Fish and Fishery Products Processing

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Questions and Answers

What is the processing step referred to as 'Freezing operation'?

Step 12.4

Step 11.9 (correct)

Step 12.3.9

Step 12.3.5.3

What process immediately precedes 'Packaging and labelling'?

Coating

Re-freezing – final freezing (correct)

Pre-frying

Separation of pieces

What is the primary focus of section 12.5.2?

Storage of raw materials, other ingredients and packaging materials (correct)

Unpacking and unwrapping

Production of coated shrimps

Packaging materials

What are the two types of coating mentioned?

Dry and Wet Signup and view all the answers

What is the purpose of section 12.3.12?

To outline the transportation of end products Signup and view all the answers

In which section can information about 'Shrimps (frozen storage)' be found?

Section 12.5.2.1 Signup and view all the answers

What is the processing step number for reception of fish and shellfish?

Processing Step 1 Signup and view all the answers

What is the processing step number for fish and shellfish preparatory processes?

Processing Step 6 Signup and view all the answers

What is the processing step number for thermal processing?

Processing Step 10 Signup and view all the answers

What is the purpose of Section 19 of the code?

Processing of fish sauce Signup and view all the answers

What is the processing step number for labelling, casing and storage of finished products?

Processing Step 13 Signup and view all the answers

What is the purpose of Section 20 of the code?

Processing of sturgeon caviar Signup and view all the answers

What is the processing step number for reception of raw materials, containers, covers and packaging materials?

Processing Step 1 Signup and view all the answers

What is the purpose of Section 22 of the code?

Retail of fish and fishery products Signup and view all the answers

What is the processing step number for thawing?

Processing Step 5 Signup and view all the answers

What is the processing step number for handling of containers after closure?

Processing Step 8 Signup and view all the answers

What is meant by the 'shelf-life' of a fish and shellfish product?

The period during which the product maintains its quality and safety. Signup and view all the answers

What is the primary focus of aquaculture?

Farming of aquatic animals, except mammalian species, for human consumption. Signup and view all the answers

What is meant by 'raw materials' in the context of fish and shellfish products?

Fresh and frozen fish, shellfish and/or their parts. Signup and view all the answers

What is the purpose of validation in a HACCP plan?

To obtain evidence that the elements of the HACCP plan are effective. Signup and view all the answers

What is meant by 'whole fish' in the context of fish and shellfish products?

Fish as captured, ungutted. Signup and view all the answers

What is the purpose of verification in a HACCP plan?

To evaluate the effectiveness of a HACCP plan. Signup and view all the answers

What is meant by 'shellfish' in the context of fish and shellfish products?

Those species of aquatic molluscs and crustaceans commonly used for food. Signup and view all the answers

What is the purpose of refrigerated water in the context of fish and shellfish products?

To chill fish and shellfish products to a suitable storage temperature. Signup and view all the answers

What is the main objective of the Codex Alimentarius Code?

To provide user-friendly guidance for fish and shellfish process management systems Signup and view all the answers

What is the significance of the Codex Alimentarius Code in the context of national fisheries?

It provides a supplementary guide for fish and shellfish processing industries Signup and view all the answers

What is the target audience for the training provided by the Codex Alimentarius Code?

Fishers, employees, and technologists in the fish and shellfish processing industries Signup and view all the answers

What is the purpose of incorporating Good Manufacturing Practice (GMP) in the Codex Alimentarius Code?

To ensure the safety and wholesomeness of fish and shellfish products Signup and view all the answers

What is the significance of Hazard Analysis and Critical Control Points (HACCP) in the Codex Alimentarius Code?

It is a mandatory practice for fish and shellfish processing industries Signup and view all the answers

What is the main goal of the Codex Alimentarius Code in the context of international markets?

To ensure fish and shellfish products meet the requirements of Codex standards Signup and view all the answers

What is the relationship between the Codex Alimentarius Code and national regulations?

The Code is a supplement to national regulations for fish and shellfish processing Signup and view all the answers

What is the scope of the Codex Alimentarius Code?

For the handling, production, storage, distribution, export, import, and sale of fish and fishery products Signup and view all the answers

What is the process of thawing frozen product part of in molluscan shellfish processing?

