I. SCOPE AND PURPOSE OF THE GUIDELINES
The guidelines are intended to be used by analysts who need to apply sensory methods when using criteria based on sensory attributes of the products. Although the guidelines have been written with the Codex requirements in mind they include some provisions for products not covered by these standards but where sensory evaluation is used in the testing of fishery products for conformity requirements.1 These guidelines are to be used for sensory examination of samples in a laboratory to determine defects by procedures, including cooking, which are not normally done by analysts in the field. Technical information is provided on the laboratory facilities used for such analyses and training of analysts.
The objective of guidelines is to ensure uniformity of application of standards by making recommendations for inspection purposes concerning the facilities required in sensory testing and the procedures for carrying out sensory tests.
For the purpose of this document the use of fish means finfish, crustaceans, and molluscs.
