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Code of Practice for Fish and Fishery Products INTERNATIONAL FOOD STANDARDS 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 INTERNATIONAL FOOD STANDARDS 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. 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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 To minimize contamination 34 Definitions 3.1.3 To minimize damage to the fish, 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 and record-keeping procedures 3.5.2 Personnel hygiene 40 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 the handling of fresh fish, shellfish 6.1 General 74 and other aquatic invertebrates 6.1.1 Site selection 74 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 6.3.3 Growing 78 Section 5 51 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.
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