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

Regulatory Environment for Artisanal Fish Product Storage

Regulatory authorities should be equipped to implement national food law –which will often entail extension to educate processors and traders, advisory services, and enforcement – and establish standards. Food law should lay out the requirements for good fish storage practices and food safety requirements that minimizes food loss and waste (FLW). Food standards should encourage the uptake of good storage practice and be made available in a format understandable by traders and processors. 

The Codex Code of Practice For Fish And Fishery Products describes storage as a process in which products are kept under conditions to assure their safety and quality. Particular guidance is given in Sections 3 and 6 of the Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish. 

Encouraging the uptake of improved technology and practices can be promoted at the local level by the development of bylaws which make it a requirement that well designed storage facilities and associated hygienic practices are used.  

Key Publications

Code of Practice for Fish and Fishery Products

Codes of practice and guidelines designed to help meet standards and comply with legislation (e.g the Codex Alimentarius Code of Practice for Fish and Fishery Products). 

Good Manufacturing Practice for Small and Medium-Sized Traditional Fish Products Processing Establishments in ASEAN

Describes best practices for the production of a variety of processed fish products. Packaging and storage are discussed.                                                                                                 

Dried and Dry Salted Fish - Specification

This standard specifies the requirements and the methods of sampling and test for various types of dried and dry-salted fish intended for human consumption.                                                                          

 

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...