Hygiene requirements, controls and inspections in the fish market chain


Creative Commons License

ÇAKLI Ş. , James D. G. , Fersoy H., Hasaltuntaş O., Karunasagar I.

FAO, Rome , Ankara, 2013

  • Publication Type: Book / Vocational Book
  • Publication Date: 2013
  • Publisher: FAO, Rome 
  • City: Ankara

Abstract

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Today, fish and fish products have become the most traded food items at international level. Therefore,

effective controls and inspections in the fisheries marketing chain are of high importance in terms of

food safety and consumer protection. Many countries are now enforcing more regulations and measures,

taking into consideration internationally recognized good practices and handling and manufacturing

standards related to hygiene and health legislation, including the Hazard Analysis and Critical Control

Points (HACCP) system.

This circular is intended as an introduction to the hygiene requirements, controls and inspection of

fresh fish, molluscs and crustaceans throughout the market chain between capture, or production in

aquaculture, and the consumer. It is primarily targeted at mid-level government staff engaged in fish

(or food) inspection. It is also intended for those involved in commercial operations of the capture and

aquaculture sectors, who will be subject to inspection. Safety, quality and production management is

of paramount importance to the fishery industry as fish and fishery products are particularly perishable.

The safety and quality of seafood ultimately depends on its condition at capture or harvest, and how it

is treated and stored before reaching the consumer. This might include such things as: coastal pollution;

hygiene on board the fishing vessel, at the landing centre, and during transport, storage and marketing;

and contamination either by workers or the environment.