QUALITY CONTROL AND SANITATION IN FISH AND

SHELLFISH
Quality control:
Quality control can be defined simply as 'maintenance of quality at a level that satisfies the
customer and that is economical to the producer or seller'.
This definition could apply to almost any procedure involving the quality control of fish or
fish products. The buyer on the port market selecting fish that meet the unwritten
requirements of his customers is operating a simple form of QC, and this informal kind of
activity is widespread in the industry; often this is all that is required. However, QC usually
means something more formal, based on written agreed procedures or specifications which
are designed to reduce mistakes, and the term QC is used in this sense in 'what follows.
Quality is normally controlled by designated trained staff that has a clear knowledge of what
the customer wants.
Purpose of QC:
The objective of QC is to assist the maintenance or improvement of profitability by
minimizing customer complaints about quality, and hence to avoid the resulting lost business.
Customer complaints mainly arise because quality has fallen; therefore the objective of QC is
realized by keeping quality of output at the right level. Loss of profitability can also occur
when fish products do not comply with local or national regulations; QC can give protection
here also. Maintenance of quality is particularly important for branded products, because a
brand name becomes associated with a particular quality level, and any lowering of the level
causes the customer to lose confidence in the brand; sales of other goods under the same
brand may then also be reduced.
Where and how QC operates:
The complexity of QC depends on the size of company and the kind of products it is
handling; merchant sending iced fillets to retailers and fryers will require much less
sophisticated QC than a large firm making high priced, elaborately prepared frozen dishes.
However, four main stages at which QC is applied can be identified:
1 drawing up a product specification
2 inspecting or testing raw material
3 processing
4 inspecting or testing finished products
Inspection of raw material and product:
Methods of inspecting and testing quality are of two main types, sensory or organoleptic
tests, and instrumental and chemical tests. The first type employs only the human senses of
sight, smell, taste and touch, whereas the second employs instruments like thermometers and
chemical apparatus which are largely independent of human responses. Generally it is
obvious which type should be used, and in the fish industry sensory methods are used most
widely. One of the most important factors in choosing a method is the time available for
testing. Thus the assessment of freshness in wet fish must often be made within an hour or
two, whereas several days may be available for testing frozen fish. Sensory methods have
disadvantages; for example the results can be variable, and the operator may be subject to
outside influences and fatigue. There is therefore some incentive to replace sensory methods
with instrumental ones; for example chemical methods of measuring freshness are available

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that can largely replace sensory methods, although they are generally too elaborate and
expensive to be used as routine. Their main advantage is that when there is doubt or dispute
about sensory measurements they can serve as reference methods.
Sensory methods are of two types, subjective and objective. With a subjective method, the
inspector makes a personal assessment; for example he may say whether he likes the sample
of fish or not, how much he likes or dislikes it, and whether he would buy it. This type of
assessment is sometimes called hedonic, that is relating to pleasure. With an objective
sensory method, the inspector attempts to assess the fish dispassionately and without
prejudice by concentrating his attention on specific quality factors, for example degree of
saltiness. Training and experience are necessary to enable him to do this accurately and
reproducibly; he must become an expert. To reduce personal bias further, it is often advisable
to have a group of experts examining the fish; the independent assessments of the members
are then averaged statistically. Such a group is loosely called a taste panel. Since taste panels
can be expensive to set up and run, their use is justified in only a few instances.
The number of objective tests, whether sensory or instrumental, available for the assessment
of those qualities of a complex product that the ordinary consumer likes is still small; thus
subjective methods, despite their disadvantages, have a place in QC.
Freshness:
Freshness is a most important quality factor to the consumer; thus assessment of freshness is
vital in QC. Freshness means here how much the fish or fish product has spoiled when held in
the wet state; when applied to frozen or canned fish, it means freshness of the fish before
canning or freezing. Fish kept frozen for a long time may taste unpleasant because it develops
off flavors in store, but these are not the same as those associated with stale wet fish.
Freshness expressed in numbers is finding its way increasingly into product specifications
and standards; examples of elaborate systems can be found in the Model Purchase
Specifications referred to earlier, but quite simple number codes can be of considerable help
in QC.
If freshness is expressed as a score in the product specification, or unambiguously in words,
for example 'not sour', the job of the quality controller or the panel is to test the fish and
report when it does not comply with the specification.
Species:
The distinguishing features of whole fish of different species make identifications and control
of supply fairly straightforward, but identification of skinless fillets, canned fish and fish in
products like fish cakes is more of a problem. Furthermore, the Labelling of Food
Regulations require that only certain approved names be used for the principal UK species;
the species in a product must be exactly what is stated on the label. Suppliers will then need
to have recourse to a suitable identity test. A chemical method, known as the electrophoretic
method, is now available which can be used to identify with certainty the species in an
unknown sample; the method is applicable to frozen, cooked and canned products.
This category includes factors like plumpness, thinness, toughness, softness, oiliness,
greasiness, wateriness, presence of roe or milt. Most of these can only be assessed
subjectively, and this is all that is necessary. The fat content of the flesh or of the whole fish
for species like herring and sprat can be measured, and there are sensory scoring schemes for
measuring degree of toughness of flesh, particularly for frozen fish. Instrumental and
chemical tests for toughness have been used experimentally, but not yet in industrial QC.

