ICS 67.120.30 
 
Reference number  
DRS  46-2:2020  
© RSB 2020  
  
 RWANDA 
STANDARD  DRS  
46-2  
 
Third  edition  
2020-mm-dd 
 
Handling, processing and distribution of 
fish — Code of practice  — 
Part 2: 
Processing of canned fish  
   
DRS  46-2: 2020  
©RSB 2020  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2020 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS  46-2: 2020  
iii                ©RSB 2020  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Prerequisite programmes  ................................ ................................ ................................ ............  6 
4.1 Facility design and construction  ................................ ................................ ................................  6 
4.2 Design and construction of equipment and utensils  ................................ ...............................  8 
4.3 Hygiene control programme  ................................ ................................ ................................ ....... 8 
4.3.1  General  ................................ ................................ ................................ ................................ ..........  8 
4.3.2  A permanent cleaning and disinfection  schedule  ................................ ................................ .... 8 
4.3.3  Designation of personnel for  cleaning  ................................ ................................ .......................  9 
4.3.4  Maintenance of premises, equipment and  utensils  ................................ ................................ .. 9 
4.3.5  Pest control  systems  ................................ ................................ ................................ ....................  9 
4.3.6  Supply of water, ice and  steam  ................................ ................................ ................................ ... 9 
4.3.7  Waste  management  ................................ ................................ ................................ ....................  10 
4.4 Personal hygiene and  health  ................................ ................................ ................................ .. 10 
4.4.1 Facilities and  equipment  ................................ ................................ ................................ ...........  10 
4.4.2  Personnel  hygiene  ................................ ................................ ................................ ......................  10 
4.5 Transp ortation  ................................ ................................ ................................ ...........................  10 
4.6 Product tracing and recall  procedures  ................................ ................................ .................  11 
4.7 Training  ................................ ................................ ................................ ................................ ....... 11 
4.8 General consider ations for the handling of fresh  fish ................................ ...........................  11 
4.8.1  General  ................................ ................................ ................................ ................................ ........  11 
4.8.2  Time and temperature  control  ................................ ................................ ................................  11 
5 Processing of canned  fish................................ ................................ ................................ .........  12 
5.1 General – addition to prerequisite programme  ................................ ................................ ....... 12 
5.2 Processing  operations  ................................ ................................ ................................ .............  13 
5.2.1  Reception of  fish ................................ ................................ ................................ ........................  13 
5.2.2  Reception of containers, covers  and packaging  materials  ................................ ...................  13 
5.2.3  Reception of other  ingredients  ................................ ................................ ................................ . 13 
5.2.4  Storage – packaging, labels and ingredients  ................................ ................................ ..........  14 
5.2.5  Storage of  fish ................................ ................................ ................................ .............................  14 
5.2.6  Storage of other  ingredients ................................ ................................ ................................ ...... 15 
5.2.7  Unwrapping,  unpacking  ................................ ................................ ................................ .............  16 
5.2.8  Thawing  ................................ ................................ ................................ ................................ ....... 16 
5.2.9  Precooking and other  treatments  ................................ ................................ .............................  18 
5.2.10  Packing in containers (filling, sealing and  coding)  ................................ ................................ . 19 
5.2.11  Monitoring after heat processing and  cooling  ................................ ................................ ........  23 
5.2.12  Labelling, casing and storage of finished products (Processing Steps 5 and 13) ..............  23 
5.2.13  Transportation of finished  products  ................................ ................................ .........................  24 
 DRS  46-2: 2020  
©RSB 2020  - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in  accordance with the procedures of RSB,  in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of sta ndards.  
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards adopted 
by Technical committees are ratified  by members of RSB Board of Directors for publication and gazettment as 
Rwanda Standards.  
DRS  46-2 was prepared by Technical Committee RSB/TC 36 on Fish and fish products . 
In the preparation of this standard, reference was made to the following standard:  
CAC/RCP 52-2003 , Code of Practice for Fish and Fishery Products   
The assistance derived from the above s ource is hereby acknowledged with thanks.  
This third edition cancels and replaces the second edition (RS 46 : 2014) of which has been technically revised . 
DRS 46  consists of the following parts, under the general title Introductory element — Main element : 
 Part 1: Aquaculture production  
 Part 2: Processing of canned fish  
Part 3: Retail  
Committee membership  
The following organizations were represented on the Technical Committee on Fish and fish products  (RSB/TC 
36) in the preparation of this standard.  
Associ ation pour la défense des droits des consommateurs au Rwanda (ADECOR)  
Cooperative des Produits Agricoles et vivriers (COOPAVI)  
Kibuye Fishing Project  
Ministry of Agriculture and Animal Resources (MINAGRI)  
National Industrial Research and Development Agency (NIRDA)  
Rwanda Agriculture and Animal Resources Development Board (RAB)  
Rwanda Agriculture and Livestock Inspection and Certification Services (RALIS)  
Rwanda Fisheries Sector  
Simba Supermarket  
University of Rwanda -College of Agriculture, Animal Scie nce and Veterinary Medicine (UR - CAVM)  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS  46-2: 2020  
1                ©RSB 2020  - All rights reserved  
 Handling, processing and distribution of fish  — Code of practice  — Part 
2: Processing of canned fish  
1 Scope  
This Draft Rwanda Standard provides guidelines and recommendations for processing of canned fish intended 
for human consumption.  
2 Normative references   
The following referenced documents are indispensable for the application of this document. For dated references, 
only the edition cited applies. For undated references, the latest edition of the referenced document (including any 
amendments) applies.  
RS 184, Food safety  system based on H azard Analysis and Critical Control Points  (HACCP) — Requirements 
for any organization in the food chain  
RS CAC/RCP 54, Code of Practice on good animal feeding  
CAC/RCP 23, Code of Hygienic Practice for low and acidified low acid canned foods  
CAC/RCP 68, Code of practice for the reduction of contamination of food with polycyclic aromatic  
hydrocarbons (PAH) from smoking and direct drying processes  
CODEX STAN 166 , Standard for quick frozen fish sticks (fish fingers), fish portions and fish Fillets — 
Breaded or in Batter  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply.  
