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        <p align="left" class="title"> Recommended Salmon Quality Guidelines For 
          Fishing, Tendering &amp; Processing Operations</p>
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        <p>Recommended Salmon Quality Guidelines for Fishing and Processing Operations</p>
        <p>Copyright c 1986 Designed and Illustrated by Eric Gucker and Matt Johnson</p>
        <p>Preface</p>
        <p>Notice to Users</p>
        <p>Salmon is Alaska's single most valuable seafood resource. The complexities 
          of harvesting, processing, transporting and distribut- ing salmon from 
          remote points along Alaska's 34,000 miles of coastline and extensive 
          inland river system create challenges for all those who participate 
          in this fishery. One of these challenges is the consistent production 
          of high quality salmon products.</p>
        <p>Consumer surveys show that the approximately one billion pounds of 
          Alaska seafood produced and distributed annually have a favorable reputation 
          with respect to quality. But these products are faced with ever-increasing 
          competition in today's marketplace. The Alaska Seafood Marketing Institute 
          (ASMI) recognizes the critical role quality plays in consumer purchase 
          decisions, and is committed to maintaining and improving the quality 
          of Alaska seafood products so that all members of the industry will 
          benefit from the economic advantage of a consistent, high quality product 
          image in the world marketplace.</p>
        <p>The production of high quality seafood requires the collective efforts 
          of fishermen, processors, distributors and resource managers. The ASMI 
          Quality Assurance Program is designed to unite representatives from 
          these industry and government sectors into an effective partnership. 
          ASMI believes this cooperation will be helpful in shaping educational 
          programs aimed at improving seafood quality, and is vital to the future 
          of the state of Alaska and the seafood industry. </p>
        <p>These recommended guidelines for Pacific salmon have been developed 
          by ASMI to assist fishermen, tender operators and processors in producing 
          high quality salmon products. The guidelines are not intended to replace 
          the advice of trained and experienced technologists concerning the construction, 
          operation and maintenance of vessels, facilities or equipment, or regarding 
          operating procedures in specific geographic areas. These guidelines 
          are also designed for reference by public service agencies. This information 
          should not, in any way, be construed as replacing existing local, state 
          or federal regulations.</p>
        <p>ASMI recognizes the limitations inherent in general guidelines of this 
          type. The reader should be aware that certain guidelines may not apply 
          to all fishing, tendering and processing operations, vessels and facilities 
          in all regions of the state, due to variations in vessel construction, 
          facility design, tides, air or water temperatures, intrinsic characteristics 
          of the fish, or other factors. </p>
        <p>Nothing contained in these guidelines is intended to be, or shall be 
          construed to create or form, the basis for any liability on the part 
          of ASMI, its officers, employees or agents, for any injury or damage 
          resulting from the failure of the person who engages in operations or 
          activities subject to the provisions of, or guided by, these guidelines 
          to comply with their provisions, or by reason or in consequence of any 
          act or omission in connection with the implementation or enforcement 
          of these guidelines on the part of ASMI by its officers, employees or 
          agents. </p>
        <p>Scope</p>
        <p>These guidelines apply to all five species of Pacific salmon (Oncorhy- 
          nchus sp.) that are harvested, transported or processed in Alaska and 
          which may be offered for sale in many styles, including, but not limited 
          to: </p>
        <p> a) Round</p>
        <p> b) Eviscerated, head-on</p>
        <p> c) Eviscerated, head-off</p>
        <p> d) Heads, fins and tail removed</p>
        <p> e) Steaks or portions</p>
        <p> f) Split sides, backbone removed</p>
        <p> g) Fillet, skin-on</p>
        <p> h) Fillet, skin-off</p>
        <p> i) Canned</p>
        <p>Definitions</p>
        <p>Belly burn is the softening and discoloration of the interior belly 
          wall, caused by enzymatic activity in the body cavity, which may occur 
          between the time the fish dies and when the viscera is removed. </p>
        <p>Chilled sea water (CSW) is a type of cooling system, sometimes referred 
          to as &quot;slush ice,&quot; which uses a mixture of sea water and ice 
          for chilling and holding chilled fish. If compressed air is bubbled 
          through the mixture of sea water and ice for circulation, it is called 
          a champagne system. </p>
        <p>Contamination means direct or indirect transmission of objectionable 
          matter to the fish. </p>
        <p>Cold storage facility is any facility, whether a shore-based establishment 
          or on a vessel, in which fish are kept cold by the use of ice or mechanical 
          refrigeration. A cool room is any facility where fish are held at a 
          temperature of 40 F or below. A cold storage room is any facility where 
          fish are held at a temperature of zero degrees F or below. </p>
        <p>Dry vessels are fishing or tendering vessels which are not using ice, 
          chilled sea water (CSW) or refrigerated sea water (RSW) systems to chill 
          the fish. </p>
        <p>Extrinsic quality is a term which refers to the condition of a fish 
          due to factors which affect the fish during and after it is harvested. 
          Extrinsic quality defects are caused by improper catching, handling, 
          processing and storage procedures. </p>
        <p>Fish refers to Pacific salmon everywhere it is used in these guidelines. 
        </p>
        <p>Hatch coaming is the raised area on the deck of a vessel around a hatch, 
          and is designed to prevent runoff from the deck from entering the fish 
          hold. </p>
        <p>Intrinsic quality is a term which refers to the inherent physical characteristics 
          of a fish before it is harvested, including but not limited to: species, 
          size, sex, physiological condition, and presence of parasites or disease. 
        </p>
        <p>Prepare means to kill, eviscerate, dress, clean, cut or divide round 
          fish. </p>
        <p>Process means to can, cure, freeze, cook or otherwise preserve fish, 
          at any temperature. </p>
        <p>Processing facility is any facility, whether shore-based or aboard 
          a vessel, where fish is either prepared or processed for human consumption. 
