DESCRIPTION

·       SMOKED FISH

o   “SMOKING” IS A PROCESS OF TREATING FISH BY EXPOSING IT TO SMOKE FROM SMOULDERING WOOD OR PLANT MATERIALS. THIS PROCESS IS USUALLY CHARACTERISED BY AN INTEGRATED COMBINATION OF SALTING, DRYING, HEATING AND SMOKING STEPS IN A SMOKING CHAMBER.

o   “SMOKING BY REGENERATED SMOKE” IS A PROCESS OF TREATING FISH BY EXPOSING IT TO SMOKE WHICH IS REGENERATED BY ATOMIZING SMOKE CONDENSATE IN A SMOKING CHAMBER UNDER THE TIME AND TEMPERATURE CONDITIONS SIMILAR TO THOSE FOR HOT OR COLD SMOKING.

o   “SMOKE CONDENSATES” ARE PRODUCTS OBTAINED BY CONTROLLED THERMAL DEGRADATION OF WOOD IN A LIMITED SUPPLY OF OXYGEN (PYROLYSIS), SUBSEQUENT CONDENSATION OF THE RESULTANT SMOKE VAPOURS, AND FRACTIONATION OF THE RESULTING LIQUID PRODUCTS.

o   “HOT SMOKING” IS A PROCESS IN WHICH FISH IS SMOKED AT AN APPROPRIATE COMBINATION OF TEMPERATURE AND TIME SUFFICIENT TO CAUSE THE COMPLETE COAGULATION OF THE PROTEINS IN THE FISH FLESH. HOT SMOKING IS GENERALLY SUFFICIENT TO KILL PARASITES, TO DESTROY NON-SPORULATED BACTERIAL PATHOGENS AND TO INJURE SPORES OF HUMAN HEALTH CONCERN.

o   “COLD SMOKING” IS A PROCESS OF TREATING FISH WITH SMOKE USING A TIME/TEMPERATURE COMBINATION THAT WILL NOT CAUSE SIGNIFICANT COAGULATION OF THE PROTEINS IN THE FISH FLESH BUT THAT WILL CAUSE SOME REDUCTION OF THE WATER ACTIVITY.

o   “SALTING” IS A PROCESS OF TREATING FISH WITH SALT OF FOOD GRADE QUALITY TO LOWER WATER ACTIVITY IN FISH FLESH AND TO ENHANCE FLAVOUR BY ANY APPROPRIATE SALTING TECHNOLOGY (E.G. DRY SALTING, BRINING, INJECTION SALTING).

o   “DRYING” IS A PROCESS IN WHICH THE MOISTURE CONTENT IN THE FISH IS DECREASED TO APPROPRIATE REQUIRED CHARACTERISTICS UNDER CONTROLLED HYGIENIC CONDITIONS.

o   “PACKAGING” IS A PROCESS IN WHICH SMOKED FISH IS PUT IN A CONTAINER, EITHER AEROBICALLY OR UNDER REDUCED OXYGEN CONDITIONS, INCLUDING UNDER VACUUM OR IN A MODIFIED ATMOSPHERE.

·       SMOKE FLAVOURED FISH

o   “SMOKE FLAVOURS” ARE EITHER SMOKE CONDENSATES OR ARTIFICIAL FLAVOUR BLENDS PREPARED BY MIXING CHEMICALLY-DEFINED SUBSTANCES IN KNOWN AMOUNTS OR ANY COMBINATION OF BOTH (SMOKE-PREPARATIONS).

o   “SMOKE FLAVOURING” IS A PROCESS IN WHICH FISH OR FISH PREPARATIONS ARE TREATED WITH SMOKE FLAVOUR. THE SMOKE FLAVOUR CAN BE APPLIED BY ANY TECHNOLOGY (E.G. DIPPING, SPRAYING, INJECTING, SOAKING).

