La pérdida y el desperdicio de alimentos en las cadenas de valor del pescado
©FAO/Ansen Ward
  • Supportive Policy Environment
  • Application of Appropriate Technology
  • Skills and Knowledge
  • Services and Infrastructure
  • Regulatory Environment
  • Social and Gender Equity
  • Markets

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.                                                                                                                                                                                                                              

Global G.A.P.

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

One of the major issues prevailing in the fisheries and aquaculture industry in Sri Lanka is the high loss and waste of fish, and it has become necessary to introduce strategies aimed at preventing and...
What happens to fish after it is caught has a big impact on its quality. This guide is for fishers, vessel owners, extension services, and anyone interested in how to maintain fish quality.
In order to support long-term capacity building for women, the SSF Umbrella Programme conducted a review to identify successfully adopted post-harvest best practices that should be disseminated more widely to help reduce fish loss and...