Creation of a post-harvest plan should include
- using equipment
- fish handling
- proper storage practices (e.g., first-in, first-out [FIFO], allergen control, temperature)
- sanitation (equipment and personnel)
in accordance with BMPs.
Process/Skill Questions:
- What is Hazard Analysis and Critical Control Points (HACCP)?
- What does FIFO mean?
- What can be done to ensure refrigeration of the aquatic crop in the event of a power outage? Why is this critical?