DESCRIPTION |
||||||
·
THE PRODUCT IS
PREPARED FROM FRESH OR FROZEN FISH. THE FISH IS SALTED AS WHOLE FISH OR AS
HEADED OR NOBBED OR HEADED AND GUTTED OR GIBBED OR FILLETED (SKIN-ON OR
SKIN-OFF) FISH. SPICES, SUGAR AND OTHER OPTIONAL INGREDIENTS MAY BE ADDED.
COUNTRIES WHERE THE PRODUCT ARE TO BE CONSUMED MAY ALLOW THIS PRODUCT IN AN
UNEVISCERATED STATE OR MAY REQUIRE EVISCERATION, EITHER BEFORE OR AFTER
PROCESSING, SINCE THE MARGIN OF ERROR IN THE CONTROL OF CLOSTRIDIUM BOTULINUM
IS SMALL EVEN WHEN GOOD PRACTICES ARE FOLLOWED AND THE CONSEQUENCES ARE
SEVERE. THE PRODUCT IS EITHER INTENDED FOR DIRECT HUMAN CONSUMPTION OR FOR
FURTHER PROCESSING. |
||||||
·
THE FISH AFTER ANY
SUITABLE PREPARATION SHALL BE SUBJECTED TO A SALTING PROCESS AND SHALL COMPLY
WITH THE CONDITIONS LAID DOWN HEREAFTER. THE SALTING PROCESS INCLUDING THE
TEMPERATURE AND TIME SHOULD BE SUFFICIENTLY CONTROLLED TO PREVENT THE
DEVELOPMENT OF CLOSTRIDIUM BOTULINUM OR FISH SHOULD BE EVISCERATED PRIOR TO
BRINING. |
||||||
·
SALTING IS THE
PROCESS OF MIXING FISH WITH THE APPROPRIATE AMOUNT OF FOOD GRADE SALT, SUGAR
SPICES AND ALL OPTIONAL INGREDIENTS AND/OR OF ADDING THE APPROPRIATE AMOUNT
OF SALT-SOLUTION OF THE APPROPRIATE CONCENTRATION. SALTING IS PERFORMED IN
WATERTIGHT CONTAINERS (BARRELS ETC.). |
||||||
· TYPES OF SALTED FISH :-. o
VERY LIGHTLY SALTED
FISH THE SALT CONTENT IN THE FISH MUSCLE IS ABOVE 1 G/100 G IN WATER PHASE
AND BELOW OR EQUAL TO 4 G/100 G OR LESS IN WATER PHASE. o
LIGHTLY SALTED FISH THE
SALT CONTENT IN THE FISH MUSCLE IS ABOVE 4 G/100 G IN WATER PHASE AND BELOW
OR EQUAL TO 10 G SALT/100 G IN WATER PHASE. o
MEDIUM SALTED FISH THE
SALT CONTENT IN THE FISH MUSCLE IS ABOVE 10 G SALT/100 G WATER PHASE AND
BELOW OR EQUAL TO 20 G SALT/100 G IN WATER PHASE. o
HEAVILY SALTED FISH THE
SALT CONTENT OF THE FISH MUSCLE IS ABOVE 20 G SALT /100 G IN WATER PHASE. |
||||||
· STORAGE TEMPERATURES THE PRODUCTS SHALL BE KEPT
FROZEN OR REFRIGERATED AT A TIME/TEMPERATURE COMBINATION WHICH ENSURES THEIR
SAFETY AND QUALITY IN CONFORMITY WITH SECTIONS 3 AND 5. VERY LIGHTLY SALTED
FISH MUST BE KEPT FROZEN AFTER PROCESSING. |
||||||
· ANY PRESENTATION OF THE PRODUCT SHALL BE PERMITTED
PROVIDED THAT IT: o
MEETS ALL REQUIREMENTS
OF THIS STANDARD o
IS ADEQUATELY DESCRIBED
ON THE LABEL TO AVOID CONFUSING OR MISLEADING THE CONSUMER. |
||||||
ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
||||||
·
FISH SALTED
ATLANTIC HERRING AND SALTED SPRATS SHALL BE PREPARED FROM SOUND AND WHOLESOME
