Dar seafood ppp standard

Effects of processing on levels of hazards in finfish

Fish from salt and freshwater environments, whether farmed or free range, may be sold as whole fish, gutted fish or fillets, chilled or frozen, or may be further processed, for example, hot or cold smoked, salted, dried, pickled, in oil, fermented or canned. This wide variety of processing methods necessitates consideration of a multiplicity of possible effects on hazard levels in finfish in the post-harvest sector.

Table 1.7: Potential food safety hazards along the finfish supply chain