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From April 1993 Retailers will find it difficult to comply with the Food Hygiene (Amendment) Regs which will require mongers to keep cooked and smoked fish products at or below 5 degrees centigrade. These products cannot be directly iced because of the adverse effect of appearance and texture. This work was carrid out with the aim of developing a simple, inexpensive storage and display system for these products in a retail environment, applicable to both shops and retail vans.
From 1st April 1993, The Food Hygiene (Amendment) Regulations will demand that all pre-cooked and ready-to-eat smoked fish products are stored and displayed at no more than 5 degrees centigrade. A recent Seafish survey showed most existing equipment is not capable of meeting the new temperature requirements. As a result of previous work (Seafish report IR1424) Seafish Technology is currently developing inexpensive storage/display cabinets which use ice to indirectly chill products below 5 degrees.