FISH WHICH ARE OF A QUALITY FIT TO BE SOLD FRESH FOR HUMAN CONSUMPTION AFTER
APPROPRIATE PREPARATION. FISH FLESH SHALL NOT BE OBVIOUSLY INFESTED BY
PARASITES. |
||||||
·
SALT AND OTHER
INGREDIENTS SALT AND ALL OTHER INGREDIENTS USED SHALL BE OF FOOD GRADE
QUALITY AND CONFORM TO ALL APPLICABLE CODEX STANDARDS. |
||||||
·
DECOMPOSITION THE
PRODUCTS SHALL NOT CONTAIN MORE THAN 10 MG OF HISTAMINE PER 100 G FISH FLESH
BASED ON THE AVERAGE OF THE SAMPLE UNIT TESTED. |
||||||
FOOD
ADDITIVES |
||||||
·
ACIDITY REGULATORS,
ANTIOXIDANTS AND PRESERVATIVES USED IN ACCORDANCE WITH THE GENERAL STANDARD
FOR FOOD ADDITIVES (CXS 192-1995) IN FOOD CATEGORY 09.2.5 (SMOKED, DRIED,
FERMENTED, AND/OR SALTED FISH AND FISH PRODUCTS, INCLUDING MOLLUSKS,
CRUSTACEANS, AND ECHINODERMS) AND ITS PARENT FOOD CATEGORIES ARE ACCEPTABLE
FOR USE IN FOODS CONFORMING TO 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) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
PRACTICE AND CODES OF HYGIENIC 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 PRODUCT SHALL
NOT CONTAIN ANY OTHER SUBSTANCE IN AMOUNTS WHICH MAY PRESENT A HAZARD TO
HEALTH IN ACCORDANCE WITH STANDARDS ESTABLISHED BY THE CODEX ALIMENTARIUS
COMMISSION. |
||||||
· PARASITES :- o
FISH FLESH SHALL NOT
CONTAIN LIVING LARVAE OF NEMATODES. VIABILITY OF NEMATODES SHALL BE EXAMINED
ACCORDING TO ANNEX I. IF LIVING NEMATODES ARE CONFIRMED, PRODUCTS MUST NOT BE
PLACED ON THE MARKET FOR HUMAN CONSUMPTION BEFORE THEY ARE TREATED IN
CONFORMITY WITH THE METHODS LAID DOWN IN ANNEX II. |
||||||
·
HISTAMINE NO SAMPLE
UNIT SHALL CONTAIN HISTAMINE THAT EXCEEDS 20 MG PER 100G FISH MUSCLE. |
||||||
·
FOREIGN MATERIAL
THE FINAL PRODUCT SHALL BE FREE FROM ANY FOREIGN MATERIAL THAT POSES A THREAT
TO HUMAN HEALTH. |
||||||
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 SHALL BE … -SALTED HERRING OR … – SALTED SPRAT IN
ACCORDANCE WITH THE LAW AND CUSTOM OF THE COUNTRY IN WHICH THE PRODUCT IS
SOLD, IN A MANNER NOT TO MISLEAD THE CONSUMER. IN ADDITION THE LABEL SHALL
INCLUDE OTHER DESCRIPTIVE TERMS THAT WILL AVOID MISLEADING OR CONFUSING THE
CONSUMER. |
||||||
·
LABELLING OF
NON-RETAIL CONTAINERS INFORMATION SPECIFIED ABOVE SHOULD BE GIVEN EITHER ON
THE CONTAINER OR IN ACCOMPANYING DOCUMENTS, EXCEPT THAT THE NAME OF THE FOOD,
LOT IDENTIFICATION, AND THE NAME OF AND ADDRESS OF THE MANUFACTURER OR PACKER
OR IMPORTER AS WELL AS STORAGE INSTRUCTIONS SHALL ALWAYS APPEAR ON THE
CONTAINER. HOWEVER LOT IDENTIFICATION, AND THE NAME AND ADDRESS MAY BE
REPLACED BY AN IDENTIFICATION MARK, PROVIDED THAT SUCH A MARK IS CLEARLY
