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

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.

Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the Hygiene of Foodstuffs

European Union regulation that guides national requirements related to food temperature and control and food safety in many countries.

More Resources

More Resources

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