o   “SMOKE CONDENSATES” ARE PRODUCTS OBTAINED BY CONTROLLED THERMAL DEGRADATION OF WOOD IN A LIMITED SUPPLY OF OXYGEN (PYROLYSIS), SUBSEQUENT CONDENSATION OF THE RESULTANT SMOKE VAPOURS, AND FRACTIONATION OF THE RESULTING LIQUID PRODUCTS.

o   “PACKAGING” IS A PROCESS IN WHICH SMOKE-FLAVOURED FISH IS PUT IN A CONTAINER, EITHER AEROBICALLY OR UNDER REDUCED OXYGEN CONDITIONS, INCLUDING UNDER VACUUM OR IN A MODIFIED ATMOSPHERE.

o   “DRYING” IS A PROCESS IN WHICH THE MOISTURE CONTENT IN THE FISH IS DECREASED TO APPROPRIATE REQUIRED CHARACTERISTICS UNDER CONTROLLED HYGIENIC CONDITIONS.

o   “SALTING” IS A PROCESS OF TREATING FISH WITH SALT OF FOOD GRADE QUALITY TO LOWER WATER ACTIVITY IN FISH FLESH AND TO ENHANCE FLAVOUR BY ANY APPROPRIATE SALTING TECHNOLOGY (E.G. DRY SALTING, BRINING, INJECTION SALTING).

·       SMOKE-DRIED FISH

o   “SMOKE DRYING” IS A PROCESS IN WHICH FISH IS TREATED BY COMBINED SMOKING AND DRYING STEPS TO SUCH AN EXTENT THAT THE FINAL PRODUCT CAN BE STORED AND TRANSPORTED WITHOUT REFRIGERATION AND TO ACHIEVE A WATER ACTIVITY OF 0.75 OR LESS (10% MOISTURE CONTENT OR LESS), AS NECESSARY TO CONTROL BACTERIAL PATHOGENS AND FUNGAL SPOILAGE.

o   “DRYING” IS A PROCESS IN WHICH THE MOISTURE CONTENT IN THE FISH IS DECREASED TO APPROPRIATE REQUIRED CHARACTERISTICS UNDER CONTROLLED HYGIENIC CONDITIONS.

o   “SALTING” IS A PROCESS OF TREATING FISH WITH SALT OF FOOD GRADE QUALITY TO LOWER WATER ACTIVITY IN FISH FLESH AND TO ENHANCE FLAVOUR BY ANY APPROPRIATE SALTING TECHNOLOGY (E.G. DRY SALTING, BRINING, INJECTION SALTING).

o   “PACKAGING” IS A PROCESS IN WHICH SMOKE-DRIED FISH IS PUT IN A CONTAINER TO AVOID CONTAMINATION AND PREVENT REHYDRATION.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

·       THE RAW MATERIAL SMOKED FISH, SMOKE-FLAVOURED FISH AND SMOKE-DRIED FISH SHALL BE PREPARED FROM SOUND AND WHOLESOME FISH, WHICH MAY BE FRESH, CHILLED OR FROZEN, AND OF A QUALITY TO BE SOLD FOR HUMAN CONSUMPTION AFTER APPROPRIATE PREPARATION.

·       INGREDIENTS ALL INGREDIENTS USED SHALL BE OF FOOD GRADE QUALITY AND CONFORM TO ALL APPLICABLE CODEX STANDARDS.

·       WOOD OR OTHER PLANT MATERIAL FOR GENERATION OF SMOKE WOOD OR OTHER PLANT MATERIAL USED FOR THE GENERATION OF SMOKE OR SMOKE-CONDENSATES MUST NOT CONTAIN TOXIC SUBSTANCES EITHER NATURALLY OR THROUGH CONTAMINATION, OR AFTER HAVING BEEN TREATED WITH CHEMICALS, PAINT OR IMPREGNATING MATERIALS. IN ADDITION, WOOD OR OTHER PLANT MATERIAL MUST BE HANDLED IN A WAY TO AVOID CONTAMINATION (REFER TO THE CODE OF PRACTICE FOR THE REDUCTION OF CONTAMINATION OF FOOD WITH POLYCYCLIC AROMATIC HYDROCARBONS (PAH) FROM SMOKING AND DIRECT DRYING PROCESSES (CXC 68-2009)).