Processing operations Signup and view all the answers

What is the step after thawing frozen product in molluscan shellfish processing?

Peeling, deveining, butterflying Signup and view all the answers

What is the purpose of the storage of raw material, other ingredients, and packaging materials in molluscan shellfish processing?

To maintain quality and prevent contamination Signup and view all the answers

What is the processing step after deglazing in molluscan shellfish processing?

Separation of individual molluscan shellfish Signup and view all the answers

What is the purpose of coating in molluscan shellfish processing?

To prepare the product for frying Signup and view all the answers

What is the final step in molluscan shellfish processing?

Transportation of end product Signup and view all the answers

What is the processing step after splitting, washing, and rinsing in salted and dried salted fish processing?

Filleting, skinning, and trimming Signup and view all the answers

What is the purpose of nobbing in salted and dried salted fish processing?

To remove the head and tail of the fish Signup and view all the answers

What is the purpose of gibbing in salted and dried salted fish processing?

To remove the guts and gills of the fish Signup and view all the answers

What is the processing step after filleting, skinning, and trimming in salted and dried salted fish processing?

Gibbing Signup and view all the answers

Under what conditions can this work be copied, redistributed, and adapted?

For non-commercial purposes only Signup and view all the answers

What must be included with a translation of this work?

A disclaimer and the required citation Signup and view all the answers

What is the responsibility of users who wish to reuse material from this work that is attributed to a third party?

To obtain permission from the copyright holder Signup and view all the answers

What is the process for resolving disputes arising under the licence?

Mediation and arbitration Signup and view all the answers

Where can FAO information products be purchased?

On the FAO website Signup and view all the answers

What is the risk of claims resulting from infringement of any third-party-owned component in the work?

It rests solely with the user Signup and view all the answers

How can requests for commercial use be submitted?

Via <a href="http://www.fao.org/contact-us/licence-request">www.fao.org/contact-us/licence-request</a> Signup and view all the answers

What is the purpose of the mediation rules of the World Intellectual Property Organization?

To resolve disputes arising under the licence Signup and view all the answers

What is the primary focus of Section 18 in the code?

Hazards and defects identification Signup and view all the answers

What is the processing step number for reception of raw material, containers, covers and packaging materials?

Processing Step 1 Signup and view all the answers

What is the primary focus of Section 19?

Processing of fish sauce Signup and view all the answers

What is the purpose of Section 20?

Processing of sturgeon caviar Signup and view all the answers

What is the processing step number for thermal processing?

Processing Step 10 Signup and view all the answers

What is the primary focus of Section 22?

Retail of fish and shellfish products Signup and view all the answers

What is the processing step number for handling of containers after closure?

Processing Step 12 Signup and view all the answers

What is the primary purpose of a freezer in the context of fish and other food products?

To quickly lower the temperature of fish and other food products. Signup and view all the answers

What is the primary focus of Section 18.2?

Hazards and defects identification Signup and view all the answers

What is the lowest temperature required for the thermal centre of the product during the freezing process?

-18 °C (0 °F) Signup and view all the answers

What is the processing step number for labelling, casing and storage of finished products?

Processing Step 13 Signup and view all the answers

What is the primary focus of Section 19.1?

Reception of raw materials Signup and view all the answers

What is the term used to describe fish or fishery products that have received no preserving treatment other than chilling?

Fresh fish Signup and view all the answers

What is the term used to describe fish that have been subjected to a freezing process sufficient to reduce the temperature of the whole product?

Frozen fish Signup and view all the answers

What is the purpose of a frozen storage facility?

To maintain the temperature of fish at -18 °C (0 °F) or below. Signup and view all the answers

What term is synonymous with 'frozen', 'deep frozen', and 'quick frozen'?

Frozen Signup and view all the answers

At what temperature should the thermal centre of the product be after the freezing process?

-18 °C (0 °F) Signup and view all the answers

What is the temperature range of maximum crystallization that the quick freezing process should quickly pass?

Not specified in the Code Signup and view all the answers

What is the primary function of brine injection?

To increase the salt content of the fish Signup and view all the answers

What is the definition of 'dun' in the context of fish processing?

