Safe Handling, Transport, and Storage
Domain focus
This domain tests keeping live and dressed fugu safe from receipt to use. The exam looks for species-appropriate live holding, rapid chilling of dressed product, segregation, and documented monitoring.
Core rules
- Live fugu need clean seawater, adequate oxygen or aeration, low stocking density, and stable temperature within local guidance. Avoid sudden temperature or salinity shocks, which increase stress, mortality, and ammonia buildup.
- Never mix live fugu with dead fish or other species in a way that obscures identity. Dead or moribund fish should be isolated and evaluated; unknown identity means no processing.
- Dressed fugu must be chilled rapidly, held in leak-proof, labeled containers, and kept separate from ready-to-eat foods. Use a controlled chilled range (commonly 0–4°C for dressed product) and monitor it.
- Store toxic organs only in closed, labeled containers in a designated area; never on or beside edible product. Apply FIFO and record receipt, temperature, and lot.
- Transport vehicles and containers must be cleanable, and live-holding water must not drain into food areas.
Worked example
A live delivery arrives in cloudy water at a warm temperature, with two dead fish. The correct response is to isolate the load, check identity and supplier documents, and reject or hold the fish outside processing until the cause is resolved. Cloudy water and deaths are signs of poor holding, not a reason to process quickly before quality worsens.
Traps
Assuming dead fugu is automatically safe or unsafe without identification; topping up live tanks with untreated water; storing dressed fugu above the chilled range; and placing toxic-organ containers beside fillets.