        </p>
        <p>Refrigerated sea water (RSW) is a type of system which uses sea water' 
          that is cooled by mechanical refrigeration for chilling and holding 
          fish. </p>
        <p>Sanitize means to treat surfaces so that the number of microorganisms 
          is substantially reduced. </p>
        <p>Unwholesome fish are those of such poor quality that they are unfit 
          for human consumption, as defined by US Food and Drug Administration 
          regulations.</p>
        <p>General Information About Fish Quality</p>
        <p>Although there are many factors that fishermen, tender operators and 
          processors must consider when defining &quot;high quality&quot; as applied 
          to fish products, two major ones are: 1) the intrinsic quality of the 
          fish before it is harvested, and 2) the extrinsic quality of the fish 
          as it is delivered to the tender, processor, and ultimately, the consumer.</p>
        <p>The intrinsic quality of the fish is determined by its physical condition 
          at the time of harvest, and is affected by species, size, sex, stage 
          of maturity and other physiological characteristics. These characteristics 
          are inherent to a particular fish, and will not be significantly altered 
          by handling methods.</p>
        <p>Extrinsic quality is determined by the methods employed in the harvesting, 
          handling, processing and storage of fish. Proper handling procedures 
          will result in fish of high extrinsic quality; improper handling methods 
          will result in a loss of extrinsic quality.</p>
        <p>Deterioration of extrinsic quality is also caused by the action of 
          microorganisms and enzymes, and by other chemical changes that take 
          place in the fish after death. The flesh of a live fish is normally 
          considered to be sterile, but bacteria naturally can be found living 
          on gills, skin and in the fish's gut. These bacteria flourish after 
          the fish dies, multiplying rapidly as temperatures elevate.</p>
        <p>Enzymes are secreted into the fish's digestive tract so that it may 
          digest and utilize the food it eats. After the death of feeding fish, 
          enzyme activity continues, but is not controlled as it was during the 
          fish's life. Digestive enzymes will leach out of the stomach and intestines 
          and begin to attack the proteins in the flesh of the fish, resulting 
          in what is commonly called &quot;belly burn.&quot; This digestive action 
          by enzymes is part of the decomposition process, causing undesirable 
          changes and making it easier for bacteria to invade the flesh of the 
          fish. Spoilage occurs more rapidly as a result of this enzymatic activity.</p>
        <p>Biochemical changes also contribute to deterioration. The progress 
          of these changes is most evident as the muscles of the fish change from 
          soft and flexible to hard and rigid as rigor mortis sets in, and as 
          they later return to a relaxed state.</p>
        <p>The deterioration of fish and fish products caused by bacteria, enzymes 
          and other chemical actions cannot be stopped, but it can be slowed down. 
          To delay deterioration, you should: </p>
        <p> a) Control temperatures to keep bacterial and chemical activity at 
          the slowest rate possible, i.e. chill the fish as quickly as possible 
          to a range of 32 to 35 F.</p>
        <p> b) Prevent unnecessary contamination through good sanitary practices 
          and proper design and construction of equipment and facilities; and 
          c) Handle the product in a manner which minimizes physical damage.</p>
        <p>Careful handling reduces risk of physical damage to fish.</p>
        <p>Fishing Vessels and Operations</p>
        <p>A. Vessel Guidelines</p>
        <p>General Design</p>
        <p>The design and construction of a fishing vessel must take into consideration 
          both efficiency and performance as a seaworthy harvest unit, as well 
          as capabilities necessary to deliver a high quality catch to the processor. 
          Design and construction must therefore ensure: </p>
        <p> a) Rapid and efficient handling of fish; </p>
        <p> b) Adequate facilities for proper storage and temperature con- trol; 
          and</p>
        <p> c) Use of materials and design that will facilitate cleaning and disinfection, 
          and prevent damage or contamination of the catch.</p>
        <p>Due to the limited space available on a fishing vessel, there is a 
          high potential for contamination of the fish with bilge water, sewage, 
          fuel, oil, grease, smoke, chemicals or other objectionable substances. 
          Design and layout must consider these potential problems in the organization 
          of space, functional areas and facilities.</p>
        <p>These recommendations provide guidance for design, construction or 
          retrofitting to ensure that vessels are adequately equipped for the 
          proper handling and consistent delivery of a quality catch.</p>
        <p>Deck Areas and Fish Holds or Tanks</p>
        <p>All vessels should have a suitable holding area for storing the catch, 
          whether it is below or on-deck. Plastic totes with drainage capability 
          are acceptable for use as fish containers when properly sheltered or 
          covered. </p>
        <p>Fish holds should have watertight bulkheads designed to protect the 
          fish from contaminants such as bilge water, fuel and lubricants.</p>
        <p>Fish holds on dry vessels should have removable floor boards or some 
          other system to facilitate drainage from the hold.</p>
        <p>Fish holds should have pumps and sumps with the capability to pump 
          the hold dry.</p>
        <p>Fish holds should be adequately insulated to control the transfer of 
          heat from engine, living quarters or heated pipes.</p>
        <p>Fuel and hydraulic lines running through fish holds should be enclosed 
          to protect the fish in case of line failure, and insulated where necessary 
          to prevent heat transfer.</p>
        <p>Vessels should have hatch coamings high enough to prevent the flow 
          of contaminants from the deck to the fish holds.</p>
        <p>Vessels should be equipped with sufficient hatch covers or suitable 
          covering material to eliminate the exposure of fish to sunlight or airborne 
          contaminants. Hatch covers should be watertight to protect fish from 
          salt or fresh water intrusion.</p>
        <p>All lights in fish handling areas should be shatterproof or have protective 
          coverings which will prevent product contamination should breakage occur.</p>
        <p>There should be no exposed ribs or untreated wood on surfaces in the 
          fish hold or in fish handling areas on deck. The hold lining should 
          be smooth and watertight. A plywood-lined hold, caulked with non-toxic 
          seam compound and coated with a suitable paint or covering is acceptable. 
          Ideally, holds should have an impermeable lining with rounded corners 
          and no obtrusions. Holds should be conducive to easy and complete cleaning 
          to prevent build-up of bacteria.</p>
        <p>Fish holds or tanks should be insulated to minimize heat transfer into 
          fish storage areas. A minimum &quot;R&quot; factor of 10 is recommended 
          for chilled storage areas, or a factor of 20 for frozen storage areas. 
