Fish shop: organization of work, equipment

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

To open a specialized fish processing workshop, you need to be guided by certain standards. And also to know all the subtleties and possible difficulties when working with fish products.

Organization of the work of the fish shop

Production of fish products is always carried out at special enterprises. In accordance with the technological requirements, it is possible to produce chilled fish, cutlets, meatballs. Processing of fish and bones should consist of the following operations:

• defrosting fish;
• scale removal.

The fish must be thawed on special racks. The duration of defrosting can be up to 13 hours. In the fish workshop, semi-finished products can be made from fish meat, which are characterized by quick preparation. For example, pieces of fish, divided into portions or already chopped. Products that will be transported to different enterprises are dipped into a solution of s alt. The main thing here is to withstand the temperature regime. It should be no more than +6 °С.

Processed semi-finished products are placed in containers and taken to the cooling chamber.

Fish waste parts are used,to prepare the broth. The amount of waste must be counted and weighed. If the fish shop is not very large, then it is necessary to delimit the zones. To prevent the appearance of infections and various microbes. The most important thing is to keep clean and tidy. And at the end of the working day, be sure to wash dishes, containers, floors and other work equipment.

A semi-finished product is a product that spoils quickly. Therefore, it is necessary to ensure that all sanitary standards are followed. You can store fish products at a temperature of +6 °С.

Working conditions

Organization of the work of the fish shop should be carried out in accordance with the technical plan.

The company must be present:

• processing shop;
• hot section;
• cold compartment;
• expedition.

In work it is necessary to be guided by the established rules. Namely:

• be sure to recycle waste;
• clean up the workplace;
• scalding tables with hot water;
• sprinkle s alt inventory.

Equipment

There must be serviceable equipment in the fish shop. To clean the fish, you need to purchase metal cutting tables. Such tables should have a tabletop that needs to be tilted towards the center. To make it convenient to collect waste from fish. Sometimes tables are used that have grooves at one end. S alt is used to cleanse the fish of mucus. And the fins are cut with the help of production machines. If the workshop is large, then fish skeletonscan be removed on special lines. To produce fillet cutlets, they use special equipment from the fish shop, a drive and a container to soak bread. In order to process special types of fish, racks with pallets are usually installed. They also provide hot water containers. To scald 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 kept in boxes. 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. You can form cutlets using automatic machines that are used in workshops for the production of meat products. But it is forbidden to cut meat in the fish shop.

Workplace

When organizing a fish shop, it must be taken into account that the employee's workplace 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 should be the required number of shelves and drawers for storing inventory. Usually fixtures are placed on the left and 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, carts, racks.

Production shop management

Each worker in production must perform the functions that are behind himfixed. The manager must lead. If more than ten people work in production, then a foreman is appointed. By education, he can be a cook. Together with the workers, he fulfills production plans. To get raw materials, you must submit documents to the manager. The foreman controls the production process. Keeps track of how much raw material has been recycled. The activity of the fish shop is carried out day and night. The team consists of manufacturers of fish products of the fourth category.

Hygiene when working with fish

Employees must perform their duties in a clean manner. Before the work process, you must take a shower and wash your hands. Hair must be collected in a bun, and put on a cap on top so that they do not end up in semi-finished products. Long nails should not be. They need to be trimmed. Also, do not forget to wash your hands thoroughly when moving to another type of fish processing. It is forbidden to wear various jewelry at work. Since microbes can accumulate on them. In contact with fish, one should not allow cuts or burns on the hands that fester. They cause contamination of the product with an infection. To process fish products, the chef must wear a plastic apron and gloves.

Each worker at the enterprise must undergo a medical examination. They also provide you with a medical book. If there is no such document, then the employee is not allowed to perform duties at work. Managers who allow employees to work without examination, then pay largefines. And the employee is also subject to a monetary pen alty by the inspection bodies. Because such actions are unacceptable from the point of view of the law. And the customer will not want to consume products that were 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 he alth. And it was 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 the trust of the consumer in the market.