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Uidelines Risk Based &!/ 'UIDELINESFOR &//$!.$ .542)4)/. RISK BASEDFISHINSPECTION 0!0%2 &//$!.$!'2)#5,452%/2'!.):!4)/./&4(%5.)4%$.!4)/.3 2OME For further information, please contact: Food Quality and Standards Service Nutrition and Consumer Protection Division Food and Agriculture Organization of the United Nations Viale delle Terme di Caracalla 00153, Rome, Italy Fax: +39 06 570 54593 E-mail: [email protected] Web site: www.fao.org/ag/agn/agns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¥'"0 Contents Contents .........................................................................................................................................iii List of tables and figures................................................................................................................. v Acronyms........................................................................................................................................ v Acknowledgements......................................................................................................................viii 1. Introduction to the guidelines.............................................................................................. 1 Background ..................................................................................................................................3 Scope of the guidelines ................................................................................................................4 Objectives ....................................................................................................................................4 Target audience............................................................................................................................6 Contents and use of the guidelines...............................................................................................6 References and recommended further reading ............................................................................7 2. Food safety and fish and fisheries products ........................................................................... 9 Fish as food ................................................................................................................................11 Food-borne illness risk factors...................................................................................................13 Water and its use in the “fish as food” chain .............................................................................15 The evolution of process-based fish inspection .........................................................................16 Risk-based fish inspection .........................................................................................................18 Fish and fishery product profiles and food safety risk...............................................................19 3. Fishery establishments and technical inspection guidance................................................. 25 Fisheries hygiene inspection......................................................................................................27 Primary production ....................................................................................................................28 Processing facilities and activities .............................................................................................31 Markets ......................................................................................................................................40 Prioritization for inspection based on establishment type and product profile..........................44 4. Monitoring the safety of fish and fishery products.............................................................. 47 5. Knowledge and skill requirements for fish inspectors ........................................................ 55 6. Annexes .................................................................................................................................... 59 Annex 1. Sources of further information ...................................................................................... 61 Useful websites ..........................................................................................................................61 Annex 2. Food safety hazards and fish and fishery products ....................................................... 66 Biological hazards......................................................................................................................66 Pathogenic bacteria....................................................................................................................66 Viruses.......................................................................................................................................72 Parasites.....................................................................................................................................72 iii Natural toxins or biotoxins........................................................................................................76 Chemical hazards .......................................................................................................................79 Environmental chemical contaminants .....................................................................................79 Veterinary drugs ........................................................................................................................80 Food additives ...........................................................................................................................82 Other chemical contaminants ....................................................................................................82 Physical hazards.........................................................................................................................82 Annex 3. Additional guidance checklists for fish inspectors........................................................ 84 Checklist to assess/verify/audit aquaculture systems conditions and controls ..........................84 Checklist for the assessment of small-scale boats using ice ......................................................87 Road transport vehicle assessment checklist .............................................................................88 Form for assessment of traceability conditions .........................................................................89 iv List of tables and figures Figure 1. Model layout of basic fresh fish processing establishment..................................... 32 Table 1. Product profiles and level of risk.............................................................................. 21 Table 2. Risk level matrix for fish and fishery products......................................................... 22 Table 3. Prioritizing establishments........................................................................................ 45 Table 4. Typical monitoring parameters for farmed fish........................................................ 50 Table 5. Growth limiting factors of pathogenic bacteria......................................................... 71 Table 6. Important parasites that cause food-borne illness..................................................... 74 Acronyms AOAC Association of Official Analytical Chemists ASP Amnesic shellfish poisoning AZP Azaspiracid CAC Codex Alimentarius Commission CCRF FAO Code of Conduct for Responsible Fisheries CEN European Committee for Standardisation CODEX Codex Alimentarius DA Domoic acid DAP Defect Action Plan DDT Dichloro-diphenyl-trichloroethane DSP Diarrhoetic shellfish poisoning EU European Union FAO Food and Agriculture Organization of the United Nations FBT Fish-borne trematodes FDA Food and Drug Administration (United States) FIFO First-in first-out FIM FAO Risk-based Food Inspection Manual GAP Good Aquaculture Practice GHP Good Hygienic Practice GMP Good Manufacturing Practice H&G Headed and gutted HACCP Hazard Analysis Critical Control Point ISO International Standards Organisation JEFCA Joint Expert Committee of Food Additives LMG Leucomalachite green MID Minimum infective dose MPN Most probable number MRL Maximum residue level NSP Neurotoxic shellfish poisoning OA Okadaic acid PCB Polychlorinated biphenyl POP Persistent organic pollutants PSP Paralytic shellfish poisoning RFU Responsible Fish Utilization
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