Removal and Disposal of Toxic Organs
Domain focus
This domain tests removal and disposal of the toxic organs named in the exam: liver, ovaries, intestines, skin, and eyes. The key idea is controlled separation: remove, contain, verify, and dispose without contaminating edible muscle.
Core rules
- Work in a designated organ-removal area, away from sashimi and cooked-food areas. Use dedicated, identifiable knives, boards, gloves, and containers.
- Remove the toxic organs completely and place them directly into a lidded, labeled toxic-waste container. Do not set them on the prep table, in a general bin, or in a sink.
- Inspect the carcass and have a second licensed person verify removal where local rules require it. Record the species, lot, organs removed, handler, date, and disposal route.
- Clean and disinfect tools and surfaces after removal. Rinsing alone is not enough because TTX is stable and can transfer to later product.
- Dispose through the licensed route specified locally; never put toxic organs in ordinary garbage, sewer, or animal feed.
Worked example
A knife used to trim liver is rinsed and then used for sashimi. The reasoning should be: rinsing does not remove or destroy TTX; the knife is a transfer vehicle. Stop, discard affected product if contact is possible, clean and disinfect the knife and board, and use dedicated tools for the next fish.
Traps
Removing liver after the fillet is cut; placing toxic organs in a general waste bag; assuming a small amount is harmless; skipping the second check; and cleaning with a quick rinse only.