Skills and Knowledge for Handling After Harvest
Training and capacity building are key elements of a food loss and waste (FLW) control strategy. Key skills and knowledge required to prevent and reduce FLW include:
- harvesting methods and the influence on quality
- fish quality, food safety and hazards
- how to maintain fish quality
- purging / starvation before harvest
- stunning, gutting and bleeding
- icing and good practice
- packing and packaging
- live fish holding and transport
- hygiene and sanitation
- how to handle fish with care
- traceability
- Hazard Analysis and Critical Control Points (HACCP)
Key knowledge and skills will be required by aquaculture production managers and their staff. Government agencies and other non-governmental organizations who are responsible for providing extension services, inspecting facilities and providing certification must require similar skills and knowledge to be able to implement their duties.
Key Publications
Code of Practice for Fish and Fishery Products CAC/RCP 52-2003 Global standard that presents information on freezing and cold storage practices which aim to reduce spoilage and waste. |
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Simple Methods for Aquaculture: FAO Handbook Provides an overview of many aspects of aquaculture including harvesting. | ||
This publication is a market driven guide to sustainable aquaculture production. It includes key elements of food safety, environment, workers’ welfare (including health and occupational safety) and animal welfare. |
More Resources
More Resources
27 February 2024
31 October 2023
05 September 2023