Discoloration and mold growth on the fish surface Signup and view all the answers

What is the purpose of dry-salting?

To preserve the fish Signup and view all the answers

What is the definition of a 'fatty fish'?

A fish with a fat content more than 2% Signup and view all the answers

What is the primary focus of the Code of Practice for Fish and Fishery Products?

To deal with the distribution and retail display of fish and fishery products Signup and view all the answers

What kind of hazards are associated with fresh fish, shellfish, and other aquatic invertebrates?

Both biological and chemical hazards, as well as physical hazards Signup and view all the answers

What is the purpose of gibbing?

To remove the gills, long gut, and stomach from fatty fish Signup and view all the answers

What is the purpose of Annex II in the Code of Practice for Fish and Fishery Products?

To provide a list of acronyms Signup and view all the answers

What is the purpose of sawing?

To cut regular shapes of fish blocks into pieces suitable for later coating Signup and view all the answers

What is the main objective of the Code of Practice for Fish and Fishery Products?

To ensure the safety and quality of fish and fishery products Signup and view all the answers

What is the purpose of pre-frying?

To fry the fish in such a way that the core remains frozen Signup and view all the answers

What is the scope of the Code of Practice for Fish and Fishery Products?

It covers fish and fishery products from production to retail Signup and view all the answers

What is a 'barrel' in the context of fish processing?

A container made of wood or plastic Signup and view all the answers

What is the significance of the Codex Alimentarius Code in the context of national fisheries?

It provides a voluntary guideline for national fisheries Signup and view all the answers

What is the relationship between the Codex Alimentarius Code and national regulations?

The Codex Alimentarius Code is a reference point for national regulations Signup and view all the answers

What is the target audience for the training provided by the Codex Alimentarius Code?

Fish and fishery product producers and handlers Signup and view all the answers

What is the primary purpose of controlling a contaminant in fish and shellfish products?

To prevent or eliminate a food safety hazard Signup and view all the answers

What is the definition of cleaning in the context of fish and shellfish products?

The removal of soil, food residues, dirt, grease or other objectionable matter Signup and view all the answers

What is a critical control point (CCP) in the context of food safety?

A step at which control can be applied and is essential to prevent or eliminate a food safety hazard Signup and view all the answers

What is the purpose of a corrective action in the context of food safety?

To take action when the results of monitoring at the CCP indicate a loss of control Signup and view all the answers

What is the definition of biotoxins in the context of fish and shellfish products?

Poisonous substances naturally present in fish and fishery products Signup and view all the answers

What is the purpose of a control measure in the context of food safety?

To prevent or eliminate a food safety hazard or reduce it to an acceptable level Signup and view all the answers

What is a critical limit in the context of food safety?

A criterion that separates acceptability from unacceptability Signup and view all the answers

What is the purpose of a decision tree in the context of food safety?

To identify which process steps are CCPs Signup and view all the answers

What is the main purpose of minimizing sharp inside corners and projections in vessel design and construction?

To reduce the risk of physical and microbial contamination Signup and view all the answers

What is the purpose of providing adequate facilities for washing and disinfecting equipment?

To prevent the contamination of fish and shellfish Signup and view all the answers

What is the purpose of providing separate and adequate facilities for the storage of dry materials, such as packaging?

To prevent the contamination of fish and shellfish by poisonous or harmful substances Signup and view all the answers

What is the purpose of designing chutes and conveyors to prevent physical damage?

To prevent physical damage caused by long drops or crushing Signup and view all the answers

What is the purpose of providing adequate hand washing and toilet facilities?

To facilitate the handling and washing of fish and shellfish Signup and view all the answers

What is the purpose of having a good supply of clean water or potable water at adequate pressure?

To facilitate the handling and washing of fish and shellfish Signup and view all the answers

What is the term for the breakdown or deterioration of lobster meat or viscera by means of indigenous enzymes?

Autolysis Signup and view all the answers

What is the purpose of providing adequate facilities for the handling and washing of fish and shellfish?

To facilitate the handling and washing of fish and shellfish Signup and view all the answers

What is the process of removing the scallop meat or roe-on scallop meat from the shell?

