1. Procedure No: CL - 01
Standard Ref. No: 01/RMS/ICM/02-2008
Chilling
Prosedur mendinginkan ikan
( Chilling the fish procedure )
Suhu Tinggi High Temperature
(Bakteri akan mati) (Not suitable for food poisoning
bacteria to survive)
Suhu Rawan Danger Zone Temperature
(Bakteri akan berkembang (Food poisoning bacteria
dengan cepat) grow rapidly)
Suhu Rendah Low Temperature
(Bakteri akan berkembang (Food poisoning bacteria
dengan lambat dan tidak grow slowly)
mati/ lumpuh sementara
waktu)*
Cuci Ikan Polyurethane
dengan Fish Container should be rinse Fish Container
with clean water, sanitized, and
air dried before use.
1 minum
2
Es
Washing
1 Kg Ikan : 1Kg Es
Ikan
1 Ciran Es
Fish Selection Temperatur
Visual Sensory, Ikan = 0 - 40C
Grading, Weighing
3 Grading (By trained fish
Drainase
receptionist)
4 Weighing Packing Storing Regular Ice Checking
(Add ice if necessary)
5 6 7
Estimated Ice added Initial Fish
Ice
to chill 1 Kilogram of fish Temperature
at 00 C (320F)
0 (Kilogram)
( C)
Average Average 30 0.38
Method of stowage stowage rate stowage rate 25 0.31
(m3/tone of fish) (ft3/tone of fish) 20 0.25
Shelf (2:1 fish:ice) 4.5 160 15 0.19
Box (2:1 fish:ice) 2.7 96 10 0.13
Bulk (2:1 fish:ice) 2.0 70 5 0.07
ICM(Jember) - Processing Department