          Insulation should be installed so that it is completely sealed, to prevent 
          water, blood and slime from entering and reducing its effectiveness.</p>
        <p>On vessels with refrigeration systems, equipment should be in good 
          operational condition, and capable of chilling a full load of fish to 
          a range of 30 to 35 F within a reasonable amount of time. RSW vessels 
          should limit loads to a maximum of 45 pounds of fish per cubic foot 
          of hold space.</p>
        <p>On vessels with freezing systems, equipment should be fully operational 
          and capable of reducing the core temperature of a full load of fish 
          to zero degrees F or lower within a reasonable amount of time.</p>
        <p>Tanked vessels and freezer vessels should be equipped with recording 
          thermometers which accurately measure and record the temperature of 
          the hold, freezers or cold storage area. Vessels which do not have tanked 
          holds should be equipped with bi- metal thermometers which accurately 
          measure the internal temperature of the fish.</p>
        <p>Cart, should be taken to prevent contaminants from coming into contact 
          with fish.</p>
        <p>B. Recommended Operating Procedures for Fishermen</p>
        <p>General Guidelines for All Gear Types</p>
        <p>The best-designed and constructed vessel or equipment will do little 
          to ensure delivery of a high quality catch if fish are not handled and 
          stowed properly. These recommendations will assist you in delivery of 
          a quality catch: Handle fish carefully at all times. This includes, 
          but is not limited to the following steps: </p>
        <p> a) Remove fish from gear gently; </p>
        <p> b) Do not handle fish by the tail; </p>
        <p> c) Do not throw, kick or step on fish; </p>
        <p> d) Protect fish from damage in shaft alley or any other part of the 
          vessel.</p>
        <p>Note that pulling a fish by the tail stretches the backbone, breaking 
          blood vessels along the spine. Blood seeps into the surrounding tissue 
          and forms a bruise that cannot be seen until the salmon is filleted 
          or split.</p>
        <p>No pughs, forks, picks, hooks or pumps which damage fish should be 
          used.</p>
        <p>Fish should be protected from heat, sunlight, air-drying and inclement 
          weather.</p>
        <p>Fish should be protected from bilge water, gas, diesel oil, hydraulic 
          fluid, grease and other contaminants.</p>
        <p>On vessels with below-deck holds, chutes or other devices should be 
          used to convey fish into the hold gently, to reduce han- dling and prevent 
          damage caused by throwing or dropping fish into the hold.</p>
        <p>Fish held in bulk on vessels without tanked holds should be shelved 
          at no greater than 35-inch intervals.</p>
        <p>On tanked vessels, fish holds should be divided, as necessary, to prevent 
          damage to fish due to the vessel's motion.</p>
        <p>No pets should be permitted on vessels used for catching or transporting 
          fish.</p>
        <p>Live fish should be stunned in the water or as soon as they are brought 
          on board.</p>
        <p>Feeding cohos and kings should be eviscerated and washed as soon as 
          they are brought on board.</p>
        <p>Handling fish by the tail may result in backbone separation and bruising 
          of the meat.</p>
        <p>Round and eviscerated fish should not be intermingled in the holding 
          area. A separate bin or on-deck totes should be used to store eviscerated 
          fish on vessels carrying both round and eviscerated fish.</p>
        <p>Fish should be delivered to tenders or processing facilities as rapidly 
          as possible. All fish should be chilled as soon as possible after being 
          caught.</p>
        <p>Fish should be held and unloaded in a manner which minimizes physical 
          damage. Use of knotless, small mesh brailers or cargo nets is recommended. 
          No more than 800 pounds of fish should be loaded in a brailer and/or 
          cargo net.</p>
        <p>The holds, bin boards and decks should be thoroughly cleaned and sanitized 
          in accordance with the Fishing Vessel Sanitation Procedures described 
          later in these guidelines. The vessel should be cleaned after every 
          delivery.</p>
        <p>800 pounds is the maximum recommended weight load for transferring 
          fish with brailers.</p>
        <p>Additional Guidelines for Drift Gill Net Operations</p>
        <p>Drift gill net sets should not be longer than two hours.</p>
        <p>Drift gill nets should not be wound onto the reel until all fish have 
          been picked from the net.</p>
        <p>Additional Guidelines for Set Gill Net Operations</p>
        <p>Set gill net sets should not be longer than six hours.</p>
        <p>Do not drag set nets on the beach unless all fish have been picked 
          from the net.</p>
        <p>Salmon should be removed from set nets before gear is exposed at low 
          tide.</p>
        <p>Burlap used to protect fish from exposure to sun and air should be 
          washed in salt water after every use and should be replaced often.</p>
        <p>Fish must be protected from fecal contamination by pets and other animals.</p>
        <p>Fish should be thoroughly washed in salt or fresh water as soon as 
          possible after catching, and should be stored in clean containers until 
          delivery to a tender or processor.</p>
        <p>C. Chilling and Chilled Storage During Fishing Operations</p>
        <p>General Guidelines for Round Fish</p>
        <p>Temperature is the single most important factor affecting the keeping 
          quality of fish. The rate of bacterial growth, and therefore the speed 
          at which fish spoil, depends on temperature. The lower the temperature, 
          the slower the process occurs. It is not possible to completely stop 
          bacterial growth by chilling fish, but the rate of growth and spoilage 
          can be significantly reduced by keeping fish chilled to temperatures 
          as close to freezing as possible.</p>
        <p>All fishermen should use ice or some other method of chilling their 
          fish. Whatever method is used, fish should be chilled as soon as possible 
          after catching.</p>
        <p>Ice is an excellent, inexpensive medium for cooling and storage of 
          chilled fish, capable of maintaining fish at slightly above 30 E The 
          amount of heat which must be absorbed from fish to melt ice is approximately 
          72 times as great as is necessary to increase the temperature of cold 
          water by two degrees.</p>
        <p>If all of the cooling capacity of ice could be applied to the fish, 
          one pound of ice could cool seven pounds of fish from 55 to 32 E In 
          practical use, however, much of the cooling capacity of ice is used 
          up on the air and other materials in the fish holding area, making it 
          necessary to use approximately one pound of ice per two pounds of fish. 
          Even at this ration, ice is still over twenty times more efficient than 
          cold water.</p>
        <p>If ice is chosen as the chilling and storage medium, enough ice should 
          be used to reduce and hold the temperature of the fish at a range of 
          32 to 35 E Finely divided ice cools most efficiently by providing the 
          most surface contact with the fish. All ice used for chilling fish must 
          be made with clean water from an approved Source.</p>
        <p>Refrigerated sea water (RSW) and chilled sea water (CSW) or slush ice, 
          are often used for cooling and storage of fish. The primary difference 
          between the two systems is that RSW uses mechanical refrigeration and 
          CSW is cooled by adding ice to the water. RSW offers the advantages 
          of rapid cooling, lower holding temperatures and less pressure on fish. 
