Table Of Content

Caribbean Community ≠ EDICT OF GOVERNMENT ± In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. CRCP 4 (2010) (English): Fish and Fishery Products CARICOM REGIONAL CODE OF PRACTICE Code of hygiene practice for the handling of fish and fishery products CRCP 4: 2010 Caribbean Community CARICOM Regional Organisation for Standards and Quality (CROSQ) 2nd Floor Nicholas House 29 & 30 Broad Street Bridgetown, St Michael Barbados T: 246.622.7670 | F: 246.622.7678 Website: http://www.crosq.org  CROSQ 2010 – All rights reserved Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission. CARICOM REGIONAL CODE OF PRACTICE Code of hygiene practice for the handling of fish and fishery products CRCP 4: 2010 CARICOM Regional Organisation for Standards and Quality (CROSQ) 2nd Floor, Nicholas House 29 & 30 Broad Street Bridgetown, St. Michael Barbados T: 246.622.7670 | F: 246.622.7678 Website: http://www.crosq.org  CROSQ 2010 – All rights reserved. No part of this publication is to be reproduced without the prior written consent of CROSQ. ISBN 978-976-8234-20-9 ICS 67.120.30 CRCP 4: 2010 AMENDMENTS ISSUED SINCE PUBLICATION AMENDMENT DATE OF TYPE OF NO. OF TEXT TEXT OF NO. ISSUE AMENDMENT AFFECTED AMENDMENT ii CRCP 4: 2010 ATTACHMENT PAGE FOR CRS AMENDMENT SHEETS iii CRCP 4: 2010 Committee representation This CARICOM Regional Code of Practice was developed under the supervision of the Regional Technical Committee for Foods, Subcommittee for Fish and Fishery Products (hosted by the CARICOM Member State, Jamaica), which at the time comprised the following members: Members Representing Dr. Lloyd Webb (Chairperson) Caribbean Food and Nutrition Institute Ms. Peta-Ann Hutchinson Newport Fish and Meats Mr. Garth Wright Rainforest Seafoods Mrs. Christine Fray-Aiken University of Technology Ms. Angella Smith Consumer Affairs Commission Ms. Tanille Latty (Technical Secretary) Bureau of Standards Jamaica (BSJ) iv CRCP 4: 2010 Contents Foreword ................................................................................................................................................. 1 1 Scope ......................................................................................................................................... 2 2 Normative references ................................................................................................................. 2 3 Terms and definitions ................................................................................................................. 3 3.1 General definitions ..................................................................................................................... 3 3.2 Aquaculture ................................................................................................................................ 6 3.3 Live and raw bivalve molluscs ................................................................................................... 8 3.4 Fresh, frozen and minced fish .................................................................................................... 9 3.5 Frozen surimi ........................................................................................................................... 10 3.6 Quick-frozen coated fish products ........................................................................................... 11 3.7 Salted and dried salted fish ...................................................................................................... 11 3.8 Shrimps and prawns ................................................................................................................ 13 3.9 Cephalopods ............................................................................................................................ 14 3.10 Canned fish and shellfish ......................................................................................................... 14 3.11 Retail ........................................................................................................................................ 15 4 Pre-requisite programme ......................................................................................................... 15 4.1 General..................................................................................................................................... 15 4.2 Fishing and harvesting vessel design and construction ............................................................ 15 4.3 Facility design and construction ............................................................................................... 17 4.4 Design and construction of equipment and utensils ................................................................ 18 4.5 Hygiene control programme ..................................................................................................... 19 4.5.1 Schedules ................................................................................................................................ 19 4.5.2 Requirements ........................................................................................................................... 19 4.6 Personal hygiene and health ................................................................................................... 20 4.6.1 General..................................................................................................................................... 20 4.6.2 Facilities and equipment .......................................................................................................... 20 4.6.3 Personnel hygiene ................................................................................................................... 21 4.7 Transportation .......................................................................................................................... 21 4.8 Product traceability and recall procedures ............................................................................... 21 4.9 Training .................................................................................................................................... 22 5 General considerations for the handling of fresh fish, shellfish and other aquatic invertebrates ............................................................................................................................. 22 5.1 General..................................................................................................................................... 22 5.2 Time and temperature control ................................................................................................... 22 5.2.1 Minimise deterioration – time control ........................................................................................ 23 5.2.2 Minimise deterioration - temperature control ............................................................................ 23 5.2.3 Minimise deterioration – handling ............................................................................................ 23 6 Hazard analysis critical control point (HACCP) and defect action point (DAP) analysis ............ 24 7 Aquaculture production ............................................................................................................ 24 7.1 General..................................................................................................................................... 24 7.2 General considerations of aquaculture production .................................................................. 24 7.2.1 Site selection ............................................................................................................................ 24 7.2.2 Fish growing water quality ........................................................................................................ 25 7.2.3 Source of fry and fingerlings..................................................................................................... 25 7.3 Hazards and defects ................................................................................................................ 25 7.3.1 Hazards .................................................................................................................................... 