Joint FAO/WHO Food Standards Programme: Codex Committee on Fish and Fishery Products. Code of practice for fish and fishery products. I. Draft sections. II. Proposed draft sections and other amendments to the Code.

Author(s) : FAO, OMS, Codex Alimentarius Commission

Type of monograph: Standard/Recommendation

Summary

This report of the 25th session of the Codex Committee on Fish and Fishery Products, held in Alesund, Norway, consists of two parts: I. Draft sections at step 6 of the procedure: definitions (general, fresh, frozen, minced and canned fish); general considerations for the handling of fresh fish and shellfish (time and temperature control); HACCP and Defect Action Point analysis; processing of fresh, frozen, minced, canned and shellfish. II. Proposed draft sections and other amendments to the Code: definitions; HACCP principles; aquaculture production; molluscan shellfish; processing of fresh, frozen and minced fish; processing of frozen surimi (freezing, frozen storage, packaging) and of quick frozen coated fish products; processing of salted (chilling, labelling) and smoked fish (slicing of cold smoked products, cooling, storage, distribution, retail, thawing); lobsters and crabs; shrimps and prawns (freezing); cephalopods (storage, controlled thawing, freezing, packaging); canned fish and shellfish; transport (fresh, refrigerated and frozen products); retail.

Details

Original title: Joint FAO/WHO Food Standards Programme: Codex Committee on Fish and Fishery Products. Code of practice for fish and fishery products. I. Draft sections. II. Proposed draft sections and other amendments to the Code.
Record ID : 2003-2105
Languages: English
Subject: Regulation
Publication: FAO - Italy/Italy
Publication date: 2002/06/03
Collection:
Number: 2
Source: Source: CX-FFP 02-5; 56 + 175 p. (21 x 29.7); fig.; tabl.; append.
Document available for consultation in the library of the IIR headquarters only.

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