3.1 
biotoxins  
poisonous substances naturally present in fish and fishery products or accumulated by the animals feeding on 
toxin-producing algae or in water containing toxins produced by such organisms  
3.2 
chilling  
process of cooling fish and shellfish to a temperature approaching that of melting ice  
3.3 
clean  water  
water from any source where harmful microbiological contaminati on, substances and/or toxic plankton are not 
present in such quantities that may affect the safety of fish, shellfish and their products intended for human 
consumption  
3.4 
Cleaning  
removal of soil, food residues, dirt, grease or other objectionable matter  
3.5 
contaminant  
any biological or chemical agent, foreign matter or other substances not intentionally added to food that may 
compromise food safety or suitability  
3.6 
contamination  
introduction or occurrence of a contaminant in fish, shellfish and their p roducts CAC/RCP 52 -2003   
©RSB 2020  - All rights reserved                  2 
 3.7 
control measure  
any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable 
level. For the purposes of this standard, a control measure is also applied to a defect  
3.8 
corrective action  
any action to be taken when the results of monitoring at the CCP indicate a loss of control. For the purposes of 
this standard, this also applies to a DAP  
3.9 
critical control point (CCP)  
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  
3.10critical limit  
acriterion that separates acceptability from unacceptability. For the purposes of this standard, this also applies 
to a DAP  
3.11 
decision tree  
sequence  of questions applied to each process step with an identified hazard to identify which process steps 
are CCPs. For the purposes of this standard, this also applies to a DAP  
3.12 
decomposition  
deterioration of fish, shellfish and their products including te xture breakdown and causing a persistent and 
distinct objectionable odour or flavour  
3.13 
defect  
condition found in a product that fails to meet essential quality, composition and/or labelling provisions of the 
appropriate Codex product standards  
3.14 
defect action point (DAP)  
step at which control can be applied and a quality (non -safety) defect can be prevented, eliminated or reduced 
to an acceptable level, or a fraud risk eliminated  
3.15 
disinfection  
reduction by means of chemical agents and/or physi cal methods in the number of micro -organisms in the 
environment to a level that does not compromise food safety or suitability  
3.16 
dressed  
that portion of fish remaining after heading and gutting  
3.17 
facility  
any premises where fish and fishery products are prepared, processed, chilled, frozen, packaged or stored. For 
the purposes of this standard, premises also include vessels  
3.18 
fish 
any of the cold -blooded (ectothermic) aquatic vertebrates. Amphibians and aquatic reptiles are not included  
3.19 
hazard  DRS  46-2: 2020  
3                ©RSB 2020  - All rights reserved  
 biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect  
3.20 
hazard analysis  
process of collecting and evaluating information on hazards and conditions leading to their presence in order to 
decide which are significant for food safety and, therefore, should be addressed in the HACCP plan  
3.21 
Hazard Analysis and Critical Control Point (HACCP)  
system that identifies, evaluates and controls hazards that are significant for food safety  
3.22 
microbi ological contamination  
presence, introduction, reintroduction, growth and/or survival of pathogens of public health concern  
3.23 
monitor  
act of conducting a planned sequence of observations or measurements of control parameters to assess 
whether a CCP is under control. For the purposes of this standard, this also applies to a DAP  
3.24 
potable water  
freshwater fit for human consumption. Standar ds of potability should not be lower than those contained in the 
latest edition of the International Standards for Drinking -water issued by the World Health Organization  
3.25 
prerequisite programme  
programme that is required prior to the application of the  HACCP system to ensure that a fish and shellfish 
processing facility is operating according to the Codex Principles of Food Hygiene, the appropriate Code of 
Practice and appropriate food safety legislation  
3.26 
raw materials  
fresh and frozen fish, shellfi sh and/or their parts that may be utilized to produce fish and shellfish products 
intended for human consumption  
3.27 
refrigerated water  
clean water cooled by a suitable refrigeration system  
3.28 
shelf -life 
period during which the product maintains its mic robiological and chemical safety and sensory qualities at a 
specific storage temperature. It is based on identified hazards for the product, heat or other preservation 
treatments, packaging method and other hurdles or inhibiting factors that may be used  
3.29 
step 
point, procedure, operation or stage in the food chain including raw materials from primary production to final 
consumption  
3.30 
validation  
obtaining evidence that the elements of the HACCP plan are effective  
3.31 
verification  
application of method s, procedures, tests and other evaluations, in addition to monitoring to determine 
compliance with the HACCP plan. For the purposes of this standard, this also applies to a DAP   
©RSB 2020  - All rights reserved                  4 
 3.32 
whole fish (or round fish)  
fish as captured, ungutted  
any substance applied or administered to any food -producing animal, such as meat - or milk -producing animals, 
poultry, fish or bees, whether used for therapeutic, prophylactic or diagnostic purposes or for modification of 
physiological functions or behaviour  
3.33 
withdrawal time  
period of time necessary between the last administration of a veterinary drug to fish, or exposure of these 
animals to a veterinary drug, and harvesting of them to ensure that the concentration of the veterinary drug in 
their edible fle sh intended for human consumption complies with the maximum permitted residue limits  
3.34 
candling  
passing fillets of fish over a translucent table illuminated from below to detect parasites and other defects  
3.35 
dehydration  
3.36 
glazing  
application of a protective layer of ice formed at the surface of a frozen product by spraying it with, or dipping it 
into, clean or potable water with approved additives, as appropriate  
3.37 
minced fish  
comminuted flesh produced by separation from skin and bones  
3.38 
modi fied atmosphere packaging (MAP)  
packaging in which the atmosphere surrounding the fish is different from the normal composition of air  
3.39 
pre-frying  
frying of breaded and battered fishery products in an oil bath in a way so that the core remains frozen  
3.40 
sawing  
cutting (by hand or fully mechanized) of regular shapes of fish blocks into pieces suitable for later coating  
3.41 
barrel  
cylindrical container made of wood or plastic or other suitable food contact material with a lid for watertight 
closure  
3.42 
black membrane  
parietal peritoneum, the pigmented lining of the abdominal cavity  
3.43 
brine  
solution of salt in water  
3.44 
brine injection  
process for injecting brine directly into the fish flesh  DRS  46-2: 2020  
5                ©RSB 2020  - All rights reserved  
 3.45 
brining  
process of placing fish in brine for a perio d of sufficient length for the fish tissue to absorb a specific quantity of 
salt 
3.46 
dry-salting  
process of mixing fish with suitable food -grade salt and stacking the fish in such a manner that the resulting 
brine drains away  
3.47 
dun 
discoloration and a development of the mould Sporendonema epizoum, which affects the fish surface and 
makes it look peppered. The fish flesh is unaffected  
3.48 
fatty fish  
Fish in which the main reserves of fat are in the body tissue and the fat content is more than 2 %  
3.49 
gibbing  
process of removing the gills, long gut and stomach from fatty fish, such as herring, by inserting a knife or using 
hands at the gills; the milt or roe and some of the pyloric caeca are left in the fish  
3.50 
lean fish (white fish)  
fish in which the main reserves of fat are in the liver and less than 2 percent fat in the body tissue  
3.51 
maturing  
process from salting until the fish is salt -matured  
3.52 
nobbing  
removing  the head and gut from fatty fish, such as herring, in one operation by partially severing the head and 
pulling the head away together with the attached gut; the roe or milt is left in  
3.53 
pickle  
brine that may contain vinegar and spices  
3.54 
pickling  
process whereby primary fatty fish is mixed with suitable salt (which may contain vinegar and spices) and stored 
in watertight containers under the resultant pickle that forms by solution of salt in the water extracted from the 
fish tissue. Pickle may be adde d to the container. Pickled products will always remain in a brine solution  
3.55 
pink 
discoloration caused by red halophilic bacteria that damages the fish flesh  
3.56 
salt 
crystalline  product consisting predominantly of sodium chloride. It is obtained from the sea, from underground 
rock salt deposits or from vacuum processed and refined brine  
3.57 
canned food  
commercially sterile food in hermetically sealed containers   
©RSB 2020  - All rights reserved                  6 
 3.58 
commercial s terility of thermally processed food  
condition achieved by application of heat, sufficient, alone or in combination with other appropriate treatments, 
to render the food free from micro -organisms capable of growing in the food under normal non -refrigerated  
conditions at which the food is likely to be held during distribution and storage  
3.59 
hermetically sealed containers  
containers that are sealed to protect the content against the entry of micro -organisms during and after heat 
treatment  
3.60 
retort  
pressure vessel designed for thermal processing of food packed in hermetically sealed containers  
3.61 
scheduled process (or sterilization schedule)  
thermal process chosen by the processor for a given product and container size to achieve at least commercia l 
sterility  
3.62 
sterilization temperature  
temperature maintained throughout the thermal process as specified in the scheduled process  
3.63 
sterilization time  
time between the moment sterilization temperature is achieved and the moment cooling starts  
3.64 
thermal process  
heat treatment to achieve commercial sterility and is quantified in terms of time and temperature  
3.65 
venting  
thorough removal of the air from steam retorts by steam prior to a scheduled process  
3.66 
retail  
operation that stores, prepares,  packages, serves or otherwise provides fish and their products directly to the 
consumer for preparation by the consumer for human consumption. This may be free -standing seafood markets, 
seafood sections in grocery or department stores, packaged, chilled o r frozen and/or full service  
3.67 
packaged  
packaged in advance and displayed chilled or frozen for direct consumer pick -up 
3.68 
full-service display  
display of chilled fish and their products to be weighed and wrapped by establishment personnel at the requ est 
of the consumer  
4 Prerequisite programmes  
4.1 Facility design and construction  
4.1.1 The facility  should  include  a product  flow-through  pattern  that is designed  to prevent  potential  sources 
of contamination, minimize process delays (which could result in further reduction in essential quality), and 
prevent cross -contamination of finished product from raw materials. Fish and other aquatic invertebrates are DRS  46-2: 2020  
7                ©RSB 2020  - All rights reserved  
 highly  perishable  foods  and should  be handled  carefully  and chilled  without  undue  delay. Therefore, the  facility 
should be designed to facilitate rapid processing and subsequent  storage.  