IDENTIFIABLE WITH ACCOMPANYING DOCUMENTS. |
||||||
SAMPLING,
EXAMINATION AND ANALYSES |
||||||
· SAMPLING PLAN FOR CONTAINERS (BARRELS) :- o
SAMPLING OF LOTS FOR
EXAMINATION OF THE PRODUCT FOR QUALITY SHALL BE IN ACCORDANCE WITH AN
APPROPRIATE SAMPLING PLAN WITH AN AQL OF 6.5. o
A SAMPLE UNIT IS THE
INDIVIDUAL FISH OR THE PRIMARY CONTAINER. o
SAMPLING OF LOTS FOR
EXAMINATION OF NET WEIGHT SHALL BE CARRIED OUT IN ACCORDANCE WITH AN
APPROPRIATE SAMPLING PLAN MEETING THE CRITERIA ESTABLISHED BY THE CODEX
ALIMENTARIUS COMMISSION. o
SAMPLING OF LOTS FOR
PATHOGENIC MICROORGANISMS AND PARASITES WILL BE IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED FOODS (CXG 21-1997).. o SAMPLING OF LOTS FOR HISTAMINE WILL BE IN ACCORDANCE
WITH THE GENERAL GUIDELINES ON SAMPLING (CXG 50-2004) |
||||||
·
DETERMINATION OF
SALT CONTENT DETERMINATION OF SALT CONTENT IS PERFORMED ACCORDING TO THE
METHOD IN THE STANDARD FOR SALTED FISH AND DRIED SALTED FISH OF GADIDAE
FAMILY OF FISHES (CXS 167-1989). |
||||||
·
DETERMINATION OF
WATER CONTENT DETERMINATION OF WATER CONTENT IS PERFORMED ACCORDING TO AOAC
950.46B (AIR DRYING). |
||||||
·
DETERMINATION
OF HISTAMINE :- |
||||||
ML (MG/100G) |
MINIMUM APPLICABLE RANGE (MG/100 G) |
LOD (MG/100 G) |
LOQ (MG/100G) |
RSDR (%) |
RECOVERY |
APPLICABLE METHODS THAT MEET THE CRITERIA |
10 (AVERAGE) |
8 – 12 |
1 |
2 |
16.0 |
90 – 107 |
AOAC 977.13 | NMKL 99, 2013 NMKL 196, 2013 |
20 (EACH UNIT) |
16 – 24 |
2 |
4 |
14.4 |
90 – 107 |
AOAC 977.13 | NMKL 99, 2013 NMKL 196, 2013 |
·
DETERMINATION OF
NET WEIGHT THE NET WEIGHT (EXCLUDING PACKAGING MATERIAL) OF EACH SAMPLE UNIT
IN THE SAMPLE LOT SHALL BE DETERMINED. REMOVE THE HERRING FROM THE CONTAINER
(BARREL) AND PUT IT ON AN APPROPRIATE SIEVE. ALLOW TO DRAIN FOR 5 MIN AND
REMOVE ADHERING SALT CRYSTALS. WEIGH THE HERRING AND CALCULATE NET
WEIGH. |
||||||
DEFINITION
OF DEFECTIVES |
||||||
·
THE SAMPLE UNIT
SHALL BE CONSIDERED AS 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, 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. |
||||||
·
PARASITES THE
PRESENCE OF READILY VISIBLE PARASITES IN A SAMPLE OF THE EDIBLE PORTION OF
THE SAMPLE UNIT DETECTED BY NORMAL VISUAL INSPECTION OF THE FISH FLESH (SEE
ANNEX III). |
||||||
·
ODOUR AND
FLAVOUR/TASTE FISH AFFECTED BY PERSISTENT AND DISTINCT OBJECTIONABLE ODOURS
OR FLAVOURS INDICATIVE OF DECOMPOSITION (SUCH AS SOUR, PUTRID, FISHY, RANCID,
BURNING SENSATION, ETC.) OR CONTAMINATION BY FOREIGN SUBSTANCES (SUCH AS FUEL
OIL, CLEANING COMPOUNDS, ETC.). |