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. |
|
| 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