4.1.1.1 For ease of cleaning and disinfection, the design and construction of a facility should take into 
consideration the following shall apply:  
a) the surfaces of walls, partitions and floors should be made of impervious, non -toxic  materials;  
b) all surfaces with which fish and their products might come into contact should be of corrosion -resistant, 
impervious mat erial that is light -coloured, smooth and easily  cleanable;  
c) walls and partitions should have a smooth surface up to a height appropriate to the  operation;  
d) floors should be constructed to allow adequate  drainage;  
e) ceilings and overhead fixtures should be constructed and finished to minimize the buildup of dirt and 
condensation, and the shedding of particles;  
f) windows should be constructed to minimize the build -up of dirt and, where necessary, be fitted with 
removable  and cleanable  insect -proof  screens.  Wher e necessary,  windows  should  be fixed;  
g) doors should have smooth, non -absorbent surfaces;  and 
h) joints  between  floors  and walls  should  be constructed  for ease  of cleaning  (round  joints).  
4.1.1.2 To minimize  contamination,  the following  should apply:  
a) facility layout should be designed to minimize cross -contamination and may be accomplished by physical 
or time separation;  
b) all surfaces in handling areas should be non -toxic, smooth, impervious and in sound condition in order to 
minimize the build -up of fish slime, blood, scales and guts and to reduce the risk of physical contamination;  
c) working surfaces that come into direct contact with fish and their products should be in sound condition, 
durable and easy to maintain. They should be made of smooth, non -absorbent and non -toxic materials, 
and inert to fish and their products,  detergents  and disinfectants  under  normal  operating  conditions;  
d) adequate facilities should be provided for the handling and washing of products and should have an 
adequate supply of cold potable water for that  purpose;  
e) suitable and adequate facilities should be provided for storage and/or production of ice; 
f) ceiling  lights  should  be covered  or otherwise  suitably  protected  to prevent  contamination  by glass  or other 
materials;  
g) ventilatio n should be sufficient to remove excess steam, smoke and objectionable odours, and cross - 
contamination through aerosols should be  avoided;  
h) adequate facilities should be provided for washing and disinfecting equipment, where  appropriate;  
i) non-potable water lines should be clearly identified and separated from potable water to avoid 
contamination;  
j) all plumbing and waste lines should be capable of coping with peak  demands;  
k) accumulation of solid, semi -solid or liquid wastes should be minimized to prevent  contamination;  
l) where appropriate, containers for offal and waste material should be clearly identified, suitably constructed 
with a fitted lid and made of impervious  material;  
m) separate and adequate facilities should be provided in order to prevent contamin ation  by: 
1) poisonous or harmful  substances;  
2) dry storage of materials, packaging,  etc.; 
3) offal and waste  materials.  
n) adequate hand washing and toilet facilities, isolated from handling area, should be available;  
o) prevent the entry of birds, insects or other pests and animals;  and 
p) water supply lines should be fitted with back -flow devices, where  appropriate.   
©RSB 2020  - All rights reserved                  8 
 4.1.1.3 Adequate lighting should be provided to all work surfaces.  
4.2 Design and construction of equipment and utensils  
For fish canneries, additional requir ements to the guidelines described in clause 4 are necessary because of 
the specific technology involved. Some of them are listed below, but reference should also be made to 
CAC/RCP 23 for further information. This should therefore  apply:  
a) design, working and maintenance of baskets and handling and loading devices aimed at retorting should 
be appropriate for the kinds of containers and materials used. These devices should prevent any excessive 
mishandling of the containers;  
b) an adequate number of efficient s ealing machines should be available to avoid undue delay in processing;  
c) retorts should have a suitable supply of energy, vapour, water and/or air so as to maintain in them sufficient 
pressure during  the heat  treatment of sterilization; their  dimensions should be adapted to the production 
to avoid undue delays;  
d) every retort should be equipped with an indicating thermometer, a pressure gauge and a time and 
temperature recorder;  
e) an accurate, clearly visible clock should be installed in the retorting room;  
f) canneries using steam retorts should consider installing automatic steam -controller valves ; and 
g) instruments used to control and to monitor, in particular, the thermal process should be kept in good 
condition and should be regularly verified or calibrated. C alibration of instruments used to measure 
temperature  should be made in comparison with a reference thermometer. This thermometer should be 
regularly calibrated. Records concerning the calibration of instruments should be established and kept.  
4.3 Hygiene cont rol programme  
 General  
4.3.1.1 The potential effects of harvesting and handling of products, on -board vessel handling or in -plant 
production  activities  on the safety  and suitability  of fish and their products  should  be considered  at all times.  In 
particular , this includes all points where contamination may exist and taking specific measures to ensure 
production of a safe and wholesome product. The type of control and supervision needed will depend on the 
size of the operation and the nature of its activities . 
4.3.1.2 Schedules should be implemented  to: 
a) prevent the build -up of waste and  debris;  
b) protect  the fish and their products  from contamination;  
c) dispose  of any rejected  material  in a hygienic  manner;  
d) monitor personal hygiene and health standards;  
e) monitor the pest control  programme;  
f) monitor cleaning and disinfecting programmes;  and 
g) monitor the quality and safety of water and ice  supplies.  
4.3.1.3 The hygiene control programme should take into consideration the requirements specified in 4.4.2 
– 4.4.6. 
 A permanent cleaning and disinfection  schedule  
4.3.2.1 A permanent  cleaning  and disinfection  schedule  should  be drawn  up to ensure  that all parts  of the 
vessel,  processing  facility  and equipment  therein  are cleaned  appropriately  and regularly.  The schedule  should 
be reassessed whenever changes occur to the vessel, processing facility and/or equipment. Part of this 
schedule should include a “clean as you go”  policy.  
4.3.2.2 A typical cleaning and disinfecting process may involve as many as seven sepa rate steps:  DRS  46-2: 2020  
9                ©RSB 2020  - All rights reserved  
 a) Precleaning : Preparation of area and equipment for cleaning. Involves steps such as removal of all fish, 
shellfish and their products from area, protection of sensitive components and packaging materials from 
water, removal by hand or squeegee of fish scraps,  etc. 
b) Pre-rinse : A rinsing with water to remove remaining large pieces of loose  soil. 
c) Cleaning : The removal of soil, food residues, dirt, grease or other objectionable matter.  
d) Rinse A: rinsing with potable water or clean water, as appropriat e, to remove all soil and detergent residues.  
e) Disinfection: Application of chemicals, approved by the official agency having jurisdiction, and/or heat to 
destroy most micro -organisms on surface.  
f) Post -rinse : As appropriate, a final rinse with potable water or clean water to remove all disinfectant residues.  
g) Storage: Cleaned and disinfected equipment, container and utensils should be stored in a fashion that 
would prevent their contamination.  
h) Check of the efficiency of the cleaning : The efficiency of the clea ning should be controlled as appropriate.  
4.3.2.3 Handlers or cleaning personnel, as appropriate, should be well trained in the use of special cleaning 
tools  and chemicals,  and in methods  of dismantling  equipment  for cleaning  and they should  be knowledgeable 
in terms of the significance of contamination and the hazards  involved.  
 Designation of personnel for  cleaning  
In each processing plant or vessel, a trained individual should be designated to be responsible for the sanitation 
of the processing  facility or vessel and the equipment therein.  
