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.).