ICS 67.120.30 
 
Reference number  
DRS  46-3:2020  
© RSB 2020  
  
 RWANDA 
STANDARD  DRS  
46-3  
 
Third  edition  
2020-mm-dd 
 
Handling, processing and distribution of 
fish — Code of practice  — 
Part 3: 
Retail  
   
DRS  46-3: 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  46-3: 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 Product tracing and recall procedures  ................................ ................................ ......................  8 
4.3 Training  ................................ ................................ ................................ ................................ .........  8 
4.4 General considerations for the handling of fresh  fish ................................ .............................  8 
4.4.1  General  ................................ ................................ ................................ ................................ ..........  8 
4.4.2  Time and tempe rature control  ................................ ................................ ................................ ..... 9 
4.4.3  Minimize deterioration – time ................................ ................................ ................................ ...... 9 
4.4.4  Minimize deterioration – temperature  control  ................................ ................................ ...........  9 
5 Processing of canned  fish................................ ................................ ................................ ...........  9 
5.1 General – addition to prerequisite  programme  ................................ ................................ ... 10 
5.2 Minimize deterioration – handling  ................................ ................................ ............................  10 
5.3 Retail of fish and fish products  ................................ ................................ ................................ . 11 
5.4 Reception  of fish and their products at  retail  ................................ ................................ ....... 12 
5.4.1  General considerations ................................ ................................ ................................ ..............  12 
5.4.2 Reception of chilled products at retail  ................................ ................................ ......................  12 
5.4.3  Reception of frozen products at  retail  ................................ ................................ ......................  13 
5.5 Chilled storage of products at  retail  ................................ ................................ ......................  13 
5.5.1  Potential hazards  ................................ ................................ ................................ ........................  13 
5.5.2  Potential defects:  ................................ ................................ ................................ ........................  13 
5.5.3  Technical  guidance  ................................ ................................ ................................ ....................  14 
5.6 Frozen storage  of products at  retail  ................................ ................................ .......................  14 
5.6.1  Potential hazards  ................................ ................................ ................................ ........................  14 
5.6.2  Pote ntial defects  ................................ ................................ ................................ .........................  14 
5.6.3  Technical  guidance  ................................ ................................ ................................ ....................  14 
5.7 Preparation and packaging  chilled products at  retail  ................................ ...........................  14 
5.7.1  Potential hazards  ................................ ................................ ................................ ........................  15 
5.7.2  Potential defects:  ................................ ................................ ................................ ........................  15 
5.7.3  Technical guidance  ................................ ................................ ................................ ....................  15 
5.8 Reta il display of chilled fish  ................................ ................................ ................................ ...... 15 
5.8.1  Potential hazards  ................................ ................................ ................................ ........................  15 
5.8.2  Potential defects:  ................................ ................................ ................................ ........................  15 
5.8.3  Technical  guidance  ................................ ................................ ................................ ....................  16 
5.9 Reta il display of frozen fish  ................................ ................................ ................................ ....... 16 
5.9.1  Potential hazards  ................................ ................................ ................................ ........................  16 
5.9.2  Technical  guidance  ................................ ................................ ................................ ....................  17 
 DRS  46-3: 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 standards.  
The ma in 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- 3 was prepared by T echnical 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 source is hereb y acknowledged with thanks.  
This third edition cancels and replaces the second edition (RS 46 :2014) of which has been technically revised . 
RS 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.  
Association po ur 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)  DRS  46-3: 2020  
v                ©RSB 2020  - All rights reserved  
 Rwanda Agriculture and Livestock Inspection and Certification Services (RALIS)  
Rwanda Fisheries Sector  
Simba Supermarket  
University of Rwanda -College of Agriculture, Animal Science and  Veterinary Medicine (UR - CAVM)  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS  46-3: 2020  
1                ©RSB 2020  - All rights reserved  
 Handling, processing and distribution of fish  — Code of practice  — Part 
3: Retail  
1 Scope   
This Draft Rwanda Standard provides guidelines and recommendations for  retail of fish and fish products 
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  
CODEX STAN 311, Standard for smoked fish, smoke -flavoured fish and smoke -dried fish  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply.  
