New Document Introduces Fish Hygiene Requirements19 September 2013
GLOBAL - The Food and Agriculture Organisation (FAO) has released a new document which provides an introduction to the hygiene requirements, controls and inspection of fresh fish, molluscs and crustaceans throughout the market chain between capture, or production in aquaculture, and the consumer, in the Central Asian region.
Fish and fish products have become the most traded food items globally and so effective controls and inspections in the fisheries marketing chain are of high importance in terms of food safety and consumer protection.
Many countries are now enforcing more regulations and measures, taking into consideration internationally recognised good practices and handling and manufacturing standards related to hygiene and health legislation, including the Hazard Analysis and Critical Control Points (HACCP) system.
The document is primarily targeted at mid-level government staff engaged in fish (or food) inspection. It is also intended for those involved in commercial operations of the capture and aquaculture sectors, who will be subject to inspection.
Safety, quality and production management is of paramount importance to the fishery industry as fish and fishery products are particularly perishable.
The safety and quality of seafood ultimately depends on its condition at capture or harvest, and how it is treated and stored before reaching the consumer. This might include such things as: coastal pollution; hygiene on board the fishing vessel, at the landing centre, and during transport, storage and marketing;
and contamination either by workers or the environment.
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TheFishSite News Desk