FAO FOOD AND NUTRITION PAPER 90 FAO FOOD AND NUTRITION PAPER
90

Guidelines for
risk-based fish inspection

 



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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Rome, 2009


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 (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned.

ISBN 978-92-5-106131-2

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© FAO 2009


ABSTRACT

Fish and fishery products are nutritious and healthy and are an important source of food and livelihood for many millions of people worldwide. However, if such products are not handled and processed correctly the consumer may be at risk. Fish inspection is concerned with ensuring that the consumer has access to safe and nutritious fish and fish products, whether the fish is from domestic sources of supply, imported or to be exported to consumers in another country. The present guidelines are designed to complement the FAO Risk-based food inspection manual, and consist of five main sections: 1) introduction, 2) important characteristics of fish as food, food safety hazards, and the risk-based approach to fish inspection, 3) key elements of the fish inspection process, 4) the knowledge and understanding required by fish inspectors in order to carry out their duties, and 5) sources of further information on the topics covered in these guidelines. Key references that provide more information on the topics covered in these guidelines and that are recommended further reading are listed at the end of the final chapter. These guidelines will assist fish inspectors to carry out these responsibilities and are designed to be used in conjunction with the generic food inspection procedures described in the FAO Food and nutrition paper 89 Risk-based food inspection manual.