          The disadvantages are salt and water uptake, potentially greater protein 
          loss, and anaerobic spoilage.</p>
        <p>If a chilled (CSW) or refrigerated (RSW) sea water system is used, 
          the fish should be maintained at 30 to 35 F. All tanks should be prechilled 
          to 30 to 32 F before loading fish.</p>
        <p>All sea water used in CSW and RSW systems should be obtained from open 
          waters, away from populated areas or fresh streams.</p>
        <p>The internal temperatures of iced fish and/or the temperature of the 
          hold on vessels with CSW or RSW systems should be monitored and logged 
          at regular intervals, preferably every six hours. Bi-metal thermometers 
          should be used to measure the internal temperature of the fish. The 
          thermometer should be carefully inserted in the anal vent of the fish 
          until the reading stabilizes, or for approximately one minute.</p>
        <p>Additional Guidelines for Dressed (Eviscerated) Fish</p>
        <p>Dressed fish should be iced in plastic tubs, boxes or small removable 
          bins as soon as possible after evisceration. Drainage capability should 
          be provided for these containers.</p>
        <p>Neither CSW nor RSW systems should be used for holding eviscerated 
          fish.</p>
        <p>D. Freezing and Frozen Storage Aboard Fishing Vessels</p>
        <p>Fish should be frozen in either a pre- or post-rigor condition, when 
          the fish is flexible, to avoid tissue damage and/or gaping.</p>
        <p>Freezing systems should be tested by measuring the core temperatures 
          of several average-size fish with a thermocouple while the freezer units 
          are operating with full loads of fish.</p>
        <p>Fish should be positioned straightly on freezer trays. Overlapping 
          of belly flaps will result in damage after freezing is complete.</p>
        <p>Fish should not be removed from freezers until the core temperature 
          has been reduced to a maximum of five degrees F, and preferably to zero 
          degrees E If brine freezers are being used, core temperatures may be 
          slightly higher, provided that the fish are immediately placed in cold 
          storage and held at zero degrees F or below.</p>
        <p>The core temperature of fish in storage should remain at zero degrees 
          F or lower.</p>
        <p>Fish should be frozen and held at a constant temperature. Temperature 
          fluctuations should be minimal. The temperature of freezers and storage 
          areas should be monitored at regular intervals.</p>
        <p>Fish should be glazed as soon as possible after freezing to prevent 
          dehydration and oxidation.</p>
        <p>E. Fishing Vessel Sanitation</p>
        <p>General Information</p>
        <p>Fish stored in an unsanitary hold will be contaminated with bacteria 
          and will have a greatly reduced storage life. Fish slime and blood make 
          excellent food for bacteria and should be removed as soon as possible 
          after fish have been unloaded from the vessel.</p>
        <p>Refrigeration systems are easily contaminated because the circulating 
          water includes considerable, amounts of slime and blood that can accumulate 
          in the piping, heat exchangers and other equipment. All RSW systems 
          should be designed to permit proper cleaning and sanitizing of the sea 
          water piping and the heat exchangers. Back-flush lines and cleaning 
          loops are recommended.</p>
        <p>Cleaning and Sanitation Procedures</p>
        <p>The following steps should be followed when cleaning and sanitizing 
          a fishing vessel: </p>
        <p> a) Flush all fish contact surfaces with clean fresh water or clean 
          sea water.</p>
        <p> b) Scrub all fish contact surfaces with a brush or a high pressure 
          washing system, using a detergent solution.</p>
        <p> c) Rinse with cold fresh water or sea water.</p>
        <p> d) Sanitize with a solution containing chlorine or iodine and, e) 
          After five to 10 minutes, rinse off the sanitizing solution.</p>
        <p>Wooden boats should not be steam-cleaned. Fatty and proteina-ceous 
          materials (fish slime and gurry) can be forced into the wood, making 
          the job of thorough cleaning almost impossible.</p>
        <p>As soon as possible after fish have been removed from an RSW system, 
          the sea water piping and heat exchangers should be cleaned, sanitized 
          and rinsed, using an alkaline solution as the cleaner and iodine as 
          the sanitizer.</p>
        <p>Detergents and Sanitizers</p>
        <p>The cleaner used should be one suited to removal of fish gurry. Alkaline 
          detergents are best for removal of fat and protein materials. Most common 
          household detergents are mixtures of alkaline phosphates and a wetting 
          agent, and are suitable for use on a fishing vessel.</p>
        <p>A sanitizing agent containing either chlorine or iodine should be used 
          to kill bacteria left after the vessel has been cleaned. Liquid chlorine 
          solutions (five percent hypochlorite) are suitable, provided they have 
          been properly diluted. Use these preparations according to the labeled 
          instructions. An iodine sanitizer can also be used; it is less corrosive 
          to metal parts of the vessel, but costs about twice as much.</p>
        <p>Under no circumstances should sanitizers containing phenols (such as 
          Lysol and Pinesol) be used in a fish hold or on fish handling surfaces. 
          Most phenols are insoluble in water and impart strong undesirable odors 
          which may affect fish taste.</p>
        <p>Clean water should be used to rinse all fish contact surfaces before 
          and after scrubbing and sanitizing.</p>
        <p>Tendering Vessels and Operations</p>
        <p>A. Vessel Guidelines</p>
        <p>General Information</p>
        <p>All tendering vessels should be designed for rapid and efficient handling 
          of fish and ease of cleaning and sanitation. They should be constructed, 
          operated, and maintained so as to prevent contamination and minimize 
          physical damage and deterioration of fish.</p>
        <p>All vessels should have a suitable fish holding area for storing the 
          catch, whether it is below or on-deck. Plastic totes with drainage capability 
          are acceptable for use as fish containers when properly sheltered or 
          covered.</p>
        <p>Fish holds should have watertight bulkheads designed to protect the 
          fish from contaminants such as bilge water, fuel and lubricants.</p>
        <p>Fish holds on dry vessels should have removable floor boards or some 
          other system to facilitate drainage from the hold.</p>
        <p>Fish holds should have pumps and sumps with the capability of pumping 
          the hold dry.</p>
        <p>Fish holds should be adequately insulated to control the transfer of 
          heat from the engine, living quarters or heated pipes.</p>
        <p>Fuel and hydraulic lines running through fish holds should be enclosed 
          to protect the fish in case of line failure, and should be insulated 
          where necessary to prevent heat transfer.</p>
        <p>Vessels should have hatch coamings high enough to prevent the flow 
          of contaminants from the deck to the fish holds.</p>
        <p>Vessels should be equipped with sufficient hatch covers or suitable 
          covering material to eliminate the exposure of fish to sunlight or airborne 
          contaminants. Hatch covers should be watertight and designed to protect 
          the fish from fresh or salt water intrusion.</p>
        <p>All lights in fish handling areas should be shatterproof or have protective 
          coverings which will prevent product contamination should breakage occur.</p>
        <p>There should be no exposed ribs or untreated wood on surfaces in the 
          fish hold or in fish handling areas on deck. The hold lining should 
          be smooth and watertight. Holds should have an impermeable lining with 
          rounded corners and no obtrusions, and should be insulated. Hold construction 
          should be conducive to easy and complete cleaning to prevent build-up 
          of bacteria.</p>
        <p>On vessels with refrigeration systems, equipment should be in good 
          operational condition and capable of chilling full loads of fish to 
          a range of 30 to 35 F within a reasonable amount of time. Circulation 
          systems should be adequate to ensure an even temperature throughout 
          the hold.</p>
        <p>Tanked vessels should be equipped with recording thermometers which 
          accurately measure and record the temperature of the hold. Vessels which 
          do not have tanked holds should be equipped with bi-metal thermometers 
          which accurately measure the internal temperature of the fish.</p>
        <p>Vessels with below-deck holds should be equipped with chutes or other 
          devices designed to convey fish into the holds with a minimum of damage.</p>
        <p>B. Recommended Operating Procedures Aboard Tenders</p>
        <p>General Guidelines</p>
        <p>Fish should be handled carefully at all times. This includes, but is 
          not limited to these practices: </p>
        <p>a) Do not handle fish by the tail; b) Do not throw, kick or step on 
          fish; c) Protect fish from damage in the shaft alley or any other part 
          of the vessel.</p>
        <p>While receiving fish from a fisherman, do not overload equipment.</p>
        <p>On vessels with below-deck holds, chutes or other systems should be 
          used to convey fish into the hold. This will reduce han- dling and prevent 
          damage. Fish should not be dropped into the hold or on hard surfaces 
          such as the deck. If loading into a tanked hold, lower brailers close 
          to the surface of the water in the hold before releasing fish.</p>
        <p>Pughs, forks, picks, hooks or pumps which damage fish should not be 
          used. Alaska regulations prohibit the pughing of fish.</p>
        <p>Bacterial spoilage may be hastened by piercing fish with picking hooks.</p>
        <p>Fish should be protected from heat, sunlight, air-drying and inclement 
          weather.</p>
        <p>Fish should be protected from bilge water, gas, diesel oil, hydraulic 
          fluid, grease and other contaminants.</p>
        <p>Fish held in bulk on vessels without tanked holds should be shelved 
          at intervals of no more than 35 inches.</p>
        <p>On tanked vessels, fish holds should be divided, as necessary, to prevent 
          damage to fish due to the vessel's motion.</p>
        <p>No pets should be permitted on vessels used for transporting fish.</p>
        <p>The presence of pets aboard fishing vessels and in processing plants 
          is unlawful.</p>
        <p>Round and eviscerated fish should be kept apart in the holding area. 
