FREEZING

Codes of practice

Most countries have legislation which relates to the handling and processing of foods in general and where appropriate, this legislation will apply when handling fish before, during and after freezing. However, additional recommendations are often made, usually in the form of codes of practice which, although not enforceable by law, can be rigidly applied by mutual agreement of all parties involved. Such codes of practice serve as a means of maintaining uniform standards based on good practice and take into consideration all relevant factors. In the absence of legislation, these codes of practice may also be quoted in cases of dispute as the minimum standards to be applied. Adoption of a code of practice is therefore an early step in the development of a freezing and cold storage industry.

For the wider aspects of freezing, codes of practice already exist which cover most of the likely requirements of a developing country with an expanding fish freezing industry. A number of these are listed below with a brief summary of their contents.

Codex Alimentarius Commission Joint FAO/WHO Food Standard Programme

The main aims of the Commission are to recommend product standards for international uniformity and to provide advice on how to meet such standards by issuing codes of practice. Relevant codes and standards should therefore be the starting point for all national and local codes and allowance made, if necessary, for differences that cannot be resolved due to legal or other factors. These codes and standards are often detailed and may refer to only one species or product. Until final acceptance by The Codex Alimentarius Commission, the codes are available as FAO Fisheries Circulars.

Code of Practice for Frozen Fish, FAO Fisheries Circular No. 145 (Revision 2) 1977

General advice in English, French and Spanish on the production, storage and distribution of frozen fish. The code covers the freezing of fish at sea and on shore and also deals with cold storage, packaging, transport and thawing of frozen fish and fish products. The code does not cover all the potential variations in freezing and cold storage practice but the information given can form the basis for more specialised codes which can take into account local and national requirements.

OECD/IIR Draft Code of Practice for Frozen Fish, 1969

Produced in an English-French edition it gives guidance on quality and handling at all stages of the processing of fish into a frozen product. The code covers a wide range without becoming too involved in details. (OECD = Organisation for Economic Co- operation and Development, Paris; IIR = International Institute for Refrigeration, Paris).

Recommendations for the Processing and Handling of Frozen Foods, IIR, 3rd Edition

Produced in a combined English-French edition, the document is concerned with all kinds of frozen foods including fish and fish products. It deals with principles and with basic and applied problems, and is intended as a guide for international and national organisations. In many ways, it is similar in content to this document but since it covers all frozen foods products, it has a wider application.

Guide to Refrigerated Storage IIR, 1976

Produced in a combined English-French edition, the document is a comprehensive and detailed guide covering all aspects of the design, construction and operation of cold stores. It is in a form which may be used for technical and practical study of cold storage and it can also be used commercially to make improvements in one of the most important links of the chain of refrigeration, namely refrigerated storage.

National codes of practice

The majority of developed countries with well established fisheries have codes of practice and guidelines for their own fishermen, processors, retailers and other interested groups involved in the handling and processing of frozen fish and fish products. It would be advisable for the authorities in developing countries to study these. They will give guidance for the formulation of new codes. In addition, a study of the codes will ensure that any new standards will be in accord with the standards of customers for frozen fish exports.

Most codes of this type are formulated and issued by the appropriate agricultural, food or fisheries division of national or state governments

Source :

"So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Updated on : Feb 2015