Cold chain management of chilled and frozen foods – Part 4 : Code of practice for fish
This code includes specific cold chain requirements for an organisation carrying out post-harvest preparation and related activities. It aims to assist the organisation to adopt the appropriate guidelines to demonstrate its ability to consistently meet cold chain requirements. The code does not define the manufacturing requirements for processes or repeat the general technical requirements of a cold chain system listed in SS 668 : Part 1.
This code provides specific cold chain requirements for fish covering post-harvest handling, icing/chilling, cutting, filleting, quick-freezing, glazing, etc. before packing, cold storage, transportation and distribution to ensure their safety, quality and wholesomeness, and safeguard public health.
The objectives of this code are to establish and provide benchmarks for the management of temperature profiles in the cold chain for raw and minimally processed chilled and frozen fish products including whole, fillet, cuts, etc.
|No. of Pages||17|
|ICS Classification||67.120.30 Fish and fishery products
|Committee||Food Standards Committee
|Available for Purchase||Global|