The storage of fish is a vital stage in guaranteeing food safety and preservation of the quality of the products throughout the cold chain. Being highly perishable, fish require specific care in relation to the temperature, humidity and hygiene — from receiving through to transport.
In this article, you will come to understand how this process works, what are the best practices involved and how Emergent Cold LatAm offers complete and secure solutions for this segment.
How does the storage of fish work?
The storage of fish involves the conservation of the products in temperature-controlled environments by means of refrigerated rooms (normally between 0 °C and 5 °C) or frozen foods facilities (at -18 °C or less).
The food is frozen in the freezing facilities, and the foods are then transferred to the frozen chambers.
The control of temperature inhibits the growth of micro-organisms and delays the processes of deterioration. Furthermore, the control of the humidity is fundamental to avoid excessive drying or ice formation in the products.
Other fundamental care in the storage of fish
Besides the control of temperature and humidity, the storage of fish requires a series of good practices that guarantee the integrity and safety of the food over time.
From the proper hygienization of the environment through to the accompaniment of the periods of validity, every detail makes a difference in the preservation of the quality of the products.
Here we list the principal complementary means of care which must be observed in specialized logistics operations:
Hygiene of the place of storage
Maintaining the hygiene of the storage areas is essential to avoid cross-contamination.
The cold rooms and their equipment have to undergo a rigorous schedule of cleaning, using products approved by regulatory bodies for use in food environments.
The floors, walls, shelves and utensils have to be hygienized frequently. The care in cleaning also includes the use of individual protection equipment by the operators and the correct disposal of residues, guaranteeing a safe environment for the storage of fish.
Compliance with health norms
The compliance with health standards is a non-negotiable requirement in the storage of fish. These guidelines establish standards for installations, operational procedures, hygiene and trackability.
Companies operating in accordance with these rules demonstrate a commitment to quality and to the health of the consumer.
Maintaining temperature and sanitization records is a recommended practice, especially for companies exporting and must attend to varied international regulations.
Use of proper packaging
The packaging used in the storage of fish must afford protection against contamination, loss of humidity and physical damage. For fresh or frozen fish, it is important to use materials resistant to humidity and to low temperature.
Packaging with a barrier to oxygen and which enable trackability also add value to the process. Besides this, the use of isothermal boxes and vacuum packaging can increase the useful life of the product, maintaining its freshness and original appearance.
Use of monitoring technology
Monitoring technologies have been transforming control in the cold chain. Connected sensors and IoT (Internet of Things) systems enable the accompaniment in real time of the temperature and humidity of the environments.
If there are non-standard variations, automatic warnings allow immediate corrective actions.
This automation reduces human failures, improves the trackability and increases the safety of storage of perishable foods, contributing directly to the reduction of waste and to the reliability of the operation.
Transport
The transport of fish must also comply with rigorous standards of temperature and hygiene. Refrigerated or frozen food vehicles have to be validated periodically, with stable temperatures throughout the whole journey.
Intelligent routing, thermal packaging and agile loading and unloading processes avoid thermal oscillations which may compromise the integrity of the products.
Efficient transport is an essential part of the cold chain, guaranteeing that the fish arrive at their destination with their characteristics being preserved.
Care with term of validity
The control of validity is a critical stage in the storage of fish. As these are products with a short life, it is fundamental to apply the FIFO strategy (First In, First Out).
The organization of the stock must prioritize products with a closer period of validity, avoiding loss and waste. Integrated management tools help to monitor dates, to identify deviations and automating warnings, enabling safer and efficient management of the stock.
Count on our temperature-controlled food storage solutions
At Emergent Cold LatAm, we offer a robust modern structure for the storage of fish with efficiency, safety and compliance.
With a presence in the principal logistics hubs in Latin America, our climate controlled warehouses are equipped with leading edge technology for the precise control of temperature and humidity, ensuring the integrity of the fish throughout the whole process.
We have trained teams, standardized processes and complete solutions — from receiving and warehousing through to national and international, refrigerated and frozen transport.
Ours operations comply with the strictest health standards and our commitment to sustainability is reflected in practices that reduce waste and optimize the use of energy.
Whatever the volume or the destination of your load, we act as a strategic partner, connecting industries, distributors and markets with agility, reliability and full trackability.
