Code of practice for fish and fishery products

1 ISSN 0259-2916. code of practice for fish and fishery products Second edition The code of practice for fish and fishery products is intended for all those engaged in the handling, production, storage, distribution, export, import and sale of fish and fishery products . The code will help in attaining safe and wholesome products that can be sold on national or international markets and meet the requirements of the Codex Standards. All related individual code of practice for fish and fishery products Second edition standards for fish and fishery products , as well as other related specific hygiene guidance, such as the Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio species in Seafood and the Application of General Principles of Food Hygiene to the Control of Viruses in Food (annex on Control of Hepatitis A virus (HAV) and Norovirus code of practice (NoV) in bivalve molluscs)

2 , can be found on the Codex website. The code is a work in progress and a number of appendixes remain under development. This second printed edition contains for fish and fishery products revisions to the texts adopted by the Codex Alimentarius Commission up to 2011. Second edition The Codex Alimentarius Commission is an intergovernmental body with over 180 members established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The C O D E X A L I M E N T A R I U S is the main result of the Commission's work: a set of international food standards, guidelines and codes of practice with the goal to protect the health of consumers and ensure fair practices in the food trade.

3 FAO / WHO. ISBN 978-92-5-107018-5 ISSN 0259-2916. 9 7 8 9 2 5 1 0 7 0 1 8 5. I2382E/1 1 04/09/2012 code of practice for fish and fishery products Second edition WORLD HEALTH ORGANIZATION. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Rome, 2012. 1 04/09/2012 Cover photo: FAO | Thomas Quine | Roberto Sciotti The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or of the World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

4 The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. ISBN 978-92-5-107018-5. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged.

5 Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: Chief Electronic Publishing Policy and Support Branch Communication Division FAO. Viale delle Terme di Caracalla, 00153 Rome, Italy or by e-mail to: FAO and WHO 2012. 2 04/09/2012 PREFACE. THE CODEX ALIMENTARIUS COMMISSION. The Codex Alimentarius Commission is an intergovernmental body with over 180.

6 Members established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The C O D E X A L I M E N T A R I U S is the main result of the Commission's work: a set of international food standards, guidelines and codes of practice with the goal to protect the health of consumers and ensure fair practices in the food trade. code OF practice FOR FISH AND FISHERY products . Second edition The code of practice for fish and fishery products is intended for all those engaged in the handling, production, storage, distribution, export, import and sale of fish and fishery products .

7 The code will help in attaining safe and wholesome products that can be sold on national or international markets and meet the requirements of the Codex Standards. All related individual standards for fish and fishery products , as well as other related specific hygiene guidance, such as the Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio species in Seafood and the Application of General Principles of Food Hygiene to the Control of Viruses in Food (annex on Control of Hepatitis A virus (HAV) and Norovirus (NoV) in bivalve molluscs), can be found on the Codex website.

8 The code is a work in progress and a number of appendixes remain under development. This second printed edition contains revisions to the texts adopted by the Codex Alimentarius Commission up to 2011. Further information on these texts, or any other aspect of the Codex Alimentarius Commission, may be obtained from: Secretariat of the Codex Alimentarius Commission Joint FAO/WHO Food Standards Programme Viale delle Terme di Caracalla 00153 Rome, Italy E-mail: http:// 3 04/09/2012 4 04/09/2012 CONTENTS. PREFACE iii INTRODUCTION 1.

9 SECTION 1 SCOPE 4. SECTION 2 DEFINITIONS 4. SECTION 3 PREREQUISITE PROGRAMME 19. SECTION 4 GENERAL CONSIDERATIONS FOR THE HANDLING OF. FRESH FISH, SHELLFISH AND OTHER AQUATIC INVERTEBRATES 30. SECTION 5 HAZARD ANALYSIS AND CRITICAL CONTROL POINT. (HACCP) AND DEFECT ACTION POINT (DAP) ANALYSIS 32. SECTION 6 AQUACULTURE PRODUCTION 54. SECTION 7 PROCESSING OF LIVE AND RAW BIVALVE MOLLUSCS 65. SECTION 8 PROCESSING OF FRESH, FROZEN AND MINCED FISH 88. SECTION 9 PROCESSING OF FROZEN SURIMI 102. SECTION 10 PROCESSING OF QUICK-FROZEN COATED FISH products 113.

10 SECTION 11 PROCESSING OF SALTED AND DRIED SALTED FISH 134. SECTION 12 SMOKED FISH, SMOKE-FLAVOURED FISH. AND SMOKE-DRIED FISH 144. SECTION 13A PROCESSING OF LOBSTERS 158. SECTION 13B PROCESSING OF CRABS 174. SECTION 14 PROCESSING OF SHRIMPS AND PRAWNS 191. SECTION 15 PROCESSING OF CEPHALOPODS 202. SECTION 16 PROCESSING OF CANNED FISH, SHELLFISH. AND OTHER AQUATIC INVERTEBRATES 208. SECTION 17 TRANSPORTATION 226. SECTION 18 RETAIL 228. ANNEX 1 234. APPENDIX 240. 5 04/09/2012 6 04/09/2012 code OF practice FOR FISH AND FISHERY products .