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. 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.
PREFACE iii
INTRODUCTION 1
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
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