3.1 
chilling  
process of cooling fish and shellfish to a temperatu re approaching that of melting ice   
©RSB 2020  - All rights reserved                  2 
 3.2 
clean  water  
water from any source where harmful microbiological contamination, substances and/or toxic plankton are not 
present in such quantities that may affect the safety of fish, shellfish and their products inten ded for human 
consumption  
3.3 
Cleaning  
removal of soil, food residues, dirt, grease or other objectionable matter  
3.4 
contaminant  
any biological or chemical agent, foreign matter or other substances not intentionally added to food that may 
compromise food safety or suitability  
3.5 
contamination  
introduction or occurrence of a contaminant in fish, shellfish and their products CAC/RCP 52 -2003  
3.6 
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  
3.7 
corrective action  
any a ction 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  
3.8 
critical control point (CCP)  
step at which control can be applied and is essential to prevent or elimi nate a food safety hazard or reduce it to 
an acceptable level  DRS  46-3: 2020  
3                ©RSB 2020  - All rights reserved  
 3.9 
critical limit  
acriterion that separates acceptability from unacceptability. For the purposes of this standard, this also applies 
to a DAP  
3.10 
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  
3.11 
decomposition  
deterioration of fish, shellfish and their products including texture breakdown and caus ing a persistent and 
distinct objectionable odour or flavour  
3.12 
defect  
condition found in a product that fails to meet essential quality, composition and/or labelling provisions of the 
appropriate Codex product standards  
3.13 
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  
3.14 
hazard  
biological, chemical or physical agent in, or condition of, food with the potentia l to cause an adverse health effect  
3.15 
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 th e HACCP plan   
©RSB 2020  - All rights reserved                  4 
 3.16 
Hazard Analysis and Critical Control Point (HACCP)  
system that identifies, evaluates and controls hazards that are significant for food safety  
3.17 
microbiological contamination  
presence, introduction, reintroduction, growth and/or surviv al of pathogens of public health concern  
3.18 
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  
3.19 
potable water  
freshwater fit for human consumption. Standards 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  
3.20 
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 legi slation  
3.21 
raw materials  
fresh and frozen fish, shellfish and/or their parts that may be utilized to produce fish and shellfish products 
intended for human consumption  
3.22 
refrigerated water  
clean water cooled by a suitable refrigeration system  DRS  46-3: 2020  
5                ©RSB 2020  - All rights reserved  
 3.23 
shelf -life 
period during which the product maintains its microbiological 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  
3.24 
step 
point, procedure, operation or stage in the food chain including raw materials from primary production to final 
consumption  
3.25 
validation  
obtaining evidence that the elements of the HACC P plan are effective  
3.26 
verification  
application of methods, 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  
3.27 
modified atmos phere packaging (MAP)  
packaging in which the atmosphere surrounding the fish is different from the normal composition of air  
3.28 
retail  
operation that stores, prepares, packages, serves or otherwise provides fish and their products directly to the 
consume r for preparation by the consumer for human consumption. This may be free -standing seafood markets, 
seafood sections in grocery or department stores, packaged, chilled or frozen and/or full service.  
3.29 
packaged  
packaged in advance and displayed chilled o r frozen for direct consumer pick -up  
©RSB 2020  - All rights reserved                  6 
 3.30 
full-service display  
display of chilled fish and their products to be weighed and wrapped by establishment personnel at the request 
of the consumer  
4 Prerequisite programmes  
 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 prod uct from raw materials. Fish and other aquatic invertebrates are 
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.  
4.1.2 The design and construction of a facility should take into consideration the  following:  
4.1.3 For ease of cleaning and disinfection, the following should apply:  
a) the surfaces of walls, partitions and floors should be made of impervious, non -toxic materia ls; 
b) all surfaces with which fish and their products might come into contact should be of corrosion -resistant, 
impervious material that is light -coloured, smooth and easily  cleanable;  
c) walls and partitions should have a smooth surface up to a height appropri ate 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.  Where  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).  
