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Partially updated June 2011
This
page lists the resources available on this website and
others as appropriate. The list has been compiled for
Food Enforcement Officers.
The
library is a free resource centre. If you are unable to
find what you need then please contact a Librarian
so that we can add the material if appropriate.
NB:
As Library Guides are quick-response, semi-formal products
they will occasionally contain errors which we will seek
to correct. The information contained in them is for Guidance
only and we cannot be held responsible for decisions made
using the Guides.
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Legislation
Resources
Seafish
has a Legislation
Team that evaluates and comments upon existing and proposed legislation,
and provides advice and guidance. Their B2B
site has the following content:
- News
- Guidance
- Consultations
- Law
UK, EU, International
- Contacts
- Marine
Environment
Datasheets
and Reports Database from Seafish
Seafish's
Publications
database contains details of 100s of Seafish publications covering
a vast array of fish and shellfish related topics. You can search
using keywords, categories or the alphabet. To access this database
simply click
here to go to the Seafish website. Examples include:
- Report
on a survey of PAH levels in smoked seafood - 2003 ( SR557)
- Factsheet
on Glazing (FS2-05.08)
-
Marine Environmental Regulatory Developments (SR618)
Technical
Guidance -
Fish
Content of Fishery Products - This
B2B Webpage has been discontinued, pls search the main Seafish
website
Seafood
Safety Resources (GMPG, Ozone, etc) - This
B2B Webpage has been discontinued, pls search the main Seafish
website
FAO
Publication - Assessment
and management of Seafood Safety and Quality
Chilling
of seafood
Chilling
Open
learning module - the
chilled fish chain (written prior to 1990, but still a fair
description of the processes etc)
Torry
Advisory Note on chilled
prepacked fish - available here
Powerpoint
presentation on chilling - simple presentations on primary
processing - available in the seafood science gallery.
Seafish
Technical Report (SR598) on Thawing - addresses chilling issues
- available here as a pdf
Freezing
and defrosting
Open
learning module - the frozen
fish chain (written prior to 1990, but still a fair description
of the processes etc).
Torry
Advisory note on freezing - Quick
freezing fish : Frozen
at Sea Fish
Powerpoint
presentations on freezing - several presentations on secondary
processing - available in the seafood science gallery
Seafish
Technical Report (SR598) on Thawing - addresses freezing issues
- available here as a pdf
Fish
as an ingredient
A
Guide to Seafood - one of the key Galleries on the Seafood Academy
site, it has content on species, recipes, sources etc.
Nutritional
content of seafood species -water, fat, protein, carbohydrate
content of many species in an excel spreadsheet- McCance
& Widdowson Data
FAO
report - yield
and nutritional value - very basic but useful
Bivalve
Shellfish
Scallop
Shucking - model
HACCP plan
Bivalve
Purification - standard system designs, bivalve purification course
information etc on
this page
Leaflet
on Bivalve Purification Operations course available
here
BVP
Inspections - a training programme for enforcement officers - more
information? email academy@seafish.co.uk
GMPG
on Bivalves - download
the pdf
Training
Standards - nationally recognised qualifications -fish
and shellfish IPQ
Control
checks
Codex
Alimentarius - International Code of Practice on Fish and Fishery
Products - 156 pages of detailed guidance. Includes sections of
freezing and chilled fish handling. The process flowcharts may be
particularly useful. (pages 34, 55, 73, 82, 92 etc).
Seafood
Quality - see the Quality Gallery on this site, also
this quality briefing document provides a useful summary on
quality issues, while this Sensory Schemes document illustrates
the main quality assessment schemes in use.
Raw
Materials Intake - training materials. 2 presentations and coaching
notes on checks for raw materials intake into seafood factory can
be found on the primary
processing webpage.
Seafood
retailer guidelines - This 45 page pdf is packed full of useful
information, particularly towards the end where it covers quality,
promotion, product knowledge and customer base.
HACCP
Guidance
Training
Courses for EHOs - we think these
three courses are of particular interest
Training
Materials and Resources
Useful
Sources of Information
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