FAO
TECHNICAL
GUIDELINES FOR
RESPONSIBLE
FISHERIES
Food
and
Agriculture
Organization
of
the
United
Nations
5
Suppl. 1
ISSN 1020-5292
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FAO |
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Food |
5 |
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED
NATIONS
Rome, 2001
Reprinted 2002
|
The designations employed and the presentation of material in
this information product do not imply the expression of any opinion whatsoever
on the part of the Food and Agriculture Organization of the United Nations
concerning the legal status of any country, territory, city or area or of its
authorities, or concerning the delimitation of its frontiers or
boundaries. |
ISBN 92-5-104613-1
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]
© FAO 2001
4. OVERVIEW OF AQUACULTURE FEED MANUFACTURING
5. SITE LOCATION AND DESIGN OF THE MANUFACTURING FACILITIES
6. SELECTION AND PURCHASING OF RAW INGREDIENTS, INCLUDING INGREDIENT QUALITY CONTROL
8. STORAGE AND HANDLING OF INGREDIENTS AND FINISHED GOODS
10. FEED FORMULATION AND MANUFACTURING
13. SAMPLING METHODS AND ANALYSES
14. RECALLING DEFECTIVE OR MISLABELLED PRODUCT
15. PLANT CLEANLINESS AND WORKER SAFETY; HOUSEKEEPING
16. PLANT MAINTENANCE AND REPAIR
APPENDIX I: OUTLINE OF PROCEDURE FOR A PRODUCT RECALL
APPENDIX II: PRODUCT AND PERFORMANCE INVESTIGATIONS AND CHECKLIST
APPENDIX III: PREVENTIVE MAINTENANCE IN THE FEED MILL
APPENDIX IV: DRAFT CODE OF PRACTICE FOR GOOD ANIMAL FEEDING (FAO, 1998)