4.1.4 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;  DRS  46-3: 2020  
7                ©RSB 2020  - All rights reserved  
 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) adeq uate 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) ventilation 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 an d made of impervious  material;  
m) separate and adequate facilities should be provided in order to prevent contamination  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.  
4.1.5 Adequate  lighting should be provided to all work surfaces.   
©RSB 2020  - All rights reserved                  8 
 
 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 . The  
following  should  therefore be taken into consideration : 
a) managers should ensure effective procedures are in place to effect the complete 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 and their products intended for the final consumer or for further proces sing 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.  
 Training  
4.3.1 Fish hygiene training is of fundamental importance. All personnel should be aware of their role and 
responsibility in protecting fish from contamination and deterioration. 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.  
4.3.2 Each fish facility should ensure that individuals have received adequate and appropriate training in the 
design and proper application of a HACCP system and process control. Training of personnel in the use of 
HACCP is fundamental to the successful implementation 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 complete d a course. Managers should also arrange for adequate and periodic training 
of relevant employees in the facility so that they understand the principles invol ved in HACCP . 
 General considerations for the handling of fresh  fish 
4.4.1  General  
Unless they can be reduced to an acceptable level by normal sorting and/or processing, 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.  DRS  46-3: 2020  
9                ©RSB 2020  - All rights reserved  
 4.4.2  Time an d temperature control  
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 control may be the most 
effective metho d 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.  
4.4.3  Minimize deterioration – time 
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.  
4.4.4  Minimize deterioration – temperature  control  
Where temperature control is con cerned:  
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 invertebrates 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  maintained 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.   
©RSB 2020  - All rights reserved                  10 
 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.  
 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. Th is shall 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;  
retorts should have a suitable supply of energy, vapour, water and/or air so as to maintain in them sufficient  
pressure  during  the heat  tr eatment  of  sterilization;  their  dimensions  should  be  adapted  to the  production 
to avoid undue delays;  
c) every retort should be equipped with an indicating thermometer, a pressure gauge and a time and 
temperature recorder;  
d) an accurate, clearly visibl e clock should be installed in the retorting room;  
e) canneries using steam retorts should consider installing automatic steam -controller valves and  
 Minimize deterioration – handling  
Poor handling practices can lead to damage of fresh fish and other aquatic i nvertebrates that can accelerate 
the rate of decomposition and increase unnecessary post -harvest losses. To minimize handling damage:  
a) fishes  should  be handled  and conveyed with  care particularly  during  transfer and sorting  in order  to avoid 
physical damage such as puncture and  mutilation;  
b) where fishes are held or transported live, care should be taken to maintain factors that can influence fish 
health (e.g. CO 2, O2, temperature and nitrogenous  wastes);  
c) fish should not be trampled or sto od upon;  DRS  46-3: 2020  
11                ©RSB 2020  - All rights reserved  
 d) where boxes are used for storage of fish, they should not be overfilled or stacked too  deep;  
e) while fish are on deck, exposure to the adverse effects of the elements should be kept to a minimum in order 
to prevent unnecessary  dehydration;  
f) finely di vided ice should be used where possible; it can help minimize damage to fish and maximize cooling 
capacity;  and 
g) in refrigerated  water  storage  areas,  the density  of the fish should  be controlled  to prevent  damage.  
 Retail of fish and fish products  
5.3.1 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 particula r 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.  
5.3.2 Fish and their products at retail should be received, handled, stored and displayed to consumers in a 
manner that minimizes potential food safety hazards and defects and maintains essential quality. Consistent 
with the HACCP and DAP appro aches to food safety and quality, products should be purchased from known  or 
approved sources under the control of competent health authorities that can verify HACCP controls. Retail 
operators should develop and use written purchase specifications d esigned  to ensure food safety and desired 
quality levels. Retail operators should be responsible for maintaining quality and safety of products.  
5.3.3 Proper storage temperature after receipt is critical to maintaining product safety and essential quality. 
Chilled products should be stored in a hygienic  manner at temperatures less than or equal to 4 °C (40 °F), MAP 
products at 3 °C (38 °F) or lower, while frozen products should be stored at temperatures less than or equal to 
–18 °C (0  °F). 
