Contents

1 Legal requirements for producers selling canned fish into Europe

2 Legal requirements for producers selling canned fish into North America

3 HACCP systems for ensuring the food safety of canned fish products

4 National and international food safety certification schemes

5 Fish quality

5.1 Introduction

5.2 Important fish species

5.3 Pollution aspects

5.4 Handling and transport

5.5 Spoilage factors

5.6 Reception and testing

5.7 Storage

5.8 Defrosting frozen fish

5.9 Fish preparation

5.10 Chemical indicators of quality

6 Design and operation of frozen cold stores

6.1 Introduction

6.2 Factors affecting frozen storage life

6.3 Cold store design

6.4 Specification and optimisation of cold stores

6.5 Thawing

7 Packaging formats for heat-sterilised canned fish products

8 Retorting machinery for the manufacture of heat-sterilised fish products

9 Management of thermal process

10 Principal causes of spoilage in canned fish products

11 Commercial sterility and the validation of thermal processes

12 The quality department in a fish cannery

13 The laboratory in a fish canning factory

14 Cleaning and disinfection in the fish canning industry

15 The canning factory

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