          A separate bin or on-deck totes should be used to store eviscerated 
          fish on vessels carrying both dressed and round fish.</p>
        <p>Fish should be chilled and delivered to processing facilities as rapidly 
          as possible.</p>
        <p>Pumps, brailers or elevators used for unloading fish should be operated 
          in a manner that minimizes physical damage to fish, and in accordance 
          with the manufacturers instructions. The recommended maximum load per 
          brailer is 800 pounds. Use of small mesh, knotless brailers is recommended.</p>
        <p>Tender vessel holds, bin boards and decks should be thoroughly cleaned 
          and sanitized in accordance with the Tendering Vessel Sanitation Procedures 
          described later in these guidelines. The vessel and equipment should 
          be cleaned after every delivery.</p>
        <p>Fish Quality Evaluation Procedures</p>
        <p>Both the intrinsic and extrinsic quality of all fish should be evaluated 
          as received. Evaluation of general fish condition should be logged if 
          fish are of questionable quality. The evaluation should include, but 
          need not be limited to: </p>
        <p> a) Correct species identification; </p>
        <p> b) External appearance of eyes, gills, scales, and skin; </p>
        <p> c) Odor; </p>
        <p> d) Internal fish temperature; and, </p>
        <p> e) Sexual maturity.</p>
        <p>The internal appearance of viscera, kidney and belly walls may also 
          be noted.</p>
        <p>Deterioration of quality caused by refrigeration system failure, adverse 
          weather conditions, contamination by bilge water, fuel, lubricants, 
          phenols (Lysol) or other contaminants, or any other adverse conditions, 
          should be documented.</p>
        <p>Fish suspected of being unwholesome or contaminated should be segregated 
          from all other fish on the tender, and the condition of the fish noted.</p>
        <p>Fish found during evaluation to be unwholesome or contaminated by bilge 
          water, fuel, lubricants, phenols or other undesirable substances should 
          not be accepted by tenders.</p>
        <p>C. Chilling and Chilled Storage Aboard Tenders</p>
        <p>General Guidelines for Round Fish</p>
        <p>All tender operators should use mechanical refrigeration or some other 
          method of chilling fish. Whatever method is used, fish should be chilled 
          as soon as possible after being loaded on the tender.</p>
        <p>If ice is used, the fish should be stored in enough finely divided 
          ice to reduce the temperature of the fish to a range of 32 o to 35 o 
          F within a reasonable amount of time and to hold it within that range. 
          Finely divided ice will ensure the greatest surface contact with the 
          fish. All ice used for chilling fish must be made with clean water from 
          an approved source.</p>
        <p>If a chilled (CSW) or refrigerated (RSW) sea water system is used, 
          the fish should be maintained at 30 to 35 E All tanks should be prechilled 
          to 30 to 32 F before receiving fish.</p>
        <p>All sea water used in CSW and RSW systems should be obtained from open 
          waters, away from populated areas and fresh water sources.</p>
        <p>The internal temperatures of iced fish and/or the temperature of the 
          hold on vessels with CSW or RSW systems should be monitored and logged 
          at regular intervals, preferably every six hours. Hold temperatures 
          can be monitored with a recording thermometer. Bi-metal thermometers 
          should be used to measure the internal temperature of the fish. The 
          thermometer should be carefully inserted in the anal vent of the fish 
          until the reading stabilizes, or for approximately one minute.</p>
        <p>RSW tenders should limit their loads to a maximum of 45 pounds of fish 
          per cubic foot of hold space.</p>
        <p>Additional Guidelines for Dressed (Eviscerated) Fish</p>
        <p>Dressed fish should be stored in ice, either in impermeable tubs with 
          drainage capability, or in boxes or small removable bins.</p>
        <p>Neither CSW or RSW systems should be used for holding eviscerated fish.</p>
        <p>When using ice to chill fish, it should be finely divided and maintain 
          a temperature range of 32 to 35 F.</p>
        <p>D. Tendering Vessel Sanitation</p>
        <p>General Information</p>
        <p>Fish slime and blood make excellent food for bacteria and should be 
          removed as soon as possible after fish have been unloaded from the vessel.</p>
        <p>Refrigeration systems are easily contaminated because the circulating 
          water includes considerable amounts of slime and blood that can accumulate 
          in the piping, heat exchangers and other equipment. All RSW systems 
          should be designed to permit proper cleaning and sanitizing of the sea 
          water piping and the heat exchangers. Back-flush lines and cleaning 
          loops are recommended.</p>
        <p>Cleaning and Sanitation Procedures</p>
        <p>The following steps should be followed when cleaning and sanitizing 
          a tendering vessel: </p>
        <p> a) Flush all fish contact surfaces with clean fresh water or clean 
          sea water; </p>
        <p> b) Scrub all fish contact surfaces with a brush or a high pressure 
          washing system using a detergent solution; </p>
        <p> c) Rinse with cold fresh water or sea water; </p>
        <p> d) Sanitize with a solution containing chlorine or iodine; and, </p>
        <p> e) After five to 10 minutes, rinse off the sanitizing solution.</p>
        <p>Wooden boats should not be steam cleaned. Fatty and proteina-ceous 
          materials can be forced into the wood, making the job of thorough cleaning 
          almost impossible.</p>
        <p>As soon as possible after fish have been removed from an RSW system, 
          the sea water piping and heat exchangers should be cleaned, sanitized 
          and rinsed, using an alkaline detergent solution followed by a suitable 
          sanitizer.</p>
        <p>Detergents and Sanitizers</p>
        <p>The cleaning agent used should be one well-suited to removal of fish 
          gurry. Alkaline detergents are best for removal of fat and protein materials 
          such as fish slime. Most common household detergents are mixtures 'of 
          alkaline phosphates and a wetting agent and are suitable for use on 
          a fishing vessel.</p>
        <p>A sanitizing agent containing either chlorine or iodine should be used 
          to kill bacteria remaining after the vessel has been cleaned. Liquid 
          chlorine solutions (five percent hypochlorite) are suitable if properly 
          diluted. Prepare 'these solutions according to the directions provided 
          on the label. Iodine sanitizers can also be used. Iodine solutions are 
          less corrosive to metal parts of the vessel, but cost about twice as 
          much as chlorine sanitizers.</p>
        <p>Under no circumstances should sanitizers containing phenols (such as 
          Lysol and Pinesol) be used in a fish hold or on fish handling surfaces. 
