Food Loss and Waste in Fish Value Chains
©FAO/Ansen Ward
  • Supportive Policy Environment
  • Application of Appropriate Technology
  • Skills and Knowledge
  • Services and Infrastructure
  • Regulatory Environment
  • Social and Gender Equity
  • Markets

Skills & Knowledge for Artisanal Fish Product Storage

Skills and knowledge related to food safety, good handling and hygiene, and the use of improved technology will improve standards, quality, and assist in the reduction of food loss and waste (FLW) during artisanal product storage.  

Some of the key knowledge and skills traders and processors require in order to prevent and reduce FLW include:  

  • Good hygiene practices and sanitation 
  • Good manufacturing practices (e.g. store management)
  • Identification of hazards and causes of fish spoilage and quality deterioration 
  • Pest Control and Waste Disposal management 
  • Use of appropriate technology to FLW during storage  
  • Proper food product packaging and storage 

National authorities such as Health Inspectorates and Food Standard Agencies require similar skills and knowledge to be able to implement extension for traders and processors and the enforcement of food law, regulations, standards and certification.   

Key Publications

Fish Handling, Quality and Processing: Training and Community Trainers Manual

This document includes information related to food law implementation. 

Training of Trainers and Capacity Building for Small-Scale Fisheries Operators

Information on why training small-scale fisheries trainers is important is discussed, and approaches and paths forward are included.

The Production of Dried Fish

Detailed description of dried fish production and storage.

More Resources

More Resources

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