Code of Practice for Fish and Fishery Products
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Questions and Answers

What is the definition of a biotoxin?

  • A naturally occurring poisonous substance in fish. (correct)
  • A chemical agent that improves fish growth.
  • A synthetic substance that enhances food flavor.
  • A contaminant introduced by processing fish.

    • Which of the following best describes clean water?

  • Water without harmful microbiological contaminants. (correct)
  • Water enriched with oxygen for aquatic life.
  • Water containing significant harmful bacteria.
  • Water with high levels of herbal nutrients.

    • What is a critical control point (CCP)?

  • An irrelevant procedure in food safety.
  • An optional step in food production.
  • A step crucial to preventing food safety hazards. (correct)
  • A method of improving product aesthetics.

    • What action is considered a corrective action?

    <p>An action taken when monitoring indicates a loss of control.</p> Signup and view all the answers

    What does the term 'defect' refer to in food products?

    <p>A condition failing to meet quality standards.</p> Signup and view all the answers

    How is a defect action point (DAP) defined?

    <p>A step to address non-safety quality defects.</p> Signup and view all the answers

    What is involved in the process of cleaning fish?

    <p>Removing any soil, dirt, or food residues.</p> Signup and view all the answers

    What does the term 'decomposition' refer to in the context of fish products?

    <p>The spoilage leading to texture breakdown and odor.</p> Signup and view all the answers

    What is the primary purpose of disinfection?

    <p>To reduce microorganisms to a safe level for food</p> Signup and view all the answers

    Which of the following statements regarding shellfish is true?

    <p>They consist solely of crustaceans and molluscs</p> Signup and view all the answers

    What does the term 'hazard analysis' involve?

    <p>Evaluating hazards to determine which are significant for food safety</p> Signup and view all the answers

    What is meant by the term 'shelf-life'?

    <p>The total time a product can remain safe and suitable to eat</p> Signup and view all the answers

    What characterizes intensive farming?

    <p>Complete dependency on externally supplied feed</p> Signup and view all the answers

    What is the function of the official agency having jurisdiction?

    <p>To control food hygiene and sanitation</p> Signup and view all the answers

    What does monitoring involve in the context of a HACCP plan?

    <p>Conducting observations of control parameters</p> Signup and view all the answers

    What distinguishes raw materials in fish processing?

    <p>Fresh and frozen fish or shellfish parts used for production</p> Signup and view all the answers

    What does validation in a HACCP plan ensure?

    <p>The effectiveness of the HACCP plan components</p> Signup and view all the answers

    What is a critical control point (CCP)?

    <p>A step at which control can be applied to prevent hazards</p> Signup and view all the answers

    What is the significance of potable water in food safety?

    <p>It is fit for human consumption without concern</p> Signup and view all the answers

    Which of the following best describes microbiological contamination?

    <p>The introduction of pathogens affecting food safety</p> Signup and view all the answers

    How is 'dressed' fish defined?

    <p>Fish that has been cleaned but not filleted</p> Signup and view all the answers

    What describes 'extensive farming' in aquaculture?

    <p>Farming with little control over the growing process</p> Signup and view all the answers

    What is the role of a feed additive in fish food?

    <p>To add non-nutritional compounds approved for use</p> Signup and view all the answers

    What does the term 'pesticide residue' encompass?

    <p>Substances resulting from pesticide use, including derivatives and impurities.</p> Signup and view all the answers

    Which statement accurately defines 'semi-intensive farming'?

    <p>Raising fish with limited control and reliance on natural inputs.</p> Signup and view all the answers

    What is meant by 'withdrawal time' in the context of veterinary drugs?

    <p>The required interval before harvesting fish after drug administration.</p> Signup and view all the answers

    Which of the following best describes a 'depopulation centre'?

    <p>An establishment for the removal of harmful microorganisms from shellfish.</p> Signup and view all the answers

    What is the purpose of the depuration process?

    <p>To reduce microorganisms to safe levels for consumption.</p> Signup and view all the answers

    How is 'heat shocking' defined in relation to bivalve molluscs?

    <p>A method for removing meat from the shell quickly.</p> Signup and view all the answers

    Which of the following substances would be classified as a veterinary drug?

    <p>A treatment for bacterial infections in fish.</p> Signup and view all the answers

    What is the implication of the term 'acceptance' in food safety standards?

