Fishers’ Training Material Cold Chain Quality Management - 3 Fishers’ Training Material Cold Chain Quality Management - 3. Cold Storage and Distribution Activity Code: O4-A2 Developed by Ege University

Fishers’ Training Material Course Training material SeaofSkills Course Training material Cold Chain Management 3 COLD STORAGE AND DISTRIBUTION Training material

Thematic training sections Quality loss in products also means loss in price which may directly effects their life. On the other hand which may directly effects the consumer health. For this aim all countries have regulations to protect human health and rules to protect sea food quality. It is a legal requirement for food business operators to ensure that all chilled and frozen foods are maintained at the correct temperature during transport, storage, delivery and display. Frozen products Training material

Training provider: Sea of Skills Project Consideration of the types of product, packaging and the method of palletization plan is necessary for planning of a cold storage room. Passage ways should be clearly defined and for safety and quick handling. Also required critical control points will be given for handling, cooling and processing. Storage capacity of the ship and plant will be given. Which was based on the weight of produce that can be stored, and depend on the storage density of the products and the method of storage. Training material

Attenders will learn recommended storage temperature Training Objectives After completion of the training session trainees are expected to be able to: Attenders will learn recommended storage temperature Trainees will know the factors limiting storage life Choice of planners and designers will be discuused by the trainees. Training material

3. COLD STORAGE AND DISTRIBUTION Cold storage and ice promisses Food preservation is very important for the safety and the reliability of the product. Consideration of the types of product, packaging and the method of palletization plan is necessary for planning of a cold storage room. Passageways should be clearly defined and for safety and quick handling, these should be kept free from obstruction at all times. The floors of large stores are often marked off with a grid, and the grid spaces should be numbered. Training material

3. COLD STORAGE AND DISTRIBUTION Storage capacity based on the weight of produce that can be stored, should depend on the storage density of the products and the method of storage. To ensure the maximum utilization of store capacity the product should have the full details. A cold part of the building be -1Cº temperature or lower. The insulation of the cold store doors and that of the store wall should be of the same standard. The inner air inside of the cold store holds a good deal less water vapour than the air outside. The vapour barrier must be complete and cover all walls, the roof, ceiling and the floors. Uniform air distribution can be achieved. Training material

3. COLD STORAGE AND DISTRIBUTION Sample Seafood prosessing plant (Frozen product) Training material

3. COLD STORAGE AND DISTRIBUTION The most important stage in planning is to consider the site of the ice plant, both in relation to the services required for the manufacture of the ice and, to the ease of distribution to the consumer. Ice plants require a power source, as well assuitable water supplies for both ice manufacture and refrigeration-plant condenser cooling. The ice plant should therefore be located where the ice is required, or sited to keep transport requirements to a minimum. Training material

3. COLD STORAGE AND DISTRIBUTION Superchilling as used for preserving foods, has been defined as a process by which the temperature of a food product is lowered to 1-2 degrees C below the initial freezing point. Temperature is a major factor determining the shelf life and quality of food products. Training material

3. COLD STORAGE AND DISTRIBUTION Fish and meat are perishable food commodities, where better and more advanced preservation technology is needed. Deterioration of these foods mainly occurs as a result of chemical, enzymatic and bacteriological activities leading to loss of quality and subsequent spoilage. Storing food at superchilling temperature has three distinct advantages: maintaining food freshness, retaining high food quality and suppressing growth of harmful bacterias. It can reduce the use of freezing/thawing for production and thereby increase yield, reduce energy, labour and transport costs. Training material

3. COLD STORAGE AND DISTRIBUTION Cooling equipment and machine room Industrial doors (inside) Training material

3. COLD STORAGE AND DISTRIBUTION Plastic Cases in Cold Storage Room Spiral type freezer and automatic glazing system Temperature Controlling Screen For Cold And Frozen Room Training material

3. COLD STORAGE AND DISTRIBUTION 3.1. Cold storage and ice production premises Unsuitable storage condition Loading Door Training material

3. COLD STORAGE AND DISTRIBUTION Washing machine for boxes HACCP Directives Efficient cleaning and disinfection should be done ın the processing plant Training material

3. COLD STORAGE AND DISTRIBUTION Fısh and market conditions Wholesale Markets "Wholesale market’ means a food business that includes several separate units which share common installations and sections where foodstuffs are sold to food business operators" Wooden boxes (in Turkey) and polystrene boxes in wholesale market (Spain) Training material

3. COLD STORAGE AND DISTRIBUTION Marketing Style in Wholesale Market (Spain, Madrid) Suitable Marketing (Spain, Madrid) Training material

3. COLD STORAGE AND DISTRIBUTION Retail market staff should have an expert seafood training and knowledge and be able to assist the consumer on seafood selection, handling and preparation. Higher levels of quality are achieved by certified and well-represente quality. The market should offer high quality brands and a wide selection of seafood and standard of the presentation of products. A view from variety of seafood products in a counter (Germany, Bremen) Training material

3. COLD STORAGE AND DISTRIBUTION Retail Sales Market Stocking should aim to provide a wide range of products (for example; whole, gutted, fillets, shellfish and ambient products), operate a relatively big wet fish counter and feature organic products and sustainability certification. Marketing Fresh Seafood On A Counter Filled With İce (Germany, Bremen) Retail Fish Sellers From Seferihisar (Turkey) and Massa-carera (Italy) Training material

3. COLD STORAGE AND DISTRIBUTION It is also important to provide some sort of labeling quarantine that the product is in compliance with environmental and social responsibility requirements. Labeling should include information about the date of first freezing below a certain temperature, and for canned product mandatory information is required. Eco-labeling mandatory information should include the date of catch and the date of landing; consumer awareness of that point is important. Generally, the consumer is still unclear on ecological, socio-economic, ethical and related issues. Training material

3. COLD STORAGE AND DISTRIBUTION A view before renovation of auction area (Turkey,seferihisar) A view after renovation of auction area (Turkey,seferihisar) Training material

Questions & Answers Training material