·       DECOMPOSITION THE PRODUCT OF SUSCEPTIBLE SPECIES SHALL NOT CONTAIN MORE THAN 10 MG OF HISTAMINE PER 100 G FISH FLESH BASED ON THE AVERAGE OF THE SAMPLE UNIT TESTED AND ALL PRODUCTS IN THIS STANDARD SHALL BE FREE FROM PERSISTENT AND OBJECTIONABLE ODOURS AND FLAVOURS CHARACTERISTIC OF DECOMPOSITION

FOOD ADDITIVES

·       SMOKED FISH ACIDITY REGULATORS, COLOURS AND PRESERVATIVES USED IN ACCORDANCE WITH TABLES 1 AND 2 OF 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 AND ONLY CERTAIN TABLE 3 ACIDITY REGULATORS, ANTIOXIDANTS AND PACKAGING GASES AS INDICATED IN TABLE 3 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) ARE ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS STANDARD.

·       SMOKE-FLAVOURED FISH ACIDITY REGULATORS, COLOURS AND PRESERVATIVES USED IN ACCORDANCE WITH TABLES 1 AND 2 OF 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 AND ONLY CERTAIN TABLE 3 ACIDITY REGULATORS, ANTIOXIDANTS AND PACKAGING GASES AS INDICATED IN TABLE 3 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) ARE ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS STANDARD

·       SMOKE-DRIED FISH NO ADDITIVES ARE PERMITTED IN SMOKE-DRIED FISH.

CONTAMINANTS

·       GENERAL PROVISIONS THE PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF THE GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOODS AND FEED (CXS 193-1995).

·       POLYCYCLIC AROMATIC HYDROCARBONS (PAH) SMOKING OF FISH SHOULD BE DONE IN A MANNER THAT MINIMISES THE FORMATION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAH).THIS CAN BE ACHIEVED BY FOLLOWING THE CODE OF PRACTICE FOR THE REDUCTION OF CONTAMINATION OF FOOD WITH POLYCYCLIC HYDROCARBONS (PAH) FROM SMOKING AND DIRECT DRYING PROCESSES (CXC 68-2009).

HYGIENE AND HANDLING

·       GENERAL PROVISIONS THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD SHALL BE PREPARED AND HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES OF FOOD HYGIENE (CXC 1-1969) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF PRACTICE AND CODES OF HYGIENIC PRACTICE, SUCH AS THE CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS (CXC 52-2003).

·       MICROBIOLOGICAL CRITERIA THE PRODUCTS SHALL 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).

·       LISTERIA MONOCYTOGENES THE READY TO EAT PRODUCTS SHALL COMPLY WITH MICROBIOLOGICAL CRITERIA FOR LISTERIA MONOCYTOGENES IN READY-TOEAT FOODS WHICH WAS ELABORATED IN THE ANNEX II OF THE GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENE TO THE CONTROL OF LISTERIA MONOCYTOGENES IN FOODS (CXG 61-2007).

·       CLOSTRIDIUM BOTULINUM TOXINS OF CLOSTRIDIUM BOTULINUM ARE NOT ALLOWED IN SMOKED FISH, SMOKE-FLAVOURED FISH AND SMOKE-DRIED FISH PRODUCTS. THE FORMATION OF CLOSTRIDIUM BOTULINUM TOXIN CAN BE CONTROLLED THROUGH AN APPLICATION OF A COMBINATION OF SCIENCE-BASED OPTIONS SUCH AS PACKAGING TYPE, STORAGE TEMPERATURE, AND WATER ACTIVITY, E.G. BY USE OF SALT IN THE WATER PHASE. EXAMPLES ARE SHOWN IN THE TABLE IN ANNEX 2, WHICH ADDRESSES THESE CONTROL OPTIONS.