Shucking Signup and view all the answers

What is the purpose of designing surfaces to minimize the build-up of fish slime, blood, scales, and guts?

To prevent the contamination of fish and shellfish Signup and view all the answers

What is the term for the posterior portion of the lobster alimentary tract?

Intestine/Vein Signup and view all the answers

What is the purpose of providing containers for offal and waste material?

To prevent the contamination of fish and shellfish by poisonous or harmful substances Signup and view all the answers

What is the purpose of applying HACCP principles to defect action points?

To identify and control hazards in the fish and shellfish handling process Signup and view all the answers

What is the purpose of pasteurization in lobster processing?

To inactivate spoilage and pathogenic microorganisms Signup and view all the answers

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

Butchering Signup and view all the answers

What is the term for the appearance of dark pigments at the joints and injured parts of lobster segments?

Black spot Signup and view all the answers

What is the term for the body region of the lobster formed anatomically by the fusion of head and thorax?

Cephalothorax Signup and view all the answers

What is the purpose of trimming in lobster processing?

To remove any signs of blood, membrane, or remnants of the gut Signup and view all the answers

What is the term for the process of separating the tail from the cephalothorax?

Tailing Signup and view all the answers

What is the term for the hard outer covering of lobsters?

Shell Signup and view all the answers

What should be carefully selected during harvesting of aquacultured and molluscan shellfish to minimize damage?

Seines, nets and traps Signup and view all the answers

What is an important factor to consider when transporting live fish and shellfish?

Overcrowding and bruising Signup and view all the answers

What is the primary purpose of a Defect Action Point (DAP)?

To prevent, eliminate, or reduce quality defects to an acceptable level Signup and view all the answers

What should be easy to clean and free from contamination in facilities?

Harvesting areas and equipment Signup and view all the answers

What is the primary focus of facility design and construction?

Preventing cross-contamination and contamination Signup and view all the answers

What is the main goal of the Hazard Analysis and Critical Control Point (HACCP) system?

To identify and control hazards significant for food safety Signup and view all the answers

What should be made of corrosion-resistant, impervious material that is light in colour, smooth and easy to clean?

All surfaces that come into contact with fish, shellfish and their products Signup and view all the answers

What is the purpose of conditioning in the production of live bivalve molluscs?

To remove sand, mud, or slime from the molluscs Signup and view all the answers

What is the primary purpose of depuration in live bivalve molluscs?

To reduce microorganisms to an acceptable level for direct consumption Signup and view all the answers

What is the purpose of designing facilities to facilitate rapid processing and storage?

To reduce the risk of spoilage and maintain product quality Signup and view all the answers

What is the purpose of relaying in the production of live bivalve molluscs?

To remove bivalve molluscs from a microbiologically contaminated growing area to an acceptable area Signup and view all the answers

What should be taken into consideration when designing facility layout?

Minimizing contamination and cross-contamination Signup and view all the answers

What should be constructed to allow adequate drainage?

Floors Signup and view all the answers

What is the primary purpose of a facility in the context of fish and shellfish products?

To prepare, process, chill, freeze, package, or store fish and shellfish products Signup and view all the answers

What is the primary purpose of disinfection in the production of fish and shellfish products?

To reduce the number of microorganisms in the environment to a level that does not compromise food safety Signup and view all the answers

What should be fitted with removable and cleanable insect-proof screens where necessary?

Windows Signup and view all the answers

What should be designed to minimize the build-up of dirt and condensation, and the shedding of particles?

Ceilings and overhead fixtures Signup and view all the answers

What is the primary purpose of heat shocking in the production of live bivalve molluscs?

To facilitate rapid removal of meat from the shell for shucking Signup and view all the answers

What is the primary purpose of a distribution centre in the production of live bivalve molluscs?

To receive, condition, wash, clean, grade, and package live bivalve molluscs for human consumption Signup and view all the answers

What is the primary purpose of a growing area in the production of live bivalve molluscs?

To produce or harvest live bivalve molluscs for human consumption Signup and view all the answers

What is the primary purpose of pasteurization in crab meat processing?

