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These Guidelines are written for processors, distributors and retailers to cover the technical aspects of handling chilled fish packed in a controlled atmosphere. The significance of the major handling and processing variables is described, and recommended procedures based on current knowledge given. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish. Whilst these guidelines contain helpful technical information some of the legislative content may now be out of date.

The Guidelines cover the technical aspects of fish purchase, handling and selling, and of premises, vehicles and equipment, and apply to the trades of the traditional fishmonger, the supermarket, the mobile van operator and the market stall operator. Necessary background information is given and detailed recommendations are made. The Guidelines cover chilled fish which has not been pre-packed for retail sale, including wet fish, smoked fish, cooked fish and shellfish. Guidelines for handling CAP fish, which differs in its handling requirements, are given separately in the Seafish Guidelines for the handling of fish packed in a controlled atmosphere. It is recommended that retailers handling other pre-packed fish, including vacuum packed and overwrapped fish, follow the CAP Guidelines. These guidelines have been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish. Whilst these guidelines contain helpful technical information some of the legislative content may now be out of date.

Advice on how to maintain high standards of fish quality and food safety and on maximising value through efficient landing and sale operations. The guidelines cover buildings and other structures, equipment, operating practices and the management and control of operations from landing of fish, to its despatch from the market or place of landing. They apply to the landing of fresh fish, both demersal and pelagic. They do not cover shellfish, that will be the subject of separate guidelines. Whilst these guidelines contain helpful technical information some of the legislative content may now be out of date.

This report is the result of a study, sponsored within the 1982/83 MAFF research commission, of commercial practices of handling and holding fresh fish destined for human consumption, and the effect of those practices on quality.

National Standard GB/Z21702—2008 Normative Reference 3. Terms Definitions 4. General Principles 5. Raw Materials and Ingredients 5.1 Farmed fish 6 Processing Enterprises 7 Personnel 7.1 Personal hygiene and health 7.2 Training 8 Production 8.1 Contamination prevention 8.2 Cleaning and disinfection 8.3 Premises, facilities, equipments and utensils 8.4 Insect and rodent control 8.5 Control of water, ice and steam 8.6 Poisonous and hazardous substances control 8.7 Temperature and time control 8.8 Handling 8.9 Metallic foreign material control 8.10 Waste management 9. Packing, storage and transportation 10 Inspection and quality control 11 Product traceability and recalls 12 Code of hygienic practice for processing of major exports of fishery products

Seafood is highly perishable, this means that unless there has been an intervention which changes the physical nature of the product, such as freezing, cooking, drying, smoking or canning, fresh seafood products will continually deteriorate in quality over time. Visual and physical changes effect the consumer’s perception of the product to the eventual point where it would be considered unappealing or even inedible. This briefing note is aimed at businesses that catch, process, buy, sell or trade fresh seafood products; it seeks to improve the understanding of those factors that cause the natural deterioration of seafood products due to spoilage, and to ensure that businesses are able to mitigate and remediate those changes as far as possible to ensure that the maximum storage lives for their products are achieved.

Aquaculture is already playing a major part in supplying seafood into the European market - some 420,000 tonnes per annum out of a fleet landing total of c.6,700,000 tonnes, or 6-7% of the total by weight. If all the member states of the Federation of European Aquaculture Producers are included, the tonnage rises to some 1,000,000 tonnes per annum, with a total value of £1,984 million in 1999 - compared, for example, with a combined total first sale value of fisheries landings of some $452 million in the UK and Ireland.

This document provides guidance to seafood processors on good manufacturing practice (GMP) for shellfish cooking ashore. Its purpose is to help both small and larger businesses produce safe, high quality products. It is targeted at the needs of processors carrying out basic cooking operations.

Drawing together the UK experience of lobster stocking as well as information from other programmes in Europe and North America, the report provides a sound knowledge base for anyone interested in setting up a lobster hatchery or stocking programme.