Code of practice for fish and fishery products: proposal for Sections 1, 2.1, 2.2, 2.9, 3 to 6 and 13, and draft proposal for other sections. 1. Draft sections: stage 6.

Themes: Food engineering ; Food quality and safety. Microbiology ; Fish and fish product ; <a href="/en/search/Refrigeration%20and%20perishable%20products:%20regulations%20and%20standards">Refrigeration and perishable products: regulations and standards
Keywords: Regulations ; Ship ; Mince ; Design ; Chilling ; Recommendation ; Aquaculture ; Surimi ; Seafood ; Fish ; World ; Mollusc ; Handling ; Hygiene ; HACCP ; Cold storage ; Freezing ; Distribution

Code d'usages pour le poisson et les produits de la pêche : projet de sections (1, 2.1, 2.2, 2.9, 3 à 6 et 13) et avant-projet de sections (autres sections). 1. Projet de sections à l'étape 6.

Author(s) : Codex Alimentarius Commission, FAO

Type of monograph: Standard/Recommendation

Summary

This code of practice was prepared by the Codex Committee on fish and fishery products during its 24th session. It is a compilation of all codes on fish with an additional section on aquaculture and a section on frozen surimi. These codes are essentially technical and provide general advice on fish and fishery products in terms of production, storage and handling on board ships and on dry land. They also deal with the distribution and presentation of fish and fishery products intended for retail sale.

Details

Original title: Code d'usages pour le poisson et les produits de la pêche : projet de sections (1, 2.1, 2.2, 2.9, 3 à 6 et 13) et avant-projet de sections (autres sections). 1. Projet de sections à l'étape 6.
Record ID : 2003-1100
Languages: French
Subject: Regulation
Publication: FAO - Italy/Italy
Publication date: 2002/06/03
Collection:
Source: Source: CX-FFP 02-5-1; 55 p. (21 x 29.7); fig.; tabl.
Document available for consultation in the library of the IIR headquarters only.

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