    <p>Recognized by an official governing agency.</p> Signup and view all the answers

    Which describes the process of 'shucking'?

    <p>Extracting scallop meat from the shell.</p> Signup and view all the answers

    What constitutes 'freezer burn'?

    <p>A formation of ice crystals on improperly stored frozen products.</p> Signup and view all the answers

    What is defined by 'scallop products'?

    <p>All forms of scallops, including processed and unprocessed.</p> Signup and view all the answers

    Which best describes 'candling' as it applies to fish?

    <p>Illuminating fish fillets to inspect for defects.</p> Signup and view all the answers

    What is 'quick freezing' defined by?

    <p>A method ensuring product temperature reaches below -18 °C rapidly.</p> Signup and view all the answers

    What is indicated by the term 'stocking density'?

    <p>The number of fish per unit of area or volume.</p> Signup and view all the answers

    What is the process of removing the crab back shell, viscera, and gills called?

    <p>Butchering</p> Signup and view all the answers

    Which part of the crab is referred to as the 'claw'?

    <p>The pincer appendage at the end</p> Signup and view all the answers

    What does the term 'brown meat' refer to in crabs?

    <p>The edible parts excluding leg and claw meat</p> Signup and view all the answers

    What is the main goal of the pasteurization process for crab meat?

    <p>To make the meat sterile and safe for consumption</p> Signup and view all the answers

    What is the term for removing meat from the crab shell by machine or by hand?

    <p>Picking</p> Signup and view all the answers

    What does 'deveined shrimps' mean?

    <p>Peeled shrimps with gut removed</p> Signup and view all the answers

    Which process involves holding live crabs in water for extended periods?

    <p>Pounding</p> Signup and view all the answers

    What is the purpose of venting in thermal processing?

    <p>To remove air from steam retorts</p> Signup and view all the answers

    What do the terms 'retort' and 'scheduled process' relate to?

    <p>Equipment and methods for thermal processing</p> Signup and view all the answers

    Which of the following describes 'canned food'?

    <p>Food in hermetically sealed containers</p> Signup and view all the answers

    What is the significance of 'deterioration' in seafood processing?

    <p>Quality reduction independent of human actions</p> Signup and view all the answers

    What does the term 'fish sauce' refer to?

    <p>A salty, fish-flavored liquid from fermentation</p> Signup and view all the answers

    In seafood retail, what does 'full-service display' mean?

    <p>Chilled fish displayed for consumer selection by staff</p> Signup and view all the answers

    What is the primary purpose of glazing in frozen products?

    <p>To prevent freezer burn and maintain quality</p> Signup and view all the answers

    What does myofibrillar protein primarily consist of?

    <p>Muscle proteins such as myosin and actin</p> Signup and view all the answers

    The term 'minced fish' refers to what?

    <p>Comminuted flesh separated from skin and bones</p> Signup and view all the answers

    What is the function of dewatering in the processing of minced fish?

    <p>To remove excess wash water</p> Signup and view all the answers

    Which process involves the injection of brine into fish flesh?

    <p>Brine injection</p> Signup and view all the answers

    How does the gel-forming ability benefit surimi?

    <p>It contributes to its elasticity when heated</p> Signup and view all the answers

    What does 'washing' in the context of minced fish achieve?

    <p>It removes blood and water-soluble components</p> Signup and view all the answers

    What distinguishes fatty fish from lean fish?

    <p>The location of fat reserves within the body</p> Signup and view all the answers

    What is the main ingredient in batter used for coating fish?

    <p>Ground cereals</p> Signup and view all the answers

    What characterizes salt-matured fish?

    <p>It possesses a unique appearance, consistency, and flavor</p> Signup and view all the answers

    What does 'pickling' involve?

    <p>Keeping fish in a brine solution for preservation</p> Signup and view all the answers

    What is the primary purpose of modified atmosphere packaging (MAP) for fish?

    <p>To alter the gas composition for preservation</p> Signup and view all the answers

    What does 'nobbing' refer to in fish processing?

    <p>Removing the head and gut of fatty fish</p> Signup and view all the answers

    What process involves laying fish in piles with salt spread evenly on the surface?

    <p>Stacking</p> Signup and view all the answers

    What is the critical moisture content level that smoke-dried fish must reach to prevent spoilage?

    <p>10 percent</p> Signup and view all the answers

    Which smoking process does not significantly coagulate the proteins in fish flesh?