To inactivate spoilage and pathogenic microorganisms Signup and view all the answers

What is the term used to describe the removal of the head from a whole shrimp or prawn?

Deheading Signup and view all the answers

What is the purpose of trimming in crab meat processing?

To remove any signs of blood, membrane, or remnants of the gut from the shell Signup and view all the answers

What is the term used to describe the catalytic action of enzymes on biochemical reactions?

Enzymatic activity Signup and view all the answers

What is the purpose of shaking in crab meat processing?

To remove the meat from the crab shell Signup and view all the answers

What is the term used to describe the process of removing the meat from the crab shell by machine or by hand?

Picking Signup and view all the answers

What is the term used to describe the holding of live crabs in water tanks or floating crates for extended periods of time?

Pounding Signup and view all the answers

What is the primary focus of the prerequisite programmes in the HACCP system?

To ensure good hygienic practice Signup and view all the answers

What is the term used to describe the process of cutting cephalopods along the mantle to produce a single fillet?

Splitting Signup and view all the answers

What is the term used to describe the state of unresponsiveness resulting from the pacifying of a crab through a thermal, electrical, or physical process?

Insensible Signup and view all the answers

What should be considered at all times during harvesting and handling of products?

The potential effects on the safety and suitability of fish, shellfish and their products Signup and view all the answers

What is the purpose of implementing a permanent cleaning and disinfection schedule?

To ensure that all parts of the vessel, processing facility and equipment are cleaned appropriately and regularly Signup and view all the answers

What should be done with fish, shellfish or other aquatic invertebrates that are known to contain parasites, undesirable microorganisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances?

They should be removed and stored separately from the catch and either reworked or disposed of in a proper manner Signup and view all the answers

Why is temperature control important during the handling of fish and shellfish?

Because it affects the rate of fish and shellfish deterioration and multiplication of microorganisms Signup and view all the answers

What should be included in a hygiene control programme?

Schedules to prevent the build-up of waste and debris, protect fish, shellfish and their products from contamination, dispose of any rejected material in a hygienic manner, monitor personal hygiene and health standards, monitor the pest control programme, and monitor the quality and safety of water and ice supplies Signup and view all the answers

What is the purpose of a 'clean as you go' policy?

To promote good hygiene practices during the handling of fish and shellfish Signup and view all the answers

What is the purpose of the pre-rinse step in the cleaning and disinfecting process?

To remove remaining large pieces of loose soil Signup and view all the answers

What should be done with fish and shellfish that are deemed fit for human consumption?

They should be handled properly, with particular attention to time and temperature control Signup and view all the answers

What is the purpose of the post-rinse step in the cleaning and disinfecting process?

To remove all disinfectant residues Signup and view all the answers

Why is it essential to chill fish and shellfish rapidly and hold them at a temperature as close as possible to 0 °C?

To prevent the multiplication of microorganisms and ensure food safety Signup and view all the answers

What is the primary purpose of minimizing deterioration in the handling of fish, shellfish and other aquatic invertebrates?

To prevent unnecessary post-harvest losses Signup and view all the answers

What is the recommended temperature for storing fish, shellfish and other aquatic invertebrates?

As close to 0 °C as possible Signup and view all the answers

What is the purpose of using finely divided ice in the handling of fish, shellfish and other aquatic invertebrates?

To minimize damage to the product Signup and view all the answers

Why should fish and shellfish not be trampled or stood upon?

To prevent physical damage Signup and view all the answers

What is the purpose of controlling the density of fish in refrigerated water storage areas?

To prevent damage to the product Signup and view all the answers

What is the purpose of monitoring and controlling the time, temperature and homogeneity of chilling?

To ensure the quality of the product Signup and view all the answers

Why should fish and shellfish be handled and conveyed with care during transfer and sorting?

To prevent physical damage Signup and view all the answers

What is the purpose of storing fish and shellfish in shallow layers and surrounded by finely divided melting ice?

To minimize damage to the product Signup and view all the answers

What should the surfaces of equipment in handling areas be to minimize contamination?

Non-toxic, smooth, and impervious Signup and view all the answers

What should be provided for the handling and washing of products?

Adequate facilities with cold potable water Signup and view all the answers

What should be prevented from entering the handling area?