 Maintenance of premises, equipment and  utensils  
For maintenance of premises, equipment and utensils, the following shall apply:  
a) buildings,  materials,  utensils  and all equipment  in the establishment,  including  drainage  systems  should  be 
maintained in a good state and  order;  
b) equipment, utensils and other physical facilities of the plant or vessel should be kept clean and in good 
repair;  and 
c) procedures  for the maintenance,  repair,  adjustment  and calibration,  as appropriate,  of apparatus  should  be 
established.  For each  item of equipment,  these  procedures  should  specify  the methods  used,  the persons 
in charge of their application, and their  frequency.  
 Pest control  systems  
For pest control systems, the following should apply:  
a) good hygienic practices should be employed to avoid creating an environment conducive to  pests;  
b) pest control programmes could include preventing access, eliminating harbourage and infestations, and 
establishing monitoring detection and eradication systems;  and 
c) physical, chemical and biological agents should be properly applied by appropriately  qualified personnel.  
 Supply of water, ice and  steam  
4.3.6.1  Water  
When an establishment has its own supply of fresh water or seawater or other water sourc es, and chlorine is 
used for the treatment of water that may come in direct contact with fish and fishery products, the residual 
content of chlorine should not exceed that of potable water. The use of higher concentrations of chlorine in water 
treatment, i n the primary production -to-consumption food chain is subject to approval by the competent 
authority, where appropriate.  
NOTE  Attention has to be paid to the possible formation of potentially toxic compounds such as chloramines when 
adding chlorine to the water . 
4.3.6.2  Ice 
For ice, the following should  apply:  
a) ice should be produced using potable water or clean water;  and  
©RSB 2020  - All rights reserved                  10 
 b) ice should be protected from  contamination.  
4.3.6.3  Steam  
For steam, the following should  apply:  
a) for operations  that require  steam,  an adequate  supply  at sufficient  pressure  should  be maintained  and 
b) steam used in direct contact with fish or food contact surfaces should not constitute a threat to the safety or 
suitability of the food.  
 Waste  management  
For waste management, the following should  apply:  
a) offal and other waste materials should be removed from the premises of a processing facility or vessel on a 
regular  basis;  
b) facilities for the containment of offal and waste material should be properly maintained;  and 
c) vessel waste discharge should not conta minate vessel water intake systems or incoming  product.  
4.4 Personal hygiene and  health  
Personal hygiene and facilities should be such to ensure that an appropriate degree of personal hygiene can 
be maintained in order to avoid contamination.  
 Facilities and  equipment  
Facilities and equipment should include:  
a) adequate means of hygienically washing and drying hands;  and 
b) adequate  toilet  and changing  facilities  for personnel  should  be suitably  located  and designated.  
 Personnel  hygiene  
For personal hygiene, the following should  apply:  
a) no person who is known to be suffering from, or who is a carrier of, any communicable disease or has an 
infected  wound  or open  lesion  should  be engaged  in preparation,  handling  or transportation;  
b) where necessary, adequate and appropriate protective clothing, head coverings and footwear should be 
worn;  
c) all persons working in a facility should maintain a high degree of personal cleanliness and should take all 
necessary precautions to prevent  contamin ation;  
d) hand washing should be carried out by all personnel working in a processing  area:  
1) at the start of fish or shellfish handling activities and upon re -entering a processing area  and 
2) immediately after using the  toilet.  
e) the following should not be permit ted in handling and processing  areas:  
1) smoking;  
2) spitting;  
3) chewing or  eating;  
4) sneezing or coughing over unprotected food;  and 
5) the adornment of personal effects, such as jewellery, watches or pins, or other items that, if 
dislodged, might pose a threat to the  safety and suitability of the products.  
4.5 Transportation  
Vehicles should be designed and constructed:  DRS  46-2: 2020  
11                ©RSB 2020  - All rights reserved  
 a) such  that walls,  floors  and ceilings,  where  appropriate,  are made  of a suitable  corrosion -resistant  material 
with smooth, non -absorbent surfaces. Floors should be adequately  drained;  
b) where appropriate with chilling equipment to maintain chilled fish during transportation to a temperature as 
close as possible to 0 °C or, for frozen fish and their products, to maintain a temperature of –18 °C or colder 
(exce pt for brine  frozen  fish intended  for canning  which  may be transported  at –9 °C or colder);  
c) so that live fish are transported at temperatures tolerable for the  species;  
d) to provide the fish with protection against contamination, exposure to extreme temperatures and the drying 
effects of the sun or wind;  and 
e) to permit  the free flow of chilled  air around  the load when  fitted  with mechanical  refrigeration  means.  
4.6 Product tracing and recall  procedures  
A system for recall of product is a necessary component of a prerequisite programme because no process is 
fail-safe. Product tracing, which includes lot identification, is essential to an effective recall procedure.  
a) managers should ensure effective procedures are in place to effect the compl ete product tracing and rapid 
recall of any lot of fishery product from the  market;  
b) appropriate records of processing, production and distribution should be kept and retained for a period that 
exceeds the shelf -life of the product;  
c) each container of fish a nd their products intended for the final consumer or for further processing should be 
clearly marked to ensure the identification of the producer and of the lot; 
d) where  there  is a health  hazard,  products  produced  under  similar  conditions,  and likely  to present  a similar 
hazard  to public  health,  may be withdrawn.  The need  for public  warnings  should  be considered;  and 
e) recalled  products  should  be held under  supervision  until they are destroyed,  used  for purposes  other  than 
human consumption, or reprocessed in a manner to ensure their safety.  
4.7 Training  
4.7.1 Fish hygiene training is of fundamental importance. All personnel should be aware of their role and 
responsibility in protecting fish from contamination and deteriora tion. Handlers should have the necessary 
knowledge  and skill to enable  them  to handle  fish hygienically.  Those  who handle  strong  cleaning  chemicals  or 
other  potentially  hazardous  chemicals  should  be instructed  in safe handling  techniques.  
4.7.2 Each fish facility should ensure that individuals have received adequate and appropriate training in the 
design and proper application of an HACCP system and process control. Training of personnel in the use of 
HACCP is fundamental to the successful implem entation and delivery of the programme in fish processing 
establishments. The practical application of such systems will be enhanced when the individual responsible for 
HACCP has successfully completed a course. Managers should also arrange for adequate an d periodic training 
of relevant employees in the facility so that they understand the principles involved in HACCP . 
4.8 General considerations for the handling of fresh  fish 
 General  
Unless they can be reduced to an acceptable level by normal sorting and/or pro cessing, no fish, shall be  
accepted if they are known to contain parasites, undesirable micro -organisms, pesticides, veterinary drugs or 
toxic, decomposed or extraneous substances known to be harmful to human health. When fish determined as 
unfit for human  consumption  are found,  they shall be removed  and stored  separately  from the catch  and either 
reworked or disposed of in a proper manner. All fish deemed fit for human consumption shall be handled 
properly with particular attention being paid to time and temperature  control.  
 Time and temperature  control  
4.8.2.1  Temperature is the single most important factor affecting the rate of fish deterioration and 
multiplication of micro -organisms. For species prone to scombrotoxin production, time and temperature con trol 
may be the most effective method for ensuring food safety. Therefore, it is essential that fresh fish, fillets and 
their products that are to be chilled should be held at a temperature as close as possible to 0 °C.   
©RSB 2020  - All rights reserved                  12 
 4.8.2.1 .1 To minimize deterioration,  it is important that:  
a) chilling should commence as soon as possible;  and 
b) fresh fish and other aquatic invertebrates should be kept chilled, processed and distributed with care and 
minimum  delay.  
4.8.2.1 .2 Where temperature control is concerned:  
a) sufficient and adequate icing or chilled or refrigerated water systems where appropriate, should be 
employed to ensure that fish and other aquatic invertebrates are kept chilled at a temperature as close as 
possible to 0  °C; 
b) fish and other aquatic inverteb rates should be stored in shallow layers and surrounded by finely divided 
melting  ice; 
c) live fishes are to be transported at temperatures tolerable for  species;  
d) chilled or refrigerated water systems and/or cold storage systems should be designed and maintai ned to 
provide adequate cooling and/or freezing capacities during peak  loads;  
e) fish should  not be stored  in refrigerated  water  systems  to a density  that impairs  its working  efficiency;  and 
f) monitoring  and controlling the time and temperature and homogeneity of chilling should be performed 
regularly.  
