Fish quality assurance and management

Fish Quality Assurance and Management
VIKAS KUMAR,
SCIENTIST (FISH PROCESSING TECHNOLOGY)
EMAIL: VIKASFPT@GMAIL.COM

Types of fish
Students Training 08.07.2021

Understanding quality
 Quality: degree of excellence
 the totality of features and characteristics of a product or service that bear on its
ability to satisfy stated or implied needs" (ISO 8402)
 is different things to different people.
 In commerce, quality limits are set by what the customer is prepared to pay for;
generally the customer will pay more for higher quality
 species; ease of preparation; appearance; odour; flavour; freshness; size;
presence or absence of bones, blood and filth; absence of specific
microorganisms; condition; packaging; composition.

Controlling quality

Pathogenic Bacteria in aquatic food

Major seafood safety concerns
 presence of Ciguatera toxin in reef dwelling finfish
 histamine fish poisoning
 norovirus and Vibrio parahaemolyticus in raw shellfish
 Salmonella in shrimp products
 Clostridium botulinum in processed products
 high level of environmental pollutants
 mercury, cadmium, lead
 polychlorinated biphenyls and pesticides
 o antimicrobial residues in aquaculture products
Ref: https://krishi.icar.gov.in/jspui/bitstream/123456789/24957/1/15_Seafood%20quality%20assurance.pdf

Methods to manage quality and safety
 Good Hygienic Practices (GHP) / Good Manufacturing Practice (GMP) or Sanitation
Standard Operating Procedures (SSOP) or prerequisite programmes
 Hazard Analysis Critical Control Point (HACCP)
 Quality Control (QC)
 Quality Assurance (QA) / Quality Management (QM) - ISO standards
 Quality Systems
 Total Quality Management (TQM).

 GHP/GMP: measures and requirements which any establishment should meet to
produce safe food
 HACCP: is a systematic approach which identifies, evaluates, and controls hazards
which are significant for food safety
 QC: operational techniques and activities that are used to fulfil quality requirements
 QA/QM: all the activities and functions concerned with the attainment of quality in
a company. include technical, managerial and environmental aspects; quality
assurance standards: ISO 9000.
 ISO 9001 Quality systems - Model for quality assurance in design/ development, production, installation and
servicing
 ISO 9002 Quality systems - Model for quality assurance in production and installation

 Quality Systems: covers organizational structure, responsibilities,
procedures, processes and the resources needed to implement
comprehensive quality management.
 TQM: organization’s management approach, centred on quality and
based on the participation of all its members and aimed at long-
term success through customer satisfaction and benefits to the
members of the organization and to society

Food safety tools: an integrated approach (Jouve et al.,
1998)

Quality Standards

CONCLUSION

for your attention

 Quality dimensions of seafood – sensory, intrinsic, quantitative and affective
parameters.
 Pre-harvest and post harvest factors affecting quality.
 Assessment of quality changes in fresh and iced fish.
 Quality changes during processing.
 Application of HACCP concept in surveillance and quality assurance
programmes for raw, frozen, canned, cured, irradiated, cooked and chilled,
modified atmosphere packaged and freeze dried products.
 Risk assessment, principles of plant hygiene and sanitation, pest control,
personnel hygiene, planning and layout, equipment construction and design.

 Food laws and standards, national and international legislation, mandatory and non
mandatory standards.
 Role of export inspection council & export inspection agency and MPEDA in fish and fishery
products.
 Executive instructions on fish and fishery products,
 Legislation for export quality assurance in India.
 Certification system for fish & fishery products.
 Legal basis for monitoring products related EU requirements.
 Scheme for approval and monitoring of establishments/factory vessels/ freezer vessels
processing/storing fish & fishery products for export.
 Complaint handling procedure on fish and fishery products.

 Interpretation of test reports and limits on chemical residues.
 GOI notifications on fish and fishery products.
 General requirements for export of fish and fishery products to the EU.
 International regulatory framework for fish safety and quality.
 Prerequisites to HACCP, Labelling for product traceability and Labelling
requirements-
 National and international, legislation on labelling, components of traceability
code-nutrition facts and nutrition labelling, specific requirements of nutrition
labelling, food meant for specific age group and convalescing people.

 EU legislation on traceability of fish and fish products,
 Assessment of food safety programmes,
 The HACCP for seafood industries and protection of food from
adulterants.
 Standards for sea foods.FSSA, FDA, ISO.Use of additives in seafood
processing as quality enhancers.
 Seafood safety, authenticity, traceability. Waste management in
seafood processing.

Fish quality assurance and management

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