ICS 67.120.30           DMS 837:2018  
Second  edition  
 
 
 
 
DRAFT MALAWI STANDARD  
(COMESA AND SADC HARMONIZED)  
 
 
 
 
 
 
 
 
 
 
 
 
Quick frozen fish fillets – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Note: This is a draft standard and it shall neither be used nor  regarded as a Ma lawi standard   
 
 ICS 67.120.30                  DMS 837:2018 
             Second edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Quick frozen fish fillets – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 1 870 488  
Fax: +265 1 870 756  
E-mail: mbs@mbsmw.org  
Website: www.mbsmw.org  
Price based on 8 page s 
© Copyright reserved   
i 
 TABLE OF CONTENTS  
 
Contents                                                                                                                                                      Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ .. ii 
Scope  ................................ ................................ ................................ ................................ ..............................     1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Terms and d efinitions  ................................ ................................ ................................ ................................ ........  2 
Description  ................................ ................................ ................................ ................................ .........................  2 
Essential  composition and quality factors ................................ ................................ ................................ .........  3 
Food additives  ................................ ................................ ................................ ................................ ...................  4 
Contaminants  ................................ ................................ ................................ ................................ .....................  4 
Hygiene  ................................ ................................ ................................ ................................ ..............................  4 
Packaging and labeling ................................ ................................ ................................ ................................ ...... 5 
Methods of sampling and tests  ................................ ................................ ................................ ..........................  5 
Defects  ................................ ................................ ................................ ................................ ...............................  6 
Lot acceptance  ................................ ................................ ................................ ................................ ..................  7 
Annex A; Sensory and physical examination  ................................ ................................ ................................ .... 8 
 
FOREWORD  
 
This draft standard  is a Common Market for Eastern and Southern Africa (COMESA) and Southern African 
Development Community (SADC)  Harmonized Text , covering the requirements and methods of tests for 
quick frozen fish fillets.  
  
The harmonization of standards and technical regulations in the COMESA is an obligation under the 
COMESA Treaty in order to promote the achievement of the aims and objectives of the Com mon Market as 
set out in Article 3 of COMESA Treaty.  
 
In SADC, harmonization of standards and technical regulations is also an obligation under the SADC Trade 
Protocol which was established under the SADC Treaty to provide elimination of tariffs and non -tarriff 
barriers to trade.  
 
This draft standard is ide ntical to the following standards:  
 
CODEXSTAN 190:1995, Codex s tandard for quick frozen fish fillets , which was adopted by COMESA, 
except for the inclusion of the microbiological limits (clause 5.4); and  
 
SADC HT 83, General standa rd for quick frozen fish fillet.  
  
Acknowledgement is made fo r the use of the above standard s. 
 
 
TECHNICAL COMMITTEE  
 
This draft standard was prepared by the Technical Committee MBS/TC 39, Fish and fishery products,  and 
the following companies, organizations and institutions were represented:  
 
Malawi Bureau of Standards.  
MALDECO Fisheries  
Malawi College of Fisheries;  
Ministry of Agriculture, Irrigation and Water Development – Department of Fisheries;  
Lake Harvest; and  
Lilong we University for Agriculture and Natural Resources.  
  
ii 
  
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being  reviewed .  
1 
                 DMS 837: 2018 
 
DRAFT MALAWI STANDARD  
 
Quick frozen fish fillets  - Specification  
 
1 SCOPE  
 
This draft standard specifies applies to quick frozen fillets of fish as defined below and offered for direct 
consumption without further processing. It does not apply to products indicated as intended for further 
processing or for other industrial purposes.  
 