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Blemishes:
Blemishes here mean mainly intrinsic defects, ones found in the raw material, but a few arise
from defects in handling; all are assessed by eye.
The presence of dirt or gross filth is not allowed, and normal production inspection will
ensure this. Some tolerance is usually allowed for other blemishes like bruises and blood
marks, chalky or gaping flesh, parasites, and struvite crystals. Tables describing different
levels of occurrence of blemishes can be prepared to aid the inspector in his judgment; for
example the maximum number or size of blood clots can be specified for a specific area of
fillet. The inspector then measures the blemishes on a representative sample and compares
the value with the specification.
Skin, bones and belly membrane:
This category covers defects in workmanship as opposed to intrinsic blemishes described
above. These factors can usually be expressed as numbers; for example, it may be specified
that not more than a certain area of skin is allowable in a unit of 'skinless' fillet.
Workmanship can never be perfect, and tolerances must be allowed; the tolerance should be
related to what is practicable in industry. Inspection is made in the same manner as for
blemishes. The presence of bones after filleting or trimming is detected by sight and touch.
Off odours and flavours:
Fish with strong objectionable odours are normally detected and discarded during processing,
but some less noticeable off odours and flavours can be detected only by experienced
personnel. Badly stored frozen fish in particular is susceptible to two kinds of unpleasant
odour and flavour; these are the so-called cold storage odour or flavour of white fish, and
rancidity in fatty fish. Sensory scoring systems are available and may be specified for the
assessment of these and similar defects. In addition it is always good practice to taste the
product from time to time to reduce the chance of off flavours escaping detection.
Cold storage odour and flavour can be assessed indirectly by chemical tests, for example by
measuring the concentration of formaldehyde in frozen cod, or by measuring the peroxide
value in frozen herring, but little commercial use has hitherto been made of these tests.
Bacterial count:
Bacterial counts are necessary in QC for two reasons. First, the presence of harmful
microorganisms such as Staphylococcus aureus, Coliforms and Salmonella in fish products
may cause illness through infection or poisoning, and secondly the presence of large numbers
of organisms indicates either gross contamination or spoilage. Thus a low or moderate
incidence of microorganisms is one indicator of good quality.
Some public health authorities and some buyers, particularly overseas, now insist that fish
products contain no more than a certain number of bacteria in a unit weight; thus suppliers of
some products now have to include a suitable test in their QC.
Bacterial testing can be time consuming and expensive; only large firms are normally able to
provide their own facility and smaller firms have to employ consultants or outside testing
laboratories. Where a firm does provide its own facility, this can often be combined with an
advisory service on hygiene, sanitation and fish spoilage. Representative samples have to be
taken for bacterial examination, because the fish or product is destroyed during the test.
Interpreting the results of bacterial testing is a task for experts who should be consulted when
necessary.

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Salt content:
The acceptable amount of salt in fish products in the UK is usually 1-4 per cent, but for some
products it may be necessary to control salt content more closely; for example the range for
kippers might be 1.8-2.5 per cent. Process control may involve either sensory or chemical
tests. Sensory assessment should by systematic; the fish should be prepared in the same way
each time, and a group of interested people should independently assess the degree of
saltiness; a trained panel is not normally necessary. Chemical or physical tests should be used
when the salt content is closely specified.
Additives and colouring materials:
The use of additives and colouring materials is governed by legislation, and those responsible
for QC should be aware of the law. Examples of the use of additives to improve the product
include the use of polyphosphates to prevent drip loss, antioxidants to control rancidity, and
flavourings. UK legislation is embodied in Statutory Instruments issued jointly by the
Ministry of Agriculture, Fisheries and Food, and the Department of Health. Most foreign
countries, and the EEC countries as a group, have their own legislation, and exporters should
be aware of the relevant laws.
Colour and gloss:
These factors greatly influence the appeal of the product to the consumer. Physical methods
of measuring colour have not yet proved widely successful for fish products, and in the UK
assessment is usually by eye. Descriptive scales can be used for shades of colour and degree
of gloss; for example colours from pale brown to mahogany can be described for kippers.
Standard shade cards can be used for matching. Discolorations are assessed in the same way
as blemishes.
Shape and size:
The shape and size of frozen blocks of fillets, and of fish fingers and portions have to be
controlled within specified limits; in particular the edges of blocks, fingers or portions need
to be at right angles to the faces. Defects are assessed by eye or by measurement.
Composition:
The exact chemical or nutritional composition of fish and fish products is not normally an
important quality factor, but for herring products and for fish meal the composition may be
specified. For herring products, and particularly kippers, the raw material should have a
specified minimum fat content to ensure a good product. Protein and fat content of fish meal
are important in determining the nutritive value to animals, and the composition thus
determines the selling price to some extent.
Composition is always assessed by destructive chemical methods.