          Most phenols are insoluble in water and impart strong undesirable odors 
          which may affect fish taste.</p>
        <p>Shore-Based and Floating Processing Facilities and Operations</p>
        <p>A. Facility and Equipment Guidelines</p>
        <p>General Information</p>
        <p>All vessels, vehicles and equipment used in the transportation, unloading 
          or processing of fish should be constructed, operated and maintained 
          so as to minimize physical damage to and deterioration of the fish, 
          and prevent contamination of the fish.</p>
        <p>Many aspects of fish processing operations, including facility requirements, 
          equipment and utensils, plumbing, sanitary facilities, water supply 
          and ice, thermal processing and waste disposal are regulated by the 
          Alaska Department of Environmental Conservation and the US Food and 
          Drug Administration. The guidelines and procedures outlined in this 
          section are intended to be complementary to applicable state and federal 
          regulations and should not, in any way, be construed as replacing or 
          conflicting with such regulations.</p>
        <p>All aspects of salmon canning in Alaska should meet the requirements 
          of the current Canned Salmon Control Plan, a volun- tary cooperative 
          agreement between the canned salmon industry, the National Food Processors 
          Association and the US Food and Drug Administration.</p>
        <p>General Guidelines</p>
        <p>The facility should be large enough to accommodate processing operations 
          without interfering with proper sanitary practices. Floors, walls and 
          ceilings should be constructed of materials that can be kept clean, 
          sanitary and in good repair.</p>
        <p>Each room should have natural or artificial lighting that is adequate 
          for the operations to be conducted there, and to provide adequate visibility 
          for cleaning and sanitary inspection.</p>
        <p>All lights must be shatterproof or have a protective covering which 
          will prevent product contamination should breakage occur.</p>
        <p>Ventilation should be sufficient to prevent mold growth, objectionable 
          odors or the accumulation of excessive condensates.</p>
        <p>Toilet facilities should be totally enclosed, well-lighted, and ventilated 
          to the outside. They should be adequately screened and equipped with 
          self-closing doors. Facilities should be adequate, operational and in 
          compliance with local and state codes.</p>
        <p>Adequate handwashing facilities should be provided, and should be equipped 
          with soap, running water at suitable tempera- ture(s) and drying facilities. 
          Directions should be posted which instruct employees to wash hands thoroughly 
          before reentering the processing area. Where practicable, portable hand 
          dips containing a sanitizing solution should be provided and employees 
          instructed in their use.</p>
        <p>Equipment which comes in contact with butchered fish should be constructed 
          of smooth, non-toxic, corrosion-resistant metal or other nonabsorbent 
          material capable of being sanitized, or should be covered by another 
          material with equivalent characteristics and which does not contaminate 
          the fish.</p>
        <p>Where applicable, grounds surrounding the plant that are under the 
          control of the operator should be free from conditions incompatible 
          with sanitary food manufacturing, processing, packing or holding operations. 
          Such conditions include, but are not limited to: litter, refuse, tall 
          weeds or inadequately drained areas that could contribute to contamination 
          of food products by providing a place for insects, rodents or microorganisms 
          to generate.</p>
        <p>All outside conveyors and flumes for transporting round fish should 
          be protected so as to prevent fecal contamination by birds and other 
          animals.</p>
        <p>Outside holding bins and outside conveyors used to transport butchered 
          fish should be protected so as to prevent fecal or other contamination 
          by birds, insects or other animals and contamination by airborne dust 
          and dirt.</p>
        <p>Cloth should not be used at water outlets or on sliming tables.</p>
        <p>Water Supplies</p>
        <p>The natural water supply intake should be located so as to avoid pollution 
          from shore facilities, marine vessels or processing residuals.</p>
        <p>There should be no cross-connections between potable and nonpotable 
          water. For example, a cross-connection can occur when the end of a potable 
          water hose is placed below the surface level in a wash tank full of 
          water, and a cross-connection occurs when a potable water service pipe 
          is directly connected to prime a nonpotable water pump. Cross-connections 
          may occur under other circumstances, and care should be taken to avoid 
          creating circumstances where cross-connections are possible.</p>
        <p>Natural water which comes in contact with fish being processed should 
          be sanitized unless the water source is currently approved by a federal 
          state or local agency.</p>
        <p>Natural water may be used for unloading, fluming or refrigerated holding 
          of round fish only if:</p>
        <p> a) It has been effectively sanitized; </p>
        <p> b) It has been approved by a federal, state or local agency; or, </p>
        <p> c) If the fish are rinsed with effectively sanitized water before 
          entering storage bins and/or tanks.</p>
        <p>Ice should be made from clean water from an approved source. It should 
          be manufactured, handled, stored and used in a sanitary manner. It should 
          not be reused.</p>
        <p>B. Recommended Operating Procedures for all Shore-based and Floating 
          Processors</p>
        <p>Employee Education</p>
        <p>All processing workers should be instructed as to the need to handle 
          fish with care at all times. This includes, but is not limited to: </p>
        <p> a) Handling fish gently; </p>
        <p> b) Not handling fish by the tail; </p>
        <p> c) Not throwing, stepping on, or in any way abusing fish; and, </p>
        <p> d) Not handling fish carelessly.</p>
        <p>Throwing and stepping on fish reduces fish quality.</p>
        <p>Unloading Fish</p>
        <p>Unloading of fish from tenders or fishing vessels should be accomplished 
          with as little delay as possible, while taking care to avoid damaging 
          the fish. Mechanical unloading equipment such as properly designed conveyors, 
          fish pumps or other similar equipment should be used if possible.</p>
        <p>All pumps, including the suction end, tubing and discharge end, should 
          be designed and operated so as to avoid physical damage to the fish. 
          The discharge end of wet and dry pumps should deliver fish to containers, 
          bins or conveyors without causing the fish to drop excessive distances. 