5 Processing of canned  fish 
5.1 In the context of recognizing controls at individual processing steps, this clause provides examples of 
potential hazards and  defects and describes technological guidelines that can be used to develop control 
measures and corrective action. At a particular step, only the hazards and defects that are likely to be introduced 
or controlled at that step are listed. It should be recognized that in preparing an HACCP and/or DAP plan it is 
essential to consult clause 6, which provides guidance for the application of the principles of HACCP and DAP 
analysis. However, within the scope of this standard, it is not possible to give details of  critical limits, monitoring, 
record -keeping and verification for each of the steps as these are specific to particular hazards and defects.  
5.2 This clause concerns the processing of heat processed sterilized canned fish products that have been 
packed in hermetically sealed containers and are intended for human consumption. Aseptic filling is not covered 
by this standard.  
5.3 As stressed by this standard, the application of appropriate elements of the prerequisite programme 
(clause 4) and HACCP principles (clause 6) at these steps will provide the processor with reasonable assurance 
that the essential quality, composition and labelling provisions of the appropriate standard w ill be maintained 
and food safety issues  controlled.  
5.1 General – addition to prerequisite programme  
5.1.1  Clause 4 gives the minimum requirements for good hygienic practices for a processing facility prior to 
the application of hazard and defect  analyses.  
5.1.1.1 For fish canneries, additional requirements to the guidelines described in clause 4 are necessary 
because of the specific technology involved. Some of them are listed below, but reference should also be made 
to CAC/RCP 23 for further information. Thi s should therefore  apply:  
a) design, working and maintenance of baskets and handling and loading devices aimed at retorting should 
be appropriate for the kinds of containers and materials used. These devices should prevent any excessive 
mishandling of the con tainers;  
b) an adequate number of efficient sealing machines should be available to avoid undue delay in processing;  
c) retorts should have a suitable supply of energy, vapour, water and/or air so as to maintain in them sufficient  
pressure during the heat treat ment of sterilization; their dimensions should be adapted to the production : 
to avoid undue delays;  
d) every retort should be equipped with an indicating thermometer, a pressure gauge and a time and 
temperature recorder;  DRS  46-2: 2020  
13                ©RSB 2020  - All rights reserved  
 e) an accurate, clearly visible clock should be installed in the retorting room;  
f) canneries using steam retorts should consider installing automatic steam -controller valves ; and 
g) instruments used to control and to monitor, in particular, the thermal process should be kept in good 
condition and s hould be regularly verified or calibrated. Calibration of instruments used to measure  
temperature should be made in comparison with a reference thermometer. This thermometer should be 
regularly calibrated. Records concerning the calibration of instruments  should be established and kept.  
5.2 Processing  operations  
Processors can also refer to CAC/RCP 23 in order to obtain detailed advice on canning operations.  
 Reception  of fish 
5.2.1.1  Potential hazards  
Chemical ; and biochemical contamination (DSP, PSP, scombrotoxin, he avy metals,  etc.) 
5.2.1.2  Potential defects  
a) species substitution ; 
b) decomposition ; and 
c) parasites . 
5.2.1.3  Technical  guidance  
a) containers, covers and packaging materials should be suitable for the type of product, the conditions 
provided  for storage,  the filling,  sealing  and packaging  equipment  and the transportation  conditions;  
b) the containers in which fish products are canned should be made from suitable material and constructed 
so that they  can be easily  closed  and sealed  to prevent  the entry  of any contaminating  substance;  
c) containers and covers for canned fish and shellfish should meet the following  requirements;  
1) they should  protect  the contents  from contamination  by micro -organisms  or any other  substance;  
2) their inner surfaces should not react with the contents in any way th at would adversely affect the 
product or the containers;  
3) their outer surfaces should be resistant to corrosion under any likely conditions of storage;  and 
they should be sufficiently durable to withstand the mechanical and thermal stresses encountered during the 
canning process and to resist physical damage during  distribution.  
 Reception of containers, covers  and packaging  materials  
5.2.2.1  Potential hazards  
Microbiological  contamination . 
5.2.2.2  Potential defects  
Tainting of the product . 
5.2.2.3  Technical  guidance  
Refer to clause 5.2.1.3. 
 Reception of other  ingredients  
5.2.3.1  Potential hazards  
a) microbiological contamination ; 
b) chemical and physical  contamination . 
5.2.3.2  Potential defects  
Misdescription . 
5.2.3.2  Technical guidance   
©RSB 2020  - All rights reserved                  14 
 For the control of the above hazards and defects, the following guidance should  apply:  
a) only ingredients,  packaging  material  and labels  complying  with the specifications  of the processors  should 
be accepted into the processing  facility;  
b) labels that are to be used in direct contact with the fish should be made of a non -absorbent material and 
the ink or dye used on that label should be approved by the official agency having jurisdiction; and  
c) ingredients and packaging material not approved by the official agenc y having jurisdiction should be 
investigated and rejected at  reception.  
 Storage – packaging, labels and ingredients  
5.2.4.1  Potential hazards  
a) microbiological contamination;  
b) chemical and physical  contamination . 
Potential defects  
loss of quality characteristics of packaging materials or  ingredients . 
 Storage of  fish 
5.2.5.1  Chilled storage  
5.2.5.1.1  Potential hazards  
a) microbiological contamination;  
b) biotoxins;  
c) scombrotoxin . 
5.2.5.1.2  Potential defects  
a) decomposition;  
b) physical  damage . 
5.2.5.1.3  Technical  guidance  
For the control of the above hazards and defe cts, the following guidance should  apply:  
a) fish should be moved to the chilled storage facility without undue  delay;  
b) the facility  should  be capable  of maintaining  the temperature  of the fish between  0 °C and  +4 °C; 
c) the chill room should be equipped with a calibrated indicating thermometer. Fitting of a recording 
thermometer is strongly  recommended;  
d) stock rotation plans should ensure proper utilization of the fish; 
e) the fish should be stored in shallow layers and surrounded by sufficient finely divided ice or with a mixture 
of ice and water before  processing;  
f) fish should be stored such that damage from overstacking or overfilling of boxes will be  prevented;  
g) where appr opriate, replenish ice supply on the fish or alter temperature of the room.  
5.2.5.2  Frozen storage  
5.2.5.2.1  Potential hazards  
a) microbiological contamination;  
b) toxins;  
c) viable  parasites . 
5.2.5.2.2  Potential defects  
a) dehydration;  DRS  46-2: 2020  
15                ©RSB 2020  - All rights reserved  
 b) Rancidity;  
c) loss of nutritional  quality . 
5.2.5.2.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) the facility should be capable of maintaining the temperature of the fish at or colder than –18 °C, and with 
minimal temperature  fluctuations;  
b) the store should be equipp ed with a calibrated indicating thermometer. Fitting of a recording thermometer 
is strongly  recommended;  
c) a systematic stock rotation plan should be developed and  maintained;  
d) product should be glazed and/or wrapped to protect it from  dehydration;  
e) fish shoul d be rejected if known to contain defects that subsequently cannot be reduced or eliminated to an 
acceptable level by re-working. An appropriate assessment should be carried out to determine the reason(s) 
for loss of control and the DAP plan modified where  necessary;  and 
f) for killing parasites harmful to human health, the freezing temperature and monitoring of duration of  freezing  
should  be combined  with good  inventory  control  to ensure  sufficient  cold treatment.  
5.2.5.3  Storage of containers and  packaging  
5.2.5.3.1  Potential hazards  
Unlikely . 
5.2.5.3.2  Potential defects  
Foreign  matter . 
5.2.5.3.3  Technical  guidance  
a) all materials for containers or packages should be stored in satisfactorily clean and hygienic conditions;  
b) during storage, empty containers and covers should be protected from  dirt, moisture and temperature 
fluctuations in order to avoid condensation on containers and, in the case of tin cans, the development of 
corrosion; and  
c) during loading, stowing, transportation and unloading of empty containers, any shock should be avoided . 