 
2 NORMATIVE REFERENCES  
 
The following standard s contain s provisions, which through reference in this text, constitute pro visions of this 
draft standard.  All standards are subject to revision  and, since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to agreements based on this draft standard  are 
encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtaine d from the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing units – Code of hygienic conditions;  
 
MS 188: Edible salt – Specification;  
 
MS 214:  Potable water – Specification ; 
 
MS 237:  Food additives – General Standard;  
 
MS 302:  General  standard  for contaminants and toxins in foods  and feed;  
 
MS 790: Code of practice for fish and fishery products;  
 
MS 1241:  Guidelines for the sensory evaluation of fish and shellfish in laboratories ;  
 
CODEXSTAN  233: Sampling plans for prepackaged foods (AQL -6.5); 
 
ISO 4833 : Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Colony -count technique at 30 degrees;   
 
ISO 6579:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella 
spp.;  
 
ISO 6888:  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) ; 
 
ISO 7251:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia  coli – Most probable number technique;  
  
ISO 793 7: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
Clostridium perfringens – Colony -count technique;  
 
ISO 11290 : Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria 
monocytogenes and of Listeria spp. ; 
 
ISO 16050: Foodstuffs –  Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and 
G2 in cereals, nuts and derived products –  High performance liquid chromatographic method;  
2 
  
 
ISO 21527-1: Microbiology of food and animal feeding stuffs – Horizontal  method for the e numeration of  
yeasts and moulds – Part 1: Colony count technique in products  with water activity great er than 0.9; 
 
ISO/TS 21872 -1: Microbiology of food and animal feeding stuffs – Horizontal  method for the detection of 
potentially enteropathogenic Vibrio spp. – Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholera;  
and 
 
ISO/TS 21872 -2: Microbiology of food and animal feeding stuffs – Horizontal  method for the detection of 
potentially enteropathogenic Vibrio spp. – Part 2: Detection of species other than Vibrio parahaemolyticus 
and Vibrio cholera ;  
 
ISO 27085: Animal feeding stuffs – Determination of calcium, sodium, phosphorus, magnesium, 
potassium, iron, zinc, copper, manganese, cobalt, molybdenum, arsenic, lead and cadmium by ICP- AES 
 
AOAC   990.04:   Mercury   (Methyl)   in   sea   food   by   liquid   chromatography-Atomic A b s o r p t i o n  
Spectroscopy (LC-AAS); and 
 
AOAC 977.15 / 974.14: Mercury in fish by Flame Atomic Absorption Spectroscopy (FAA). 
 
 
3 TERMS AND DEFINITIONS  
 
For the purpose of this draft standard , the following definitions shall apply:  
 
3.1  
food grade material  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product  
3.2  
foreign matter  
any material which is not of fish origin e.g. sand, stones, metalli c chips, plant parts etc  
3.3  
fresh whole fish  
fish harvested while alive from culture, immediately cleaned and/or  chilled to preserve freshness  
3.4  
veterinary drug  
any substance applied or administered to fish, whether used for therapeutic, prophylactic, or di agnostic 
purposes or for modification of physiological functions or behaviour.  
3.5  
lot  
fish from the same origin and harvest  
3.6  
sound  
free from physiological deterioration or adulteration/contamination, that appreciably affects their appearance, 
edibility and  the keeping quality of the dried fish  
 
 
4 DESCRIPTION  
 
4.1  Product definition  
 
Quick frozen fillets are slices of fish of irregular size and shape which are removed from the carcass of the 
same species of fish suitable for human consumption by cuts made parallel to the backbone and sections of 
such fillets cut so as to facilitate packing, and processed in accordance with th e process definitions given in 
section 4.2.  
  
3 
 4.2  Process definition  
 
4.2.1  The product after any suitable preparation shall be  subjected to a freezing process and shall comply 
with the conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in 
such a way that the range of temperature of maximum crystallization is passed quickly. The quic k freezing 
process shall not be regarded as complete unless and until the product temperature has reached -18 ºC                 
(0 ºF) or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as 
to maintain the  quality during transportation, storage and distribution.  
 
