Preparation of finfish, crustaceans, and mollusks for market should include
- processing the product
- receiving and weighing the live product at the processing plant
- holding product alive until processed
- stunning
- de-heading
- eviscerating
- skinning
- chilling
- product form
- sizing
- grading
- freezing or ice packing
- packaging
- warehousing
- icing
- shipping the finished product
- quality control procedures
- preparing carriers for hauling
- sanitary transport of foods (STF)
- loading finfish, crustaceans, and mollusks
- ensuring proper temperatures for shipment of product
- HACCP
in accordance with the aquaculture product marketing plan, international, federal, and state guidelines.
Process/Skill Questions:
- How does processing maintain quality control?
- What causes off-flavor in catfish?
- What are the key elements of marketing an aquaculture product?
- What are five activities that are part of marketing?
- What are two product characteristics that affect buying decisions?
- What are six quality control functions?
- What is a food allergen plan, and how is it implemented?