Containers should not be stepped on. These precautions become more imperative when containers are 
put in bags or on pallets. Shocks can deform the containers (can body or flange) – this may compromise 
tightness (shocks on the seam, deformed flange) or be  prejudicial to appearance.  
 Storage of other  ingredients  
5.2.6.1  Potential hazards  
a) microbiological contamination;  
b) chemical and physical  contamination . 
5.2.6.1.2  Potential defects  
Loss of quality characteristics of packaging materials or  ingredients . 
5.2.6.1.3  Technical guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) ingredients and packaging should be stored appropriately in terms of temperature and humidity;  
b) a systematic stock rotation plan should be developed and maintained to avo id out -of-date materials;  
c) ingredients and packaging should be properly protected and segregated to prevent cross -contamination 
and 
d) defective ingredients and packaging should not be  used.   
©RSB 2020  - All rights reserved                  16 
 
 Unwrapping,  unpacking  
5.2.7.1  Potential hazards  
Unlikely . 
5.2.7.2  Potential defects  
Foreign  matter . 
5.2.7.3  Technical  guidance  
During  unwrapping and unpacking operations, precautions should be taken in order to limit product 
contamination  and foreign  matter  introduction  into the product.  To avoid  microbial  proliferation,  waiting  periods 
before further processing should be  minimized.  
 Thawing  
5.2.8.1  Contro lled thawing  
5.2.8.1.1  Potential hazards  
a) microbiological contamination;  
b) biotoxins ; 
c) scombrotoxin . 
5.2.8.1.2  Potential defects  
Decomposition . 
5.2.8.1.3  Technical guidance  
For the control of the above hazards and defects, the following  guidance should  apply:  
a) the thawing method should be clearly defined and should address the time and temperature of thawing, 
temperature measuring instrument used and placement of device for measurement. The thawing schedule 
(time and temperature parameters) should be carefully monitored. Selection of the thawing method should 
take into account in particular the thickness and uniformity of size of the products to be thawed;  
b) thawing time and temperature and fis h temperature critical limits should be selected so as to control the 
development  of micro -organisms  and histamine  (where  high-risk species  are concerned)  or persistent  and 
distinctive objectionable odours or flavours indicative of decomposition or  rancidi ty; 
c) where water is used as the thawing medium, it should be of potable  quality;  
d) where recycling of water is used, care should be taken to avoid the build -up of micro -organisms;  
e) where water is used, circulation should be sufficient to produce even  thawing;  
f) during thawing, according to the method used, products should not be exposed to excessively high 
temperatures;  
g) particular attention should be paid to controlling condensation and drip from the fish. Effective drainage 
should be ensured;  
h) after thawing, fish  should be immediately processed or refrigerated and kept at the adequate temperature 
(temperature of melting ice);  and 
i) the thawing schedule should be reviewed as appropriate and amended where  necessary.  
5.2.8.2  Fish preparation  
5.2.8.2.1  Washing and gutting  
5.2.8.2.1.1  Potential hazar ds 
a) microbiological contamination ; 
b) biochemical development  (histamine) . DRS  46-2: 2020  
17                ©RSB 2020  - All rights reserved  
 5.2.8.2.1.2  Potential defects  
a) objectionable matter (viscera, skin, scales, etc. in certain products) ;  
b) off- flavours ; 
c) presence of bones ; 
d) parasites,  etc. 
5.2.8.2.1.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) gutting is considered complete when the intestinal tract and internal organs have been removed;  
b) an adequate supply of potable water shoul d be available for washing of:  
1) whole fish, to remove foreign debris and reduce ba cterial load prior to gutting;  
2) gutted fish, to remove blood and viscera from the belly cavity;  
3) surface of fish, to remove any lo ose scales;  
4) gutting equipment and utensils, to minimize build -up of slime, blo od and offal.  
c) depending on the vessel or processing facility product flow pattern and where a prescribed critical limit for 
staging time and temperature regime has been established for the control of histamine or a defect, the 
gutted fish should be drained  and well iced or appropriately chilled in clean containers and stored in specially 
designated and appropriate areas within the processing facility; and  
d) separate and adequate storage facilities should be provided for the fish roe, milt and livers, if thes e are 
saved for later utilization.  
5.2.8.2.2  Filleting, skinning, trimming and candling  
5.2.8.2.2.1  Potential hazards  
a) viable parasites;  
b) microbiological contamination;  
c) biotoxins;  
d) scombrotoxin;  
e) presence of bones.  
5.2.8.2.2.2  Potential defect s 
a) parasites;  
b) presence of bones;  
c) objectionable matter (e.g. skin, scales);  
d) decomposition . 
5.2.8.2.2.3  Technical guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) to minimize time delays, the design of the filleting line and candling line, where applicable, should be 
continuous and sequential to permit uniform flow without stoppages or slowdowns and removal of waste;  
b) an adequate supply of clean water or potable water should be available for washing of:   
1) fish prior to filleting or cutting, especially fish that have been  scaled;   
©RSB 2020  - All rights reserved                  18 
 2) fillets after filleting, skinning or trimming to remove any signs of blood, scales or viscera;  
3) filleting equipment and utensils to minimize build up of slime and blood and offal;  
4) for fillets to be marketed and designated as boneless, fish handlers  should employ appropriate 
inspection techniques and use the necessary tools to remove bones not meeting standards or 
commercial specifications.  
c) the candling of skinless fillets by skilled personnel, in a suitable location that optimizes the illuminating 
effect, is an effective technique in controlling parasites (in fresh fish) and should be employed when 
implicated fish species are being used;  
d) the candling table should be frequently cleaned during operation in order to minimize the microbial activity 
of co ntact surfaces and the drying of fish residue caused by heat generated from the lamp;  
e) where a prescribed critical limit for staging time and temperature regime has been established for the 
control of histamine or a defect, the fish fillets should be well iced or appropriately chilled in clean 
containers, protected from dehydration and stored in appropriate areas within the processing facility.  
 Precooking and other  treatments  
5.2.9.1  Potential hazards  
a) chemical  contamination  (polar  components  of oxidized  oils);  and 
b) microbiological  or biochemical (scombrotoxin)  contamination . 
5.2.9.2  Potential defects  
a) water release in the final product (for products canned in oil) ; and  
b) abnormal flavours . 
5.2.9.3  Technical guidance  
5.2.9.3.1  General  considerations  
5.2.9.3.1.1  For the control of the above h azards and defects, the following guidance sh ould all apply:  
a) methods used to precook fish for canning should be designed to bring about the desired effect with a 
minimum delay and a minimum amount of handling; the choice of method is usually strongly influ enced by 
the nature of the treated material. For products canned in oil, precooking should be sufficient in order to 
avoid excessive release of water during heat processing;  
b) means should be found to reduce the amount of handling subsequent to precooking, w herever practical;  
c) if eviscerated fish are used, then the fish should be arranged in the belly -down position for precooking to 
allow for the drainage of fish oils and juices, which may accumulate and affect product quality during the 
heating process;  
d) care should be taken to prevent temperature abuse of scombrotoxic species before precooking . 
5.2.9.3.1.2  For precooking schedule, the following shall apply:  
a) the precooking method, particularly in terms of time and temperature, should be clearly defined. The 
precooking schedule should be checked; and  
b) fish precooked together in batches should be very similar in size. It also follows that they should all be at 
the same temperature when they enter the  cooker.  
5.2.9.3.1.3  For c ontrol of quality of precooking oils and other  fluids , the following should be considered:  
a) only good -quality vegetable oils complying with relevant standards should be used in precooking fish for 
canning ; DRS  46-2: 2020  
19                ©RSB 2020  - All rights reserved  
 b) cooking  oils should  be changed  frequently  in order  to avoid  the formation  of polar  compounds.  Water  used 
for precooking should also be changed frequently in order to avoid contaminants;  and 
c) care should be taken that the oil or the other fluids used, such as vapour or water, do not impart an 
undesirable flavour to the  product.  
