freeMem:111,712,968 totMem:474,021,888 reqNum:1134952 openSessions:0 generationTime:2013/05/26 10:47:00
979 Topics - 5229 Related Knowledge - 11257 Members - 47 Editors
Navigate the Atlas:
Text-only Printer-friendly version
|Good hygienic practices in the handling, manufacturing 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 worldwide 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 worldwide recognition as the most cost-effective and reliable system available. It is based on the identification of risks, minimizing 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. HACCP also establishes procedures for verifying that the system is working effectively.
HACCP is a sufficiently flexible system to be successfully applied at all critical stages - from harvesting of fish to reaching the consumer. For such a system to work successfully, all stakeholders must cooperate which entails increasing the national capacity for introducing and maintaining HACCP measures. 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 requisite 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 is good economics, minimizing losses that result from spoilage, damage to trade and from illness among consumers.
|Title||Quality of Fish from Catch to Consumer. Labelling, Monitoring and Traceability
( BOOK )
|Author(s) / Editor(s)|| Luten, J. B., Oehlenschläger, J. and Ólafsdóttir, G. (eds)|
|Description||The complexity of the European fishery sector, the attitudes towards quality labelling GMP and the needs for quality information are presented. The progress of implementing traceability (schemes) from catch to consumer is covered. Fishermen give their view on GMP on board of their vessels. New tools for measuring the quality of the catch and the experience with quality grading of the landed fish by QIM are described. Attention is paid to recent developments of E-commerce of fish via the auctions. The possibilities of combining various instrumental methods for measuring fish quality are highlighted. A range of contributions on labelling systems, industrial standards, awards and certification procedures for the quality of fish are included. An overview on consumer research on fish in Europe is presented. In addition papers are covering consumer's responses to fresh fish, the evaluation of a promotion campaign for seafood consumption and consumer's opinions towards farmed fish, health and food safety. The implications of quality labels for the consumers and the influence on their buying decision process are addressed. Two papers discussing labelling, price and packaging as value indicators and the product differentiation for shellfish complete the book. |
|Keywords|| ECOLABELLING; TRACEABILITY; FISH PRODUCTS|
|Geography Keywords|| EUROPE|
|Type of Book|| Book|
|Publisher|| Wageningen Academic Publishers|
|Publication Location||Wageningen (The Netherlands)|
|Picture to upload|
|Related to Topics||Quality and safety of fish and fish products
(figis1514); Food Security
(435); Ecolabelling in fisheries management
(461); Labelling and certification of fish and fish products
| || |