    <p>Cold smoking</p> Signup and view all the answers

    What is a primary effect of pasteurizing lobster meat?

    <p>Inactivates spoilage and pathogenic microorganisms</p> Signup and view all the answers

    What is the function of enzymatic activity in lobsters?

    <p>Catalyzes biochemical reactions</p> Signup and view all the answers

    What is the term for removing the intestine from the lobster tail?

    <p>Devein</p> Signup and view all the answers

    Which of the following is a method for treating fish with smoke?

    <p>Smoking</p> Signup and view all the answers

    What is the definition of 'black spot' in lobsters?

    <p>Dark pigments caused by oxidative enzyme reaction</p> Signup and view all the answers

    What is a key benefit of using smoke flavouring in fish preparations?

    <p>Improves the flavor profile</p> Signup and view all the answers

    What does the term 'dehydration' refer to in fish processing?

    <p>Removing moisture to prevent spoilage</p> Signup and view all the answers

    What anatomical feature of a lobster is referred to as the 'cephalothorax'?

    <p>The fused head and thorax</p> Signup and view all the answers

    What is the purpose of 'shucking' lobsters?

    <p>To remove the meat from the shell</p> Signup and view all the answers

    What is a method for lowering water activity in fish flesh?

    <p>Salting</p> Signup and view all the answers

    What happens during the hot smoking process?

    <p>Protein coagulation occurs</p> Signup and view all the answers

    Study Notes

    Biotoxins and Contamination

    • Biotoxins are poisonous substances found naturally in fish or produced by toxin-producing algae.
    • Contamination refers to the presence of any harmful biological or chemical agent in fish or seafood products.

    Cleaning and Water Quality

    • Cleaning involves removing unwanted substances from fish products, enhancing safety and quality.
    • Clean water is defined as free from harmful microorganisms and toxic plankton, ensuring fish safety for human consumption.

    Food Safety Control Measures

    • Control measures aim to prevent or reduce food safety hazards, important in fish processing.
    • A Critical Control Point (CCP) is a step essential for controlling a food safety hazard.

    Hazard Analysis and HACCP

    • Hazard analysis helps in identifying significant food safety hazards for HACCP plan development.
    • The HACCP system evaluates and controls food safety hazards in processing.

    Storage and Preservation

    • Shelf-life determines how long seafood remains safe and maintains quality during storage.
    • Frozen fish must be kept at -18 °C (0 °F) or below to preserve quality.

    Processing Techniques

    • Cleaning fish involves heading and gutting, resulting in dressed fish ready for processing.
    • Glazing adds a protective ice layer to frozen products to prevent dehydration and freezer burn.

    Aquaculture Practices

    • Aquaculture involves raising aquatic animals, excluding mammals, reptiles, and amphibians, for human consumption.
    • Good aquaculture practices ensure safety and compliance with food regulations.

    Quality Control and Defects

    • Defect action points (DAP) focus on preventing or minimizing quality defects in seafood products.
    • Validation ensures effectiveness of HACCP plans while verification checks compliance with them.

    Seafood Processing Operations

    • Filleting refers to slicing fish into irregular pieces, while shucking removes meat from shells.
    • Minced fish is produced by separating flesh from skin and bones, often used in various products.

    Additives and Treatments

    • Feed additives are approved substances added to fish feed, not considered nutrients.
    • Dry-salting is a technique for preserving fish by mixing with food-grade salt to drain excess moisture.

    Bivalve Mollusks Handling

    • Conditioning cleans live bivalves, improving consumer acceptability.
    • Depuration reduces microorganisms in bivalves to safe levels for human consumption.

    Fish Quality and Characteristics

    • Fatty fish have higher body fat content (>2%) compared to lean fish (<2%).
    • Gibbing is a technique used to clean fatty fish by removing gills and internal organs.

    Packaging Innovations

    • Modified atmosphere packaging (MAP) alters the air surrounding fish to extend freshness.
    • Quick freezing is crucial for preserving the inherent quality of fish and seafood.