          All pumps should be cleaned and sanitized daily.</p>
        <p>The recommended maximum individual brailer- or tote-load is 800 pounds.</p>
        <p>Elevator buckets and drive mechanisms should be maintained and operated 
          so as to avoid physical damage to the fish. They should be cleaned after 
          every delivery.</p>
        <p>Fish should not be allowed to drop excessive distances upon being discharged 
          from a flume, conveyor belt or other transport system, or after being 
          handled on sorting tables. Equipment used in transport and sorting should 
          be cleaned and sanitized at least once a day.</p>
        <p>Wagons, totes and bins should be designed and operated so as to facilitate 
          drainage, and should be cleaned and sanitized at least once a day.</p>
        <p>Fish Evaluation Procedures at the Processing Facility</p>
        <p>Both the intrinsic and extrinsic quality of all fish should be evaluated 
          as the fish is received at the processing plant.</p>
        <p>Fish should be evaluated by experienced personnel familiar with regulatory 
          agency requirements, species and company grade specifications.</p>
        <p>Fish should be evaluated according to each company's individual grade 
          standards using the general criteria described later in these guidelines.</p>
        <p>Any fish which are unwholesome (i.e., do not meet minimum standards 
          for human consumption as established by the US Food and Drug Administration) 
          must be disposed of in an approved manner.</p>
        <p>Fish of differing quality should be separated, identified and clearly 
          labeled during all phases of processing operations.</p>
        <p>General Guidelines for All Processing Operations</p>
        <p>All fish should be kept iced and/or refrigerated before and during 
          processing operations. If ice is used, the fish should be stored in 
          a sufficient amount of finely divided ice to reduce and hold the temperature 
          of the fish within a range of 32 to 35 E If a mechanical refrigeration 
          system is used, the fish should be maintained at 30 to 35 E All mechanically 
          chilled holding tanks should be prechilled to 30 to 32 o F before receiving 
          fish.</p>
        <p>Raw fish should be stacked or stored no more than 35 inches deep in 
          clean, well-maintained containers before and during processing operations. 
          It may be necessary to exceed this depth in holding bins.</p>
        <p>Any salmon that accidentally fall on the floor immediately should be 
          picked up by the head and nape, and thoroughly rinsed before further 
          processing.</p>
        <p>Only authorized persons should be allowed in processing areas. Effective 
          measures should be taken to exclude pests and pets from processing areas 
          and to protect against contamination of fish in or on the premises by 
          all animals, including but not limited to dogs, cats, birds, rodents 
          and insects.</p>
        <p>Cutting boards used at butchering or sliming tables should not be made 
          of wood or other porous material. Boards should be sanitized daily and 
          replaced or reconditioned annually (more often if necessary) to remove 
          gouged or otherwise worn surfaces.</p>
        <p>All utensils and surfaces which come in contact with fish should be 
          cleaned as frequently as necessary to prevent contamina- tion of the 
          fish. The surfaces of equipment which does not come in contact with 
          fish during processing operations should be cleaned as frequently as 
          necessary to minimize the accumulation of dust, dirt, food particles 
          and other debris.</p>
        <p>The exterior of fresh fish should be washed and rinsed with clean, 
          chlorinated water prior to evisceration, and the fish should be washed 
          both externally and internally after evisceration.</p>
        <p>Each facility should have a written cleaning program which includes 
          the use of appropriate detergents and bactericides. The program should 
          provide for intermediate clean-up, sanitizing of equipment at the end 
          of each processing day, and a washdown of equipment each day prior to 
          processing. Plant personnel should be familiarized with these procedures. 
          (Refer to later sections of this publication for a complete description 
          of processing facility sanitation procedures.) </p>
        <p>C. Recommended Operating Procedures for Freezing Plants</p>
        <p>Freezing Operations</p>
        <p>Freezing and frozen storage cannot improve the quality of fish, but 
          it can maintain fish quality at much the same level as it was prior 
          to freezing. Fish should be frozen as soon after harvest as possible 
          and before quality begins to deteriorate.</p>
        <p>Fish should be clean, correctly identified, gently laid straight on 
          clean freezer trays or racks, and promptly sharp frozen. Quick freezing 
          rates must be maintained to prevent protein denaturation and tissue 
          damage. Operators should be aware of the factors which affect freezing 
          times, which include:</p>
        <p> a) Freezer type; </p>
        <p> b) Operating temperatures; </p>
        <p> c) Product type; </p>
        <p> d) Product temperatures; </p>
        <p> e) Product thickness; and, </p>
        <p> f) Contact between the product and the freezing surface.</p>
        <p>Fish should not be removed from freezers until the core temperature 
          of the fish has been reduced to five degrees F or lower. Core temperatures 
          may be higher if brine or vertical block freezers are utilized.</p>
        <p>After freezing, fish should be gently removed from freezer trays or 
          racks and immediately glazed or shrink-wrapped and/or packaged to prevent 
          dehydration and oxidation.</p>
        <p>Glazing Operations</p>
        <p>Glazing protects fish from quality loss due to dehydration and oxidation. 
          When the product is in frozen storage, sublimation of the glaze will 
          occur, rather than the sublimation of water from the frozen tissue.</p>
        <p>Glaze water should be chilled.</p>
        <p>The fish should be completely submerged in glaze water, or sufficiently 
          sprayed so as to provide equal coverage of the fish surface.</p>
        <p>Glaze water may contain approved additives and should be changed frequently 
          to prevent microbial build-up.</p>
        <p>The glaze should be renewed as necessary during cold storage at the 
          facility.</p>
        <p>Frozen products which have been glazed should be handled carefully. 
