ICS 67.120.30           DMS 770:2018  
Second  edition  
 
 
 
 
DRAFT MALAWI STANDARD  
(SADC HARMONIZED)  
 
 
 
 
 
 
 
 
 
 
 
 
Fresh and chilled fish – 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 770:2018 
             Second edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fresh and chilled  fish – 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 9 page s 
© Copyright reserved   
i 
 TABLE OF CONTENTS  
 
Contents                                                                                                                                                      Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Definitions  ................................ ................................ ................................ ................................ ..........................  2 
Essential  composition and quality factors ................................ ................................ ................................ .........  2 
Food additives  ................................ ................................ ................................ ................................ ...................  3 
Contaminants  ................................ ................................ ................................ ................................ .....................  3 
Hygiene  ................................ ................................ ................................ ................................ ..............................  3 
Storage and transport  ................................ ................................ ................................ ................................ ........  4 
Packaging and labeling ................................ ................................ ................................ ................................ ...... 4 
Methods of sampling and tests  ................................ ................................ ................................ ..........................  5 
Definition of defects  ................................ ................................ ................................ ................................ ...........  5 
Lot acceptance  ................................ ................................ ................................ ................................ ..................  6 
Annex A; Sensory and physi cal examination  ................................ ................................ ................................ .... 7 
Annex B; General conditions for establishments  ................................ ................................ ...............................  8 
 
FOREWORD  
 
This draft standard  is a Southern African Development Community  (SADC)  Harmonized Text (SADCSTAN ) 
covering the requirements and methods of tests for fresh and chilled  fish. 
  
The harmonization of standards and technical regulations in the SADC  region is an obligation under the 
SADC protocol on Trade which was established under the SADC Treaty to  provide for elimination of tariffs 
and non -tarriff barriers  to trade.  
 
This standard is ide ntical to SADC HT 82, Fresh and chilled  fish – Specification.  
   
Acknowledgement is made fo r the use of the above standard . 
 
 
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 Agri culture, Irrigation and Water Development – Department of Fisheries;  
Lake Harvest; and  
Lilongwe University for Agriculture and Natural Resources.  
 
 
 
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 770: 2018 
 
DRAFT MALAWI STANDARD  
 
Fresh and chilled  fish - Specification  
 
1 SCOPE  
 
This draft standard applies to fresh and chilled fish as defined and offered for direct consumption without 
further processing. It does not apply to products indicated as intended for further processing or for other 
industrial use.  
 
 
2 NORMATIVE REFERENCES  
 
The foll owing standard  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 s tandard, 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 obtained from th e 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;   
 
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 DEFINITIONS  
 
For the purpose of this draft standard , the following definitions shall apply:  
 
3.1 
chilling  
the process of cooling fish products to a temperature approaching that of melting ice  
 
3.2 
establishment  
any premises where fish products are prepared, processed, chilled, frozen, packaged or stored. Auction and 
wholesale markets in which only display and sale by wholesale takes place are not deemed to be 
establishments  
 
3.3  
fish products   
all seawater or freshwater animals or parts thereof, including their roes, excluding aquatic mam mals, frogs 
and other aquatic animals  
 
3.4 
fresh fish  
freshly caught, chilled marine and freshwater fish  
 
3.5 
fresh products   
any fish product whether whole or prepared, including products packaged under vacuum or in a modified 
atmosphere, which have not undergone any treatment to ensure p reservation other than chilling  
 
3.6 
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  
 
3.7 
foreign matter  
any material which is not of fish origin e.g. sand, stones, metallic chips, plant parts etc  
 
3.8 
sound  
free from   physiological  deterioration  or  adulteration/contamination, that  appreciably affects  their 
appearance, edibility and the ke eping quality of the dried fish  
 
 
  
3 
 4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
4.1 Whatever the variety, whole fresh fish shall have the following characteristics that indicate 
freshness:  
4.1.1  Bright, clear, full eyes that are often protruding. As the fish loses freshness, the eyes become 
cloudy, pink, and sunken;  
 
4.1.2  Bright red or pink gills. Avoid fish with dull -coloured gills  that are gray, brown, or green;  
 
4.1.3   Slime shall be transparent  and slippery ; 
 
4.1.4  Firm and elastic flesh that springs back when pressed gently with the finger. With time, the flesh 
becomes soft and will slip away fr om the bone ; 
 
4.1.5  Shiny skin, with scales that adhere tightly. Characteristic colours and markings start to fade as soon 
as a fish leaves the water; and  
 
4.1.6  The marine and freshwater fish shall have a characteristic fresh appearance, colour and odour . 
 
4.2 The product when tested in accordance  to appropriate methods as indicated, the m icrobial counts 
shall be within the limits given in Table 1. 
 