Birds, insects, or other pests and animals Signup and view all the answers

What should the design and construction of equipment and utensils take into consideration?

Ease of cleaning and disinfection, and minimization of dirt traps Signup and view all the answers

What should be provided for the storage and/or production of ice?

Suitable and adequate facilities Signup and view all the answers

What should be done with solid, semi-solid, or liquid wastes?

Minimized to prevent contamination Signup and view all the answers

Why should non-potable water lines be clearly identified and separated from potable water lines?

To prevent contamination Signup and view all the answers

What should be done with offal and waste materials?

Stored in clearly identified containers with fitted lids made of impervious material Signup and view all the answers

Why should plumbing and waste lines be able to cope with peak demand?

To prevent contamination Signup and view all the answers

What should be provided for the washing and disinfecting of equipment, where appropriate?

Adequate facilities Signup and view all the answers

Study Notes

Code of Practice for Fish and Fishery Products

This Code provides guidance for the development of fish and shellfish process management systems, incorporating good manufacturing practice (GMP) and HACCP, to ensure safe and wholesome products.

Definitions

Raw Materials: Fresh and frozen fish, shellfish, and/or their parts intended for human consumption.
Refrigerated Water: Clean water cooled by a suitable refrigeration system.
Shelf-Life: The period during which the product maintains its microbiological and chemical safety and sensory qualities at a specific storage temperature.
Shellfish: Aquatic molluscs and crustaceans commonly used for food.
Step: A point, procedure, operation, or stage in the food chain from primary production to final consumption.
Validation: Obtaining evidence that the elements of the HACCP plan are effective.
Verification: The application of methods, procedures, tests, and other evaluations to determine compliance with a HACCP plan.
Whole Fish (or Round Fish): Fish as captured, ungutted.

Processing Operations

Freezing Operation: Processing Step 15.
Separation of Pieces: Processing Step 16.
Coating: Processing Step 17, including wet and dry coating.
Pre-frying: Processing Step 18.
Re-freezing – Final Freezing: Processing Step 19.
Packaging and Labelling: Processing Step 20.
Storage of End Products: Processing Step 21.
Transportation of End Products: Processing Step 22.

Processing of Molluscan Shellfish

Reception: Processing Step 1.
Storage of Raw Material: Processing Step 2.
Unpacking and Unwrapping: Processing Step 3.
Production of Coated Molluscan Shellfish: Processing Step 4.
Thawing Frozen Product: Processing Step 5.
Deglazing: Processing Step 6.
Separation of Individual Molluscan Shellfish: Processing Step 7.
Coating: Processing Step 8, including wet and dry coating.
Pre-frying: Processing Step 9.
Re-freezing – Final Freezing: Processing Step 10.
Packaging and Labelling: Processing Step 11.
Storage of End Products: Processing Step 12.
Transportation of End Products: Processing Step 13.

Processing of Salted and Dried Salted Fish

Preparing for Salting: Processing Step 7.
Filleting, Skinning, and Trimming: Processing Step 8.
Round Fish: Processing Step 9.
Nobbing: Processing Step 10.
Gibbing: Processing Step 11.

Processing of Fish Sauce

Reception of Raw Materials: Processing Step 1.
Fish and Shellfish Preparation: Processing Step 2.
Mixing of Fish and Salt: Processing Step 3.
Fermenting: Processing Step 4.
First Separation: Processing Step 5.
Brine Preparation: Processing Step 6.
Succeeding Extraction: Processing Step 7.
Separation: Processing Step 8.
Blending: Processing Step 9.
Filtering: Processing Step 10.
Storage: Processing Step 11.
Filling of Containers: Processing Step 12.
Capping: Processing Step 13.
Labelling/Packaging: Processing Step 14.
Transportation/Distribution: Processing Step 15.

Retail

Reception of Fish, Shellfish, and Their Products: Processing Step 1.
Reception of Frozen Products: Processing Step 2.
Chilled Storage of Products: Processing Step 3.
Frozen Storage of Products: Processing Step 4.
Preparation and Packaging of Chilled Products: Processing Step 5.