5.3.4 Preparation and packaging should be carried out in a manner consistent with the principles and 
recommendations found in clause 4. Products in an open full display should be protected from the environment, 
for example, by the use of display covers (sneeze guards). At a ll times, displayed fish items should be held at 
temperatures and in conditions that minimize the development of potential bacterial growth, toxins and other 
hazards in addition to loss of essential  quality.  
5.3.5 Consumer information at the point of purch ase, for example, placards or brochures that inform 
consumers about storage, preparation procedures and potential risks of products if mishandled or improperly 
prepared, is important to ensuring that product safety and quality are  maintained.  
5.3.6A system  of tracking the origin and codes of fish and their products should be established to facilitate 
product recall or public health investigations in the event of the failure of preventive health protection processes 
and measures.   
©RSB 2020  - All rights reserved                  12 
 
 Reception  of fish and their products at  retail  
5.4.1  General considerations  
The following sh ould therefore apply:  
a) the transport vehicle should be examined for overall hygienic condition. Products subject to filth, taint or 
contamination should be  rejected;  
b) the transport vehicle should be examined for possible cross -contamination of ready -to-eat fish and fishery 
products by raw fish and fishery products. Determine that cooked -ready -to-eat product has not been 
exposed to raw product or  juices;  
c) all products should be examine d for decomposition and spoilage at receipt. Products exhibiting signs of 
decomposition should be rejected;  and 
d) when a log of the cargo -hold temperature for the transport vehicle is kept, records should be examined to 
verify adherence to temperature  requir ements.  
5.4.2  Reception of chilled products at retail  
5.4.2.1  Potential hazards  
a) microbiological contamination ; 
b) chemical and physical contamination ; 
c) scombrotoxin formation ; 
d) botulinum toxin  formation . 
5.4.2.2  Potential defects  
a) spoilage (decomposition) ; 
b) contaminants ; 
c) filth. 
5.4.2.3  Technical  guidance  
Product temperature should be taken from several locations in the shipment and recorded. Chilled fish and their  
products  should  be maintained  at or below  4 °C (40 °F). MAP  product,  if not frozen,  should  be maintained at or 
below 3 °C (38  °F). DRS  46-3: 2020  
13                ©RSB 2020  - All rights reserved  
 5.4.3  Reception of frozen  products at  retail  
5.4.3.1  Potential hazards  
Unlikely . 
5.4.3.3 Potential defects  
a) thawing ; 
b) contaminants ; 
c) filth. 
5.4.3.2  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) incoming  frozen fish should be examined for signs of thawing and evidence of filth or contamination. suspect 
shipments should be refused;  and 
b) incoming frozen fish should be checked for internal temperatures, taken and recorded from several locations  
in the shipment.  Frozen  fish and their products  should  be maintained  at or below  –18 °C (0 °F). 
 Chilled storage of products at  retail  
5.5.1  Potential hazards  
a) scombrotoxin  formation  
b) microbiological  contamination ; 
c) chemical contamination ; 
d) botulinum toxin  formation . 
5.5.2  Potential defects:  
a) decomposition ; 
b) contaminants ; 
c) filth.  
©RSB 2020  - All rights reserved                  14 
 5.5.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) products in chilled storage should be held at 4 °C (40 °F). MAP product should be held at 3 °C (38 °F) or 
below;  
b) fish should be properly protected from filth and other contaminants through proper packaging and stored 
off the  floor;  
c) a continuous temperature -recording chart for fish storage cool ers is recommended;  
d) the cooler room should have proper drainage to prevent product  contamination;  
e) ready -to-eat items and molluscan shellfish should be kept separate from each other and other raw food 
products in chilled storage. Raw product should be store d on shelves below cooked product to avoid cross -
contamination from drip;  and 
f) a proper product rotation system should be established. This system could be based on first-in, first -out 
usage,  production  date or “best  before”  date on labels,  sensory  quality  of the lot, etc, as appropriate.  
 Frozen storage  of products at  retail  
5.6.1  Potential hazards  
Unlikely . 
