(At Step 3 of the Procedure)
1. SCOPE
The standard applies to salted Atlantic herring (Clupea harengus) and sprats (Sprattus sprattus)[23].
2. DESCRIPTION
2.1 Product definition
The product is prepared from fresh or frozen fish. The fish is salted as whole fish or as beheaded or nobbed or beheaded and gutted or gibbed or filleted (skin-on or skin-off) fish. Spices, sugar and other optional ingedients may be added. The product is either intended for direct human consumption or for further processing.
Fish products produced by use of added natural or artificial enzymic preparations, acids and/or artificial enzymes are not covered by this standard.
2.2 Process definition
The fish after any suitable preparation shall be subjected to a salting process and shall comply with the conditions laid down hereafter.
2.2.1 Salting
Salting is the process of mixing fish with the appropriate amount of food grade salt, sugar spices and all optional ingredients and/or of adding the appropriate amount of salt-solution of the appropriate concentration. Salting is performed in watertight containers (barrels etc.).
2.2.2 Types of salted fish
2.2.2.1 Lightly salted fish
The salt content in the fish muscle is above 4 g/100 g water phase and below or equal to 10 g salt/100 g.
2.2.2.2 Medium salted fish
The salt content in the fish muscle is above 10 g salt/100 g water phase and below or equal to 20 g salt/100 g.
2.2.2.3 Heavily salted fish
The salt content of the fish muscle is above 20 g salt/100 g water phase.
2.2.4 Storage temperatures
The products shall be kept refrigerated or frozen at a temperature which ensures that the development of biotoxins is under control.
2.3 Presentation
Any presentation of the product shall be permitted provided that it:
2.3.1 meets all requirements of this standard, and
2.3.2 is adequately described on the label to avoid confusing or misleading the consumer.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Fish
Salted Atlantic herring and salted sprats shall be prepared from sound and wholesome fish which are of a quality fit to be sold fresh for human consumption after appropriate preparation.
3.2 Salt and other ingredients
Salt and all other ingredients used shall be of food grade quality and conform to all applicable Codex standards.
3.3 Final Product
Products shall meet the requirements of this standard when lots examined in accordance with Section 9 comply with the provisions set out in Section 8. Products shall be examined by the methods given in Section 7.
4. FOOD ADDITIVES
Only the use of the following additives is permitted.
|
Additive |
Maximum level in the final product |
|
[Sodium nitrate] |
To be defined |
|
[sodium benzoate] |
|
|
[sodium sorbate] |
|
|
[lactic acid] |
|
|
[citric acid] |
|
|
[ascorbic acid] |
|
|
[tartric acid] |
|
|
[glucoco-delta-lacton] |
|
5.1 The final product shall be free from foreign material that poses a threat to human health
5.2 When tested by appropriate methods of sampling and examination prescribed by the Codex Alimentarius Commission (CAC), the product:
(i) shall be free from microorganisms or substances originating from microorganisms in amounts which may present a hazard to health in accordance with standards established by the CAC.5.3 It is recommended that the products covered by the provisions of this standard be prepared in accordance with the following codes:(ii) shall not contain other substances in amounts which may present a hazard to health in accordance with standards established by the CAC
(iii) no sample unit shall contain histamine that exceeds 20 mg per 100g fish muscle.
(iv) shall not contain visible larvae of nematodes. If living nematodes are present the lot has to be treated according to the methods laid down in Annex II. Viability of nematodes shall be examined according to Annex I
(i) the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1985, Rev.3, 1997);6. LABELLING(ii) the Recommended International Code of Practice for Salted Fish (CAC/RCP 26-1979);
(iii) the Recommended International Code of Practice for Fresh Fish (CAC/RCP 9-1976);
(iv) the Recommended International Code of Practice for Frozen Fish (CAC/RCP 16-1978)
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions apply:
6.1 Name of the Food
6.1.1 The name of the product shall be...-herring or...- sprats in accordance with the law and custom of the country in which the product is sold, in a manner not to mislead the consumer.
6.1.2 In addition the label shall include other descriptive terms that will avoid misleading or confusing the consumer.
7. SAMPLING, EXAMINATION AND ANALYSIS
7.1 Sampling plan for containers (barrels)
(i) Sampling of lots for examination of the product for quality shall be in accordance with the sampling plan defined below. The sample unit is the entire container.
|
Lot Size |
Sample Size |
Acceptance |
|
<15 |
2 |
0 |
|
16-50 |
3 |
0 |
|
51-150 |
5 |
1 |
|
151-500 |
8 |
1 |
|
501-3200 |
13 |
2 |
|
3201-35 000 |
20 |
3 |
|
>35 000 |
32 |
5 |
(ii) Sampling of lots for examination of net weight shall be carried out in accordance with an appropriate sampling plan meeting the criteria established by the CAC.
(iii) For products in smaller containers the Codex Sampling Plan for Prepackaged Foods (CAC/RM 42-1969) should be applied.
7.2 Sensory and Physical Examination
Samples taken for sensory and physical examination shall be assessed by persons trained in such examination and in accordance with procedures elaborated in Section 7.3 through 7.8 and Annexes and in accordance with the Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (under development).
7.3 Determination of salt content: see Annex III
7.4 Determination of water content: see Annex IV
To be elaborated
7.5 Determination of the viability of nematodes: see Annex II
To be elaborated
7.6 Determination of histamine: AOAC 977.13 (15th Edition, 1990)
7.7 Determination of net weight
The net weight (excluding packaging material) of each sample unit in the sample lot shall be determined.
Specific method to be elaborated
7.8 Determination of drained weight
To be elaborated
8. DEFINITION OF DEFECTIVES
8.1 The sample unit shall be considered as defective when it exhibits any of the properties defined below.
8.1.1. Foreign matter
The presence in the sample unit of any matter which has not been derived from fish, does not pose a threat to human health, and is readily recognized without magnification or is present at a level determined by any method including magnification that indicates non-compliance with good manufacturing and sanitation practices.
8.1.2 Parasites
The presence of two or more parasites per kg of sample unit detected by a method described in the Codex General Standard for Quick Frozen Fish Fillets (Section 7.4) with a capsule diameter greater than 3 mm or a parasite encapsulated and greater than 10 mm.
8.1.3 Odour and flavour/taste
Fish affected by persistent and distinct objectionable odours or flavours indicative of decomposition (such as sour, putrid, fishy, rancid, etc.) or contamination by foreign substances (such as fuel oil, cleaning compounds, etc.).
8.1.3 Living larvae of Nematodes
The presence in the sample unit of a living nematode.
9. LOT ACCEPTANCE
A lot shall be considered as meeting the requirements of this standard when:
(i) the total number of defectives as classified according to Section 8 does not exceed the acceptance number © of the sampling plan in Section 7; andAnnex I(ii) the average net weight of all sample units is not less than the declared weight, provided no individual container is less than 95% of the declared weight; and
(iii) does not exceed the acceptance number © of the sampling plan in Section 7;
(iv) the Food Additives, Hygiene and Handling and Labelling requirements of Sections 4, 5.1, 5.2 and 6 are met.
Treatment procedures sufficient to kill living nematodes
- e.g. freezing to - 20º C for not less than 24 h in all parts of the productAnnex II
- the adequate combination of salt content and storage time (To be elaborated)
- or by other processes with the equivalent effect (To be elaborated)
Determination of the viability of nematodes: to be elaborated.
Annex III
Determination of the salt content in Salted Atlantic Herring and Salted Sprats (method from salted cod standard).
Annex IV
Determination of water: to be elaborated.
