Food Safety Guide for Fishmongers

Food hazards

For most people, food hazards are something that we are naturally aware of in our day-to-day lives. However, the level of awareness of food hazards needed is different when you are working in a fishmonger. Given that they’re handling raw fish, fishmongers must have enhanced awareness of all hazards that may pose a risk to consumers. Raw fish often poses a greater risk by its very nature.

The FSA describes a food hazard as “something that could make food unsafe or unfit to eat”. The hazards can either be biological, chemical, physical or allergenic.

Biological

Biological food hazards are microorganisms or other living organisms. Some microorganisms can cause disease or illness in humans if they are consumed through contaminated food. The most common biological hazards in food include bacteria, viruses, parasites, and fungi.

• Bacteria – Fish can harbour harmful bacteria, such as salmonella, Vibrio species and Escherichia coli (E. coli), which can cause food poisoning when they are present in contaminated food. This occurs when fish is not handled, stored or cooked properly.
• Viruses – Viruses such as norovirus and hepatitis A can be spread through contaminated food including fish products and cause gastrointestinal illness. Bacterial contamination is generally more common, however.
• Parasites – Certain types of fish such as freshwater fish, may contain parasites like roundworms, tapeworms or flukes. These parasites can pose a risk to consumers if the fish is not properly inspected, processed or cooked.
• Toxins – Certain types of fish such as predatory fish like tuna, swordfish or shark can contain high levels of mercury which is a toxic heavy metal. Consumption of fish with high mercury levels over time can lead to adverse health effects, particularly in vulnerable populations like pregnant women and young children.
• Fungi – Mould growth can occur on fish if it is not stored in appropriate conditions, leading to potential fungal contamination and the production of mycotoxins. Mycotoxins are toxic compounds produced by mould. Some common mycotoxins associated with food contamination include aflatoxins, ochratoxin A, fumonisins and zearalenone.

 

To mitigate these biological food hazards, fishmongers should adhere to the following practices:

1. Maintain cleanliness. The shop should be kept clean and well maintained. Regular cleaning and sanitising of surfaces, equipment and utensils should happen to minimise contamination risk.
2. Practise proper personal hygiene. Staff should follow proper handwashing techniques before and after handling fish. Wearing gloves and using clean utensils can also help prevent cross-contamination.
3. Ensure proper storage. Fish should be stored at appropriate temperatures to inhibit bacterial growth. Cold storage units should be regularly monitored and maintained to prevent spoilage.
4. Implement proper seafood sourcing. Ensure that fish and seafood are sourced from reputable suppliers who follow good aquaculture or fishing practices to minimise the risk of contamination.
5. Educate and train staff on proper food handling and safety procedures.
6. Display accurate information including clear labelling of fish products.

By following these preventative measures, a fishmonger can significantly reduce the risks of biological food hazards, ensuring the health and safety of the fish and seafood sold to customers.

Chemical

Chemical food hazards refer to harmful substances that can contaminate food and cause illness or disease when consumed. Chemical food hazard substances can occur naturally in the environment or be added to food either purposefully or accidentally. In a fishmonger, chemical hazards primarily arise from cleaning agents, pesticides, food additives and accidental contamination.

Some chemical hazards that pose a risk to foods from a fishmonger include:

• Heavy metals – Certain fish species have the potential to accumulate heavy metals like mercury, lead, cadmium and arsenic in their tissues. These metals can enter the fish’s body through contaminated water sources or their prey. Regular consumption of fish contaminated with high levels of heavy metals can lead to long-term health risks, particularly for children and pregnant women.
• Cleaning agents – Fishmongers often use various cleaning products to maintain a clean and hygienic environment. Whilst necessary, these chemicals can lead to contamination of food surfaces and equipment when handled incorrectly. It is important to follow the manufacturer’s recommendations, dilute any chemicals correctly, and ensure thorough rinsing to prevent chemical residues on food contact surfaces.
• Pesticides and herbicides – Fish can be exposed to pesticides and herbicides if they inhabit waters contaminated by agricultural runoff or if chemicals are used to control pests in fish farming operations. Consumption of fish contaminated with these chemicals can pose health risks, depending on the toxicity and level of exposure.
• Antibiotics and veterinary drugs – In aquaculture practices, antibiotics and veterinary drugs are sometimes used to prevent and treat diseases in fish. Improper use of these substances, including exceeding recommended dosage or using unauthorised drugs, can result in residues in the fish. If consumed by humans, it can lead to the development of antibiotic resistance or cause adverse health effects.
• Food additives and preservatives – Some fish and seafood products may contain additives and preservatives to enhance flavour, texture or extend shelf life. While many food additives are considered safe, improper use or excessive levels can be harmful. Consumers with specific sensitivities or allergies may also be at risk if these additives are not clearly labelled.
• Contaminants from packaging – Chemicals from packaging materials such as plasticisers and bisphenol A (BPA) can migrate into foods and cause health problems.

