Title: Create a post-harvest plan.
Course: Aquaculture Infusion Units (AIU) > Section: Harvesting Fin Fish, Crustaceans, and Mollusks

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?