Standard We Can Provide
International Standards
- Codex Alimentarius (FAO/WHO): Establishes global food safety and quality standards for fish and fishery products.
- ISO 22000: International standard for food safety management systems, applicable to the fish industry.
- HACCP (Hazard Analysis and Critical Control Points): A risk-based approach to ensuring fish meat safety, required in many countries.
- EU Regulations (EC 853/2004, EC 854/2004, EC 2073/2005): Standards for hygiene, inspection, and microbiological criteria for fishery products.
- FDA & USDA (USA): The U.S. Food and Drug Administration (FDA) enforces seafood safety through the Seafood HACCP program.
Quality Standards
- Freshness Criteria: Measured using indicators like Total Volatile Basic Nitrogen (TVB-N) and Trimethylamine (TMA).
- Grading & Labeling: Countries often have specific grading systems for fish quality, including factors like texture, color, and odor.
- Microbiological Standards: Limits for pathogens like Salmonella, Listeria monocytogenes, and Escherichia coli.
Trade & Certification Standards
- MSC (Marine Stewardship Council): Certification for sustainable seafood.
- ASC (Aquaculture Stewardship Council): Ensures responsible fish farming practices.
- BRC (British Retail Consortium) & IFS (International Featured Standards): Global food safety standards for retailers and suppliers
