Proper Handling of Fish in a Commercial Kitchen

 Properly handling fish and other meats is important to provide safe foods to the public. It also provides safety guidelines to keep those working with fish harmless.

Handling fish is one area of review when learning for the Texas food handlers certification. Fish is a wonderful food item that can be prepared and served in a variety of ways. Injuries can occur during this process if not handled properly.

Most fish will have some sharp areas of contact for the preparer. Care should be taken to ensure that no cuts or injuries occur during preparation. The fish is handled in such a way to prevent this. Different fish species will need to be handled in different ways due to physical variances.

When handling fish, there are other guidelines to follow which are taught during Texas food handlers certification procedures. Fish should be stored within a very short period of time if preparation is delayed. Fish can be kept in the refrigerator or stored for a short time on ice. When cooking fish that has been kept in the refrigerator, it should be prepared within one to two days.

Fish can also be frozen for later use. The specimen should be tightly wrapped to freeze more rapidly. Individually wrapped portions can be placed within a master bag. When freezing larger fish it is needed to first freeze it in a large bag. When they are frozen, take them out of the freezer and dip them in water. This is followed by re-freezing allowing for a protective coating glaze to form.

Thawing fish should be done slowly in a refrigeration unit. This will provide protection to the fish’s skin, so that juices will stay inside. It is not recommended to thaw fish on the countertop, rather overnight in the refrigerator.

Hand washing procedures and work area cleanliness should be followed when working with fish. Basic meat guidelines are followed during this time. If a work surface has come into contact with fish, the surface should be clean with hot, soapy water. Utensils and equipment surfaces should be cleaned as well.

When cooking fish, the internal temperature should reach 145 degrees. This will ensure that the fish is cooked properly and prevent foodborne illnesses. The ten minute rule is used when cooking fish, except for deep frying and microwaving. The fish item should be cooked for a total of ten minutes.

Additional guidelines are covered when learning to handle fish properly. Individuals who obtain the Texas food handlers certification will be provided with needed information for any other food handling provisions, as well.