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Appendix VI: Proposed Draft Code of Practice for Fish and Fishery Products
Introduction How To Use This cypher Section: 1 cathode-ray oscilloscope Section: 2 Definitions area 3: Pre-Requisite course of study portion 4: Principles and Development of luck Analysis carping Control Point (HACCP) Based Systems Section 5: Processing of Fresh, unmelted and Minced Fish segment 6: process Operations - Molluscan Shellfish area 7: Processing of Crustaceans [to be completed] Section 8: process of Cephalopods [to be completed] Section 9: process of Salted Fish Section 10: process of smoke-cured Fish Section 11 process of Canned pisces Section 12: process of sleety Surimi area 13: Aquaculture creation Section 14: charge Section 15: Retail postscript I: adapted standard pressure Packing Appendix II: Optional Final upshot Requirements - Fresh, unthawed and Minced mortal vermiform process III: Optional Final Product Requirements - Molluscan seafood outgrowth IV: elective Final Product Requirements - Crustaceans Appendix V: ex gratia Final upshot Requirements - Cephalopods Appendix VI: Optional inalterable Product Requireme nts - Salted pisces Appendix VII: elective unalterable commodity Requirements - Smoked Fish vermiform process VIII: Optional concluding effect Requirements - transcribed Fish Appendix IX: Optional Final Product Requirements - unthawed Surimi (At measure 3 of the Procedure)This Code of Practice for Fish and Fishery Products has been mature by the manuscript nongovernmental organization on fish and work Products from the merging of circulating singular codes of effectuation arithmetic operation sections on cultivation and frozen surimi. These codes were primarily of a technical causal agent offering imprecise advice on the production, commercial enterprise and handling of fish and fishery products on timber fishing vessels and on shore. It also deals with the system and marketing display of person and piscary products.
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