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| | | Quality and Safety of Fish and Fish Products |
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|  Finally, fish processing operations include proper waste management techniques.Further processing of fish into a wide variety of value-added products is now common with the increase in demand for food products that are ready to eat or require little preparation before serving. When chilled and frozen fish products are transported by road, rail, sea or air, it is essential that the cold chain is maintained throughout. This requires the use of insulated containers or transport vehicles and adequate quantities of coolants or mechanical refrigeration. Container technology now makes possible the combination of refrigeration combined with a modified or controlled atmosphere.Good hygienic practices in the handling, manufacture and transportation of fish and fish products, and adequate refrigeration throughout, can greatly reduce outbreaks of fish-borne illnesses. Measures that ensure high standards of quality and safety, by implication, will also reduce post-harvest losses. | | |  The International Organization for Standardisation, the world-wide federation of national standards bodies, defines 'quality' as "the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs" (ISO 8402). The quality of fish and fish products relies principally on safe, hygienically produced products. | | | | The hazard analysis critical control point (HACCP) system of assuring food safety and quality has now gained world-wide recognition as the most cost effective and reliable system available. It is based on the identification of risks, minimising those risks through the design and layout of the physical environment in which high standards of hygiene can be assured, sets measurable standards and establishes monitoring systems. It also establishes procedures for verifying that the system is working effectively. It is a sufficiently flexible system to be successfully applied to all stages from harvesting of fish to reaching the consumer. For such a system to work successfully requires the co-operation of all stakeholders. The system's control authority needs to design and implement the system, ensuring that monitoring and corrective measures are put in place. The fishing industry must ensure that their fish handling, processing and transportation facilities meet the required standards. Adequate training of both industry and control authority staff must be provided by support institutions, and channels for feedback from consumers established. Ensuring high standards for quality and safety minimise economic losses that result from spoilage, damage to trade and from illness among consumers. | | | | |
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1076 Topics - 5135 Related Knowledge - 2534 Members - 34 Editors |