          If the glaze cracks, or a portion of this protective covering is lost, 
          the fish will be susceptible to quality loss.</p>
        <p>Cracked or missing glaze exposes frozen fish to dehydration and oxidation.</p>
        <p>Cold Storage Operations</p>
        <p>Frozen fish should be stored at zero degrees F or lower, with minimal 
          temperature fluctuations.</p>
        <p>Sufficient space should be provided in cold storage rooms to allow 
          adequate circulation of cool air: above, below and around all containers.</p>
        <p>While in control of the processor, owner or bonded warehouse, frozen 
          fish glaze and/or packaging should be checked periodically and replaced 
          as necessary.</p>
        <p>D. Fish Quality Evaluation Criteria</p>
        <p>Quality Evaluation Criteria for Fresh Fish</p>
        <p>All salmon, while fresh, should exhibit the following characteristics 
          prior to processing in order to be categorized as No. 1: </p>
        <p> a) Eyes should be normal in appearance; b) Gills should be normal 
          in appearance and should smell seafresh (practically odorless); </p>
        <p> c) Skin should be shiny, and wrinkles should not remain when fish 
          is bent slightly. Methods of catch may mark the skin; </p>
        <p> d) Skin color should be characteristic of fresh fish of the same species, 
          stage of sexual maturity, place of harvest (fishing district), and approximate 
          date of capture; </p>
        <p> e) Viscera and eggs should be acceptably colored, intact and smell 
          sea-fresh (practically odorless); </p>
        <p> f) Interior walls of the belly cavity may have only minimal appearance 
          of tissue breakdown due to enzymatic action or careless handling. Slight 
          breaks (less than one inch) or slight reddening (blushing) of the flesh 
          are permitted in the No. 1 grade; </p>
        <p> g) Flesh should be resilient when subjected to finger pressure; </p>
        <p> h) Flesh color should be characteristic of fresh fish of the species, 
          harvest location (fishing district) and approximate date of capture</p>
        <p> i) Physical shape should be characteristic of the species and stage 
          of sexual maturity; j) Scale adherence should be reasonably uniform; 
          some scale loss due to the method of catch and subsequent handling procedures 
          is to be expected, but fish displaying substantial scale loss should 
          be carefully examined, as such losses may indicate poor handling practices; 
          and, </p>
        <p> k) Odor should be sea-fresh (almost no odor) and be characteristic 
          of the species. There should be no odor indicating decomposition or 
          contamination.</p>
        <p>These evaluation criteria are excerpted from the Alaska Seafood Marketing 
          Institute's Premium Quality Specifications for Fresh and Frozen Pacific 
          Salmon. Copies of the specifications are available from ASMI.</p>
        <p>E. Processing Facility Sanitation</p>
        <p>General Information</p>
        <p>A suitable periodic cleaning schedule should be established for each 
          plant, and should conform, where applicable, with state and federal 
          regulations.</p>
        <p>A chlorinated alkaline detergent should be used where needed to clean 
          protein material (fish slime and blood) from fish contact surfaces.</p>
        <p>Either gaseous chlorine or a hypochlorite compound can be used as a 
          sanitizing agent (see below).</p>
        <p>Under no circumstances should sanitizers containing phenols, such as 
          Lysol or Pinesol, be used in a fish hold or on fish handling surfaces.</p>
        <p>Detergents and Sanitizers</p>
        <p>Different types of detergents or cleaning compounds are designed specifically 
          for different types of soil and cleaning problems. Alkaline detergents 
          (with a pH greater than seven) are best suited for the removal of fats 
          and proteins, while acid cleaners (with a pH under seven) are best for 
          removing mineral deposits. Chlorinated alkaline detergents are most 
          effective for the removal of proteins which accumulate as a result of 
          fish gurry.</p>
        <p>The three most common types of sanitizing agents used in commercial 
          sanitizers are chlorine, iodine and phenols. Sanitizers which contain 
          phenols such as Lysol, Pinesol, creosol or hexachlorophene must not 
          be used in areas where food or materials, including packaging materials, 
          are handled or stored. Fish, ingredients and packaging will readily 
          absorb the flavor and odor of phenols, rendering the exposed products 
          unfit for human consumption, and unmarketable.</p>
        <p>Chlorine is available in two basic forms, gaseous chlorine and hypochlorite 
          compounds. Hypochlorite compounds are available in liquid, powder, granular 
          and pellet forms. The free chlorine content of these products ranges 
          from four to 70 percent.</p>
        <p>Chlorine is a very effective sanitizer if used properly. The most common 
          misuse of chlorine occurs when solutions are improperly diluted. Chlorine 
          is very effective in solutions with a low pH (eight or below), but the 
          effect of the chlorine diminishes as the pH rises. Solutions of 25 to 
          100 parts per million (.0025 to .01 percent) are most effective when 
          using hypochlorite for sanitizing. The old adage &quot;If a little is 
          good, more is better,&quot; is not true when using hypochlorite solutions 
          because as the solution becomes more concentrated, its pH rises, lowering 
          the effectiveness of the chlorine. To avoid this problem all sanitizers 
          should be used in accordance with labeled instructions.</p>
        <p>Gaseous chlorine is recommended as the most economical (on a long- 
          term basis) and most effective type of chlorine to use in fish processing 
          plants.</p>
        <p>Iodine is an effective sanitizer, but is more expensive to use than 
          chlorine. Use of iodine is recommended when the corrosive effects of 
          chlorine may damage or reduce the life of equipment such as RSW systems, 
          heat exchangers, etc.</p>
        <p>All processors must use US Department of Agriculture (USDA)- approved 
          detergents and sanitizers as listed in USDA Miscellaneous Publication 
          Number 1419, List of Proprietary Substances and Nonfood Compounds Authorized 
          for Use Under USDA Inspection and Grading Programs.</p>
        <p>Recommended References</p>
        <p>State and Federal Regulations: </p>
        <p> 1. Title 21 - Food and Drugs, Part 110, Current Good Manufacturing 
          Practice (Sanitation) in the Manufacturing, Processing, Packing or Holding 
          of Human Food, US Food and Drug Administration, effective May 26, 1969, 
          rectified March 15, 1977.</p>
        <p> 2. Fish Inspection Regulations, Title 18 AAC, Chapter 34, State of 
          Alaska, Department of Environmental Conservation, 1984.</p>
        <p> General Reference: </p>
        <p> 1. John P. Doyle, &quot;Net-Caught Salmon -- Handle with Care,&quot; 
          Alaska Seas and Coasts, Volume 6, Number 3 (June, 1978).</p>
        <p> 2. Donald E. Kramer, &quot;Chilled and Refrigerated Sea Water -- Easier 
          and Faster Cooling of Fish,&quot; Alaska Seas and Coasts, Volume 8, 
          Number 4 (October-November, 1980).</p>
        <p> 3. Edward Kolbe, Onboard Freezing Systems: Some Options for the Small 
          Vessel, (Oregon State University Extension Marine Advisory Program, 
          Publication SG 67, July, 1969).</p>
        <p> 4. S.W. Roach, Operating Instructions for RSW Systems on B.C. Salmon 
          Packers, (Fisheries Research Board of Canada, Vancouver Laboratory, 
          1973).</p>
        <p> 5. Recommended International Code of Practice for Fresh Fish, (FAO/ 
          WHO Codex Alimentarius Commission, 1976).</p>
        <p>6. Code of Practice for Frozen Fish, CX/FFP 77/15 (FAO Fish. Circ. 
          C145, Rev. 1).</p>
        <p>7. Recommended International Standard for Canned Pacific Salmon, (FAO/WHO 
          Codex Alimentarius Commission, 1969).</p>
        <p>8. John P. Doyle, Fishplant Sanitation and Cleaning Procedures, (University 
          of Alaska, Marine Advisory Bulletin No. 1, 1970).</p>
        <p>9. Jong S. Lee, Cleaning and Sanitizing Agents for Seafood Processing 
          Plants, (Oregon State University, Extension Marine Advisory Program, 
          Publication SG 21, 1973).</p>
        <p>10. Fish Handling at Sea, (Sitka Sound Seafood, April, 1985).</p>
        <p>11. Premium Quality Specifications for Fresh and Frozen Pacific Salmon, 
          (Alaska Seafood Marketing Institute, 1985).</p>
        <p>12. 1985 Canned Salmon Control Plan: A Voluntaryd Cooperative Agreement 
          Between Participating Salmon Packers, the National Food Processors Association 
          and the Federal Food and Drug Administration, (1985).</p>
        <p>13. Commercial Salmon Fleet Quality Study, (Alaska Seafood Marketing 
          Institute, 1984).</p>
        <p></p>
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