Fish and Shellfish Health:

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Residue Monitoring:
The Irish aquaculture industry is very proud of its record of having zero results from random
audits of farms for both legal and illegal residues of medicines or any a host of other
products. This legally required monitoring for all farmed species on land or on sea is
overseen by the Department of Agriculture Fisheries and Food. The latest report can be
viewed here.
Monitoring for Harmful Metals and Other Contaminants in Waters:
Regular monitoring is carried out by the Marine Institute to comply with EU, international
and national legislation on potentially harmful chemicals which may accumulate from many
sources or occur naturally around the coast. All reports relating to aquaculture products in
Ireland show can confidently show no risks associated with levels of these chemical
compounds.
Post-Harvest Food Safety:
Food safety and traceability is of primary concern to fish and shellfish producers post-
harvest. Non-farming processing companies who buy our raw material and add value before
sale an export also have a key role to play. Food safety issues are the responsibility of the
Seafood Protection Authority (SFPA) who monitors all seafood producers and premises to
ensure full consumer confidence in our products.
INTERNATIONAL STANDARDS FOR FISH AND FISHERY PRODUCTS
(CODEX ALIMENTARIUS)
The development of international trade in food products necessitated international standards
of purity, identity and quality for these products. This has resulted in the establishment of
Codex Alimentarius in 1962 under the joint auspices of the FAO and WHO of the UN. The
purpose of Codex Alimentarius is to collect internationally adopted food standards and
presents them in a uniform manner. These standards aim at protecting the consumer's health
and ensuing fair practices in the food trade. The Codex Alimentarius also includes provisions
of an advisory nature in the forms of codes of practice, guidelines and other recommended
measures intended to assist in achieving the purpose of Codex Alimentarius.
Sanitation in Fish and Shellfish:
The seafood HAACP Regulation recommends that each processor have and implement
written Sanitation Standard Operating Procedures (SSOP), and requires that they monitor the
sanitary condition and practices during processing. In turn, many states have adopted this
regulatory approach and it is a recognized requirement for interstate and international
commerce.
CCP VS SANITATION CONTROL PROCEDURES:
A complete food safety program includes both a HACCP plan and the accompanying
sanitation control procedures based on GMP. Both components require monitoring,
corrections and recordkeeping. The HACCP plan for seafood safety is built on a hazard
analysis that reveals specific critical control points (CCP) that must be monitored to ensure
that a processing step or procedure is in control so as to prevent, eliminate, or reduce to an
acceptable level, any potential food-safety hazard. The written HACCP plan specifies the
various CCP for a particular process and details the critical limits, monitoring methods,
corrective actions, verification procedures and records to be used to assure that control is
maintained at a CCP.

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CCP:
A step at which control can be applied and is essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.
Sanitation Control Procedure:
Procedure to maintain sanitary conditions usually related to the entire processing facility or
an area, not just limited to a specific processing step or CCP.
FDA combined their concerns into eight (8) areas of sanitation. This training program is built
around these eight key areas of sanitation
To be discussed in training as the EIGHT KEY SANITATION CONDITIONS.
1. FDA’s Eight Key Sanitation Conditions Safety of the water that comes in contact with
food or food contact surfaces, or is used in the manufacture of ice;
2. Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer
garments
3. Prevention of cross-contamination from insanitary objects to food, food packaging
material, and other food contact surfaces, including utensils, gloves, and other outer
garments, and from raw product to cooked product;
4. Maintenance of hand washing and sanitizing, and toilet facilities;
[Link] of food, food packaging materials, and food contact surfaces from adulteration
with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other
chemical, physical, and biological contaminants;
6. Proper labeling, storage, and use of toxic compounds;
7. Control of employee health conditions that could result in the microbiological
contamination of food, food packaging materials, and food contact surfaces; and
8. Exclusion of pests from the food plant
Water is one of the most important components of a seafood establishment since it is used
 As an ingredient
 To convey or transport products;
 To wash foods;
 To make ice and glazed products;
 To clean and sanitize facilities, utensils, containers and equipment;
 And For drinking.
Sanitation practices directly affect the microbiological safety of seafood products and also
affect the chemical and physical safety of seafood products therefore it is necessary to
follow sanitation practices for food hygiene and consumer health.

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