Checklist No. 1: Log book for monitoring temperatures in the fish hold
Date |
Temperature of location1 |
Temperature of fish1 |
Time |
Temperature of location1 |
Temperature of fish1 |
Time |
Temperature of location1 |
Temperature of fish1 |
Time |
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1 In each location take at least three samples of fish and points in the fish hold for temperature checking and include all records
Corrective action
taken:.........................................................................................................
............................................................................................................................................
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Fishing vessel:...............................................................
Prepared by:..................................................................
Trip length:.....................................................................
Verified by:....................................................................
Explanatory note Daily temperature checking of fish and various locations in the fish hold will enable the crew to detect hot spots in the fish hold. Adequate sensitive thermometers should be used and placed in several locations in the fish hold to monitor temperature changes. Areas of increasing temperatures should be found and corrective action taken to maintain fish quality. Adequate temperatures of fish and fish hold should be between 0 °C and 1.1 °C (32 °F to 34 °F). |
Checklist No. 2: Log book for calibration of thermometers used in the fish hold
Date of calibration |
Description of equipment |
Recorded temperatures |
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Thermometer for calibration |
Standard thermometer |
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Corrective action
taken:
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Fishing vessel:.....................................................................
Prepared by:.........................................................................
Verified by:..........................................................................
Explanatory note Thermometers used to check fish temperatures should be calibrated against a mercury in glass (MIG) thermometer that is in accordance with national regulations, once per month by qualified personnel on board the fishing vessel and recorded in the above calibration log book. |