    Regulatory Standpoint

    • An official agency oversees food hygiene and safety, ensuring compliance with regulations.
    • Potable water standards are established by the World Health Organization to ensure safety for human consumption.### Salt and Fish Processing
    • Salt is sourced from the sea, underground rock deposits, or refined brine.
    • Salt-matured fish has specific characteristics in appearance, consistency, and flavor expected in the final product.
    • Salted fish is treated through methods such as brining, injection, dry-salting, pickling, or a combination.
    • The water phase of fish muscle can reach a saturation level of 26.4 g of salt per 100 g of water.
    • Split fish refers to fish that is opened, with gills, guts, and roe or milt removed, potentially leaving parts of the backbone.
    • Stacking involves layering fish with an even spread of salt applied on top.
    • Wet-salting mixes lean fish with food-grade salt stored in airtight containers, allowing brine to form through salt dissolution.
    • Smoking treats fish with smoke from smoldering materials, typically combined with salting, drying, and heating.
    • Regenerated smoke is produced by atomizing smoke condensate in controlled smokemaking conditions.
    • Smoke drying reduces moisture in fish to 10% or less, allowing storage without refrigeration.
    • Drying lowers fish moisture content while ensuring hygienic control.
    • Hot smoking effectively coagulates fish proteins, eliminating many pathogens and parasites.
    • Cold smoking utilizes a gentle process that does not significantly coagulate proteins but reduces water activity.
    • Smoke condensates come from thermal degradation of wood, with important products fractionated afterward.
    • Smoke flavors include natural condensates or chemically defined blends for flavor enhancement.
    • Salting is a method to lower water activity in fish and enhance flavor using various salting technologies.
    • Packaging involves placing smoked or smoke-flavored fish in suitable containers under specific oxygen conditions to prevent spoilage.
    • Storage conditions are critical to maintain safety and quality of smoked or smoke-flavored fish.

    Lobster Processing

    • Autolysis refers to the breakdown of lobster meat by enzymes.
    • Black spot indicates dark pigmentation due to enzyme reactions in damaged lobster.
    • The butt end of the tail is the portion of the lobster tail muscle extending into the cephalothorax.
    • The cephalothorax is the fused region of the lobster's head and thorax.
    • Cooking lobsters involves boiling in clean seawater or heating to coagulate proteins effectively.
    • Deterioration includes natural quality reduction processes post-harvest.
    • Deveining involves removing the intestine from the lobster tail.
    • Insensible means the lobster is unresponsive due to prior pacifying processes.
    • Pasteurization treats lobster meat with heat to eliminate spoilage without altering quality.
    • Shucking is removing meat from the shell and appendages.
    • Trimming removes traces of blood or gut remnants from lobster meat.
    • Waste includes parts left over after meat removal.

    Crab Processing

    • Batch systems process crabs in bulk instead of individually.
    • Butchering entails removing the crab back shell, viscera, and gills.
    • Brown meat refers to edible crab parts, excluding claws and legs.
    • Cooking crabs mirrors the lobster method with boiling or steaming.
    • Pasteurization of crab meat follows the same principles as with lobsters.
    • Picking is extracting meat from the shell using machines or by hand.
    • Shaking involves physically removing crab meat, especially from larger species.
    • Waste is what remains post the meat extraction process.

    Shrimp Processing

    • Head removal is done before processing shrimp.
    • Deveined shrimp have the gut removed after being peeled.
    • Fresh shrimp are unprocessed and caught recently, excluding cooked variants.
    • Peeled shrimp have all shell and head removed.
    • The term shrimp encompasses various species defined by FAO classifications.

    Canning and Food Processing

    • Canned food is commercially sterile in hermetically sealed containers.
    • Hermetically sealed containers provide safety against microorganism contamination post-treatment.
    • Retorts are pressure vessels used for thermal food processing.
    • Scheduled processes define the heat treatment standards for achieving sterility.
    • Sterilization relies on specific temperatures and times to eliminate harmful organisms.
    • Thermal processes are crucial for food safety during storage.
    • Fish sauce results from the fermentation of fish and salt into a salty liquid.
    • Caviar is made from the eggs of sturgeon treated with food-grade salt.

    Retail and Consumer Handling

    • Retail operations provide fish and seafood products directly to consumers.
    • Packaged seafood refers to items ready for consumer pickup, stored chilled or frozen.
    • Full-service displays allow customers to select and receive weighed and wrapped seafood products.

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    Description

    This quiz explores the impact of biotoxins found in fish and fishery products, including how they accumulate through interactions with toxic-producing algae. Additionally, it addresses the significance of proper chilling methods and the importance of clean water in maintaining food safety for aquatic products.

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