Appendix V: Draft Standard for Crackers from Marine and Freshwater Fish, Crustacean and Molluscan Shellfish

(At Step 6 of the Procedure)

1. SCOPE

This standard shall apply to crackers prepared from marine and freshwater fish, crustacean and molluscan shellfish. It does not include ready-to-eat fried as well as artificially flavoured fish, crustacean and molluscan shellfish crackers.

2. DESCRIPTION

2.1 Product Definition

The product is a traditional snack food made from fresh fish or frozen minced flesh of either marine (including both the red meat and white meat species) or freshwater fish, crustacean (including prawns and shrimps) and molluscan shellfish (including squids, cuttlefish, oysters, clams, mussels and cockles) as described in section 3.1 and other ingredients as described in section 3.2.

2.2 Process Definition

The product shall be prepared by mixing all the ingredients, forming, cooking, cooling, slicing and drying. The product prepared from frozen fish or frozen minced flesh may contain phosphate as food conditioner.

2.3 Handling Practice

Fresh marine and freshwater fish, crustacean and molluscan shellfish shall be preserved immediately after harvesting by chilling or icing to bring its temperature down to 0°C (32°F) as quickly as possible as specified in the Recommended International Code of Practice for Fresh Fish (CAC/RCP 9-1976) and kept at an adequate temperature to prevent spoilage and bacterial growth prior to processing.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Material

Fresh marine and freshwater fish, crustacean and molluscan shellfish shall mean freshly caught, chilled or frozen marine and freshwater fish, crustacean and molluscan shellfish. Frozen minced flesh shall mean freshly caught, chilled or frozen marine and freshwater fish, crustacean and molluscan shellfish which has been appropriately processed. The marine and freshwater fish, crustacean and molluscan shellfish shall have a characteristic fresh appearance, colour and odour.

3.2 Other Ingredients

Suitable starches and/or flour, salt and potable water.

3.3 Optional Ingredients

The product may contain sugar as well as suitable spices.

3.4 Final Product

3.4.1 The product shall display a uniform size, shape, colour, thickness and texture.

3.4.2 The product shall comply with the requirements prescribed in Table 1.

Table 1: Requirements for Crackers From Marine and Freshwater Fish, Crustacean and Molluscan Shellfish

Characteristics	Grade	Fish	Crustacean and Molluscan Shellfish
Crude protein (N × 6.25), percent w/w min.	I	12	8
	II	8	5
	III	5	2
Moisture content, percent w/w	I	8 to 14	8 to 14
	II
	III

4. FOOD ADDITIVES[20]

Additives		Maximum Level in the Final Product
Food conditioner
	Polyphosphate	Limited by GMP
Flavour enhancer
621 Monosodium glutamate		Limited by GMP

5. HYGIENE

5.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1985, Rev 2-1985), and the Recommended International Code of Practice for Fresh Fish (CAC/RCP 9 - 1976).

5.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

5.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms or in amounts which may represent a hazard to health;

(b) shall be free from parasites which may represent a hazard to health; and

(c) shall not contain any other substance originating from microorganisms in amounts which may represent a hazard to health.

6. PACKING

6.1 The product shall be packed in a suitable packaging material which is moisture proof, gas impermeable and of transparent characteristics.

7. LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the following specific provisions apply:

7.1 The Name of the Food

The name of the product from marine and freshwater fish shall be "Fish Crackers" and those from crustacean and molluscan shellfish shall depict the common name of the species, like "Prawn Crackers" or "Squid Crackers".

7.2 Scientific And Common Names

The scientific and common names of marine fish, freshwater fish, crustacean and molluscan shellfish shall be declared.

7.3 Grades

When declared by grade, the package shall declare the grade as prescribed in Table 1.

7.4 Additional Requirements

The package shall bear clear directions for keeping the product from the time it is purchased from the retailer to the time of its use and directions for cooking.

8. SAMPLING AND ANALYSIS

8.1 Sampling

According to the Codex Sampling Plan for Prepackaged Foods.

8.2 Determination of Crude Protein

According to AOAC 920.87 or 960.52.

8.3 Determination of Moisture

According to AOAC 950.46B (air drying).