Code of Practice for Fish and Fishery Products 2020 PDF
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Summary
This document provides a Code of Practice for Fish and Fishery Products, published by the Food and Agriculture Organization of the United Nations and the World Health Organization in 2020. It offers technical guidance on various aspects of the fish and fishery industry, including harvesting, processing, and transportation. The code focuses on food safety and minimizing risks associated with histamine build-up throughout the food production chain.
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I N T E R N AT I O N A L F O O D S TA N D A R D S CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS TYPE EDITION CODE OF PRACTICE ADOPTED 2003 CXC 52-2003 REVISED 2004, 2005, 2007, 2008, 2010, 2011, 2016...
I N T E R N AT I O N A L F O O D S TA N D A R D S CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS TYPE EDITION CODE OF PRACTICE ADOPTED 2003 CXC 52-2003 REVISED 2004, 2005, 2007, 2008, 2010, 2011, 2016 AMENDED 2011, 2013, 2016 I N T E R N AT I O N A L F O O D S TA N D A R D S CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS Food and Agriculture Organization of the United Nations World Health Organization Rome, 2020 Required citation: FAO and WHO. 2020. Code of Practice for Fish and Fishery Products. Rome. https://doi.org/10.4060/cb0658en 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 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. 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. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or WHO. [WHO] ISBN 978-92-4-001317-9 [electronic version] [WHO] ISBN 978-92-4-001318-6 [print version] [FAO] ISBN 978-92-5-133170-5 [Print and electronic version] © FAO and WHO, 2020 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO or WHO endorses any specific organization, products or services. The use of the FAO or WHO logo is not permitted. If the work is adapted, then it must be licensed under the same or equivalent Creative Commons licence. If a translation of this work is created, it must include the following disclaimer along with the required citation: “This translation was not created by the Food and Agriculture Organization of the United Nations (FAO) or WHO. FAO/WHO are not responsible for the content or accuracy of this translation. The original English edition shall be the authoritative edition. Disputes arising under the licence that cannot be settled amicably will be resolved by mediation and arbitration as described in Article 8 of the licence except as otherwise provided herein. The applicable mediation rules will be the mediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules and any arbitration will be conducted in accordance with the Arbitration Rules of the United Nations Commission on International Trade Law (UNCITRAL). Third-party materials. Users wishing to reuse material from this work that is attributed to a third party, such as tables, figures or images, are responsible for determining whether permission is needed for that reuse and for obtaining permission from the copyright holder. The risk of claims resulting from infringement of any third-party-owned component in the work rests solely with the user. Sales, rights and licensing. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected]. Requests for commercial use should be submitted via: www.fao.org/contact-us/licence-request. Queries regarding rights and licensing should be submitted to: [email protected]. Cover photograph: ©Eyetronic Foreword CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS The Codex Alimentarius, “the food code”, has a fundamental role in protect- ing consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products. Aquaculture in general plays a crucial role in global food security and to- gether with fisheries plays a significant and growing role in providing food, nutrition and employment in all parts of the world, thereby contributing to the Goals of the 2030 Agenda for Sustainable Development. Fisheries and aquaculture offer ample opportunities to reduce hunger and improve nutri- tion, alleviate poverty, generate economic growth, and ensure better use of natural resources. Aquaculture is the fastest-growing food sector and has the potential to produce the fish needed to help meet the demands of a growing population. Importantly, fish accounts for 17 percent of the global popula- tion’s intake of animal protein. This updated version of the text introduces valuable additional information on how to minimize the risk of histamine build-up in fish and fishery prod- ucts through technical guidance for the control of histamine formation at key steps in the food chain from harvesting to processing. This guidance will be relevant for both small and large-scale operators. As demands for production increase, while limiting food waste or loss, the fisheries sector will continue to face environmental challenges and will be required to adopt policy and management practices that are able to harness technical developments and innovation to ensure business development and trade. Both for countries where fishing or aquaculture is already the back- bone of the community and in regions where population growth will require policy makers and regulators to explore new opportunities in food systems, practical Codex texts such as this code of practice can ensure that products that are sold on national or international markets meet the requirements of international standards, protecting health and facilitating trade. Bjørn Røthe Knudtsen Chairperson, Codex Committee on Fish and Fishery Products Regional Director, The Norwegian Food Safety Authority V CODEX ALIMENTARIUS CONTENTS Introduction 1 How to use this code 4 Section 1 7 Section 3 31 Scope Prerequisite Programme 3.1 Fishing and harvesting vessel design and construction 33 3.1.1 For ease of cleaning and disinfection 33 Section 2 9 3.1.2 3.1.3 To minimize contamination To minimize damage to the fish, 34 Definitions shellfish and other aquatic invertebrates 34 2.1 General definitions 11 3.1.4 To minimize damage during 2.2 Aquaculture 14 harvesting of aquacultured 2.3 Live and raw bivalve molluscs 16 and molluscan shellfish 35 2.4 Fresh and quick frozen 3.2 Facility design and construction 35 raw scallop products 16 3.2.1 For ease of cleaning and disinfection 35 2.5 Fresh, frozen and minced fish 17 3.2.2 To minimize contamination 36 2.6 Frozen surimi 18 3.2.3 To provide adequate lighting 36 2.7 Quick-frozen coated fish products 19 3.3 Design and construction 2.8 Salted and dried salted fish 20 of equipment and utensils 37 2.9 Smoked fish, smoked-flavoured fish 3.3.1 For ease of cleaning and disinfection 37 and smoke-dried fish 21 3.3.2 To minimize contamination 37 2.10 Lobsters and Crabs 23 3.3.3 To minimize damage 37 2.11 Shrimps and prawns 26 3.4 Hygiene control programme 38 2.12 Cephalopods 26 3.4.1 A permanent cleaning 2.13 Canned fish and shellfish 26 and disinfection schedule 38 3.4.2 Designation of personnel 2.14 Fish sauce 27 for cleaning 39 2.15 Sturgeon caviar 27 3.4.3 Maintenance of premises, 2.16 Transportation 28 equipment and utensils 39 2.17 Retail 28 3.4.4 Pest control systems 39 3.4.5 Supply of water, ice and steam 39 3.4.5.1 Water 39 3.4.5.2 Ice 40 3.4.5.3 Steam 40 VI CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS 3.4.6 Waste management 40 5.3.7 Establish corrective action 67 3.5 Personal hygiene and health 40 5.3.8 Establish verification procedures 68 3.5.1 Facilities and equipment 40 5.3.9 Establish documentation 3.5.2 Personnel hygiene 40 and record-keeping procedures 68 3.6 Transportation 41 5.3.10 Review of HACCP and DAP plans 68 3.7 Product tracing and recall procedures 41 5.4 Conclusion 69 3.8 Training 42 Section 6 71 Section 4 45 Aquaculture Production General considerations for 6.1 General 74 the handling of fresh fish, shellfish 6.1.1 Site selection 74 and other aquatic invertebrates 6.1.2 Growing water quality 75 6.1.3 Source of fry and fingerlings 75 4.1 Time and temperature control 47 6.2 Identification of hazards and defects 75 4.1.1 Minimize deterioration – time 47 4.1.2 Minimize deterioration – temperature 6.2.1 Hazards 75 control 47 6.2.2 Defects 76 4.2 Minimize deterioration – handling 48 6.3 Production operations 76 6.3.1 Feed supply 76 6.3.2 Veterinary drugs 77 78 Section 5 51 6.3.3 Growing 6.3.4 Harvesting 78 Hazard Analysis and Critical 6.3.5 Holding and transportation 79 Control Point (HACCP) and Defect 6.3.6 Storage and transportation Action Point (DAP) Analysis of live fish 79 6.3.6.1 Live fish stored and transported at ambient temperature 80 5.1 HACCP principles 53 6.3.6.2 Live fish stored and transported 5.2 Defect action point analysis 55 at low temperatures 81 5.3 Application 55 5.3.1 Describe product 56 5.3.2 Flow diagram 58 5.3.3 Conduct hazard and defect analysis 58 Section 7 83 5.3.3.1 Identification of hazards and defects 58 Processing of live 5.3.3.1.1 Hazards 61 and rawbivalve molluscs 5.3.3.1.2 Defects 62 5.3.3.2 Significance of hazards and defects 62 7.1 General remarks. Addition 5.3.4 Determine critical control points to the prerequisite programme 85 and defect action points 64 7.2 Classification and monitoring 5.3.5 Establish critical limits 65 of growing areas 87 5.3.6 Establish monitoring procedures 66 VII 7.2.1 Classification of growing areas 88 7.2.2 7.2.2.1 Monitoring of growing areas Escherichia coli/faecal coliforms/ 89 Section 8 105 total coliforms 90 Processing of fresh 7.2.2.2 Pathogen monitoring 90 and quick frozen scallop products 7.2.2.3 Marine biotoxin control 90 7.2.2.4 Marine biotoxin test methods 92 8.1 Identification of hazards and defects 107 7.2.2.5 Chemical contaminants 92 8.1.1 Hazards 107 7.3 Harvesting and transportation 8.1.1.1 Marine biotoxins 108 of live bivalve molluscs 92 8.1.2 Defects 108 7.4 Relaying 94 8.1.2.1 Objectionable and foreign matter 108 7.5 Depuration 94 8.1.2.2 Excess water uptake 108 7.6 Processing of bivalve molluscs 8.2 Processing operations 109 in a distribution centre 8.2.1 Vessel operations or an establishment 96 (shucking on vessel) 111 7.6.1 Reception 96 8.2.1.1 Scallop landing/deck dump 7.6.2 Conditioning and storage (Processing Step 1) 111 of bivalve molluscs 97 8.2.1.2 Washing live scallops/size grading 7.6.3 Washing, declumping, debyssing (Processing Step 2) 111 and grading 98 8.2.1.3 Shucking (Processing Steps 3, 21) 111 7.6.4 Packaging and labelling 98 8.2.1.4 Washing shucked scallops 7.6.4.1 Packaging and labelling (Processing Steps 4, 22) 112 of live bivalve molluscs 98 8.2.1.5 Pre-chilling (Processing Step 5) 112 7.6.4.2 Packaging and labelling 8.2.1.6 Packing (Processing Step 6) 113 of raw bivalve molluscs 99 8.2.1.7 Chilled Storage (Processing Step 7) 113 7.6.5 Storage 100 8.2.2 Vessel operations (shucking on land) 114 7.6.5.1 Storage of live bivalve molluscs 100 8.2.2.1 On board storage (deck/hold) 7.6.5.2 Storage of raw bivalve molluscs 100 of scallops (Processing Step 18) 114 7.6.6 Distribution/transportation 100 8.2.2.2 Landing of scallops to processor 7.6.6.1 Distribution of live bivalve molluscs 100 (Processing Step 19) 114 7.6.6.2 Distribution of raw bivalve molluscs 101 8.2.3 Processing facility operations 114 7.7 Processing to reduce or limit target 8.2.3.1 Reception (shucked scallops) organisms 101 (Processing Step 8) 114 7.8 Shucking 102 8.2.3.2 Reception (Processing Step 20) 115 7.8.1 Hand and mechanical shucking 8.2.3.3 Chilled storage and washing 102 (Processing Steps 9, 23) 116 7.8.2 Heat shocking of bivalve molluscs 8.2.3.4 Addition of a solution of water and phosphate (Optional) followed by packaging 102 (Processing Step 10) 117 7.9 Documentation 103 8.2.3.5 Addition of water (Optional) 7.10 Lot identification and recall (Processing Step 10) 117 procedures 103 8.2.3.6 Size grading and examination (Processing Step 11) 118 8.2.3.7 Freezing Process (Processing Step 12) 118 VIII CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS 8.2.3.8 Glazing (Processing Step 13) 118 9.4.3 Blending and application of additives 8.2.3.9 Weighing (Processing Step 14) 118 and ingredients to minced fish (Processing Step 23 e 24) 133 8.2.3.10 Packaging (Processing Step 15) 119 9.4.4 Wrapping and packaging 8.2.3.11 Labelling (Processing Step 16) 119 (Processing Steps 17 and 25) 133 8.2.3.12 Frozen storage (Processing Step 17) 119 9.5 Packaging, labels and ingredients 134 9.5.1 Reception – packaging, labels and ingredients Section 9 121 9.5.2 (Processing Steps 26 and 28) Storage – packaging, labels 134 Processing of fresh, frozen and ingredients and minced fish (Processing Steps 27 and 29) 134 9.1 Finfish preparation 125 9.1.1 Raw, fresh or frozen fish reception (Processing Step 1) 125 Section 10 137 Harvesting, processing, storage 9.1.1.1 Sensory evaluation of fish 126 9.1.2 Chilled storage and distribution of fish and fishery (Processing Steps 2 and 14) 126 products at risk of scombrotoxin 9.1.3 Frozen storage (histamine) formation (Processing Steps 3 and 20) 126 9.1.4 Controlled thawing 10.1 Harvest vessel operations 141 (Processing Step 4) 127 10.1.1 Catching and handling fish 9.1.5 Washing and gutting before chilling 141 (Processing Steps 6 and 7) 128 9.1.6 Filleting, skinning, trimming and 10.1.2 Gutting and gilling (optional) 142 candling (Processing Steps 8 and 9) 128 10.1.3 Chilling and/or freezing 142 9.2 Processing of vacuum or modified 10.1.4 Refrigerated and/or frozen storage atmosphere packaged fish 129 (fishing vessel and transfer vessel) 143 9.2.1 Weighing (Processing Step 10) 129 10.1.5 Monitoring records 144 9.2.2 Vacuum or modified atmosphere 10.2 Receiving establishment operations packaging (Processing Step 11) 129 (fish reception) 145 9.2.3 Labelling 10.2.1 Temperature monitoring 145 (Processing Steps 12 and 18) 130 10.2.2 Sensory evaluation 146 9.2.4 Metal detection 10.2.3 Review of vessel control records (Processing Steps 13 and 19) 130 (receiving establishment) 147 9.3 Processing of frozen fish 131 10.2.4 Histamine testing 147 9.3.1 Freezing process 10.2.4.1 Histamine levels 148 (Processing Step 15) 131 10.2.4.2 Histamine testing, sampling 9.3.2 Glazing (Processing Step 16) 131 strategies 148 9.4 Processing of minced fish 132 10.2.4.3 Histamine testing, analytical 9.4.1 Mincing fish using mechanical methods 149 separation process 10.2.5 Monitoring records (Processing Step 21) 132 (receiving establishment) 149 9.4.2 Washing of minced fish 10.3 Transportation 150 (Processing Step 22) 133 IX 10.4 Processing operations 150 11.10 Dismantling freezing pan 10.4.1 Reception (Processing Step 16) 165 (processing establishment) 150 11.11 Metal detection (Processing Step 17) 165 10.4.2 Processing time and temperature 