5.2.9.3.1.4  For cooling, the following should apply:  
a) except for products that are packed when still hot, cooling of precooked fish should be done as quickly as 
possible to bring the product temperatures in a range limiting proliferation or toxin production, and under  
conditions where contamination of the product can be avoided; and  
b) where water is used to cool crustaceans for immediate shucking, it should be potable water or clean 
seawater. The same water should not be used for cooling more than one batch  
5.2.9.3.1.5 For use of brine and other dips, the following sh ould apply:  
a) where fish are dipped or soaked in brine or in solutions of other conditioning or flavouring agents or additives 
in preparation for canning, solution strength and time of immersion should both be carefully controlled to 
bring about the optimal  effect;  
b) dip solutions  should  be replaced  and dip tanks  and other  dipping  apparatus  should  be thoroughly  cleaned 
at frequent intervals;  and 
c) care should be taken to ascertain whether or not the ingredients or additives used in dips would be permitted 
in canned fish by the related  standards.  
 Packing in containers (filling, sealing and  coding)  
5.2.10.1  Filling  
5.2.10.1.1  Potential hazards  
Microbiological contamination ( waiting period or, after heat processing owing to incorrect filling or defective  
containers)  
5.2.10.1.2  Potential defects  
incorrect weight ; and  
foreign  matter . 
5.2.10.1.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) a representative number of containers and covers should be inspected immediately before delivery to the 
filling  machines  or packing  tables  to ensure  that they are clean,  undamaged  and without visible  flaws;  
b) if necessary, empty containers should be cleaned. It is also a wise precaution to have all containers turned  
upside  down  to make  certain  that they do not contain  any foreign  material  before  they are used;  
c) care should also be taken to remove defective containers, because they can jam a filling or sealing machine, 
or cause trouble during heat processing (inadequate sterilization,  leaks);  
d) empty containers should not be left on the packing tables or in conveyor  systems during cleanup of premises 
to avoid contamination or  splashes;  
e) where appropriate, to prevent microbial proliferation, containers should be filled with hot fish a (for example, 
> 63 °C for fish soups) or should be filled quickly (the shortest possi ble waiting period) after the end of the  
pre-treatments;  
f) if the fish shall be held for a long time before  packing  into containers,  they should  be chilled;  
g) containers of canned fish should be filled as directed in the scheduled  process;  
h) mechanical  or manual filling of containers should be checked in order to comply with the filling rate and the 
headspace specified in the adopted sterilization schedule. A regular filling is important not only for economic 
reasons, but also because heat penetration a nd container integrity can be affected by excessive filling  
changes;   
©RSB 2020  - All rights reserved                  20 
 i) the necessary amount of headspace will depend partly on the nature of the contents. The filling should also 
take into account the heat processing method. Headspace should be allowed as sp ecified by the container  
manufacturer;  
j) furthermore, containers should be filled such that the end product meets the regulatory provisions or the 
accepted standards concerning weight of contents;  
k) where canned fish are packed by hand, there should be a stead y supply of fish, and, eventually, other 
ingredients.  Build -up of fish, as well as filled containers  at the packing  table,  should  be avoided;  
l) the operation, maintenance, regular inspection, calibration and adjustment of filling machines should receive 
particular care. The instructions provided by the machine manufacturer should be carefully followed;  
m) the quality and the amount of other ingredients such as oil, sauce, vinegar, etc. should be carefully controlled 
to bring a bout the optimal desired  effect;  
n) if fish has been brine -frozen or stored in refrigerated brine, the amount of salt absorbed should be taken 
into consideration when salt is added to the product for  flavouring;  
o) filled containers should be inspected:  
1) to ensur e that they have been  properly  filled and will meet  accepted  standards  for weight  of contents; 
and 
2) to verify product quality and workmanship just before they are closed.  
p) manual  filled products such as small pelagic fish should be carefully checked by the operators to verify that 
container flanges or closure surface have no product residues, which could impede the formation of a 
hermetic seal. For automatic -filled products, a sam pling plan should be  implemented.  
5.2.10.2  Sealing  
Sealing the container and covers is one of the most essential processes in canning.  
5.2.10.2.1  Potential hazards  
Subsequent contamination owing to a bad  seam . 
5.2.10.2.2  Potential defects  
Unlikely . 
5.2.10.2.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) the operation, maintenance, regular inspection and adjustment of sealing machines should receive 
particular care. The sealing machines should be adapted and adjusted for each type of conta iner and each 
closing method used. Whatever the type of sealing equipment, the instructions provided by the 
manufacturer or equipment supplier should be followed  meticulously;  
b) seams and other closures should be well formed with dimensions within the accept ed tolerances for the 
particular  container;  
c) qualified personnel should conduct this  operation;  
d) if a vacuum is used during packing, it should be sufficient to prevent the containers from bulging under any 
condition (high temperature or low atmospheric press ure) likely to be encountered during the distribution of 
the product. This is useful for deep containers or glass containers. It is difficult and hardly necessary to 
create a vacuum in shallow containers that have relatively large  flexible covers;  
e) an excessive vacuum may cause the container to panel, particularly if the headspace is large, and may also 
cause contaminants  to be sucked  into the container if  there  is a slight  imperfection  in the seam;  
f) to find the best methods for creating a vacuum, competent technologists should be  consulted;  
g) regular inspections should be made during production to detect potential external defects on containers. In 
order to guarantee a closure in accordance with specifications, at sufficiently close intervals, the op erator, 
the supervisor of the closure or any other competent person should examine the seams or the closure DRS  46-2: 2020  
21                ©RSB 2020  - All rights reserved  
 system for the other types of containers that are used. Inspections should consider, for example, vacuum 
measurements and seam teardown. A sampling plan should be used for the  checks;  
h) in particular, at each start of the production line and at each change in container dimensions, after a 
jamming, a new adjustment or a restarting after a prolonged stop of the sealing machine, a check should 
be carried out; and 
i) all appropriate observations should be  recorded.  
5.2.10.3  Coding  
5.2.10.3.1  Potential hazards  
Subsequent  contamination  owing  to damaged  containers.  
5.2.10.3.2  Potential defects  
Loss of traceability owing to an incorrect coding . 
5.2.10.3.3  Technical  guidance  
For the control of the above ha zards and defects, the following guidance should apply:  
a) each container of canned fish and shellfish should bear indelible code markings from which all -important 
details concerning its manufacture (type of product, cannery where the canned fish or shellfish  was 
produced, production date, etc.) can be  determined;  
b) coding equipment shall be carefully adjusted so that the containers are not damaged and the code ; and  
c) coding may sometimes be carried out after the cooling  step.  
5.2.10.4  Handling of containers after closure – staging before heat  processing  
5.2.10.4.1  Potential hazards  
Microbiological contamination (waiting period or owing to damaged containers) . 
5.2.10.4.2  Potential defects  
Unlikely . 
5.2.10.4.3  Technical  guidance  
For the control of the above hazards and defects, the following  guidance should  apply:  
a) after closure, containers should always be handled carefully in such a way as to prevent any damage 
capable of causing defects and microbiological  recontamination;  
b) if necessary, filled and sealed metal containers should be thoroughly washed before heat processing to 
remove grease, dirt and fish stains on their outside  walls;  
c) to avoid microbial proliferation, the waiting period should be as short as possible;  
d) if the filled and sealed containers shall be held for a long time before heat processing, the product should 
be held at temperature conditions that minimize microbial growth;  and 
e) every cannery should develop a system that will prevent non-heat-processed ca nned fish from being 
accidentally taken past the retorts into the storage  area.  
5.2.10.5  Thermal  processing  
Heat processing is one of the most essential operations in canning. Canners can refer to CAC/RCP 23 in order 
to obtain detailed advice on heat processing. In  this clause, only some essential elements are pointed out.  
