for Fishing Operators Compliance of Sanitary Conditions Helder da Silva, 2015

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REQUIREMENT 5 Fish Handling, Stowing and Unloading Practice c) Handling, stowing, unloading and distribution activities should be carried out carefully, quickly and avoid the

direct sunlight, in particular for tuna and tuna like species, sardines and mackerels.

Requirement meaning:

Fish shall be protected from direct exposer to sun.

Exposure to the hot sun environment accelerates growth of the natural bacterial present on fish and consequently also histamine development in histamine producing fish species (tuna and tuna like species, sardines and mackerels).

Therefore time/temperature abuse is a key factor to be under preventive control. This factor is of high importance to prevent histamine development (significantly important in tuna species). Temperature above 28ºC represents high danger due to high rate of histamine development.

REQUIREMENT 6 Fish Unloading and Transport Practices The truck/vehicle used to transport the fish should be equipped to maintain the temperature as required and not contaminate the fish.

Requirement meaning: Fish should not be exposed to sun.

Maintaining the cold chain means not having any significant time/temperature abuse which will increase the temperature of fish above the melting ice TºC.

Refrigerated trucks maybe required depending on the distance and duration of the trip. Or, in case of frozen fish to maintain the condition of the target temperature: -18ºC.

REQUIREMENT 7 Freezer Vessel Facilities - Freezing Equipment a) Freezing Vessel shall have adequate freezing capacity to reduce the temperature of fish quickly, to achieve -

18ºC in all parts of the fish. b) Frozen fish to be maintained (stored) at -18 °C or lower. c) Recording device to control temperature is available for frozen storage.

Examples of Illustrative Guidance Pictures for Fishing Operators Compliance of Sanitary Conditions Helder da Silva, 2015

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Requirement meaning:

An adequate Freezing method means avoiding slow freezing and achieving the target temperature of -18ºC in all parts of the fish as fast as possible. Depending on the size of fish and load of the equipment an indicative time period may be considered as follows: 4-6h for shrimp; 6-12h for fish; large fish up to 24h).

This means the need of having an equipment producing a temperature around -35ºC or colder.

The Time / Temperature relation needs to be considered and respected.

Frozen storage: maintains -18ºC in all parts of the product. Equipment maintains the temperature of the stored frozen fish.

Mandatory to have Automatic Temperature recording.

REQUIREMENT 8 Ice, Equipment & Ice Storage, Facilities and Practices a) The amount of ice should be sufficient. b) Ice shall meet the clean water requirements c) Adequate equipment used for handling ice. d) Adequate handling practices. e) Equipment easily cleaned and disinfected f) Equipment shall be kept clean

Requirement meaning: ICE PRODUCTION & STORAGE:

The amount of ice should be enough to stow all the catch in adequate condition as per the stowing requirement and to maintain the fish adequately preserved in the cold chain until unloading.

Ice should be stored adequately being protected from bacterial contamination sources and mishandling practices leading to contamination.

Ice supplies should respect potable or clean water standards, not representing a potential source of pathogenic bacterial contamination.

EQUIPMENT FOR ICE:

Not rusty, water-resistant with a smooth surface. Stainless steel and/or PVC are required. Forbidden wood.

Equipment allows easy cleaning and disinfection.

Equipment show that have been subject to routine cleaning. And are clean.