|
|
| | | 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 | Élaboration des semi-conserves d’anchois: aspects économiques, techniques et hygiéniques
( DOCUMENT )
| | Author(s) / Editor(s) |  Ababouch, Lahsen; El Marrakchi, Abdelhaq | | Description | Les anchois de la famille des engraulidés se regroupent en sept espèces de petits poissons pélagiques qui se rencontrent dans la mer Méditerranée, l’océan Atlantique, l’océan Pacifique et l’océan Indien. Les volumes d’anchois capturés ont beaucoup fluctué pendant les 60 dernières années, passant de 540 000 tonnes en 1950 à 14,5 millions de tonnes en 1970, pour chuter vers 2 à 7 millions de tonnes pendant les vingt années suivantes. Pendant la décennie en cours, les captures se sont stabilisées aux alentours d’une moyenne de 12,5 millions de tonnes par an pendant la période 1999-2005 | | Keywords | HYGIENE; ANCHOVIES; FOOD PRESERVATION | |
| Content Language(s) | French | |
| Web Address | http://www.fao.org/docrep/012/i0928f/i0928f00.htm | |
| Type of Document | Paper: Technical paper | | Document Status | Finished | | Publisher | FAO | | Publication Location | Rome, Italy | | Publication Date | 2009 | | Hard Copy Availability | Publications-Sales@fao.org | | Series Title | FAO Document technique sur les pêches et l'aquaculture | | Reference Info | | Number of Pages | 90 | Volume/Issue Number | 525 |
| | Reference Numbers | | |
|
|
| Part Of | FAO Fisheries and Aquaculture Department | | Related to Topics | Fish and seafood utilization
(figis424); Quality and safety of fish and fish products
(figis1514) | | | |
|
|
|
|
979 Topics - 5276 Related Knowledge - 11278 Members - 48 Editors |
freeMem:146,973,360 totMem:476,119,040 reqNum:140550 openSessions:0 generationTime:2013/06/20 00:38:05 |
E-Mail Topic link