25 7.3.2 Defects ..................................................................................................................................... 25 7.4 Production operations............................................................................................................... 26 v CRCP 4: 2010 7.4.1 Feed Supply ............................................................................................................................. 26 7.4.2 Veterinary drugs ....................................................................................................................... 27 7.4.3 Growing .................................................................................................................................... 28 7.4.4 Harvesting ................................................................................................................................ 28 7.4.5 Holding and transportation ....................................................................................................... 29 7.4.6 Storage and transport of live fish .............................................................................................. 30 8 Live and raw bivalve molluscs .................................................................................................. 33 8.1 General..................................................................................................................................... 33 8.2 Classification and monitoring of growing areas ........................................................................ 33 8.2.1 Potential hazards and defects .................................................................................................. 33 8.2.2 Classification of growing areas ................................................................................................. 34 8.2.3 Monitoring of growing areas ..................................................................................................... 34 8.3 Harvesting and transportation of live bivalve molluscs ............................................................ 37 8.3.1 Potential hazards ..................................................................................................................... 37 8.3.2 Potential defects ....................................................................................................................... 38 8.3.3 Technical guidance .................................................................................................................. 38 8.4 Relaying ................................................................................................................................... 38 8.4.1 General..................................................................................................................................... 38 8.4.2 Potential hazards ..................................................................................................................... 39 8.4.3 Potential defects ....................................................................................................................... 39 8.4.4 Technical guidance .................................................................................................................. 39 8.5 Depuration ................................................................................................................................ 39 8.5.1 General..................................................................................................................................... 39 8.5.2 Potential hazards ..................................................................................................................... 40 8.5.3 Potential defects ....................................................................................................................... 40 8.5.4 Technical guidance .................................................................................................................. 40 8.6 Processing of bivalve molluscs in a distribution centre or an establishment ............................. 41 8.6.1 General..................................................................................................................................... 41 8.6.2 Reception ................................................................................................................................. 41 8.6.3 Conditioning and storage of bivalve molluscs .......................................................................... 42 8.6.4 Washing, declumping, debyssing and grading ......................................................................... 43 8.6.5 Packing and labelling ............................................................................................................... 43 8.6.6 Storage ..................................................................................................................................... 45 8.6.7 Distribution and transport ......................................................................................................... 46 8.7 Processing to reduce or limit target organisms ......................................................................... 47 8.7.1 General..................................................................................................................................... 47 8.7.2 Potential hazards ..................................................................................................................... 47 8.7.3 Potential defects ....................................................................................................................... 47 8.7.4 Technical guidance .................................................................................................................. 47 8.8 Shucking .................................................................................................................................. 48 8.8.1 Hand and mechanical shucking and washing .......................................................................... 48 8.8.2 Heat shocking of bivalve molluscs followed by packing ........................................................... 48 8.9 Documentation ......................................................................................................................... 49 8.10 Lot identification and recall procedures ................................................................................... 50 9 Processing of fresh, frozen and minced fish ............................................................................. 50 9.1 General..................................................................................................................................... 50 9.2 Finfish preparation .................................................................................................................... 50 9.2.1 General..................................................................................................................................... 50 9.2.2 Raw, fresh or frozen fish reception (processing step 1) ........................................................... 50 9.2.3 Sensory evaluation of fish ........................................................................................................ 52 9.2.4 Chilled storage (processing steps 2 and 14) ............................................................................ 52 9.2.5 Frozen storage (processing steps 3 and 20) ............................................................................ 53 9.2.6 Control thawing (processing step 4) ......................................................................................... 53 9.2.7 Washing and gutting (processing steps 6 and 7) ..................................................................... 54 9.2.8 Filleting, skinning, trimming and candling (processing steps 8 and 9) ...................................... 55 9.3 Processing of vacuum or modified atmosphere packed fish ..................................................... 56 9.3.1 Weighing (processing step 10) ................................................................................................. 56 9.3.2 Vacuum or modified atmosphere packaging (processing step 11) ........................................... 56 vi