11.12 Boxing and labelling control 151 (Processing Step 18) 166 10.4.3 Heat processing 152 11.13 Frozen storage (Processing Step 19) 166 10.4.4 Processing, other technological 11.14 Raw material reception. measures 152 Packaging and ingredients 10.4.5 Refrigerated and frozen storage (Processing Steps 21 and 23) 166 (processing establishment) 153 10.4.6 Monitoring records 11.15 Raw material storage (processing establishment) 153 Packaging and ingredients (Processing Steps 22 and 24) 166 Section 11 155 Section 12 169 Processing of frozen surimi Processing of quick-frozen 11.1 General considerations of hazards coated fish products and defects for frozen surimi production 159 12.1 General. Addition to prerequisite 11.1.1 Hazards 159 programme 171 11.1.2 Defects 159 12.2 Identification of hazards and defects 173 11.2 Fish preparation (Processing Steps 1–8) 160 12.2.1 Hazards 173 11.2.1 Raw fresh and frozen fish reception 12.2.2 Defects 173 (Processing Step 1) 160 12.3 Processing operations 173 11.2.2 Chilled storage (Processing Step 2) 161 12.3.1 Reception 173 11.2.3 Washing and scaling 12.3.1.1 Fish 173 (Processing Step 6) 161 12.3.1.2 Other ingredients 174 11.2.4 Washing (Processing Step 8) 161 12.3.1.3 Packaging materials 174 11.3 Meat separation process 12.3.2 Storage of raw material, (Processing Step 9) 162 other ingredients and packaging 11.4 Washing and dewatering process materials 174 (Processing Step 10) 162 12.3.2.1 Fish (frozen storage) 174 11.5 Refining process (Processing Step 11) 163 12.3.2.2 Fish (chilled storage) 174 11.6 Final dewatering process 12.3.2.3 Other ingredients and packaging (Processing Step 12) 163 materials 175 11.7 Mixing and addition of adjuvant 12.3.3 Frozen fish block/fillet tempering 175 ingredients process 12.3.4 Unwrapping, unpacking 175 (Processing Step 13) 164 12.3.5 Production of fish core 176 11.8 Packaging and weighing (Processing Step 14) 164 12.3.5.1 Sawing 176 12.3.5.2. Application of additives 11.9 Freezing operation (Processing Step 15) 165 and ingredients 176 12.3.5.3 Forming 176 X CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS 12.3.6 Separation of pieces 177 12.5.1.3 Packaging material 185 12.3.7 Coating 177 12.5.2 Storage of raw material, other ingredients and packaging 12.3.7.1 Wet coating 177 materials 186 12.3.7.2 Dry coating 177 12.5.2.1 Shrimps (frozen storage) 186 12.3.8 Pre-frying 178 12.5.2.2 Other ingredients and packaging 12.3.9 Re-freezing – final freezing 178 material 186 12.3.10 Packaging and labelling 179 12.5.2.3 Shrimps (refrigerated storage) 186 12.3.11 Storage of end products 179 12.5.3 Unpacking and unwrapping 186 12.3.12 Transportation of end product 180 12.5.4 Production of coated shrimps 186 12.4 Processing operations. 12.5.4.1 Thawing frozen product 186 Molluscan shellfish 180 12.5.4.2 Peeling, deveining, butterflying 186 12.4.1 Reception 180 12.5.5 Coating 187 12.4.1.1 Molluscan shellfish 180 12.5.5.1 Wet coating 187 12.4.1.2 Other ingredients 182 12.5.5.2 Dry coating 188 12.4.1.3 Packaging materials 182 12.5.6 Pre-frying 188 12.4.2 Storage of raw material, other ingredients and packaging 12.5.6.1 Frying 188 materials 182 12.5.7 Packaging and labelling 188 12.4.2.1 Molluscan shellfish (frozen storage) 182 12.5.8 Re-freezing – final freezing 189 12.4.2.2 Other ingredients and packaging 12.5.9 Casing 189 materials 182 12.5.10 Frozen storage of end product 189 12.4.2.3 Molluscan shellfish 12.5.11 Transportation of end product 189 (refrigerated storage) 182 12.4.3 Unpacking and unwrapping 182 12.4.4 Production of coated molluscan 12.4.4.1 shellfish Thawing frozen product 182 182 Section 13 191 Processing of salted 12.4.4.2 Deglazing 183 and dried salted fish 12.4.4.3 Separation of individual molluscan shellfish 183 12.4.5 Coating 183 13.1 General 193 12.4.5.1 Wet coating 183 13.2 Preparing for salting 194 13.2.1 Splitting, washing and rinsing 12.4.5.2 Dry coating 183 (Processing Step 7) 194 12.4.6 Pre-frying 183 13.2.2 Filleting, skinning and trimming 12.4.7 Re-freezing – final freezing 183 (Processing Step 8) 194 12.4.8 Packaging and labelling 183 13.2.3 Round fish (Processing Step 9) 194 12.4.9 Storage of end product 183 13.2.4 Nobbing (Processing Step 10) 196 12.4.10 Transportation of end product 183 13.2.5 Gibbing (Processing Step 11) 196 12.5 Processing operations. Coated shrimps 184 13.3 Salt handling and salt requirements 196 12.5.1 Reception 185 13.3.1 Salt requirements 12.5.1.1 Shrimps 185 (Processing Step 12) 196 12.5.1.2 Other ingredients 185 13.3.2 Handling (Processing Step 13) 197 XI 13.4 Salting and maturing 197 14.1.14 Packaging 212 13.4.1 Brining (Processing Step 14) 198 14.1.15 Cooling or freezing 213 13.4.2 Brine injection (Processing Step 15) 198 14.1.16 Storage 213 13.4.3 Wet-salting (Processing Step 16) 198 14.1.17 Labelling 213 13.4.4 Dry-salting (Processing Step 17) 199 14.2 Smoke-flavoured fish 214 13.4.5 Pickling (Processing Step 18) 199 14.3 Smoke-dried fish 216 13.4.6 Maturing (Processing Step 19) 200 14.3.1 Pre-drying 216 13.5 Sorting, drying, weighing, packaging, 14.3.2 Smoke-drying 216 wrapping and labelling 200 14.3.3 Cooling 217 13.5.1 Sorting (Processing Step 20) 200 14.3.4 Packaging 217 13.5.2 Drying (Processing Step 21) 200 14.3.5 Labelling 217 13.5.3 Weighing, wrapping and packaging 14.3.6 Storage 217 (Processing Step 22) 201 13.5.4 Labelling (Processing Step 23) 201 13.6 Chilled storage (Processing Step 24) 201 13.7 Packaging, labels and ingredients Section 15A 219 (Processing Steps 25, 26, 27 and 28) 201 Processing of lobsters 15A.1 General. Addition to prerequisite Section 14 203 15A.1.1 programme Design and construction 221 Smoked fish, smoke-flavoured of equipment and utensils 221 fish and smoke-dried fish 15A.1.2 Hygiene control programme 221 15A.2 General considerations 14.1 Processing of Smoked Fish 205 for the handling of lobsters 222 14.1.1 Reception of raw materials 206 15A.2.1. Potential hazards and defects associated with lobsters 222 14.1.2 Salting 206 15A.2.1.1 Potential hazards 222 14.1.3 Hanging and racking 207 15A.2.1.2 Potential defects 223 14.1.4 Drying 209 15A.2.2 Minimize the deterioration 14.1.5 Reception of wood or plant of lobster – handling 223 material for smoking 209 14.1.6 Storage of wood or plant material 15A.3 Processing operations 224 for smoking 209 15A.3.1 Frozen raw lobster tail 224 14.1.7 Reception and storage of smoke 15A.3.1.1 Live lobster reception condensate 210 (Processing Step 1) 224 14.1.8 Regeneration of smoke 210 15A.3.1.2 Live lobster holding 14.1.9 Smoke generation from wood (Processing Step 2) 226 and other plant material 210 15A.3.1.3 Tailing (Processing Step 3) 226 14.1.10 Hot smoking 211 15A.3.1.4 Washing (Processing Step 4) 226 14.1.11 Cold smoking 211 15A.3.1.5 Application of additives to lobster tails (Processing Step 5) 227 14.1.12 Cooling 212 15A.3.1.6 De-veining/trimming/washing 14.1.13 Slicing 212 (Processing Step 6) 227 XII CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS 15A.3.1.7 Grading/weighing/wrapping 228 Section 15B 237 (Processing Step 7) 15A.3.1.8 Chilling (Processing Step 8) 228 15A.3.1.9 Freezing (Processing Step 9) 228 Processing of crabs 15A.3.1.10 Glazing (Processing Step 10) 229 15A.3.1.11 Final Packaging/Labelling 15B.1 General. Addition to prerequisite (Processing Step 11) 229 programme 239 15A.3.1.12 Frozen storage (Processing Step 12) 229 15B.1.1 