Partially updated June 2014
page lists the resources available on this website and
others as appropriate. The list has been compiled for
Food Enforcement Officers.
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.
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.
has a Legislation Team that evaluates and comments upon existing
and proposed legislation, and provides advice and guidance. The
website has the following content:
UK, EU, International
and Reports Database from Seafish
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
here to go to the Seafish website. Examples include:
on a survey of PAH levels in smoked seafood - 2003 ( SR557)
on Glazing (FS2-05.08)
Marine Environmental Regulatory Developments (SR618)
Guidance - Please search the main Seafish website
for other related publications
Publication - Assessment
and management of Seafood Safety and Quality
learning module - the
chilled fish chain (written prior to 1990, but still a fair
description of the processes etc)
Advisory Note on chilled
prepacked fish - available here
presentation on chilling - simple presentations on primary
processing - available in the seafood science gallery.
Technical Report (SR598) on Thawing - addresses chilling issues
- available here as a pdf
learning module - the frozen
fish chain (written prior to 1990, but still a fair description
of the processes etc).
Advisory note on freezing - Quick
freezing fish : Frozen
at Sea Fish
presentations on freezing - several presentations on secondary
processing - available in the seafood science gallery
Technical Report (SR598) on Thawing - addresses freezing issues
- available here as a pdf
as an ingredient
Guide to Seafood - one of the main Galleries on the Seafood
Academy site, it has content on species, recipes, sources etc.
content of seafood species -water, fat, protein, carbohydrate
content of many species in an excel spreadsheet- McCance
& Widdowson Data
report - yield
and nutritional value - very basic but useful
Shucking - model
Purification - standard system designs, bivalve purification course
information etc on
on Bivalve Purification Operations course available
Inspections - a FSA approved 2 day training programme for enforcement
officers - more information?
on Bivalves - download
Standards - nationally recognised qualifications -fish
and shellfish IPQ
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).
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.
Materials Intake - training materials. 2 presentations and coaching
notes on checks for raw materials intake into seafood factory can
be found on the primary
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.
Courses for EHOs - we think these
three courses are of particular interest
Materials and Resources
Sources of Information