Aquaculture

Definition: The farming, during part or the whole of their life cycle, of any aquatic animals, except mammalian species, aquatic reptiles, and amphibians, intended for human consumption.

Introduction to Code of Practice for Fish and Fishery Products

The Code was developed by the Codex Committee on Fish and Fishery Products
The Code deals with the production, storage, handling, distribution, and retail display of fish and fishery products

Definitions

Freezer equipment: designed for freezing fish and other food products, quickly lowering the temperature
Freezing process: a process that quickly passes the range of temperature of maximum crystallization
Frozen storage facility: a facility that can maintain the temperature of fish at -18 °C
Fresh fish: fish that have received no preserving treatment other than chilling
Frozen fish: fish that have been subjected to a freezing process, maintained at a low temperature during transportation, storage, and distribution
Pre-frying: frying of breaded and battered fishery products in an oil bath, with the core remaining frozen
Sawing: cutting of regular shapes of fish blocks into pieces suitable for later coating

Terms and Definitions

Barrel: a cylindrical container made of wood or plastic, with a lid for watertight closure
Salted and dried salted fish: fish that has been treated with salt and dried
Black membrane: the pigmented lining of the abdominal cavity
Brine: a solution of salt in water
Brine injection: injecting brine directly into the fish flesh
Brining: placing fish in brine for a period of sufficient length for the fish tissue to absorb a specific quantity of salt
Dry-salting: mixing fish with suitable food-grade salt and stacking the fish in a manner that allows the resulting brine to drain away
Dun: discoloration and development of the mould Sporendonema epizoum on the fish surface
Fatty fish: fish with main reserves of fat in the body tissue, with a fat content of more than two percent
Gibbing: removing the gills, long gut, and stomach from fatty fish

Biotoxins and Contamination

Biotoxins: poisonous substances naturally present in fish and fishery products or accumulated by animals feeding on toxin-producing algae or in water containing toxins produced by such organisms
Contamination: introduction or occurrence of a contaminant in fish, shellfish, or their products

Hazard Analysis and Critical Control Point (HACCP)

HACCP: a system that identifies, evaluates, and controls hazards that are significant for food safety
Hazard: biological, chemical, or physical agent in food or the condition of food with the potential to cause an adverse health effect
Hazard Analysis: the process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety

Fish and Shellfish Handling and Processing

Chilling: the process of cooling fish and shellfish to a temperature approaching that of melting ice
Cleaning: the removal of soil, food residues, dirt, grease, or other objectionable matter
Decomposition: the deterioration of fish, shellfish, and their products, including texture breakdown and causing a persistent and distinct objectionable odor or flavor
Deveining: the removal of the intestine/vein from the lobster tail
Heat shocking: the process of subjecting bivalve molluscs in the shell to any form of heat treatment to facilitate rapid removal of meat from the shell for the purpose of shucking

Crabs and Lobsters

Autolysis: the breakdown or deterioration of lobster meat or viscera by means of indigenous enzymes
Black spot: the appearance of dark pigments at the joints and injured parts of lobster segments, caused by oxidative enzyme reaction
Butchering: the process of removing crab back shell, viscera, and gills
Cephalothorax: the body region of the lobster formed anatomically by the fusion of head and thorax
Claw: the pincer appendage at the end of the lobster arm
Cooking: boiling of lobsters in potable water, clean seawater, or brine, or heating in steam for a period of time sufficient for the thermal center to reach a temperature adequate to coagulate the protein
Deterioration: those natural processes of quality reduction that occur after harvesting, independent of deliberate human intervention
Insensible: the state of unresponsiveness resulting from the pacifying of a crab through a thermal, electrical, or physical process imposed on crabs prior to cooking

Shrimp and Prawn

Deheading: to remove the head from the whole shrimp or prawn
Deveined shrimps: shrimps that have been peeled, the back of the peeled segment opened out, and the gut ("vein") removed
Peeled shrimps: shrimps with heads and all shell removed
Raw headless shrimps: raw shrimps with heads removed and the shell on
Shrimp: the term shrimp (which includes the frequently used term "prawn") refers to the species covered by the most recent edition of the FAO listing of shrimps

