|
The following plans are illustrations of what youy monitor. Your plan must be appropriate for your boat, gear and species. It must take into account:
- Fish temperature
- Cooling medium temperature
- Air and water temperature
- Time
- From landing to icing
- From setting the gear to icing
- Time in cooling medium
Whatever monitoring method is selected must demonstrate adequate cooling. Time and temperature data collected on the boat may, in time, be used to demonstrate control with less record-keeping.
Monitoring Temperature
Each type of thermometer has its advantages and disadvantages. Glass thermometers should generally not be used. Less fragile dial type thermometers are often adjustable (can be field calibrated), are durable and easy to read. Digital thermometers are available that are accurate, durable, very easy to read and fast responding. Some thermometers simply indicate temperature while others record temperatures over time. Regardless of instrument, they must be properly used so they measure the warmest location in the fish or cooling medium, and are properly calibrated; see National Seafood HACCP Alliance, Compendium -- http://seafood.ucdavis.edu/haccp/compendium/Chapt05.htm#Thermometer%20calibration.
The Plans
|