Design and construction 15A.3.1.13 Packaging and label reception of equipment and utensils 239 (Processing Step 13) 229 15B.1.2 Hygiene control programme 239 15A.3.1.14 Additives reception 15B.2 General considerations (Processing Step 15) 230 for the handling of crabs 240 15A.3.1.15 Additives, packaging and label 15B.2.1 Potential hazards and defects storage (Processing Steps 14 and 16) 230 associated with crabs 240 15A.3.1.16 Distribution and transport 15B.2.1.1 Potential hazards 240 (Process Step 17) 230 15A.3.2 Chilled and frozen cooked whole 15B.2.1.2 Potential Defects 240 lobster and cooked lobster meat 230 15B.2.2 Minimize the deterioration 15A.3.2.1 Live lobster reception of crabs — handling 241 (Processing Step 1) 230 15B.3 Processing operations 242 15A.3.2.2 Live lobster holding 15B.3.1 Chilled pasteurized crab meat 242 (Processing Step 2) 230 15B.3.1.1 Live crab reception 15A.3.2.3 Drowning or pacifying (Processing Step 1) 242 (Processing Step 3) 230 15B.3.1.2 Live crab holding 15A.3.2.4 Cooking (Processing Step 4) 232 (Processing Step 2) 242 15A.3.2.5 Cooling (Processing Step 5) 232 15B.3.1.3 Washing and drowning or pacifying (Processing Step 3) 244 15A.3.2.6 Trimming (Processing Step 7) 233 15A.3.2.7 Shucking, de-veining and washing 15B.3.1.4 Cooking (Processing Step 4) 244 (Processing Step 6) 233 15B.3.1.5 Cooling (Processing Step 5) 245 15A.3.2.8 Grading/weighing/wrapping 15B.3.1.6 Sectioning/meat extraction (Processing Step 8) 233 (Processing Step 6) 245 15A.3.2.9 Chilling (Processing Step 9) 234 15B.3.1.7 Shell- and viscera-fragment removal (Processing Step 7) 246 15A.3.2.10 Freezing (Processing Step 10) 234 15B.3.1.8 Filling and weighing 15A.3.2.11 Glazing (Processing Step 11) 234 (Processing Step 8) 246 15A.3.2.12 Final packaging/labelling 15B.3.1.9 Primary-packaging/sealing (Processing Step 12) 234 (Processing Step 9) 247 15A.3.2.13 Chilled storage (Processing Step 13) 234 15B.3.1.10 Pasteurization (Processing Step 10) 247 15A.3.2.14 Frozen storage (Processing Step 14) 235 15B.3.1.11 Cooling (Processing Step 11) 248 15A.3.2.15 Packaging/label reception 15B.3.1.12 Final packaging/labelling (Processing Step 15) 235 (Processing Step 12) 248 15A.3.2.16 Packaging/label storage 15B.3.1.13 Chilled storage (Processing Step 13) 248 (Processing Step 16) 235 15B.3.1.14 Packaging and labelling reception 15A.3.2.17 Distribution/Transportation (Processing Step 14) 248 (Process Step 17) 235 XIII 15B.3.1.15 Packaging/labelling storage 16.2.5 Selection 261 (Processing Step 15) 249 16.2.6 Size grading 261 15B.3.1.16 Distribution/transportation 16.2.7 Addition of ingredients and use (Processing Step 16) 249 of additives 261 15B.3.2 Chilled and frozen cooked crab 249 16.2.8 Full and partial peeling 262 15B.3.2.1 Live-crab reception 16.2.9 Deveining 262 (Processing Step 1) 249 15B.3.2.2 Live-crab holding 16.2.10 Washing 263 (Processing Step 2) 249 16.2.11 Cooking processes 263 15B.3.2.3 Washing and drowning 16.2.12 Peeling of cooked shrimps 263 or pacifying (Processing Step 3) 249 16.2.13 Cooling 264 15B.3.2.4 Cooking (Processing Step 4) 249 16.2.14 Freezing processes 264 15B.3.2.5 Cooling (Processing Step 5) 250 16.2.15 Glazing 264 15B.3.2.6 Sectioning (Processing Step 6) 250 16.2.16 Weighing, packaging and labelling 15B.3.2.7 Meat extraction (Processing Step 7) 252 of all products 265 15B.3.2.8 Shell fragment removal/cleaning 16.2.17 Metal detection 265 (Processing Step 8) 252 16.2.18 Frozen storage of end-product 266 15B.3.2.9 Freezing (Processing Step 9) 252 15B.3.2.10 Glazing (Processing Step 10) 252 Section 17 269 15B.3.2.11 Packaging/labelling (Processing Step 11) 252 15B.3.2.12 Chilled storage (Processing Step 12) 252 Processing of cephalopods 15B.3.2.13 Frozen storage (Processing Step 13) 253 15B.3.2.14 Packaging/labelling reception 17.1 Reception of cephalopods (Processing Step 14) 253 (Processing Step 1) 273 15B.3.2.15 Packaging/labelling storage 17.2 Storage of cephalopods 273 (Processing Step 15) 253 17.2.1 Chilled storage 15B.3.2.16 Distribution/Transportation (Processing Steps 2 and 10) 273 (Processing Step 16) 253 17.2.2 Frozen storage (Processing Steps 2 and 10) 273 17.3 Controlled thawing (Processing Step 3) 274 Section 16 255 17.4 Splitting, gutting and washing (Processing Steps 4, 5, 6, 11, 12 and 13) 274 Processing of shrimps 17.5 Skinning, trimming (Processing Step 7) 275 and prawns 17.6 Application of additives 275 17.7 Grading/packaging/labelling 16.1 Frozen shrimps and prawns. General 257 (Processing Steps 8 and 9) 275 16.2 Shrimp preparation 17.8 Freezing (Processing Step 10) 276 (Processing Steps 15.2.1 to 15.2.18) 258 17.9 Packaging, labels and ingredients. 16.2.1 Raw fresh and frozen shrimp Reception and storage 276 reception (process steps) 258 16.2.2 Frozen storage 260 16.2.3 Controlled thawing 260 16.2.4 Chilled storage 260 XIV CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS 18.4 Precooking and other treatments 287 Section 18 279 18.4.1 18.4.1.1 Precooking General considerations 287 287 Processing of canned fish, 18.4.1.1.2 Precooking schedule 288 shellfish and other aquatic 18.4.1.1.3 Control of quality of precooking invertebrates oils and other fluids 288 18.4.1.1.4 Cooling 288 18.1 General. Addition to prerequisite 18.4.1.2 Smoking 288 programme 283 18.4.1.3 Use of brine and other dips 288 18.2 Identification of hazards and defects 283 18.4.2 Packing in containers 18.2.1 Hazards 283 (filling, sealing and coding) (Processing Step 8) 289 A Biological hazards 283 18.4.2.1 Filling 289 A1 Naturally occurring marine toxins 283 18.4.2.2 Sealing 290 A2 Scombrotoxin 284 18.4.2.3 Coding 291 A3 Microbiological toxins 284 18.4.3 Handling of containers after B Chemical hazards 284 closure – staging before heat C Physical hazards 284 processing (Processing Step 9) 291 18.2.2 Defects 284 18.4.4 Thermal processing 18.3 Processing operations 285 (Processing Step 10) 292 18.3.1 Reception of raw material, 18.4.4.1 Sterilization schedule 292 containers, covers and packaging 18.4.4.2 Heat processing operation 292 material and other ingredients 285 18.4.4.3 Monitoring of heat processing 18.3.1.1 Fish and shellfish operation 293 (Processing Step 1) 285 18.4.5 Cooling (Processing Step 11) 293 18.3.1.2 Containers, covers and packaging 18.4.5.1 Monitoring after heat processing materials (Processing Step 1) 285 and cooling 294 18.3.1.3 Other ingredients 18.4.6 Labelling, casing and storage (Processing Step 1) 285 of finished products 18.3.2 Storage of raw material, containers, (Processing Steps 12 and 13) 294 covers and packaging materials 286 18.4.7 Transportation of finished products 18.3.2.1 Fish and shellfish (Processing Step 14) 295 (Processing Step 2) 286 18.3.2.2 Containers and packaging (Processing Step 2) 286 18.3.2.3 Other ingredients (Processing Step 2) 286 Section 19 297 18.3.3 Unwrapping, unpacking Processing of fish sauce (Processing Steps 3 and 4) 286 18.3.4 Thawing (Processing Step 5) 286 19.1 Reception of raw materials 302 18.3.5 Fish and shellfish preparatory 19.1.1 Fish 302 processes (Processing Step 6) 286 19.1.2 Salt handling and requirements 303 18.3.5.1 Fish preparation 19.2 Mixing of fish and salt 303 (gutting, trimming, etc.) 286 18.3.5.2 Preparation of molluscs 19.3 Fermenting 304 and crustaceans 287 19.4 First separation 304 XV 19.5 Brine preparation 304 20.12 Packaging reception 19.6 Succeeding