Fish and Fishery Products
Codex Committee on Fish and Fishery Products
(Host Government Norway)
The Codex Committee on Fish and Fishery Products (CCFFP) is responsible for elaborating standards for fresh and frozen fish, crustaceans, and molluscs.
Existing Codex Standards
Codex standards on Fish and Fishery Products already adopted into the international food code include:
- Canned Crab Meat
- Canned Fish
- Canned Finfish
- Canned Tuna and Bonito
- Canned Salmon
- Canned Shrimps or Prawns
- Dried Shark Fins
- Fish Portions and Fish Fillets-Breaded or in Batter
- Flesh and Mixtures of Fish Fillets and Minced Fish Flesh
- Fresh Fish
- Frozen Fish
- Lobsters and Quick Frozen Lobsters
- Method of Checking Product Temperature of Quick Frozen Foods
- Minced Fish prepared by Mechanical Separation
- Molluscan Shellfish
- Processing and Handling of Quick Frozen Foods
- Quick Frozen Blocks of Fish Fillets, Minced Fish
- Quick Frozen Fish Fillets and Quick Frozen Raw Squid
- Quick Frozen Finfish, Eviscerated or Uneviscerated
- Quick Frozen Fish Sticks (Fish Fingers)
- Quick Frozen Shrimp or Prawns
- Salted Fish
- Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes
- Sardines and Sardine-Type Products
- Sensory Evaluation of Fish and Shellfish in Laboratories
- Shrimps or Prawns and Quick Frozen Shrimps or Prawns
- Smoked Fish
* This is an indicative list only. For a full list of standards approved by the Codex Alimentarius Commission, please consult its Official List of Standards
The 32nd Session of the Codex Committee on Fish and Fishery Productswas held in Bali, Indonesia from 1-5 October 2012.
Matters for adoption by the 36th Session of the Codex Alimentarius Commission
- advanced to Step 8 and Step 5/8 the Draft Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (para. 40, Appendix III); the Draft Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing) (para. 83, Appendix IV); the Proposed Draft Amendment to the Standard for Quick Frozen Fish Sticks (para. 108, Appendix V); and the Proposed Draft Revision of the Procedure for the Inclusion of Additional Species in Codex Standards for Fish and Fishery.
- advanced to Step 5 the Proposed Draft Performance Criteria for Reference and Confirmatory Methods for Marine Biotoxins in the Standard for Live and Raw Bivalve Molluscs (section I-8.6 Determination of Biotoxins) (para. 99, Appendix VII) and discontinued the Proposed Draft Performance Criteria for Screening Methods for Marine Biotoxins in the Standard for Live and Raw Bivalve Molluscs; and
- forwarded the amendments to Section I-6.5, I-8.5 and II-8.7 of the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008) following advice from the CCFH and to amend Sections 7.1 and 184.108.40.206 to the Code of Practice for Fish and Fishery Products (CAC/RCP52 – 2003) (para. 12, Appendix II) as a consequence of the aforementioned decision on the Standard for Live and Raw Bivalve Molluscs and following the adoption of the Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food by the 35th CAC.
Proposals for New Work
The Committee agreed to submit to the Commission, through the Executive Committee a proposal for new work on a Proposed Draft Code of Practice for Processing of Fish Sauce.
Other matters of interest to the Commission
agreed to return the Proposed Section 4 Food Additives in the Draft Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (para. 40, Appendix VIII); and the Draft Standard for Raw, Fresh and Quick Frozen Scallop Products (para.68, Appendix IX) to Step 6 for comments and further discussion at the next session
agreed to return to Step 2/3 for redrafting, comments and further discussion at the next session, the Proposed Draft Code of Practice on the Processing of Scallop Meat (paras 90-91) and the proposed Draft Code of Practice for Fish and Fishery Products (section on sturgeon caviar); and
agreed to delete Appendix XII to the Code of Practice for Fish and Fishery Products and to reference the relevant additional Codex texts in the appropriate sections of the Code of Practice for Fish and Fishery Products (para. 141) and to request comments on how to proceed with the other appendices on optional final product requirements to the Code of Practice for Fish and Fishery Products (para. 140); to continue consideration of food additive provisions in standards for fish and fishery products (paras 142-143); and histamine from fish and fishery products (paras 144-150); and the usefulness of nitrogen factors.
Matters of interest to Other Committees and Task Forces
Committee on Food Labelling (CCFL)
With regard to the work on organic aquaculture, the Committee agreed to request CCFL to take into account the Code of Practice for Fish and Fishery Products, if relevant.
Committee on Contaminants in Foods (CCCF)
The Committee agreed that should new work be undertaken by CCCF on guideline levels for
methylmercury in fish and predatory fish, the CCFFP should be kept informed and consulted on the work.
Committee on Food Additives (CCFA)
The Committee agreed to set a ML of 200mg/kg (as tartrates) for the provision of tartrates in the Standard for Fish Sauce as recommended by the CCFA .
The Committee agreed to ask the CCFA to consider the inclusion of “carrier” as a functional class in the Class Names and the International Numbering System for Food Additives (CAC/GL 36-1989).
The Committee agreed to propose to CCFA to insert a note to certain additives to specify that they were not allowed in the products covered by the Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish within category 09.2.5.
Committee on Food Import and Export Inspection and Certification Systems (CCFICS)
The Committee agreed to request advice from CCFICS on whether it is appropriate to have
provisions that stipulate that countries may establish their own scientifically supported criterion and to allow an importing country to discuss the implementation of this criterion on a species by species basis in commodity standards and the implications thereof or whether the matter could be addressed through a more general text.
Committee on Methods of Analysis and Sampling (CCMAS)
The Committee agreed to request clarification from the Committee on Methods of Analysis and
Sampling on whether methods should meet both LOD and LOQ or either of the two.
Committee on Food Hygiene (CCFH)
The Committee established an electronic working group on histamine in fish which would consider, amongst others, views from CCFH on the report of the Joint FAO and WHO Expert Meeting on the Public Health Risks of Histamine and other Biogenic Amines from Fish and Fishery Products, if applicable.
The 33rd Session of the Codex Committee on Fish and Fishery Products will be held in Norway from 17-21 February 2014.
29 Oct 2013