Your SlideShare is downloading. ×
Procedure No:           CL - 01

 Standard Ref. No: 01/RMS/ICM/02-2008

                                                  ...
Upcoming SlideShare
Loading in...5
×

CHILLING PROCEDURE

760

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
760
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
33
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Transcript of "CHILLING PROCEDURE"

  1. 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

×