Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1490
Title: Introduction of simplified grading system for the production of hygienic smoked fish by processors for Ghanaian premium markets
Authors: Atikpo, M. O.
Nkansah, J.
Avega, B.
Kwarteng, E.
Keywords: Healthy fish;Grading standard;Class one;Smoked fish;Ahotor oven;Microorganisms;Polycyclic aromatic hydrocarbons;Human health risks
Issue Date: 2017
Publisher: Food and Agricultural Organization of the United Nations
Citation: Paper presented at the Fourth meeting of professionals/Experts in support of fish safety, technology and marketing in Africa, 154-163
Series/Report no.: FAO Fisheries and Aquaculture Report No. 1228;
Abstract: Development of appropriate usable standards must target the population it should address. Ghanaian smoked fish processors are minimally educated and therefore not conversant with stringent international standards for production of hygienic fish using the Hazard Analysis Critical Control Points (HACCP) System. A reduced and graduated grading system, beginning with Class One for the award of a recognition certificate, was proposed for use by processors operating the Ahotor oven. Processors’ activities at their premises will be monitored from fish receipt, along the value chain, to the packaged and labelled product. An easily understandable checklist to guide processors in providing safe fish was developed in order to access traditional markets and supermarkets in Ghana. Premium markets that are patronized by Ghanaians and foreign nationals were targeted to receive packaged fish approved by an audit team that will certify adherence to all requirements on the checklist. Monitoring and evaluation by a combined team from the Food and Drugs Authority, Ghana Standards Authority and the Fisheries Commission will be instituted. Successful processors will be issued labels depicting Class One status, to be stuck on all packaged fish, so as to alert consumers of use of hygienic procedures in production. This will boost consumer confidence and patronage. Developing a checklist for such markets will critically address criteria such as environmental hygiene, layout of premises, personnel hygiene, water quality, storage, pest control, waste management, cleaning programmes, packaging, transportation, recall and traceability as well as batch identification. Subsequently, processors who satisfy the Class One status will proceed to higher training to reach Class Two which has more stringent measures and will afford processors to export the fish to the African sub-region. To attain the last status, Class Three, will therefore entail processors reaching a level that will allow them to access international markets like the European Market
URI: https://csirspace.foodresearchgh.site/handle/123456789/1490
ISBN: 978-92-5-130791-5
Appears in Collections:Food Research Institute

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