Edited by
Jan Brox
Max Kristiansen
Albert Myrseth
Per W. Aasheim
NORPLAN - Fisheries Division
NORWAY
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, October 1984
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© FAO 1981
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2. CONTAINERS IN THE FISHING INDUSTRY
2.1 Fish as Raw Material
2.2 Deterioration of Fish Quality
2.3 The Importance of Containers in Fish Handling
2.4 Definition
2.5 General Requirements for Fish Containers
3. MATERIALS TO BE USED IN FISH BOXES AND CONTAINERS -PROPERTIES AND SUITABILITY
3.1 Introduction
3.2 Properties of Materials Used for Fish Boxes and Insulated Containers
4.1 General
4.2 The Intention of Standardization
4.3 Standardization Systems
4.4 National Standards for Fish Boxes and Containers
5. FISH BOXES -STANDARD REQUIREMENTS
5.1 Structural Requirements
5.2 Fish Boxes -Description and Area of Use
6.1 Choice of Containers
6.2 Standards for Simple Containers
6.3 Containers for Road Transport
6.4 Container Standards
6.5 Calculation of Required Capacity for Refrigeration Unit
7. CALCULATION OF CAPACITIES AND CONSUMPTION OF ICE DURING HANDLING AND TRANSPORTATION
7.1 General
7.2 Ambient Temperature
7.3 Capacity of Boxes and Packing Density
8. HYGIENE REQUIREMENTS FOR DIFFERENT PACKING MATERIALS
8.1 General
8.2 Water and Water Quality
8.3 Requirements to Water Quality
8.4 Detergents
8.5 The Cleaning Process
8.6 Desinfection
9. DETERMINING QUANTITY REQUIREMENTS FOR FISH BOXES AND CONTAINERS
9.1 Quantity Requirements for Returnable Fish Boxes
9.2 Quantity Requirements for Non-Returnable Fish Boxes
9.3 Determining Quantity Requirements for Insulated Fish Containers
11. FISH BOXES IN DEVELOPING COUNTRIES
11.1 Traditional Boxes and Containers
11.2 Other Boxes/Containers
11.3 Suitability and Availability of Local Materials for Boxes and Baskets
11.4 Spoilage Due to Lack of Adequate Packing and Handing Facilities
11.5 Introduction of Insulated Containers in Developing Countries