5.2.10.5.1  Potential hazards  
Survival of spores of C. botulinum  
5.2.10.5.2  Potential defects  
Survival of micro -organisms responsible for  decomposition .  
©RSB 2020  - All rights reserved                  22 
 5.2.10.5.3  Technical guidance  
5.2.10.5.3.1  Sterilization  schedule  
For sterilization schedu le, the following should  apply:  
a) to determine the sterilization schedule, first, the heat process required to obtain the commercial sterility 
should be established, taking into account some factors (microbial flora, dimensions and nature of the 
container, p roduct formulation, etc.). A sterilization schedule is established for a certain product in a 
container of a given  size; 
b) proper heat generation and temperature distribution should be ensured. Standard heat processing 
procedures  and experimentally  establish ed sterilization  schedules  should  be checked  and validated  by an 
expert to confirm that the values are appropriate for each product and retort;  and 
c) before any changes in operations (initial temperature of filling, product composition, size of containers, 
fullness of the retort, etc.) are made, competent technologists should be consulted as to the need for re- 
evaluation of the process.  
5.2.10.5.3.2  Heat processing  operation s 
For heat processing operation, the following should apply:  
a) only qualified and prope rly trained personnel should operate retorts. Therefore, it is necessary that retort 
operators control the processing operations and ensure the sterilization schedule is closely followed, 
including  meticulous  care in timing,  monitoring  temperatures  and pressures,  and in maintaining  records;  
b) it is essential to comply with the initial temperature described in the schedule process to avoid under - 
processing. If the filled containers have been held at refrigerated temperatures because of an excessively 
long waiting period before heat processing, the sterilization schedule should take into account these 
temperatures;  
c) in order  that the heat processing  is effective  and process  temperature  is controlled,  air shall be evacuated 
from the retort through a venting procedure that is deemed efficient by a competent technologist. Container  
size and type,  retort  installation  and loading  equipment  and procedures  should  be considered;  
d) the timing of the heat processing should not  commence until the specified heat processing temperature has 
been reached, and the conditions to maintain uniform temperature throughout the retort achieved, in 
particular, until the minimum safe venting time has  elapsed;  
e) for other types of retorts (water , steam/air, flame, etc.), refer to CAC/RCP  23; 
f) if canned fish in different size containers are processed together in the same retort load, care shall be taken  
to ensure  that the process  schedule  used  is sufficient  to provide  commercial  sterility  for all container sizes  
processed;  
g) when processing fish in glass containers, care shall be taken to ensure that the initial temperature of the 
water in the retort is slightly lower than that of the product being loaded. The air pressure should be applied 
before th e water temperature is raised.  
5.2.10.5.3.3  Monitoring of heat processing  operation s 
For monitoring of heat processing operation, the following guidance should apply:  
a) during  the application  of heat processing,  it is important  to ensure  that the sterilization  process  and factors 
such as container filling, minimal internal depression at closing, retort loading and initial product 
temperature are in accordance with the sterilization  schedule;  
b) retort temperatures should always be determined from the indicating thermometer , never from the 
temperature  recorder;  
c) permanent records of the time, temperature and other pertinent details should be kept concerning each 
retort  load;  
d) the thermometers should be tested regularly to ensure that they are accurate. Calibration records shou ld 
be maintained; the recording thermometer readings should never exceed the indicating thermometer 
reading;  DRS  46-2: 2020  
23                ©RSB 2020  - All rights reserved  
 e) inspections should be made periodically to ensure that retorts are equipped and operated in a manner that 
will provide thorough and efficient heat processing, and that each retort is properly equipped, filled and 
used, so that the whole load is brought up to processing temperature quickly and can be maintained at that 
temperature throughout the whole of the processing period;  and 
f) the inspections should be made under the guidance of a competent  technologist.  
5.2.10.6  Cooling  
5.2.10.6.1  Potential hazards  
Recontamination owing to a bad seam and contaminated  water . 
5.2.10.6.2  Potential defects  
a) formation of struvite  crystals ; 
b) buckled containers ; 
c) scorch . 
5.2.10.6.3  Technical  guida nce 
For the control of the above hazards and defects, the following guidance should apply:  
a) after heat processing, canned fish should, wherever practical, be water cooled under pressure to prevent 
deformations, which could result in a loss of tightness. Whe re water is recycled, potable water should 
always be chlorinated (or other appropriate treatments used) for this purpose. The residual chlorine level 
in cooling water and the contact time during cooling should be checked in order to minimize the risk of post-
processing contamination. The efficiency of the treatment other than chlorination should be monitored and  
verified;  
b) in order to avoid organoleptic defects in the canned fish, such as scorch or overcooking, the internal 
temperature of containers should be lowered as quickly as  possible;  
c) for glass containers, the temperature of the coolant in the retort should be, at the beginning, lowered slowly  
in order  to reduce  the risks of breaking  owing  to thermal  shock;  
d) where canned fish products are not cooled in water after heat processing, they should be stacked in  such a 
way that they will cool rapidly in  air; 
e) heat-processed canned fish should not be touched by hand or articles of clothing unnecessarily before they 
are cooled and thoroughly dry. They should never be handled roughly or in such a way that their surfaces, 
and in particular their seams, are exposed to  contamination;  
f) rapid cooling of canned fish and shellfish avoids the formation of struvite crystals;  and 
g) every cannery should develop a system to prevent unprocessed containers being mixed with processed 
containers.  
 Monitoring after heat processing and  cooling  
For monitoring after heat p rocessing and cooling, the following should apply:  
a) canned fish should be inspected for faults and for quality assessment soon after they are produced and 
before  labelling;  
b) representative samples from each code lot should be examined to ensure that the cont ainers do not exhibit 
external defects and the product meets the standards for weight of contents, vacuum, workmanship and 
wholesomeness. Texture, colour, odour, flavour and condition of the packing medium should be assessed;  
c) if desired, stability tests co uld be made in order to verify, in particular, the heat  processing;  
d) this examination  should  be made  as soon  as practical  after the canned  fish have  been  produced,  so that if 
there are any faults owing to failings on the part of cannery workers or canning equipment, these failings 
can be corrected without delay. Segregating and properly disposing of all defective units or lots that are 
unfit for human consumption should be  ensured . 
 Labelling, casing and storage of finished products (Processing Steps 5 and 13) 
Refer to clause 5.2.11.3 .  
©RSB 2020  - All rights reserved                  24 
 5.2.12.1  5.2.11.1 Potential hazards  
Subsequent recontamination owing to container damage or exposure to extreme  conditions . 
5.2.12.2  Potential defects  
Incorrect  labelling . 
5.2.12.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) the materials used for labelling and casing canned fish and shellfish should not be conducive to corrosion 
of the container. Cases should have an adequate size in order that the containers fit them and are not 
damaged by any movement inside. Cases and boxes should be the correct size and strong enough to 
protect the canned fish during  distribution;  
b) code marks appe aring on containers of canned fish and shellfish should also be shown on the cases in 
which they are  packed;  
c) storage of canned fish should be done in such a way as not to damage the containers. In particular, pallets 
of finished products should not be stac ked excessively high and the forklift trucks used for the storage 
should be used in a proper manner;  and 
d) canned  fish should  be so stored  that they will be kept dry and not exposed  to extremes  of temperature . 
 Transportation of finished  products  
5.2.13.1  Potential hazards  
Subsequent recontamination owing to container damage or exposure to extreme  conditions . 
5.2.13.2  Potential defects  
Unlikely . 
5.2.13.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) transportation  of canned  fish should  be done  in such  a way  as not to  damage  the containers.  In particular, 
the forklift  trucks  used  during  the loading  and unloading  should  be used  in a proper  manner;  
b) cases  and boxes  should  be completely  dry. In fact, moisture  has effects  on the mechanical  characteristics 
of boxes  and the protection  of containers  against  damage  during  transportation  may not be sufficient;  and 
c) metal containers should be kept dry during transportation in order to avoid corrosion and/or  rust. 
 DRS  46-1: 2020  
 
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