Food Safety
A discipline that describes handling, preparation, and storage of food in ways that prevent food-borne illness.
Food Safety
Is the reduction or removal of the water content of the fish down to the point where microorganisms cannot grow and multiply.
Drying
Deterioration of food and perishable goods.
Spoilage
A set of rules or guidelines to be implemented in the fish processing plant which includes adherence to existing rules and regulations in force respecting plant construction, personnel hygiene and sanitation specific to a product that supports a company’s policy and standard.
Hazard Analysis and Critical Control Points
A systematic preventive approach to food safe ty that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
The period during which the product maintains its microbiological and chemical safety and sensory qualities at a specific storage temperature.
Shelf Life
Is a method of preserving fish by the application of smoke to the product.
Smoking
The progressive stiffening of muscle shortly after death.
Rigor Mortis
Written procedures to be followed to ensure that the processing and production of a certain product is carried out under sanitary and hygienic conditions.
SSOP (Sanitation Standard Operating Procedure)
FMA
Fisheries Management Area
FMA is a bay, gulf, lake, or any other fishery area which may be delineated for fishery resource management purposes.
Refer to conditions or contaminants in foods that can cause illness or injury.
Food Hazards
Principle: preserves by lowering the moisture content of the fish to the point where bacterial and enzymatic activities are retarded.
Salting
The “self-digestion” of animal tissue by enzymes from its own body.
Autolysis
A collection of international food standards, guidelines, and codes of practice to protect the health of consumers and ensure fair practices in food trade.
Codex Alimentarius
EEZ
Exclusive Economic Zone
An area beyond and adjacent to the territorial sea which shall not extend beyond 200 nautical miles from the baselines as defined under existing laws.
3 types of foods hazard.
Biological, Chemical, Physical
The process of cooling fish and shellfish to a temperature approaching that of melting ice.
Chilling
Fresh chilled products, must be maintained at a temperature of melting ice (0°C - 4°C).
Microbial growth and activities produce compounds responsible for odor/ flavor of spoiled fish.
Bacterial Decomposition
A systematic preventive approach to food safe ty that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
HACCP (Hazard Analysis and Critical Control Points)
WCPFC
The Western and Central Pacific Fisheries Commission
The regional fisheries management organization established to conserve and manage tuna and other highly migratory fish stocks across the western and central areas of the Pacific Ocean.
PSP (Shellfish Toxin)
Paralytic Shellfish Poisoning
A process which is carried out in appropriate equipment in which the initial temperature of the product is reduced to -18C or lower with most of the tissue water turning into ice.
Freezing
The process shall not be regarded as complete unless and until the product temperatures has reached -18C or lower at the thermal center after thermal stabilization.
Stages of Fish Spoilage
Rigor Mortis - Autolysis - Bacterial Decomposition - Chemical Changes
An act strengthening the food safety regulatory system in the country .
RA 10611
SFFAII
SOCCSKSARGEN Federation of Fishing and Allied Industries, Inc.
A non-government, non-profit organization, established in 1999 as an umbrella organization of fishing, canning, fish processing, aquaculture production & processing and other allied industries.