 

To minimise chemical hazards in a fishmonger it is important to implement the following measures:

1. Source fish from reputable suppliers. Ensure that fish and seafood are sourced from those who follow regulations and standards for environmental safety and proper fishing practices.
2. Monitor and test fish quality for heavy metal contamination and other chemical residues. Implement appropriate testing procedures to ensure that fish meet safety standards before being sold.
3. Proper storage and handling are essential. Store fish in appropriate containers and facilities to prevent contamination from chemicals or cleaning agents. Follow safe handling practices to minimise the risk of chemical exposure.
4. Ensure the proper use of additives and preservatives by adhering to the recommended guidelines for the use of additives and preservatives. Clearly label products with the ingredients used, including potential allergens.
5. Safe cleaning practices. Train staff on the proper use, handling and storage of cleaning agents. Ensure that surfaces and equipment are thoroughly rinsed to remove any residual chemicals.
6. Regulatory compliance. Stay up to date with local and national regulations regarding chemical safety in fish and seafood. Comply with labelling requirements, permissible limits of contaminants and other relevant guidelines.

By implementing these preventative measures and maintaining strict quality control standards, fishmongers can minimise the presence of chemical hazards, ensuring the safety of the fish and seafood they sell to consumers.

Physical

In a fishmonger, physical hazards refer to any foreign objects or substances that may accidentally contaminate the fish and seafood being sold, posing a risk to consumers. These hazards can occur during processing, handling or storage of the products.

Here are some examples of physical hazards that may be found in a fishmonger:

• Bones and scales – Fish naturally have bones and scales, which can pose a physical hazard if not properly removed during processing. Inadequate removal of bones and scales can result in the presence of sharp fragments that may cause choking or injury if consumed.
• Fishhooks and fishing gear – Fishing gear, including hooks, lines or nets, can accidentally end up in fish catches. If not identified and removed during processing, these objects can present a risk to consumers if ingested.
• Packaging materials – Improper handling of packaging materials, such as plastic wrap, Styrofoam or metal staples, can lead to physical contamination of the fish. If these materials accidentally mix with the product, they can cause injuries or choking hazards if consumed.
• Foreign objects – Foreign objects like stones, shells, pieces of plastic or metal fragments can inadvertently contaminate fish during harvesting, processing or packaging stages. These objects may pose a physical hazard if they remain in the final product and are consumed.
• Splinters from wooden equipment – If wooden cutting boards or utensils are not properly maintained, they can develop splinters over time. These splinters can break off and contaminate fish during cutting or processing, potentially causing injuries if ingested.

 

To minimise physical hazards, fishmongers should implement the following preventative measures:

1. Quality control during processing: Implement thorough inspection processes to ensure bones, scales, fishhooks and other foreign objects are properly removed from fish during processing. Proper training of staff in fish cleaning and filleting techniques is essential.
2. Effective packaging practices: Use appropriate packaging materials that are durable and free from potential physical contaminants. Ensure that packaging materials are securely sealed to prevent any foreign objects from entering the product.
3. Proper handling and storage: Train staff on proper handling techniques to minimise the risk of physical contamination. Store fish and seafood in clean, designated areas and regularly inspect the storage facilities for any potential hazards.
4. Equipment maintenance: Regularly inspect and maintain equipment used in fish processing to ensure it is in good condition and free from splinters or other physical hazards. Replace any damaged or worn-out equipment promptly.
5. Supplier evaluation: Work with reputable suppliers who follow good manufacturing practices and have effective quality control measures in place to minimise physical hazards at the source.
6. Staff training and awareness: Educate employees about the importance of identifying and preventing physical hazards. Encourage a culture of safety and attentiveness to minimise the risk of foreign objects or substances contaminating the fish.

