ALINORM 97/18

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX ALIMENTARIUS COMMISSION
Twenty-second Session
Geneva, 23–28 June 1997

Note: This document incorporates Codex Circular Letter 1996/17-FFP

A) MATTERS FOR ADOPTION BY THE 22nd SESSION OF THE CODEX ALIMENTARIUS COMMISSION

Proposed Draft Guidelines at Step 5 of the Procedure

1.   Proposed Draft Guidelines for the Sensory Evaluation of Fish and Shellfish (para. 75, Appendix II)

Governments wishing to submit comments on the implication which the above document may have for their economic interests should do so in writing in conformity with the Procedure for the Elaboration of Codex Standards and Related Texts at Step 5 to the Secretary, Joint FAO/WHO Food Standards Programme, FAO, via delle terme di Caracalla, 00100, Italy before 15 December 1996.

B. DOCUMENTS TO BE ELABORATED FOR GOVERNMENT COMMENTS PRIOR TO THE NEXT SESSION OF THE COMMITTEE

Proposed Draft Code of Practice at Step 3

2.   Proposed Draft Code of Practice for the Products of Aquaculture (para. 62)

The Proposed Draft Code of Practice for the Products of Aquaculture, as contained in document CX/FFP 96/7, was returned to Step 3 for further comments and redrafting in the light of the comments received and the discussions of the Committee. Governments and international organizations are invited to present additional comments on the text to the Secretary, Joint FAO/WHO Food Standards Programme, FAO, via delle terme di Caracalla, 00100, Rome Italy before 15 September 1996.

C. REQUEST FOR COMMENTS AND INFORMATION

Proposed Draft Guidelines

3.   Proposed Draft Appendix to the Guidelines Levels for Methylmercury in Fish (CAC/GL 7-1991) Definition of Predatory Species to which the Higher Level of Methylmercury Applies (para. 79)

Countries are invited to identify families of fish which contain naturally high levels of methylmercury, in order to prepare a list which will be circulated at Step 3 of the Procedure.

Governments wishing to present comments on point 3, above are invited to do so to the Secretary. Joint FAO/WHO Food Standards Programme, FAO, via delle terme di Caracalla, 00100, Rome Italy, with a copy to the Chairman of the Committee, Dr. J. Race, Norwegian Food Control Authority, P.O. Box 8187, Dep., 0034 Oslo, Norway before 15 December 1996.

Note

4.   Proposed Draft Model Certificate for Fish and Fishery Products (para.8)

The Proposed Draft Model Certificate will be circulated at Step 3 in a separate Circular Letter.

SUMMARY AND CONCLUSIONS

The summary and conclusions of the 22nd Session of the Codex Committee on Fish and Fishery Products are as follows:

Matters for adoption by the Commission:

The Committee:

• agreed to advance to Step 5 the Proposed Draft Guidelines for the Sensory Evaluation of Fish and Shellfish (para. 75, Appendix II)

Other matters of interest to the Commission:

The Committee:

• agreed to return to Step 3 the Proposed Draft Revised Codes of Practice for Frozen Fish, Minced Fish, Fresh Fish, Canned Fish, Frozen Shrimps and Prawns, Molluscan Shellfish, Salted Fish, Smoked Fish for redrafting according to the recommendations made during the session (para. 57)

• agreed to return the Proposed Draft Code of Hygienic Practice for Frozen Surimi for redrafting at Step 3 by the Delegations of Japan and the United States, using the same approach as in the Revised Codes (para. 55)

• agreed to return to Step 3 the Code of Practice for the Products of Aquaculture for additional comments and redrafting (para. 62)

• decided to apply the current procedure for the inclusion of additional species in the standards to four proposed species (sardines; tuna and bonito) (para. 25–28)

• agreed to prepare a list of fish families which contain naturally high levels of methylmercury for the next session of the Committee and to inform the CCFAC of the difficulties pertaining to the definition of “predatory fish” (para. 79)

• decided to initiate the drafting of a model certificate for fish and fishery products (para. 8)

• decided to initiate the elaboration of standards for molluscan shellfish, smoked fish and salted herring (paras. 81–83)

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TABLE OF CONTENTS

Opening of the Session

Adoption of the Agenda

Matters arising from the Codex Alimentarius Commission and other Codex Committees

Methods of Analysis for Fish and Fishery Products

Food Additives in Fish and Fishery Products

Inclusion of Additional Species in Fish Standards

Revision of the Codes of practice for Fish and Fishery Products (Frozen Fish, Minced Fish, Fresh Fish, Frozen Shrimps and Prawns, Canned Fish, Molluscan Shellfish, Salted Fish, Smoked Fish) Proposed Draft Code of Hygienic Practice for Frozen Surimi

Proposed Draft Code of Practice for the Products of Aquaculture

Proposed Draft Code of Practice for the Sensory Evaluation of Fish and Shellfish

Definition of Predatory Species of Fish to which the Higher Level of Methyl Mercury Applies

Other Business, Future Work, Date and Place of next session

LIST OF APPENDICES

I. List of Participants

II. Proposed Draft Guidelines for the Sensory Evaluation of Fish and Shellfish

I. SCOPE AND PURPOSE OF THE GUIDELINES

II. FACILITIES FOR SENSORY EVALUATION

2.1 General observations
2.2 Inspection laboratories

2.2.1 Location and layout
2.2.2 Preparation area
2.2.3 Evaluation area
2.2.4 Services
2.2.5 Equipment

2.3 Facilities for evaluation in factories
2.4 Facilities at markets and landing sites

III. PROCEDURES FOR SENSORY EVALUATION

3.1 Collecting and transporting samples
3.2 Preparation of samples for examination
3.3 Cooking
3.4 Procedures for the assessment of products

3.4.1 Examination of raw products
3.4.2 Assessment of cooked samples
3.4.3 Assessment of frozen fish

IV. TRAINING OF ASSESSORS (To be developed)