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Raw Fish? Yes, You Can!
October 2nd, 2012Dispelling the myth that ‘raw fish’ cannot be rethermed …
“Finally we have this matter cleared up and we wish to thank High Liner, Burlodge Canada and the Department of Public Health for their untiring efforts to resolve this concern.”
By Rosie Maclean; President, Maclean Food Consulting Inc.
18 years ago, when many food and nutrition departments in hospitals across Canada embraced new technology and converted conventional kitchens to” kitchenless” models, using fully prepared foods such as fully cooked beef, chicken and pork, and cold plating meal delivery systems. There was one exception to the rule….
FISH
Fish can be a very delicate protein. Early testing proved that cooked, frozen fish items did not regenerate well in cold plating systems. Extensive testing was carried out by Maclean Food Consulting and the Toronto Department of Health using numerous species of raw fish portions using cold plating meal delivery systems. The results were excellent, and the internal temperatures of the 400 plates assembled were all 74 degrees Celsius or more. A certificate was issued from the Dept. of Health verifying this. This practice has been used across Canada ever since.
Interestingly enough, over the past 2 years, some food inspectors have banned the use of raw fish in cold plating systems. Their concerns seem to be a food safety issue and are localized in certain parts of the GTA and one or two facilities outside of the GTA, also in Ontario.
Upon hearing of these concerns, High Liner Foods responded and conducted extensive research which included the following:
24 samples of various High Liner raw products and fish species were regenerated using Burlodge Novaflex carts. In all instances, the samples all reached over 74 degrees Celsius and the sensory results were excellent. The samples were taken, under refrigeration, to the University of Guelph Agriculture and Food laboratory where extensive microbiological testing was conducted, with all samples exceeding national food safety standards. The report issued by the third party lab validated using raw fish in cold plating systems.
The findings were sent to the Toronto Public Health Department Healthy Environments and Safety managers who oversee such matters. We are pleased to advise that we have received confirmation that the practice of plating raw fish in regeneration cold plating systems is perfectly safe and in line with government regulations.
The following statement was released from the Public Health Dept. on September 27th 2012;
“After reviewing the information provided by you (High Liner Foods, Maclean Food Consulting Inc, and Burlodge Canada), we have no objection to the use of the process of plating raw fish in cold plating meal delivery services as long as the final cooked temperature of the fish reached an internal temperature of at least 70 degrees Celsius (158 degrees Fahrenheit) as specified under the Ontario Food Premises Regulation. Ref: (R.R.O. 1990, Regulation 562). E-Laws – Ontario.”
In closing; YES you can retherm raw fish!