By implementing these preventative measures, fishmongers can significantly reduce the presence of physical hazards, ensuring the safety and quality of the fish and seafood they sell to consumers. Regular inspections, proper handling techniques, and employee training are key to maintaining a safe and hazard-free environment in a fishmonger.

Allergenic

Allergenic hazards in food are those which can cause an allergic reaction in people with food allergies. Allergens are typically proteins that are found in certain foods, and when someone with an allergy consumes them, their immune system reacts by releasing histamines and other chemicals that can cause mild to severe symptoms, including anaphylaxis which can ultimately lead to death.

Allergenic hazards in a fishmonger primarily revolve around the presence of allergens that can trigger allergic reactions in susceptible individuals. Seafood allergies are relatively common and certain proteins present in fish can elicit allergic responses, ranging from mild to severe, including anaphylaxis.

Here are some key points regarding allergenic hazards in a fishmonger:

• Fish Allergens: Fish contain specific proteins, such as parvalbumins, which are known to be allergenic. Common fish varieties implicated in allergies include salmon, tuna, cod and haddock. Allergic reactions can occur even from trace amounts of these proteins, and sensitivity varies among individuals.
• Shellfish Allergens: Shellfish fall into a different allergenic category to fish in that it is a broad category that includes crustaceans such as crab, lobster and shrimp as well as molluscs like mussels, clams, scallops and oysters. The proteins in shellfish, such as tropomyosin, are known allergens and can trigger allergic reactions.
• Cross-Contamination: Cross-contamination poses a significant risk in a fishmonger. If equipment, utensils or surfaces are not thoroughly cleaned after contact with fish, allergenic proteins can be transferred to other products, increasing the risk of accidental exposure for customers with allergies.
• Airborne Allergens: Airborne allergens can be a concern in the fishmonger environment, particularly if there are open displays or the handling of fish generates aerosols. Inhaling allergenic particles can trigger respiratory symptoms or exacerbate existing allergies in sensitive individuals.

 

When it comes to allergenic hazards, proper labelling is crucial to inform customers about the presence of potential allergens in fish products. Clear and accurate allergen labelling should be provided, highlighting any fish species contained in the product and any potential cross-contamination risks.

Staff members should receive comprehensive training on allergenic hazards, including recognising symptoms of allergic reactions, and understanding proper handling and storage practices to prevent cross-contamination. This includes the importance of dedicated utensils and equipment for allergen-free products.

Fishmongers should also implement segregation measures to prevent cross-contact between allergenic and non-allergenic products. This includes storing and displaying fish products separately and ensuring separate cutting boards, knives and preparation areas for allergen-free options.

Establishing open communication with customers regarding their specific allergies can aid in addressing their concerns. It allows for personalised recommendations, suggestions for suitable alternatives and increased awareness of potential risks associated with specific fish products.

By implementing proper allergen management practices, ensuring thorough cleaning, promoting clear labelling, and providing staff training, fishmongers can mitigate allergenic hazards and create a safer environment for customers with seafood allergies. Such measures demonstrate a commitment to customer safety and help build trust and loyalty within the community.

Food allergens in fishmongers 

In a fishmonger, many food allergens may be present, either in the raw fish itself or in the products made and sold in the shop. For those with allergies, coming across even a minuscule amount of allergen can be fatal. Some fishmongers prepare foods like fish fingers or fishcakes with their fish too. This means that many allergens may be present near other products. Because of this, many fishmongers may state that although a product does not contain an allergen directly, they cannot guarantee that there hasn’t been any cross-contact.

By law, 14 allergens must be listed on ingredients for products sold.