extraction 305 (Processing Step 12) 321 19.7 Separation 305 20.13 Packaging storage (Processing Step 13) 321 19.8 Blending 305 20.14 Cleaning of packaging materials (Processing Step 14) 322 19.9 Filtering 305 20.15 Blending and grading 19.10 Storage 306 (Processing Step 15) 322 19.11 Filling of containers 306 20.16 Extra saltwater removal 19.12 Capping 306 (Processing Step 16) 323 19.13 Labelling/packaging 306 20.17 Caviar packaging (Processing Step 17) 323 19.14 Transportation/distribution 307 20.18 Cooling and maturation 19.15 Application of fermentation aids (Processing Step 18) 324 (optional) 307 20.19 Pasteurization (optional step) 19.16 Heating (optional) 307 (Processing Step 19) 324 19.17 Ingredients and additives reception 20.20 Weighing and labelling and storage (optional) 307 (Processing Step 20) 325 19.18 Packaging materials reception 20.21 Cold storage (Processing Step 21) 325 and storage 308 20.22 Repackaging (Processing Step 22) 325 20.23 Transportation and distribution (Processing Step 23) 326 Section 20 311 Processing of sturgeon caviar Section 21 329 20.1 Live fish reception (Processing Step 1) 316 Transportation 20.2 Slaughter (bleeding and washing) (Processing Step 2) 316 21.1 For fresh, refrigerated and frozen 20.3 Belly cutting and ovary removal products 331 (Processing Step 3) 317 21.2 For live fish and shellfish 332 20.4 Cutting ovaries into small pieces 21.3 For canned fish and shellfish 332 and sieving (Processing Step 4) 317 21.4 For all products 332 20.5 Laying induction (Processing Step 5) 318 20.6 Anaesthesia for large fish (Processing Step 6) 318 20.7 Microcaesarean or hand-stripping (Processing Step 7) 318 20.8 Treatment of eggs by shell improving methods (Processing Step 8) 319 20.9 Washing and draining the eggs (Processing Step 9) 318 20.10 Ingredients reception (Processing Step 10) 320 20.11 Ingredient storage (Processing Step 11) 320 XVI CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS 22.1.2 Reception of frozen products 338 Section 22 335 at retail 22.1.3 Chilled storage of products at retail 339 Retail 22.1.4 Frozen storage of products at retail 339 22.1.5 Preparation and packaging 22.1 Reception of fish, shellfish chilled products at retail 339 and their products at retail. 22.1.6 Preparation and packaging General considerations 338 of frozen seafood at retail 340 22.1.1 Reception of chilled products 22.1.7 Retail display of chilled seafood 340 at retail 338 22.1.8 Retail display of frozen seafood 341 Annexes Annex I Potential Hazards associated with fresh fish, shellfish and other aquatic invertebrates 343 1. Examples of possible biological hazards 345 2. Chemical hazards 348 3. Physical hazards 348 Annex II List of acronyms 349 XVII XVIII CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS Introduction 1 CODE OF PRACTICE FOR Introduction FISH AND FISHERY PRODUCTS The present Code of Practice for Fish and Fishery Products was developed by the Codex Committee on Fish and Fishery Products by merging the in- dividual codes and adding new sections. Those codes were primarily of a technological nature, offering general advice on the production, storage and handling of fish and fishery products on board fishing vessels and on shore. The present Code also deals with the distribution and retail display of fish and fishery products. The combined Code was further modified to incorporate the Hazard Analy- sis Critical Control Point (HACCP)1 approach described in the General Prin- ciples of Food Hygiene (CXC 1-1969), Annex: “Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application”. The Code describes a prerequisite programme covering technological guidelines and the essential requirements of hygiene in the production of fish, shellfish and their products that are safe for human consumption, and otherwise meets the requirements of the appropriate Codex product standards. The Code also contains guidance on the use of HACCP, which is recommended to ensure the hygienic production of fish and fishery products to meet health and safe- ty requirements. Within the Code, a systematic approach similar to that of HACCP has been applied to essential quality, composition and labelling provisions of the ap- propriate Codex product standards. Throughout the Code, this is referred to as “defect action point (DAP) analysis”. However, DAP analysis is optional. The Codex Committee on Fish and Fishery Products recommended at its twentieth Session that defects of a commercial nature, such as workmanship defects, which had been removed from Codex fish product standards, be transferred to the appropriate Codex Code of Practice for optional use be- tween buyers and sellers during commercial transactions. This Code will assist all those engaged in the handling and production of fish and fishery products, or concerned with their storage, distribution, export, import and sale, in attaining safe and wholesome products that can be sold on national or international markets and meet the requirements of Codex standards. 3 CODEX ALIMENTARIUS How to use The aim of this Code is to provide user-friendly background information and this Code guidance for the development of fish and shellfish process management sys- tems that would incorporate good manufacturing practice (GMP) as well as the application of HACCP in countries where such measures have not yet been developed. In addition, it could be used in the training of fishers and employees in the fish and shellfish processing industries. The practical application of this international Code in the context of national fisheries may require some modifications and amendments to take into ac- count specific local conditions and consumer requirements. In that sense, the present Code is not intended to replace the advice or guidance of trained and experienced technologists regarding the complex technological and hy- gienic problems unique to a specific geographical area or fishery; in fact, this Code is intended to be used as a supplement in such instances. The Code is divided into separate though interrelated sections, which can be consulted as appropriate in the course of setting up an HACCP or DAP programme: (a) Section 2 Definitions Being acquainted with the definitions is important and will aid the overall understanding of the Code. (b) Section 3 Prerequisite programme Before HACCP or a similar approach can properly be applied to a process, it is important that a solid foundation of good hygienic practice be in place. Section 3 covers the minimum requirements for a facility prior to the application of hazard and defect analyses. (c) Section 4 General considerations for the handling of fresh fish, shellfish and other aquatic invertebrate Section 4 provides an overview of the potential hazards and defects that may have to be considered when building up an HACCP or DAP plan. This is not intended to be an exhaustive list but is designed to help an HACCP or DAP team to think about what hazards or defects should be considered in fresh fish, shellfish and other aquatic invertebrates, after which it is then up to the team to determine the significance of any particular hazard or defect in relation to the process. (d) Section 5 Hazard Analysis and Critical Control Point (HACCP) and defect action point (DAP) analysis Only when the groundwork in Section 3 has been completed satisfactorily should