4.2.2  These products shall be processed and packaged so as to minimize dehydration and oxidation.  
 
4.2.3  The recognized practice of repacking quick frozen products under controlled conditions whi ch will 
maintain the quality of the product, followed by the reapplication of the quick freezing process as defined, is 
permitted.  
 
4.3  Presentation  
 
4.3.1   Any presentation of the product shall be permitted provided that it:   
 
  (a)  Meets all requirements of this draft standard, and  
 
(b)  Is adequately described on the label to avoid confusing or misleading the consumer.  
 
4.3.2  Fillets may be presented as boneless, provided that deboning has been completed including the 
removal of pin-bones.   
 
 
5 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
5.1  Raw material  
 
Quick frozen fish fillets shall be prepared from sound fish which are fit to be sold fresh for human 
consumption.  
 
5.2 Glazing  
 
If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be 
clean fresh or sea -water. Potable water is fresh -water fit for human consumption. Standards of portability 
shall not be less than those contained i n the latest edition of MS 214 or the WHO guidelines for drinking 
water.  
 
Note:  Clean sea -water is sea -water which meets the same microbiological standards as potable water and is free from objectionable 
substances.  
 
5.3  Other ingredients  
 
All other in gredients used shall be of food grade quality and conform to all applicable Malawi or International 
Standards  
 
5.4 Microbiological limits  
 
5.4.1 The product shall comply with microbiological limits given in Table 1. 
 
 
 
 
 
 
 
 
 
 
  
4 
 Table 1: Microbiological limits for quick frozen fish fillets  
 
1 2 3 4 
SL No Micro-organisms  Max. limits Method of test 
i) Salmonella per 25 g Absent ISO 6579 
ii) E. coli per gram Absent ISO 7251 
iii) listeria monocytogenes Absent ISO 11290  
iv) Staphylococcus aureus  cfu per gram 102 ISO 6888 
v) Clostridium perfringens per gram Absent ISO 7937 
vi) Vibrio Spp per gram  Absent ISO 21872 
vii) Total viable count per gram 105 ISO 4833 
 
5.5  Final product  
 
Products shall meet the requirements of this draft standard when lots  are examined  in accordance with 
section 10.  
 
 
6 FOOD ADDITIVES  
 
In addition to preservatives listed in Table 1, additives used in the products covered by this draft standard 
shall comply with MS 237.  
 
Table 1: Preservatives for quick frozen fish fillets  
 
1 2 3 4 
S/No  Name of preservative  INS Number  Maximum level in the final 
product  
1 Monosodium orthophosphate  339 (i)  
10 g/Kg, singly or in combination 
expressed as P 2O5 ( includes 
natural phosphate)  2 Monopotassium orthophosphate  340 (i)  
3 Tetrapotassium orthophosphate  450 (iii)  
4 Pentasodium triphosphate  450 (v)  
5 Pentapotassium triphosphate  451 (i)  
6 Sodium polyphosphate  452 (i)  
7 Calcium, polyphosphates  452 (iv)  
8 Sodium alginate  401 GMP  
9 Sodium ascorbate  301 GMP  
10 Potassium  ascorbate  303 GMP  
 
 
7 CONTAMINANT S  
 
7.1 Quick frozen fish fillets  shall conform to those maximum levels for heavy metals and other 
contaminants as stipulated in MS 302 . 
 
7.2 The products shall not contain more than 10 mg/100 g of histamine based on the average of the 
sample unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, 
Pomatomidae and Coryphaenedae  families.  
 
