Code of practice for fish and fishery products.
- Title
- Code of practice for fish and fishery products.
- Published by
- Rome : World Health Organization : Food and Agriculture Organization of the United Nations, 2012.
Items in the library and off-site
Displaying 1 item
| Status | Format | Access | Call number | Item location |
|---|---|---|---|---|
| Status | FormatBook/Text | AccessUse in library | Call numberSH335.5.S9 C63 2012 | Item locationOff-site |
Details
- Additional authors
- Description
- 242 pages : illustrations; 21 cm.
- Series statement
- Codex alimentarius, 0259-2916
- Uniform title
- Codex alimentarius
- Subject
- Fishery products > Standards
- Fishery processing industries > Standards
- Fisheries > Standards
- Seafood > standards
- Fisheries > standards
- Food Handling > standards
- Food Contamination > prevention & control
- Produits alimentaires
- Production alimentaire
- Normes alimentaires
- Cadre des certifications
- Pêche
- Fischwirtschaft
- Lebensmittelhygiene
- Contents
- Scope -- Definitions -- Prerequisite programme -- General considerations for the handling of fresh fish, shellfish and other aquatic invertebrates -- Hazard analysis and critical control point (HACCP) and defect action point (DAP) analysis -- Aquaculture production -- Processing of live and raw bivalve molluscs -- Processing of fresh, frozen and minced fish -- Processing of frozen surimi -- Processing of quick-frozen coated fish products -- Processing of salted and dried salted fish -- Smoked fish, smoke-flavoured fish and smoked-dried fish -- Processing of lobsters -- Processing of crabs -- Processing of shrimps and prawns -- Processing of cephalopods -- Processing of canned fish, shellfish and other aquatic invertebrates -- Transportation -- Retail.
- Owning institution
- Princeton University Library
- Note
- "This second printed edition contains revisions to the texts adopted by the Codex Alimentarius Commission up to 2011"--Pref.
- Bibliography (note)
- Includes bibliographical references.