Code of practice for fish and fishery products

This Code provides user-friendly background information and guidance for the development of fish and shellfish process management systems that incorporate good manufacturing practice (GMP) as well as Hazard Analysis and Critical Control Point (HACCP) practices in countries where such measures have not yet been developed.

In addition, it could be used in the training of fishers and employees in the fish and shellfish processing industries.As demands for production increase, the fisheries sector will continue to face environmental challenges and will be required to adopt policy and management practices that are able to harness technical developments and innovation to ensure business development and trade while limiting food waste or loss.

This Code can ensure that products sold on national or international markets meet the requirements of international standards, protecting health and facilitating trade.The Code will assist all those engaged in the handling and production of fish and fishery products, or concerned with their storage, distribution, export, import and sale, in attaining safe and wholesome products that can be sold on national or international markets and meet the requirements of Codex standards.