鱼类价值链中的粮食损失与浪费
©FAO/Ansen Ward
  • Supportive Policy Environment
  • Application of Appropriate Technology
  • Skills and Knowledge
  • Services and Infrastructure
  • Regulatory Environment
  • Social and Gender Equity
  • Markets

Skills and Knowledge for Freezing

Key skills and knowledge required by those managing and working in a fish freezing facility and which prevent and reduce food loss and waste (FLW) include:

  • principles of freezing and glazing
  • packaging materials for frozen fishery products
  • fish spoilage and raw material handling
  • equipment for fish freezing
  • cold chain principles
  • cold storage operations
  • GHP and GMP prerequisites
  • Hazard analysis critical control point (HACCP)

Important ‘Do’s and Don’ts’

Important ‘Do’s and Don’ts’

The list below contains some of the most important ‘do’s and don’ts’ for both the chilled and frozen food producer:

  • Maintain high levels of hygiene at all stages of the product’s life.
  • Chill or freeze products quickly and adequately after preparation and manufacture.
  • Rigidly maintain chill (<5°C) or frozen (<-18°C) temperatures, wherever possible, during storage and distribution.
  • Rigidly maintain chill (<5°C) and frozen (<-18°C) temperatures in holding stores and display cabinets.
  • Ensure that chilled or frozen products are transferred in a continuous operation (no stopping or delays) between temperature-controlled areas (e.g. delivery trucks to holding stores; storage areas to retail display units).
  • Segregate cooked and uncooked chilled or frozen products in storage and retail display cabinets (e.g. segregate uncooked meats and ready-to-eat meat products).
  • Conduct frequent and systematic temperature checks on chilled and frozen food product temperatures, using appropriate and calibrated instrumentation.
  • Do not overload chilled or frozen retail cabinets with product: refer to cabinet manufacturer’s recommended capacity and loading patterns.
  • Train and educate all personnel (including consumers) in the correct handling and storage of chilled and frozen foods. Re-educate when new practices are adopted.

Glazing

Glazing

According to the Code of Practice for Fish and Fishery Products, glazing is the application of a protective layer of ice formed at the surface of a frozen product by spraying it with, or dipping it into, clean seawater, potable water, or potable water with approved additives, as appropriate.

Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. Excessive drying during frozen storage results in freezer burn and a decrease in fish quality.

Key Publications

Managing The Cold Chain For Quality And Safety

This manual summarizes the key recommendations for processing, handling, distribution and storage of chilled and frozen foods.

Frozen Fish: Control of Glazing Operation

Research on the implications of time/temperature on the glazing of fish.

More Resources

More Resources

Women play a critical role throughout the fisheries and aquaculture value chain, accounting for almost half of the total workforce. As they have a particularly strong presence in pre-harvest activities, women have the opportunity to...
The 4th All Africa Postharvest Congress and Exhibition (AAPHCE) is a follow up to the series of biennial events together diverse stakeholders aimed at addressing the pertinent issue of postharvest loss reduction in the African...
This article presents a summary of a comprehensive study conducted in Sri Lanka to assess postharvest losses from harvesting to unloading at fishery harbours in the multiday fisheries sector.