These allergens are:

• Milk
• Celery
• Cereals containing gluten such as wheat, rye, barley and oats.
• Crustaceans, such as prawns, crabs and lobsters.
• Eggs
• Fish
• Lupin
• Milk
• Molluscs such as clams, mussels and oysters.
• Mustard
• Nuts such as almonds, hazelnuts, walnuts, cashews, pecans, macadamia nuts, pistachios and Brazil nuts.
• Peanuts
• Sesame seeds
• Soybeans
• Sulphur dioxide and sulphites (at concentrations of more than 10mg/kg or 10mg/litre).

 

In a fishmonger, the most common allergens that are likely to be found are, of course, fish and crustaceans. Wheat and gluten are also commonly found in breaded fish products such as breaded fish fillets, fish fingers or fishcakes. Marinades and sauces also commonly contain wheat.

Information on all allergens in products should be readily available for customers and if the food is pre-packaged for direct sale (PPDS) then the ingredients must be clearly labelled on the packaging.

Workers should take precautions to avoid cross-contact when preparing food within the fishmonger.

This can be achieved by:

• Ensuring that allergenic hazards are included in HACCP systems and controls are put in place.
• Providing training on allergens for staff, including what to do in emergencies if a customer has an allergic reaction.
• Looking for allergenic ingredients on purchased products before using or supplying them.
• Preparing products containing allergens in a separate area from non-allergenic products, for example using different coloured chopping boards.
• Storing allergen-containing products separately from non-allergen-containing products.
• Cleaning surfaces and utensils thoroughly between uses where separate equipment is not possible.
• Labelling containers with any allergens stored within them.
• Recording information regarding allergens accurately, including on-shelf labels or ingredient labels and recipes.

 

Unlike pathogens such as bacteria, allergens are not affected by heating or cooling. As a result, fishmongers should be extra careful when handling any allergens and proceed with caution if a customer reports an allergy. Many fishmongers state that they handle all 14 allergens on the premises and cannot guarantee that their products are free from certain allergens, to be on the safe side.

Safely storing food in fishmongers

Food should be stored correctly in a fishmonger to maintain the quality of the food as well as prevent any foodborne illnesses.

There must be strict storage systems in place including:

• Storing food at the right temperature. The refrigerator should be kept at or below 5°C and frozen food at or below -18°C. There are also specific rules in place for the temperatures that are needed when preparing different types of fish, as mentioned above.
• The temperature of the fridge and freezer should be checked regularly to ensure that they are working correctly.
• Storage containers should be food-safe and should be labelled with the name of the food and the date it was stored as well as labelling any allergens within it to ensure proper and safe storage.
• Food should be stored in clean, dry and well-ventilated areas to prevent the growth of bacteria and mould.
• Advice for specific food storage should be followed.
• Rotate food regularly to ensure that older food is used up first. Have a system with first-in-first-out (FIFO) stock rotation.
• Dispose of any spoiled or out-of-date food promptly.

Safely serving food in a fishmonger

It’s important for those working in fishmongers to know how to handle wet fish and other seafood correctly when serving it to customers. Workers must avoid touching wet fish directly with their bare hands and use gloves, tongs or other utensils to minimise direct contact and reduce the risk of contamination. A firm grip must be used to avoid dropping or damaging the fish. Wet fish can be slippery, so it’s important to hold it well.

Workers should allow excess water to drain from the fish before handling it or placing it on surfaces. This reduces the potential for waterborne bacteria or pathogens to spread. All tools and utensils should be thoroughly cleaned between uses for different types of fish to prevent cross-contact between allergens. Clean and food-safe packaging must also be used to protect the fish on its onward journey.

Waste management in fishmongers

Handling the waste effectively in a fishmonger is essential as, if it is poorly managed, it can result in problems with pests. Handling fish, fish bones, shells and fish heads means that waste from fishmongers is also hazardous.

Here are some best practices for waste management in a fishmonger:

1. Segregation: Proper segregation of different types of waste is vital. This means separating general waste, recyclable materials, food waste and potentially hazardous waste including animal remains, sharp objects and chemicals. Waste bins should be clearly labelled for their category and staff members should be trained on proper segregation practices.

