Hygiene Requirements, Controls and Inspections in the Fisheries Marketing Chain / ???????? ?? ??????????? ?????????-????????????? ?????????? ? ?????????? ???????? ? ???? ???????????? ????????? ??????????? ? ????????????

Hygiene Requirements, Controls and Inspections in the Fisheries Marketing Chain / ???????? ?? ??????????? ?????????-????????????? ?????????? ? ?????????? ???????? ? ???? ???????????? ????????? ??????????? ? ????????????

Descripción

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 subjec t 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 con tamination either by workers or the environment.