A Guide for Food Enforcement Officers
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Partially updated June 2014
Legislation ResourcesSeafish 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:
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:
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 onshore@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
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