This document provides an overview of a subject on fishery product analysis that covers organoleptic assessment, object analysis, density of raw materials, and production standards. It discusses the objectives of being able to identify food spoilage microorganisms, practice quality control methods, and understand the importance of food safety and good manufacturing practices (GMPs). The introduction covers GMP guidelines and the Food Safety Act of 2013. The 5 Ps of GMP - premises, procedures, products, people, and processes - are explained. Types of food contamination and spoilage are also outlined.