FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED
NATIONS
WORLD HEALTH ORGANIZATION
Bergen, Norway, 5 - 9 June 2000
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED
NATIONS |
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WORLD HEALTH ORGANIZATION |
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ALINORM 01/18
JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX ALIMENTARIUS COMMISSION
Twenty-fourth Session
Geneva, 2 – 7 July 2001
Note: This document incorporates Circular Letter CL 2000/20-FFP
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CX 5/15 |
CL 2000/20-FFP |
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June 2000 |
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TO: |
- Codex Contact Points |
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- Interested International Organizations |
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FROM: |
Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food
Standards |
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Programme, FAO, 00100 Rome, Italy |
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SUBJECT: |
Distribution of the Report of the 24th Session
of the Codex Committee |
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on Fish and Fishery Products (ALINORM 01/18) |
A. Matters for Adoption by the 24th Session of the Codex Alimentarius Commission
B. Request for Comments and Information
Adoption of the Agenda (Agenda Item 1)
Matters Referred by the Codex Alimentarius Commission and other Committees (Agenda Item 2)
Proposed Draft Code of Practice for Fish and Fishery Products (Agenda Item 4)
Draft Standard for Dried Salted Anchovies (Agenda Item 5)
Proposed Draft Standard for Salted Atlantic Herring and Salted Sprats (Agenda Item 7)
Proposed Draft Standard for Smoked Fish (Agenda Item 8)
Proposed Draft Standard for Moluscan Shellfish (Agenda Item 9)
Model Certificate for Fish and Fishery Products (Agenda Item 10)
Discussion Paper on the Development of a Standard for Scallops (Agenda Item 11)
Discussion Paper on the Development of a Standard for Sturgeon Caviar (Agenda Item 12)
Discussion Paper on the Use of Chlorinated Water (Agenda Item 13)
Other Business, Future Work and Date and Place of the Next Session (Agenda Item 14)
Appendix I - List of Participants/Liste des Participants/Lista de Participantes
Appendix II - Draft Standard for Crackers from Marine and Freshwater Fish, Crustacean and Molluscan Shellfish (At Step 8 of the Procedure)
Appendix III - Proposed Draft Amendment to the Standard for Canned Sardines and Sardine-Type Products (At Step 5 of the Accelerated Procedure)
Appendix IV - Draft Standard for Dried Salted Anchovies (At Step 6 of the Procedure)
Appendix V - Proposed Draft Code of Practice for Fish and Fishery Products (At Step 5 of the Procedure)Introduction
How to Use this Code
Section 1 Scope
Section 2 Definitions2.1 General Definitions
2.2 Fresh, Frozen and Minced Fish
2.9 Canned FishSection 3 Pre-requisite Programme
3.1 Fishing and Harvesting Vessel Design and Construction
3.2 Processing Facility Design and Construction
3.3 Design and Construction of Equipment and Utensils
3.4 Hygiene Control Programme
3.5 Personal Hygiene and Health
3.6 Transportation
3.7 Traceability and Recall Procedures
3.8 TrainingSection 4 - General Considerations for the Handling of Fresh Fish and Shellfish
4.1 Potential Hazards Associated with Fresh Fish and Shellfish
4.2 Time and Temperature Control
4.3 Minimise the Deterioration of Fish - HandlingSection 5 Hazard Analysis Critical Control Point (HACCP) and Defect Action Point (DAP) Analysis
5.1 Haccp Principles
5.2 Defect Action Point Analysis
5.3 ApplicationSection 6 Processing of Fresh, Frozen and Minced Fish
6.1 Finfish Preparation
6.2 Processing of Modified Atmosphere Packed Fish
6.3 Processing of Frozen Fish
6.4 Processing of Minced Fish
6.5 Packaging, Labels & IngredientsSection 13 Processing of Canned Fish and Shellfish
13.1 General - Addition to Pre-Requisite Programme
13.2 Identification of Hazards and Defects
13.3 Processing Operations
13.4 Pre-Cooking and Other TreatmentsAppendix VI - Proposed Draft Standard for Salted Atlantic Herring and Salted Sprats (At Step 5 of the Procedure)
Appendix VII - Proposed Draft Codex Standard for Live, Quick Frozen and Canned Bivalve Molluscs (At Step 3 of the Procedure)
Appendix VIII - Proposed Draft Certificate for Fish and Fishery Products (At Step 3 of the Procedure)