the application of the principles outlined in Section 5 be considered. This Section uses the processing of a canned tuna product as an example to illustrate how the principles of HACCP should be applied to a process. (e) Section Aquaculture production and Live and raw bivalve molluscs 6 and 7 These Sections deal with pre-harvest and primary production of fish, crustaceans and molluscan shellfish not caught in the wild. 4 CODE OF PRACTICE CXC 52-2003 CODE OF PRACTICE FOR Introduction FISH AND FISHERY PRODUCTS Although potential hazards and/or defects are listed for most steps in Sec- tions 6–21, it should be noted that this is only for guidance and the con- sideration of other hazards and/or defects may be appropriate. Moreover, the format of these sections has been designed for maximum “ease of use”, meaning that potential hazards and/or defects are listed only where they may be introduced into a product or where they are controlled, rather than repeated at all intervening processing steps. In addition, it must be stressed that hazards and defects, and their subse- quent control or action points, are product- and line-specific and, therefore, a full critical analysis based on Section 5 must be completed for each individual operation. (f) Section 9 Processing of fresh, frozen and minced fish This Section forms the foundation for most of the subsequent processing sections. It deals with the major process steps in the handling of raw fish through to cold storage and gives guidance and examples on the sort of hazards and defects to expect at each step. This Section should be used as the basis for all the other processing operations (Sections 10–19, which give additional guidance specific to the appropriate product sector). (g) Section Processing of specific fish and shellfish products 10 - 20 Processors operating in particular sectors will need to consult the appropriate section to find additional information specific to that sector. (h) Section Transportation and Retail 21 - 22 cover general transportation and retail issues. Transportation and retail apply to most, if not all sections on the processing of specific products. They should be granted the same level of care as the other processing steps. 5 CODE OF PRACTICE FOR SECTION 1 Scope FISH AND FISHERY PRODUCTS 1 Scope This Code applies to the growing, harvesting, handling, production, processing, storage, transportation and retail of fish, shellfish and aquatic invertebrates and products thereof from marine and freshwater sources that are intended for human consumption. 7 CODE OF PRACTICE FOR SECTION 2 Definitions FISH AND FISHERY PRODUCTS 2 Definitions 9 CODE OF PRACTICE FOR SECTION 2 Definitions FISH AND FISHERY PRODUCTS 2.1 Biotoxins Poisonous substances naturally present in fish and fishery products or accu- General mulated by the animals feeding on toxin-producing algae or in water contain- definitions ing toxins produced by such organisms. Chilling The process of cooling fish and shellfish to a temperature approaching that of melting ice. Clean water Water from any source where harmful microbiological contamination, sub- stances and/or toxic plankton are not present in such quantities that may affect the safety of fish, shellfish and their products intended for human con- sumption. Cleaning The removal of soil, food residues, dirt, grease or other objectionable matter. Contaminant Any biological or chemical agent, foreign matter or other substances not intentionally added to food that may compromise food safety or suitability. Contamination The introduction or occurrence of a contaminant in fish, shellfish or their products. Control measure Any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. For the purposes of this Code, a control measure is also applied to a defect. Corrective action Any action to be taken when the results of monitoring at the CCP indicate a loss of control. For the purposes of this Code, this also applies to DAPs. Critical control point (CCP)2 A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical limit A criterion that separates acceptability from unacceptability. For the purpos- es of this Code, this also applies to DAPs. Decision tree A sequence of questions applied to each process step with an identified haz- ard to identify which process steps are CCPs. For the purposes of this Code, this also applies to DAPs. 2 Refer to Annex II for a comprehensive list of the acronyms used in this Code. 11 CODEX ALIMENTARIUS Decomposition The deterioration of fish, shellfish and their products including texture break- down and causing a persistent and distinct objectionable odour or flavour. Defect A condition found in a product that fails to meet essential quality, composi- tion and/or labelling provisions of the appropriate Codex product standards. Defect action point (DAP) A step at which control can be applied and a quality (non-safety) defect can be prevented, eliminated or reduced to an acceptable level, or a fraud risk eliminated. Disinfection The reduction by means of chemical agents and/or physical methods in the number of microorganisms in the environment to a level that does not com- promise food safety or suitability. Dressed That portion of fish remaining after heading and gutting. Facility Any premises where fish or fishery products are prepared, processed, chilled, frozen, packaged or stored. For the purposes of this Code, premises also include vessels. Fish Any of the cold-blooded (ectothermic) aquatic vertebrates. Amphibians and aquatic reptiles are not included. Hazard A 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 con- ditions leading to their presence in order to decide which are significant for food safety and, therefore, should be addressed in the HACCP plan. Hazard Analysis and Critical Control Point (HACCP) A system that identifies, evaluates and controls hazards that are significant for food safety. Microbiological contamination The presence, introduction, reintroduction, growth and/or survival of patho- gens of public health concern. Monitor The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control. For the pur- poses of this Code, this also applies to DAPs. 12 CODE OF PRACTICE CXC 52-2003 CODE OF PRACTICE FOR SECTION 2 Definitions FISH AND FISHERY PRODUCTS Potable water Freshwater fit for human consumption. Standards of potability should not be lower than those contained in the latest edition of the International Standards for Drinking-water issued by the World Health Organization. Prerequisite programme A programme that is required prior to the application of the HACCP system to ensure that a fish and shellfish processing facility is operating according to the Codex Principles of Food Hygiene, the appropriate code of practice and appropriate food safety legislation. Raw materials Fresh and frozen fish, shellfish and/or their parts that may be utilized to pro- duce fish and shellfish products 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 chem- ical safety and sensory qualities at a specific storage temperature. It is based on identified hazards for the product, heat or other preservation treatments, packaging method and other hurdles or inhibiting factors that may be used. Shellfish Those species of aquatic molluscs and crustaceans that are commonly used for food. Step A point, procedure, operation or stage in the food chain including raw mate- rials 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, in ad- dition to monitoring to determine compliance with a HACCP plan. For the purposes of this Code, this also applies to DAPs. Whole fish (or round fish) Fish as captured, ungutted. 