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Drs 46-2:2020 RWANDA DRS STANDARD 46-2 Third edition 2020-mm-dd Handling, processing and distribution of fish — Code of practice — Part 2: Processing of canned fish ICS 67.120.30 Reference number DRS 46-2:2020 © RSB 2020 DRS 46-2: 2020 In order to match with technological development and to keep continuous progress in industries, standards are subject to periodic review. Users shall ascertain that they are in possession of the latest edition © RSB 2020 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from RSB. Requests for permission to reproduce this document should be addressed to: Rwanda Standards Board P.O Box 7099 Kigali-Rwanda KK 15 Rd, 49 Tel. +250 788303492 Toll Free: 3250 E-mail: [email protected] Website: www.rsb.gov.rw ePortal: www.portal.rsb.gov.rw ©RSB 2020 - All rights reserved ii DRS 46-2: 2020 Contents Page Foreword ................................................................................................................................................... iv 1 Scope ............................................................................................................................................. 1 2 Normative references ................................................................................................................... 1 3 Terms and definitions .................................................................................................................. 1 4 Prerequisite programmes ............................................................................................................ 6 4.1 Facility design and construction ................................................................................................ 6 4.2 Design and construction of equipment and utensils ............................................................... 8 4.3 Hygiene control programme ....................................................................................................... 8 4.3.1 General .......................................................................................................................................... 8 4.3.2 A permanent cleaning and disinfection schedule .................................................................... 8 4.3.3 Designation of personnel for cleaning ....................................................................................... 9 4.3.4 Maintenance of premises, equipment and utensils .................................................................. 9 4.3.5 Pest control systems .................................................................................................................... 9 4.3.6 Supply of water, ice and steam ................................................................................................... 9 4.3.7 Waste management .................................................................................................................... 10 4.4 Personal hygiene and health .................................................................................................. 10 4.4.1 Facilities and equipment ........................................................................................................... 10 4.4.2 Personnel hygiene ...................................................................................................................... 10 4.5 Transportation ........................................................................................................................... 10 4.6 Product tracing and recall procedures ................................................................................. 11 4.7 Training ....................................................................................................................................... 11 4.8 General considerations for the handling of fresh fish ........................................................... 11 4.8.1 General ........................................................................................................................................ 11 4.8.2 Time and temperature control ................................................................................................ 11 5 Processing of canned fish......................................................................................................... 12 5.1 General – addition to prerequisite programme ....................................................................... 12 5.2 Processing operations ............................................................................................................. 13 5.2.1 Reception of fish ........................................................................................................................ 13 5.2.2 Reception of containers, covers and packaging materials ................................................... 13 5.2.3 Reception of other ingredients ................................................................................................. 13 5.2.4 Storage – packaging, labels and ingredients .......................................................................... 14 5.2.5 Storage of fish ............................................................................................................................. 14 5.2.6 Storage of other ingredients...................................................................................................... 15 5.2.7 Unwrapping, unpacking ............................................................................................................. 16 5.2.8 Thawing ....................................................................................................................................... 16 5.2.9 Precooking and other treatments ............................................................................................. 18 5.2.10 Packing in containers (filling, sealing and coding) ................................................................. 19 5.2.11 Monitoring after heat processing and cooling ........................................................................ 23 5.2.12 Labelling, casing and storage of finished products (Processing Steps 5 and 13) .............. 23 5.2.13 Transportation of finished products ......................................................................................... 24 iii ©RSB 2020 - All rights reserved DRS 46-2: 2020 Foreword Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT agreement on the preparation, adoption and application of standards. The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards adopted by Technical committees are ratified by members of RSB Board of Directors for publication and gazettment as Rwanda Standards. DRS 46-2 was prepared by Technical Committee RSB/TC 36 on Fish and fish products. In the preparation of this standard, reference was made to the following standard: CAC/RCP 52-2003, Code of Practice for Fish and Fishery Products The assistance derived from the above source is hereby acknowledged with thanks. This third edition cancels and replaces the second edition (RS 46: 2014) of which has been technically revised. DRS 46 consists of the following parts, under the general title Introductory element — Main element: Part 1: Aquaculture production Part 2: Processing of canned fish Part 3: Retail Committee membership The following organizations were represented on the Technical Committee on Fish and fish products (RSB/TC 36) in the preparation of this standard. Association pour la défense des droits des consommateurs au Rwanda (ADECOR) Cooperative des Produits Agricoles et vivriers (COOPAVI) Kibuye Fishing Project Ministry of Agriculture and Animal Resources (MINAGRI) National Industrial Research and Development Agency (NIRDA) Rwanda Agriculture and Animal Resources Development Board (RAB) Rwanda Agriculture and Livestock Inspection and Certification Services (RALIS) Rwanda Fisheries Sector Simba Supermarket University of Rwanda-College of Agriculture, Animal Science and Veterinary Medicine (UR - CAVM) Rwanda Standards Board (RSB) – Secretariat ©RSB 2020 - All rights reserved iv DRS 46-2: 2020 Handling, processing and distribution of fish — Code of practice — Part 2: Processing of canned fish 1 Scope This Draft Rwanda Standard provides guidelines and recommendations for processing of canned fish intended for human consumption. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. RS 184, Food safety system based on Hazard Analysis and Critical Control Points (HACCP) — Requirements for any organization in the food chain RS CAC/RCP 54, Code of Practice on good animal feeding CAC/RCP 23, Code of Hygienic Practice for low and acidified low acid canned foods CAC/RCP 68, Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes CODEX STAN 166, Standard for quick frozen fish sticks (fish fingers), fish portions and fish Fillets — Breaded or in Batter 3 Terms and definitions For the purposes of this standard,
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