Reference:
[1]. Extract from The French Kitchen, Written by Joanne Harris and Fran Warde. NSW Australia: Transworld Publishers, 2002.
[2]. Extract from ninemsn Australian Womens Weekly

Amazon eBay: introduction this code of practice for fish and fishery products has been developed by the codex committee on fish and fishery products from the merging of the individual codes listed in appendix 121 plus a section on aquaculture and a section on frozen surimi. these codes were primarily of a technological nature offering general advice on the production, storage and handling of fish and fishery products on board fishing vessels and on shore. this code also deals with the distribution and retail display of fish and fishery products. this combined code of practice has been further modified to incorporate the hazard analysis critical control point (haccp) approach described in the recommended international code of practice – general principles of food hygiene (cac/rcp 1-1969), annex: ”hazard analysis and critical control point (haccp) system and guidelines for its application”. a prerequisite programme is described in the code covering technological guidelines and the essential requirements of hygiene in the production of fish, shellfish and their products that are safe for human consumption, and otherwise meets the requirements of the appropriate codex product standards. the code also contains guidance on the use of haccp, which is recommended to ensure the hygienic production of fish and fishery products to meet health and safety requirements. within this code, a similar systematic approach has been applied to essential quality, composition and labelling provisions of the appropriate codex product standards. throughout the code, this is referred to as “defect action point (dap) analysis”. however, dap analysis is optional. the codex committee on fish and fishery products recommended at its twentieth session that defects of a commercial nature, i.e. workmanship defects, which had been removed from codex fish product standards, be transferred to the appropriate codex code of practice for optional use between buyers and sellers during commercial transactions. the committee further recommended that this detail should be described in a section on final product specifications, which now appear as appendixes 2–111 of this document. a similar approach to haccp has been incorporated into the code as guidelines for the control of defects (dap analysis). this code will assist all those who are engaged in the handling and production of fish and fishery products, or are 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 the codex standards (see appendix 121). 1 under development. 2 code of practice for fish and fishery products (cac/rcp 52-2003) how to use this code the aim of this code is to provide a user-friendly document as background information and guidance for the elaboration of fish and shellfish process management systems that would incorporate good manufacturing practice (gmp) as well as the application of haccp in countries where these, as yet, have not been developed. in addition, it could be used in the training of fishers and employees in the fish and shellfish processing industries. the practical application of this international code with regard to national fisheries would, therefore, require some modifications and amendments, taking into account local conditions and specific consumer requirements. therefore, this code is not intended to replace the advice or guidance of trained and experienced technologists regarding the complex technological and hygienic problems that might be unique to a specific geographical area or specific fishery and, in fact, is intended to be used as a supplement in such instances. this code is divided into separate though interrelated sections. it is intended that in order to set up an haccp or dap programme, these should be consulted as appropriate: (a) section 2 – definitions – being acquainted with the definitions is important and will aid the overall understanding of the code. (b) section 3 – prerequisite programme – before haccp or a similar approach can properly be applied to a process, it is important that a solid foundation of good hygienic practice exists. this section covers the groundwork that should be regarded as the minimum requirements for a facility prior to the application of hazard and defect analyses.