13 CODEX ALIMENTARIUS 2.2 Aquaculture The farming, during part or the whole of their life cycle, of any aquatic ani- Aquaculture mals, except mammalian species, aquatic reptiles and amphibians, intended for human consumption, but excluding species covered in Section 7 of this Code. These aquatic animals are hereafter referred to as “fish” for ease of reference in Section 2.2 and Section 6. Aquaculture establishment Any premises for the production of fish intended for human consumption, in- cluding the supporting inner infrastructure and surroundings under the con- trol of the same management. Chemicals Any substance, either natural or synthetic, that can affect live fish, their path- ogens, the water, the equipment used for production or the land within the aquaculture establishment. Colouring Obtaining a specifically coloured feature (e.g. flesh, shell or gonad) of a tar- geted organism by incorporating into the fish food a natural or artificial sub- stance or additive approved for this purpose by the competent authority with jurisdiction. Diseased fish A fish on or in which pathological changes or other abnormalities that affect safety and quality are apparent. Extensive farming Raising fish under conditions of little or incomplete control over the growing process and production conditions where their growth depends on endoge- nously supplied nutrient inputs. Feed additives Chemicals other than nutrients for fish that are approved for addition to their feed. Fish farm An aquaculture production unit (either land- or water-based), usually con- sisting of holding facilities (tanks, ponds, raceways, cages), plant (buildings, storage, processing), service equipment and stock. Fish feed Fodder intended for fish in aquaculture establishments, in any form and of any composition. Good aquaculture (or good fish farming) practices Those practices of the aquaculture sector necessary to produce quality and safe food products conforming to food laws and regulations. Harvesting Operations involving taking the fish from the water. 14 CODE OF PRACTICE CXC 52-2003 CODE OF PRACTICE FOR SECTION 2 Definitions FISH AND FISHERY PRODUCTS Intensive farming Raising fish under controlled growing process and production conditions where their growth is completely dependent on externally supplied fish feed. Official agency having jurisdiction The official authority or authorities charged by the government with the con- trol of food hygiene (sometimes referred to as the competent authority) as well as/or with sanitation in aquaculture. Pesticide Any substance intended for preventing, destroying, attracting, repelling or controlling any pest, including unwanted species of plants or animals, during the production, storage, transportation, distribution and processing of food, agricultural commodities or animal feeds or which may be administered to animals for the control of ectoparasites. The term normally excludes fertiliz- ers, plant and animal nutrients, food additives and veterinary drugs. Pesticide residue Any specified substance in food, agricultural commodities or animal feed re- sulting from the use of a pesticide. The term includes any derivatives of a pesticide, such as conversion products, metabolites and reaction products, and impurities considered to be of toxicological significance. Residues Any foreign substance, including their metabolites, that remain in fish prior to harvesting as a result of either application or accidental exposure. Semi-intensive farming Raising fish under conditions of partial control over the growing process and production conditions where their growth is dependent upon endogenously supplied nutrient inputs and externally supplied fish feed. Stocking density The amount of fish stocked per unit of area or volume. Veterinary drug Any substance applied or administered to any food-producing animal, such as meat- or milk-producing animals, poultry, fish or bees, whether used for therapeutic, prophylactic or diagnostic purposes or for modification of phys- iological functions or behaviour. Withdrawal time The period of time necessary between the last administration of a veterinary drug to fish, or exposure of these animals to a veterinary drug, and harvesting to ensure that the concentration of the veterinary drug in their edible flesh intended for human consumption complies with the maximum permitted res- idue limits. 15 CODEX ALIMENTARIUS 2.3 Accepted/acceptable/approved Accepted by the official agency having jurisdiction. Live and raw bivalve Conditioning molluscs Placing live bivalve molluscs in tanks, floats or natural sites to remove sand, mud or slime and improve product acceptability. Distribution centre Any approved onshore or offshore installation or establishment for the re- ception, conditioning, washing, cleaning, grading and packaging of live bi- valve molluscs fit for human consumption from which the bivalve molluscs are dispatched alive. Growing areas All brackish and marine areas approved for the production or harvesting of bivalve molluscs either by natural growth or by aquaculture destined for hu- man consumption. The growing areas may be approved as production or harvesting areas for bivalve molluscs for direct consumption, or they may be approved as production or harvesting areas for bivalve molluscs for either depuration or relaying. Heat shocking The process of subjecting bivalve molluscs in the shell to any form of heat treatment, such as steam, hot water or dry heat, for a short period to facili- tate rapid removal of meat from the shell for the purpose of shucking. Depuration The reduction of microorganisms to a level acceptable for direct consump- tion by the process of holding live bivalve molluscs for a period of time under approved, controlled conditions in natural or artificial seawater suitable for the process, which may be treated or untreated. Depuration centre Any approved establishment for the depuration of live bivalve molluscs. Relaying The removal of bivalve molluscs from a microbiologically contaminated growing area to an acceptable growing or holding area under the supervision of the agency having jurisdiction and holding them there for the time nec- essary for the reduction of contamination to an acceptable level for human consumption. 2.4 Roe-on scallop meat Fresh or quick frozen “roe-on scallop meat” are prepared by completely re- Fresh and moving the adductor muscle and attached roe from the shell and detaching quick frozen all other viscera to the extent practical. The roe should remain attached to the raw scallop adductor muscle. “Roe-on scallop meat” contain no added water, phosphates products or other ingredients. The adductor muscle and roe are presented whole. 