·       HISTAMINE THE PRODUCT SHALL NOT CONTAIN HISTAMINE THAT EXCEEDS 20 MG/100G FISH FLESH IN ANY SAMPLE UNIT TESTED. THIS APPLIES ONLY TO SUSCEPTIBLE SPECIES (E.G. SCOMBRIDAE, CLUPEIDAE, ENGRAULIDAE, CORYPHAENIDAE, POMATOMIDAE, SCOMBERESOCIDAE).

·       OTHER SUBSTANCES THE PRODUCTS 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, AND 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.

·       ADDITIONAL LABELLING COUNTRIES WHERE THE PRODUCT IS SOLD CAN DETERMINE WHETHER THE USE OF REGENERATED SMOKE MUST BE INDICATED ON THE LABEL.

·       ADDITIONAL LABELLING COUNTRIES WHERE THE PRODUCT IS SOLD CAN DETERMINE WHETHER THE USE OF REGENERATED SMOKE MUST BE INDICATED ON THE LABEL.

·       LABELLING OF NON-RETAIL CONTAINERS INFORMATION SPECIFIED ABOVE SHALL BE GIVEN EITHER ON THE CONTAINER OR IN ACCOMPANYING DOCUMENTS, EXCEPT THAT THE NAME OF THE PRODUCT, LOT IDENTIFICATION, AND THE NAME AND ADDRESS OF THE MANUFACTURER OR PACKER, AS WELL AS STORAGE INSTRUCTIONS, SHALL APPEAR ON THE CONTAINER. HOWEVER, THE NAME AND ADDRESS OF THE MANUFACTURER OR PACKER MAY BE REPLACED BY AN IDENTIFICATION MARK (E.G. PLANT APPROVAL NUMBER) PROVIDED THAT SUCH A MARK IS CLEARLY IDENTIFIABLE WITH THE ACCOMPANYING DOCUMENTS.

SAMPLING, EXAMINATION AND ANALYSIS

·       DETERMINATION OF NET WEIGHT THE NET WEIGHT IS DETERMINED AS THE WEIGHT OF THE PRODUCT, EXCLUSIVE OF PACKAGING MATERIAL, INTERLEAVING MATERIAL, ETC.

·       TEMPERATURES FOR THAWING FROZEN SAMPLES OF FINAL PRODUCTS SHALL BE THAWED AT REFRIGERATION TEMPERATURES TO MAINTAIN QUALITY AND SAFETY.

·       DETERMINATION OF LISTERIA MONOCYTOGENES THE MICROBIOLOGICAL CRITERIA FOR PRODUCTS IN WHICH GROWTH OF L. MONOCYTOGENES WILL NOT OCCUR ARE BASED ON THE USE OF THE ISO 11290-2 METHOD. OTHER METHODS THAT PROVIDE EQUIVALENT SENSITIVITY, REPRODUCIBILITY, AND RELIABILITY CAN BE EMPLOYED IF THEY HAVE BEEN APPROPRIATELY VALIDATED (E.G. BASED ON ISO 16140). THE MICROBIOLOGICAL CRITERIA FOR PRODUCTS IN WHICH GROWTH OF L. MONOCYTOGENES CAN OCCUR ARE BASED ON THE USE OF ISO 11290-1 METHOD. OTHER METHODS THAT PROVIDE EQUIVALENT SENSITIVITY, REPRODUCIBILITY, AND RELIABILITY CAN BE EMPLOYED IF THEY HAVE BEEN APPROPRIATELY VALIDATED (E.G. BASED ON ISO 16140).

·       DETERMINATION OF CLOSTRIDIUM BOTULINUM AOAC 977.26 FOR THE DETECTION OF C. BOTULINUM AND ITS TOXINS IN FOODS OR OTHER SCIENTIFICALLY EQUIVALENT VALIDATED METHOD. THIS METHOD IS NOT ROUTINELY PERFORMED ON THE PRODUCT, BUT MAY BE USED WHEN THERE IS A SUSPICION OF THE PRESENCE OF TOXINS.