Vessel Design and Construction

Fishing vessels should be designed and constructed to:
- Minimize sharp inside corners and projections to avoid dirt traps
- Facilitate ample drainage
- Provide a good supply of clean water or potable water at adequate pressure
- Minimize contamination
- Prevent the entry of birds, insects, or other pests, animals, and vermin
Harvesting areas and equipment should be designed for rapid and efficient handling without causing mechanical damage
Facilities should include a product flow-through pattern designed to prevent potential sources of contamination and minimize process delays### Facility Design and Construction
The design and construction of a facility should consider ease of cleaning and disinfection, minimizing contamination, and providing adequate lighting.
Surfaces of walls, partitions, and floors should be made of impervious, non-toxic materials that are light in color, smooth, and easy to clean.
Floors should be constructed to allow adequate drainage, and ceilings and overhead fixtures should be constructed to minimize dirt and condensation buildup.
Windows should be constructed to minimize dirt buildup and fitted with removable and cleanable insect-proof screens.
Doors should have smooth, non-absorbent surfaces, and joints between floors and walls should be constructed for ease of cleaning.

Minimizing Contamination

Facility layout should be designed to minimize cross-contamination through physical or time separation.
All surfaces in handling areas should be non-toxic, smooth, impervious, and in sound condition to minimize fish slime, blood, scales, and guts buildup.
Working surfaces that come into direct contact with fish, shellfish, and their products should be in sound condition, durable, and easy to maintain.
Adequate facilities should be provided for handling and washing products, with an adequate supply of cold potable water.
Suitable facilities should be provided for storing and/or producing ice.

Providing Adequate Lighting

Adequate lighting should be provided on all work surfaces.
Equipment and utensils used for handling fishery products should be designed and constructed to minimize the buildup of residues and prevent contamination.

Design and Construction of Equipment and Utensils

Equipment should be durable, movable, and capable of being disassembled for maintenance, cleaning, disinfection, and monitoring.
Equipment, containers, and utensils coming into contact with fish, shellfish, and their products should be designed to provide adequate drainage and constructed for easy cleaning and disinfection.
Equipment and utensils should be designed to minimize sharp inside corners, projections, and tiny crevices or gaps to avoid dirt traps.
A suitable and adequate supply of cleaning utensils and cleaning agents should be provided.

Minimizing Contamination and Damage

All surfaces of equipment in handling areas should be non-toxic, smooth, impervious, and in sound condition to minimize fish slime, blood, scales, and guts buildup.
Accumulation of solid, semi-solid, or liquid wastes should be minimized to prevent contamination.
Sharp corners and projections on surfaces should be minimized to prevent physical damage.
Chutes and conveyors should be designed to prevent physical damage caused by long drops or crushing.

Hygiene Control Programme

A permanent cleaning and disinfection schedule should be drawn up to ensure all parts of the vessel, processing facility, and equipment are cleaned and disinfected regularly.
The schedule should include a "clean as you go" policy and involve seven separate steps: pre-cleaning, pre-rinse, cleaning, rinse, disinfection, post-rinse, and monitoring.

Time and Temperature Control

Temperature is the single most important factor affecting the rate of fish and shellfish deterioration and multiplication of microorganisms.
Fresh fish, fillets, shellfish, and their products should be chilled rapidly and held at a temperature as close as possible to 0°C.
Chilling should commence as soon as possible, and fresh fish, shellfish, and other aquatic invertebrates should be kept chilled, processed, and distributed with care and minimum delay.
Sufficient and adequate icing or chilled or refrigerated water systems should be employed to ensure fish, shellfish, and other aquatic invertebrates are kept chilled at a temperature as close as possible to 0°C.

Minimizing Handling Damage

Fish and shellfish should be handled and conveyed with care to avoid physical damage.
Factors that can influence fish health, such as CO2, O2, temperature, and nitrogenous wastes, should be maintained during live holding and transportation.
Fish and shellfish should not be trampled or stood upon, and boxes should not be overfilled or stacked too deep.
Finely divided ice should be used to minimize damage to fish and shellfish and maximize cooling capacity.

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Description

This quiz covers the processing steps for fish and fishery products, including freezing, forming, separation, and packaging.