16 CODE OF PRACTICE CXC 52-2003 CODE OF PRACTICE FOR SECTION 2 Definitions FISH AND FISHERY PRODUCTS Scallop meat Fresh or quick frozen “scallop meat” is prepared by completely removing the adductor muscle from the shell and completely detaching the viscera and roe from the adductor muscle of live scallops. Scallop meat contains no added water, phosphates or other ingredients. The adductor muscle is presented whole. Quick frozen scallop meat or quick frozen roe-on scallop meat with added water and/or a solution of water and phosphate Quick frozen scallop meat, or quick frozen roe-on scallop meat, with added water and/or solutions of water and phosphates contain the products de- fined in 2.1.1 and 2.1.2 of the Standard for Fresh and Quick Frozen Raw Scallop Products (CXS 315-2014), and a solution of water and/or phosphates and optionally salt. Scallop products Refers to all the scallop products identified above. Shucking The process of removing the scallop meat or roe-on scallop meat from the shell. Roe The scallop gonad(s) containing the ovary and/or testis. Viscera All of the internal organs excluding the roe. 2.5 Candling Passing fillets of fish over a translucent table illuminated from below to de- Fresh, frozen tect parasites and other defects. and minced fish Dehydration The loss of moisture from frozen products through evaporation. This may oc- cur if the products are not properly glazed, packaged or stored. Deep dehy- dration adversely affects the appearance and surface texture of the product and is commonly known as “freezer burn”. Fillet A slice of fish of irregular size and shape removed from the carcass by cuts made parallel to the backbone. Freezer Equipment designed for freezing fish and other food products, by quickly lowering the temperature so that after thermal stabilization the temperature in the thermal centre of the product is the same as the storage temperature. Freezing process A process carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freez- ing process shall not be regarded as complete unless and until the product temperature has reached –18 °C (0 °F) or below at the thermal centre after thermal stabilization. 17 CODEX ALIMENTARIUS Frozen storage facility A facility capable of maintaining the temperature of fish at –18 °C. Fresh fish Fish or fishery products that have received no preserving treat- ment other than chilling. Frozen fish Fish that have been subjected to a freezing process sufficient to reduce the temperature of the whole product to a level low enough to preserve the in- herent quality of the fish and that have been maintained at this low tempera- ture as specified in the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CXS 36-1981) during transportation, storage and distribution up to and including the time of final sale. For the purposes of this Code, the terms “frozen”, “deep frozen”, “quick frozen”, unless otherwise stated, shall be regarded as synonymous. Glazing The application of a protective layer of ice formed at the surface of a frozen product by spraying it with, or dipping it into, clean seawater, potable water or potable water with approved additives, as appropriate. Minced fish Comminuted flesh produced by separation from skin and bones. Modified atmosphere packaging (MAP) Packaging in which the atmosphere surrounding the fish is different from the normal composition of air. Separation A mechanical process for producing minced fish whereby the skin and bone are substantially removed from the flesh. Separator A mechanical device used for separation. Steak A section of fish removed by cutting approximately at right angles to the backbone. 2.6 Dewatering Removal of excess wash water from the minced fish flesh. Frozen surimi Frozen surimi The fish protein product for further processing that has been processed by heading, gutting and cleaning fresh fish, and mechanically separating the ed- ible muscle from the skin and bone. The minced fish muscle is then washed, refined, dewatered, mixed with cryoprotective food ingredients and frozen. 18 CODE OF PRACTICE CXC 52-2003 CODE OF PRACTICE FOR SECTION 2 Definitions FISH AND FISHERY PRODUCTS Gel-forming ability The ability of surimi to form an elastic gel when fish meat is comminuted with the addition of salt and then formed and heated. This elasticity is a function possessed by myosin as the primary component of myofibrillar protein. Myofibrillar protein A generic term for skeletal muscle proteins such as myosin and actin. Refining A process of removing from washed meat – by the use of a strainer – small bones, sinews, scales and bloody flesh of such sizes as may not be mixed in a final product, thereby concentrating myofibrillar protein. Surimi-based products A variety of products produced from surimi with addition of ingredients and flavour such as “surimi gel” and shellfish analogues. Water-soluble components Any water-soluble proteins, organic substances and inorganic salts contained in fish meat. Washing A process of washing away blood and water-soluble components from minced fish with cold water by the use of a rotary filter, thus increasing the concentration of myofibrillar proteins thereof. Washed meat Fish meat that is washed and then drained of water. 2.7 Batter Liquid preparation from ground cereals, spices, salt, sugar and other ingre- Quick-frozen dients and/or additives for coating. Typical batter types are: non-leavened coated fish batter and leavened batter. products Breading Dry breadcrumbs or other dry preparations mainly from cereals with col- ourants and other ingredients used for the final coating of fishery products. Typical breading types are: free-flowing breading, coarse breading and flour- type breading. Coating Covering the surface of a fishery product with batter and/or breading. Pre-frying Frying of breaded and battered fishery products in an oil bath in such a way that the core remains frozen. Sawing Cutting (by hand or fully mechanized) of regular shapes of fish blocks into pieces suitable for later coating. 19 CODEX ALIMENTARIUS 2.8 Barrel A cylindrical container made of wood or plastic or other suitable food con- Salted and tact material with a lid for watertight closure. dried salted fish Black membrane Parietal peritoneum, the pigmented lining of the abdominal cavity. Brine Solution of salt in water. Brine injection The process of injecting brine directly into the fish flesh. Brining The process of placing fish in brine for a period of sufficient length for the fish tissue to absorb a specific quantity of salt. Dry-salting The process of mixing fish with suitable food-grade salt and stacking the fish in such a manner that the resulting brine drains away. Dun Discoloration and development of the mould Sporendonema epizoum, which affects the fish surface and makes it look peppered. The fish flesh is unaf- fected. Fatty fish Fish in which the main reserves of fat are in the body tissue and the fat con- tent is more than two percent. Gibbing The process of removing the gills, long gut and stomach from fatty fish, such as herring, by inserting a knife or using hands at the gills; the milt or roe and some of the pyloric caeca are left in the fish. Lean fish (white fish) Fish in which the main reserves of fat are in the liver and less than two per- cent fat in the body tissue. Maturing The process from salting until the fish is salt-matured. Nobbing Removing the head and gut from fatty fish, such as herring, in one operation by partially severing the head and pulling the head away together with the attached gut; the roe or milt is left in. Pickle Brine that may contain vinegar and spices. Pickling The process whereby primary fatty fish is mixed with suitable salt (which ma
