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. |
| Detailed description of dried fish production and storage. |
More Resources
More Resources
27 February 2024
31 October 2023