 
8 HYGIENE  
 
8.1  The prod ucts covered by the provisions of this draft standard shall be prepared and handled in 
accordance with the appropriate sections of the MS 21, MS 790 and CAC/RCP 8.   
5 
  
8.2 The final product shall be free from any foreign material that poses a threat to human health.  
 
 
9 PACKAGING AND LABELLING  
9.1 Packaging  
 
Quick frozen fish fillets  shall be packaged in food grade containers.  
9.2 Labelling  
 
In addition to the requirements in MS 19, the following specific labelling requirements shall apply and shall 
be legibly and indelibly marked: 
 
9.2.1  Name of the product shall be "fillets or fillets of… ”; 
 
9.2.2  Storage and transportation conditions declaring the temperature to be -18 ºC or lower; 
 
9.2.3  Name and physical address of processor; 
 
9.2.4  Net weight in metric units ; 
 
9.2.5  Date of production ; 
 
9.2.6  Batch or code number;  
 
9.2.7  Expiry date;  
 
9.2.8  Country of origin and/or water body ; and 
 
9.2.9  The term “quick frozen” shall also appear on the label.  
 
9.3 Labelling of n on-retail containers  
 
Information on the above provisions shall be given either on the container or in accompanying documents, 
except that the name of the product, lot identification, and the name and address of the processor or 
packer as well as storage instructions, shall appear on the container.  
 
However, lot identification, and the name and address of the processor or packer may be replaced by an 
identification mark provided that such a mark is clearly identifiable with the accompanying documents.  
  
10 METHOD OF  SAMPL ING AND TE ST 
 
10.1  Sampling  
10.1.1 Sampling of lots for examination of the product shall be in ac cordance with the CODEX STAN 233 . 
 
Note:   A Sample unit is the primary container or for individually quick frozen products is at least a 1 kg portion of the sample uni t.  
 
10.1.2 Sampling of lots for examination of net weight shal l be carried out in accordance with an appropriate 
sampling plan meeting the criteria established by the Codex Alimentarius Commission.  
 
10.2  Sensory and physical examination  
 
Samples taken for sensory and physical examination shall be assessed by persons trained in such 
examination and in accordance with procedures elaborated in Annex A and MS 1247.  
 
  
6 
 10.3  Determination of net weight  
10.3.1  The net weight (exclusive of packa ging material) of each sample un it representing a lot shall be 
determined in the frozen state.  
 
10.3.2  Determination of net weight of products covered by glaze; as soon as the package is removed from 
low temperature storage, open immediately and place the contents under a gentle spray of cold water. 
Agitate carefully so that the product is not broken. Spray until all ice glaze that can be seen or felt is 
removed. R emove adhering water by the use of paper towel and weigh the product in a tared pan.  
 
10.4  Procedure for the detection of parasites (type 1 method) in skinless fillets  
 
The entire sample unit is examined non -destructively by placing appropriate portions  of the thawed sample 
unit on a 5 mm thick acryl sheet with 45  % translucency and candled with a light source giving 1500 lux               
30 cm above the sheet.  
 
10.5  Determination of gelatinous condition  
 
Gelatinous condition of fillets shall be dete rmined by  AOAC 950.46.  
 
10.6 Cooking methods  
 
The following procedures are based on heating the product to an internal temperature of 65 – 70 ºC. The 
product must not be overcooked. Cooking times vary according to the size of the product and the 
temperat ures used. The exact times and conditions of cooking for the products should be determined by 
prior experimentation.  
 
10.6.1  Baking Procedure : Wrap the product in aluminum foil and place it evenly on a flat cookie sheet or 
shallow flat pan.  
 
10.6.2  Steaming Procedure : Wrap the product in aluminum foil and place it on a wire rack suspended over 
boiling water in a covered container.  
 
10.6.3  Boil-in-Bag Procedure : Place the product in a boilable film -type pouch and seal. Immerse the 
pouch in boiling wa ter and cook.  
 
10.6.4  Microwave Procedure : Enclose the product in a container suitable for microwave cooking. If plastic 
bags are used, check to ensure that no odour is imparted from the plastic bags. Cook according to 
equipment instructions.  
 
10.7 Determination of histamine  
 
 Histamine shall  be determined using AOAC 977.13.  
 