5.6.2  Potential defects  
a) chemical decomposition (rancidity) ; 
b) dehydration . 
5.6.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance  should  apply:  
a) product should be maintained at –18 °C (0 °F) or less. Regular temperature monitoring should be 
carried out. A recording thermometer is  recommended ; 
b) fish products should not be stored directly on the floor. Product should be stacked to allow proper air circulation.  
 Preparation and packaging  chilled products at  retail  
Refer to 5.3.3. DRS  46-3: 2020  
15                ©RSB 2020  - All rights reserved  
 5.7.1  Potential hazards  
a) microbiological  contamination ; 
b) scombrotoxin  formation ; 
c) physical  and chemical contamination ; 
d) allergens . 
5.7.2  Potential defects:  
a) decomposition ; 
b)  incorrect  labelling . 
5.7.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) care should be taken to ensure that handling and packaging of products is conducted in accordance with 
the guidelines in clause  4; 
b) care should be taken to ensure that labelling is in accordance with the guidelines in clause 4 and Codex 
Labelling Standards,  especially for known  allergens;  
c) care should be taken to ensure that product is not subjected to temperature abuse during packaging and 
handling;  and 
d) care should  be taken  to avoid  cross -contamination  between  ready -to-eat and raw fish in the work  areas  or 
by utensils or  personnel.  
 Retail display of chilled fish  
5.8.1  Potential hazards  
a) scombrotoxin formation ;  
b) microbiological contamination ; 
c)  botulinum toxin formation . 
5.8.2  Potential defects:  
a) decomposition ;   
©RSB 2020  - All rights reserved                  16 
 b) dehydration . 
5.8.3  Technical  guidance  
For the control of the above hazards and defects, the following guidance should apply:  
a) products in chilled display should be kept at 4 °C (40 °F) or below. Temperatures of products should be 
taken at regular  intervals;  
b) ready -to-eat items should be separated from each other and from raw food products in a chilled full - service  
display.  A display  diagram  is recommended  to ensure  that cross -contamination  does  not occur;  
c) if ice is used, proper drainage of melt water should be in place. Retail displays should be self -draining. 
Replace ice daily and ensure ready -to-eat products are not placed on ice upon which raw product has 
previously been  displayed;  
d) each commodity in a full -service display should have its own container and serving utensils to avoid cross -
contamination;  
e) care should  be taken  to avoid  arranging  product  in such  a large  mass/depth  that proper  chilling  cannot  be 
maintained and product quality is  compromised;  
f) care should be taken to avoid drying of unprotected products in full-service displays. Use of an aerosol 
spray, under hygienic conditions, is  recommended;  
g) product should not be added above the “load line” where a chilled state cannot be maintained in self- service 
displa y cases of packaged  products;  
h) product should not be exposed to ambient room temperature for a prolonged period of time when 
filling/stocking display cases;  and 
i) fish in full-service  display  cases  should  be properly  labelled  by signs  or placards  to indicate  the commonly 
accepted name of the fish so the consumer is informed about the  product.  
 Retail display of frozen fish  
5.9.1  Potential hazards  
Unlikely . 
5.9.3 Potential defects  
a) thawing ; 
b) dehydration (freezer  burn) . DRS  46-3: 2020  
17                ©RSB 2020  - All rights reserved  
 5.9.2  Technical  guidance  
For the control of the above hazards and defects, the following guidance should  apply:  
a) product should be maintained at –18 °C (0 °F) or below. Regular temperature monitoring should be carried 
out. A recording thermometer is recommended;  
b) product should not be added above the “load line” of cabinet self -service display cases. Upright freezer self -
service  display  cases  should  have  self-closing  doors  or air  curtains  to maintain  a frozen  state;  
c) product should not be exposed to ambient room temperature for a prolonged period of time when 
filling/stocking display  cases;  
d) a product rotation system to ensure first -in, first -out usage of frozen fish should be  established;  
e) frozen  fish in retail displays  should  be examined  periodically  to assess  packaging  integrity  and the level of 
dehydration or freezer  burn.  
 DRS  46-3: 2020  
 
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