2. Food waste management: Measures to reduce food waste generation should be implemented. This includes accurately estimating customer demand so that there is not too much waste that needs to be disposed of. Excess food waste should be disposed of correctly, in tightly sealed containers to prevent odours and pests. Surplus edible food should be considered for charity to minimise waste and maximise use.

3. Recycling: Fishmongers should ensure they are recycling as much as possible by having easily accessible, clearly labelled bins for different recyclable materials such as cardboard/paper, glass, plastic and tins.

4. Hazardous waste: Waste such as fish waste should be disposed of properly. This type of waste is often collected by specialist disposal companies. This ensures that odours and pests are prevented as much as possible. You should consider options for proper disposal such as arranging regular pick-ups from waste management services or collaborating with local farmers for composting.

5. Liquid waste: Managing liquid waste such as water used for fish cleaning or ice melt must be done appropriately. Drainage systems should be used or designated sinks to dispose of liquid waste, ensuring it does not contaminate other areas or equipment.

6. Waste collection and disposal: Fishmongers should engage with professional waste management services that are licensed and compliant with environmental regulations. Waste collections should be scheduled regularly to prevent bins from overflowing potentially causing hygiene issues. Records of waste collection and disposal should also be kept for auditing purposes.

7. Cleaning protocols: Waste storage areas in a fishmonger should be cleaned and sanitised regularly to minimise odours, prevent pests and keep the environment as clean as possible. Staff should be trained on the importance of waste management to maintain overall food safety and cleanliness.

Aside from these, waste should also be removed regularly from food areas to avoid it accumulating. Bins should be easily accessible, both inside and outside, but should be lockable outdoors when not in use to prevent pests.

A fishmonger should foster a culture of waste management awareness among all workers in the team, making sure that everyone knows that they have a role to play in best waste management practices. By doing so, fishmongers can maintain a clean, hygienic environment that is fit for purpose as well as show their commitment towards being a responsible business.

Pest control

Pests are a well-known hazard in many food establishments – and fishmongers are not immune!

The presence of food and waste easily attracts common pests, including:

• Flies – Flies, especially fruit flies and house flies, are attracted to the odour of decomposing fish and food waste. They can contaminate food surfaces and spread bacteria and diseases.
• Rodents – Rats and mice are attracted to the abundance of food sources in fishmongers including fish scraps and improperly stored food. They can cause significant damage to property, contaminate food and spread diseases through their droppings and urine.
• Cockroaches – Cockroaches enjoy moist environments so could well be attracted to a fishmonger. They can contaminate fish and trigger allergic reactions in some people.
• Beetles – Grain beetles or flour beetles are attracted to stored products that may be used such as dry goods like flour to make coatings for fish. They can infest these stored items, contaminate food and cause damage to packaging.
• Silverfish – These small, wingless insects are attracted to damp and humid environments. They can feed on fish packaging materials and contaminated stored products.
• Ants – Certain ant species are drawn to fishmongers by the scent of the food. They can contaminate food surfaces and packaging although they tend to be drawn towards sweet or sugary products the most.

 

Preventing infestations of pests in a fishmonger is essential.

Fishmongers can try to prevent and control pests by:

• Keeping the fishmonger clean and tidy. This includes cleaning the floors, walls and counters. Food spills should be cleaned promptly.
• Disposing of waste correctly, particularly food waste as this is what attracts pests the most. Bins should be tightly sealed.
• Storing food correctly in tightly sealed containers. Containers should not be on the floor to prevent pests from entering them. When raw materials arrive from suppliers, the contents should be inspected carefully to make sure no pests are being introduced to the fishmonger.
• Sealing any pest entry points such as cracks and gaps around windows, pipes, doors and floor. This will help to prevent pests from entering the fishmonger.
• Using products if pests are suspected to catch and/or eliminate them.
• Hiring professionals in to clear any pest infestations so that the job is done properly.
• Training the staff who work in the fishmonger to promote the importance of good practices within the shop and how to prevent pests.

 

By following such tips, fishmongers and their customers can be sure to be as safe as possible.