Recommended international code of practice for fish and fishery products.

Recommended international code of practice for fish and fishery products./ Code d'usage international recommandé pour le poisson et les produits de la pêche.

Type of article: Periodical article, Standard/Recommendation

Summary

This text provides a compilation of good manufacturing practices for processing fish, shellfish and certain derivatives such as surimi. All possible operations are described in detail. The application of HACCP principles is also discussed. Guidelines encompass not only processed food but also containers, equipment and cleaning of the latter as well as media sometimes used.

Details

Original title: Recommended international code of practice for fish and fishery products./ Code d'usage international recommandé pour le poisson et les produits de la pêche.
Record ID : 1998-3931
Languages: English
Subject: Regulation
Source: Codex Aliment. Comm./ Comm. Codex Aliment. - CX-FFP 98-5; 116 p. (E); 132 p. (F); 8 fig.; tabl.; 9 append.
Publication date: 1998/03
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product;
Refrigeration and perishable products: regulations and standards
Keywords: Treatment; Recommendation; Surimi; Seafood; Fish; Mollusc; Hygiene; HACCP; Equipment; Crustacea; Control (generic)