 
11 DEFECTS  
 
A sample unit shall be considered as defective when it exhibits any of the properties defined below:  
 
11.1  Dehydration  
 
Greater than 10  % of the surface area of the sample unit or for pack sizes described below, exhibits 
excessive loss of moisture clearly shown as white or yellow abnormality on the surface, which masks the 
colour of the flesh and penetrates below the surface, and cannot be easily removed by scr aping with a knife 
or other sharp instrument without unduly affecting the appearance of the product.  
 
1 2 
Pack Size  Defect Area  
 ≤200 g units  ≥25 cm 2 
201 - 500 g units  ≥ 50 cm 2 
501 - 5000 g units  ≥150 cm 2 
11.2  Foreign matter   
7 
  
The presence in the sample unit of any matter, which has not been derived from fish, does not pose a threat 
to human health, and is readily recognized without magnification or is present at a level determined by any 
method including magnification that indi cates non -compliance with good manufacturing and sanitation 
practices.  
 
11.3  Parasites  
 
The presence of two or more parasites per kg of the sample unit with a capsular diameter greater than 3 mm 
or a parasite not encapsulated and greater than 10 mm in length.  
 
11.4  Bones (in packs designated boneless)  
 
More than one bone per kg of product greater or equal to 10 mm in length, or greater or equal to 1 mm in 
diameter; a bone less than or equal to 5 mm in length, is not considered a defect if its diameter is not more 
than 2 mm. The foot of a bone (where it h as been attached to the vertebra) shall be disregarded if its width is 
less than or equal to 2 mm.  
 
11.5  Odour and flavour  
 
A sample unit affected by persistent and distinct objectionable odours or flavours characteristic of 
decomposition, rancidity or f eed.  
 
11.6  Flesh abnormalities  
 
A sample unit affected by excessive gelatinous condition of the flesh together with greater than 86  % 
moisture found in any individual fillet or a sample unit with pasty texture resulting from parasitic infestation 
affect ing more than 5  % of the sample unit by weight.  
 
 
12 LOT ACCEPTANCE  
 
 A lot will be considered as meeting the requirements of this standard when:  
 
(i)  The total number of "defects" as classified according to section 11 does not exceed the acceptance 
number (c) of the appropriate sampling plan in the CODEX STAN 233.  
 
(ii)  the average net contents of all containers examined is not less than the declared weight, provided 
there is no unreasonable shortage in any containers;  
 
(iii)  The food additives, hygiene and handling and the labelling requirements of clause s 6, 7, 8 and 9 are 
met.  
   
8 
 ANNEX A  
(Normative)  
 
SENSORY AND PHYSICAL EXAMINATION  
 
1.  Complete net weight determination, according to defined procedures in clause 10.3 (de-glaze as 
required).  
 
2.  Examine the frozen fillets for the presence of dehydration by measuring those areas which can only 
be removed with a knife or other sharp instrument. Measure the total surface area of the sample unit, 
and calculate the percentage affected.  
 
3.  Thaw a nd individually examine each fillet in the sample unit for the presence of foreign matter, 
parasites, bone where applicable, odour, and flesh abnormality defects.  
 
4.  In cases where a final decision on odour cannot be made in the thawed uncooked s tate, a  small 
portion of the disputed material (approximately 200 g) is sectioned from the sample unit and the 
odour and flavour confirmed without delay by using one of the cooking methods defined in Section 
10.6.  
 
5.  In cases where a final decision on gelatinous condition cannot be made in the thawed uncooked 
state, the disputed material is sectioned from the product and gelatinous condition confirmed by 
cooking or by using the procedure in section 10.5 to determine if  greater than 86  % moisture is 
present in any fillet. If a cooking evaluation is inconclusive, then the procedure in 10.5 would be used 
to make the exact determination of moisture content.   
 
 
 
 
 
 
ICS 6 7.120.30                 DMS 837:2018 
         Second  edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulatin g and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advant ages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality ” depicted below on 
their products.  This Mark gives confidence to 
the consume r of the commodity’s reliability