A Guide for Food Enforcement Officers

Partially updated June 2014

This page lists the resources available on this website and others as appropriate. The list has been compiled for Food Enforcement Officers.

The library is a free resource centre. If you are unable to find what you need then please contact a Librarian so that we can add the material if appropriate.

NB: As Library Guides are quick-response, semi-formal products they will occasionally contain errors which we will seek to correct. The information contained in them is for Guidance only and we cannot be held responsible for decisions made using the Guides. Presentations DVDs and Videos Documents Information leaflets

Information leaflets Documents DVDs and Videos Presentations

Legislation Resources

Seafish has a Legislation Team that evaluates and comments upon existing and proposed legislation, and provides advice and guidance. The Seafish website has the following content:

  • News
  • Guidance
  • Consultations
  • Law UK, EU, International
  • Contacts
  • Marine Environment
  • Traceability and Labeling

Datasheets and Reports Database from Seafish

Seafish's Publications database contains details of 100s of Seafish publications covering a vast array of fish and shellfish related topics. You can search using keywords, categories or the alphabet. To access this database simply click here to go to the Seafish website. Examples include:

  • Report on a survey of PAH levels in smoked seafood - 2003 ( SR557)
  • Factsheet on Glazing (FS2-05.08)
  • Marine Environmental Regulatory Developments (SR618)

Technical Guidance - Please search the main Seafish website for other related publications and reports.

FAO Publication - Assessment and management of Seafood Safety and Quality

Chilling of seafood

Chilling

Open learning module - the chilled fish chain (written prior to 1990, but still a fair description of the processes etc)

Torry Advisory Note on chilled prepacked fish - available here

Powerpoint presentation on chilling - simple presentations on primary processing - available in the seafood science gallery.

Seafish Technical Report (SR598) on Thawing - addresses chilling issues - available here as a pdf

 

Freezing and defrosting

Open learning module - the frozen fish chain (written prior to 1990, but still a fair description of the processes etc).

Torry Advisory note on freezing - Quick freezing fish : Frozen at Sea Fish

Powerpoint presentations on freezing - several presentations on secondary processing - available in the seafood science gallery

Seafish Technical Report (SR598) on Thawing - addresses freezing issues - available here as a pdf

 

Fish as an ingredient

A Guide to Seafood - one of the main Galleries on the Seafood Academy site, it has content on species, recipes, sources etc.

Nutritional content of seafood species -water, fat, protein, carbohydrate content of many species in an excel spreadsheet- McCance & Widdowson Data

FAO report - yield and nutritional value - very basic but useful

 

Bivalve Shellfish

Scallop Shucking - model HACCP plan

Bivalve Purification - standard system designs, bivalve purification course information etc on this page

Leaflet on Bivalve Purification Operations course available here

BVP Inspections - a FSA approved 2 day training programme for enforcement officers - more information? email academy@seafish.co.uk

GMPG on Bivalves - download the pdf

Training Standards - nationally recognised qualifications -fish and shellfish IPQ

 

Control checks

Codex Alimentarius - International Code of Practice on Fish and Fishery Products - 156 pages of detailed guidance. Includes sections of freezing and chilled fish handling. The process flowcharts may be particularly useful. (pages 34, 55, 73, 82, 92 etc).

Seafood Quality - see the Quality Gallery on this site, also this quality briefing document provides a useful summary on quality issues, while this Sensory Schemes document illustrates the main quality assessment schemes in use.

Raw Materials Intake - training materials. 2 presentations and coaching notes on checks for raw materials intake into seafood factory can be found on the primary processing webpage.

Seafood retailer guidelines - This 45 page pdf is packed full of useful information, particularly towards the end where it covers quality, promotion, product knowledge and customer base.

HACCP Guidance

 

Training Courses for EHOs - we think these three courses are of particular interest

Training Materials and Resources

Useful Sources of Information