Packaging materials must be stored in a storage space that is clean and maintained the temperature and humidity of the air. Humidity and temperature will affect the growth of microbes. Mushrooms usually grow well on the packaging of damp cardboard. Similarly, the small insects. Packaging materials that have been damaged should be removed from the storage space because it will affect other packaging materials.
Mushrooms that had grown on the packaging material will strive to grow and spread itself to the packaging material in the vicinity. Packaging materials damaged by insects or rodents eaten should be discarded. Similarly, the packaging materials that have been exposed to urine or feces of mice. When found the body parts, urine, or feces of insects and rodents, storage room should be cleaned packaging materials.
During storage, the packaging material must be packaged properly. Packaging is intended to prevent pollution and ease of use of the product. Packaging should be able to cope with the disruption of fishery products, whether caused by fungi, insects, or rodents.
How to storage and product storage space conditions.
How to storage and storage space conditions can affect the process of cross-contamination. This condition is very pronounced in large-scale industry, where delivery of products carried in bulk so that sometimes the products need to be stored before it is time for delivery. Stored products must first be issued earlier than the products stored later.
Poor storage process can lead to products already expired before the exit of the storage space. Product storage method should be arranged in such a manner to prevent cross-contamination. The layout of the storage of the product should pay attention and keep the air circulation, storage space and air circulation between the products stored. Substandard air circulation often causes an increase in temperature and humidity at certain points.
Increased temperature and humidity favor the growth of microbes or certain insects on the product. This condition may be the cause of cross-contamination. Storage of fishery products must be done in the right way and using the proper equipment. Storage environmental conditions also need to be considered. Air temperature and humidity, as well as the direct sunlight can affect the degradation of materials or stored fishery products.
A decrease in the quality of fishery products is usually followed by an attack of microbial contaminants. These conditions can eventually become a source of cross-contamination. Storage of raw materials and the final product is done by saving them in the space provided. Always avoid contact with the source of contaminants, either directly or indirectly. Note the storage duration, because the raw materials have a limited shelf life.
The room should be equipped for cooling. Ambient temperature storage of fishery products which have been frozen should be maintained temperature at -18 ° C or lower. The temperature of the refrigerator to keep the temperature regulated fishery products ranging from 4 ° C to -1oC.