Description

· Canned Finfish Is The Product Produced From The Flesh Of Any Species Of Finfish (Other Than Canned Finfish Covered By Other Codex Product Standards) Which Is Suitable For Human Consumption And May Contain A Mixture Of Species, With Similar Sensory Properties, From Within The Same Genus.

· Canned Finfish Are Packed In Hermetically Sealed Containers And Shall Have Received A Processing Treatment Sufficient To Ensure Commercial Sterility.

Any Presentation Of The Product Shall Be Permitted Provided That It :-.

· Any Presentation Of The Product Shall Be Permitted Provided That It:

· Is Adequately Described On The Label To Avoid Confusing Or Misleading The Consumer.

Essential Composition And Quality Factors

· The Product Shall Be Prepared From Sound Finfish From Which The Heads, Tails And Viscera Have Been Removed. The Raw Material Shall Be Of A Quality Fit To Be Sold Fresh For Human Consumption.

· The Packing Medium And All Other Ingredients Used Shall Be Of Food Grade Quality And Conform To All Applicable Codex Standards.

FOOD ADDITIVES

· The Flavourings Used In Products Covered By This Standard Should Comply With The Guidelines For The Use Of Flavourings (CXG 66-2008). Only Natural Flavouring Substances, Natural Flavouring Complexes And Smoke Flavourings Are Permitted In Products Covered By This Standard.

HYGIENE

· It Is Recommended That The Products Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene ( CXC 1-1969), The Code Of Practice For Fish And Fishery Products ( CXC 52-2003), The Code Of Hygienic Practice For Low And Acidified Low-Acid Canned Foods ( CXC 23-1979) And Other Relevant Codex Codes Of Hygienic Practice And Codes Of Practice

· The Products Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods ( CXG 21-1997). The Final Product Shall Be Free From Any Foreign Material That Poses A Threat To Human Health.

When Tested By Appropriate Methods Of Sampling And Examination Prescribed By The Codex Alimentarius Commission, The Product :-

· Shall Be Free From Micro-Organisms Capable Of Development Under Normal Conditions Of Storage;

· No Sample Unit Shall Contain Histamine That Exceeds 20 Mg Per 100 G. This Applies Only To Species Of The Families Scombridae, Clupeidae, Coryphaenidae, Scombresocidae And Pomatomidae.

· Shall Not Contain Any Other Substance Including Substances Derived From Microorganisms In Amounts Which May Represent A Hazard To Health In Accordance With Standards Established By The Codex Alimentarius Commission;

· Shall Be Free From Container Integrity Defects Which May Compromise The Hermetic Seal.

LABELLING

· In Addition To The Provisions Of The General Standard For The Labelling Of Prepackaged Foods (CXS 1-1985) The Following Specific Provisions Apply.

Name Of The Food :-

· The Name Of The Product Declared On The Label Shall Be The Common Or Usual Name Applied To The Species In Accordance With The Law And Custom Of The Country In Which The Product Is Sold, And In A Manner Not To Mislead The Consumer.

· The Name Of The Packing Medium Shall Form Part Of The Name Of The Food.

· Where A Mixture Of Species Of The Same Genus Are Used, They Shall Be Indicated On The Label.

· In Addition, The Label Shall Include Other Descriptive Terms That Will Avoid Misleading Or Confusing The Consumer.

SAMPLING, EXAMINATION AND ANALYSES

Sampling :-

· Sampling Of Lots For Examination Of The Final Product As Prescribed In Section 3.4 Shall Be In Accordance With An Appropriate Sampling Plan With An AQL

· Sampling Of Lots For Examination Of Net Weight And Drained Weight, Where Appropriate, Shall Be Carried Out In Accordance With An Appropriate Sampling Plan Meeting The Criteria Established By The CAC.

Sensory And Physical Examination :-

· Samples Taken For Sensory And Physical Examination Shall Be Assessed By Persons Trained In Such Examination And In Accordance With Sections 7.3 Through 7.5, Annex A And The Guidelines For The Sensory Evaluation Of Fish And Shellfish In Laboratories (CXG 31 – 1999).

Determination Of Net Weight :-

· Weigh The Unopened Container.

· Open The Container And Remove The Contents.

· Weigh The Empty Container, (Including The End) After Removing Excess Liquid And Adhering Meat.

· Subtract The Weight Of The Empty Container From The Weight Of The Unopened Container. The Resultant Figure Will Be The Net Content.

Determination Of Drained Weight :-

· Maintain The Container At A Temperature Between 20C And 30C For A Minimum Of 12 Hours Prior To Examination.

· Open And Tilt The Container To Distribute The Contents On A Pre-Weighed Circular Sieve Which Consists Of Wire Mesh With Square Openings Of 2.8 Mm X 2.8 Mm.

· Incline The Sieve At An Angle Of Approximately 17-20 And Allow The Fish To Drain For Two Minutes, Measured From The Time The Product Is Poured Into The Sieve.

· Weigh The Sieve Containing The Drained Fish.

· The Weight Of Drained Fish Is Obtained By Subtracting The Weight Of The Sieve From The Weight Of The Sieve And Drained Product.

Determination Of Washed Drained Weight (For Packs With Sauces) :-

· Maintain The Container At A Temperature Between 20C And 30C For A Minimum Of 12 Hours Prior To Examination.

· Open And Tilt The Container And Wash The Covering Sauce And Then The Full Contents With Hot Tap Water (Approx. 40C), Using A Wash Bottle (E.G. Plastic) On The Tared Circular Sieve

· Wash The Contents Of The Sieve With Hot Water Until Free Of Adhering Sauce; Where Necessary Separate Optional Ingredients (Spices, Vegetables, Fruits) With Pincers. Incline The Sieve At An Angle Of Approximately 17-20 And Allow The Fish To Drain Two Minutes, Measured From The Time The Washing Procedure Has Finished.

· Remove Adhering Water From The Bottom Of The Sieve By Use Of Paper Towel. Weigh The Sieve Containing The Washed Drained Fish.

· The Washed Drained Weight Is Obtained By Subtracting The Weight Of The Sieve From The Weight Of The Sieve And Drained Product.

DEFINITION OF DEFECTIVES

· A Sample Unit Will Be Considered Defective When It Exhibits Any Of The Properties Defined Below.

Foreign Matter :-

· The Presence In The Sample Unit Of Any Matter, Which Has Not Been Derived From Fish Or The Packing Medium, Does Not Pose A Threat To Human Health, And Is Readily Recognized Without Magnification Or Is Present At A Level Determined By Any Method Including Magnification That Indicates Non-Compliance With Good Manufacturing And Sanitation Practices.

Odour/Flavour :-

· A Sample Unit Affected By Persistent And Distinct Objectionable Odours Or Flavours Indicative Of Decomposition Or Rancidity.

Texture :-

· Excessive Mushy Flesh Uncharacteristic Of The Species In The Presentation;

· Excessively Tough Flesh Uncharacteristic Of The Species In The Presentation;

· Honey Combed Flesh In Excess Of 5% Of The Drained Contents.

Discolouration :-

· A Sample Unit Affected By Distinct Discolouration Of The Flesh Indicative Of Decomposition Or Rancidity Or By Sulphide Staining Of More Than 5% Of The Drained Contents.

Objectionable Matter :-

· A Sample Unit Affected By Struvite Crystals – Any Struvite Crystal Greater Than 5 Mm In Length.