Regulatory Environment for Cold Storage
Regulatory authorities should be equipped to implement national food law –which will often entail extension to educate cold store operators, advisory services, and enforcement – and establish standards. Food law should lay out the requirements for good cold storage practices and food safety requirements that minimize food loss and waste (FLW). Food standards should encourage the uptake of good storage practice and be made available in a format understandable by operators. The Codex Alimentarius Code of Practice for Fish and Fishery Products is a reference point for good cold storage practices that become legal requirements.
In addition to general food safety requirements, temperature control and monitoring is an integral aspect of food safety and a hazard analysis and critical control point (HACCP) approach. The latter is a common legal requirement of fish handling, storage and processing businesses to ensure consumer safety.
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. | |
European Union regulation that guides national requirements related to food temperature and control and food safety in many countries. |
More Resources
More Resources
31 October 2023