Table 1: Microbiological limits for fresh and chilled fish  
 
SL No Micro-organisms  Max. limits  
 Method of test 
i) Salmonella per 25 g, max  Absent  ISO 6579 
ii) E. coli per gram, max  Absent  ISO 7251 
iii) Listeria monocytogenes, max Absent  ISO 11290 
iv) Staphylococcus aureus  cfu per gram, 
max 102 ISO 6888 
v) Clostridium perfringens per gram, 
max Absent  ISO 7937 
vi) Vibrio Spp per gram , max  Absent  ISO 21872 
vii) Total viable count per gram, max  105 ISO 4833 
 
 
5 FOOD ADDITIVES  
 
No additives are allowed in fresh and chilled fish.  
 
 
6 CONTAMINANT  
6.1  Heavy metals  
Fresh and chilled  fish shall conform to those maximum levels for heavy metals and other contaminants as 
stipulated in MS 302.  
 
6.2 Veterinary drugs  
 
The product shall comply with the residual limits of veterinary drugs specified by the Codex Alimentarius.  
 
 
 
  
4 
 7 HYGIENE  
 
7.1  The products covered by the provisions of this draft standard shall be prepared and handled in 
accordance with the appropriate sections of the MS 21 and 790.  
 
7.2 The final product shall be free from any foreign material that poses a threat to human he alth. 
 
 
8 STORAGE AND TRANSPORT  
 
8.1 Fish products shall, during storage and transport, be kept at the temperatures laid down in this draft 
standard and in particular fresh fish products must be kept at the temperature of melting ice;  
 
8.2 Products may not  be stored or transported with other products which may contaminate them or affect 
their hygiene, unless they are packaged in such a way as to provide satisfactory protection.  
 
8.3 Vehicles used for the transport of fish products must be constructed and eq uipped in such a way that 
the temperatures laid down in this standard can be maintained throughout the period of transport. If ice is 
used to chill the products, adequate drainage must be provided in order to ensure that water from melted ice 
does not stay  in contact with the products. The inside surfaces of the means of transport must be finished in 
such a way that they do not adversely affect the fish products. They must be smooth and easy to clean and 
disinfect.  
 
8.4 Means of transport used for fish and fish products may not be used for transporting other products 
likely to impair or contaminate the products, except where the fish products can be guaranteed 
uncontaminated as a result of such transport being thoroughly cleaned and disinfected.  
 
8.5 Fish pr oducts may not be transported in a vehicle or container which is not clean or which should 
have been disinfected.  
 
8.6 The vehicles shall be visibly and clearly marked.  
 
 
9 PACKAGING AND LABELLING  
9.1 Packaging  
 
Fresh and chilled  fish 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 fish 
 
9.2.1.1  The name of the product as declared on the label shall be "... fresh fish" .  
 
9.2.1.2  There shall appear on the label reference to the form of presentation in close proximity to the name 
of the food in such additional words or phrases that will avoid misleading or confusing the consumer.  
 
9.2.1.3   The term "fresh fish", shall also appear on the label.  
 
9.2.2  Net contents.  The net contents of the product shall be clearly indicated on the package.  
 
9.2.3  Storage instructions.  The label shall include storage instructions.  
 
9.2.4  Origin.  The origin of the product shall be clearly and visibly marked on the product.  
 
9.2.5  Shelf life  or expiry date of the products shall be clearly marked on the package . 
 
 
  
5 
 9.3 Labelling of n on-retail containers  
 
9.3.1  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.  
 
9.3.2  However, lot ide ntification, 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 METHODS OF SAMPLING AND TESTS  
 
10.1 Sampling  
 
10.1.1  Sampling of lots for examination of the product shall be  done  in accordance with the CODEXSTAN 
233. 
 
10.1.2  Sample unit is the primary container , or for individually fresh fish products is at least a 1 kg portion 
of the sample unit.  
 
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 MS 1241  and Annex A . 
 
10.3 Determination of net weight  
 
The net weight (exclusive of packaging material) of each sample unit representing a lot shall be determined 
in the fresh state.  
 
10.4 Procedure for the detection of parasites (type 1 method)  
 
The entire sample unit is examined non -destructively by placin g appropriate portions of the fresh 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  
 
According to the AOAC Methods - "Moistu re in Meat and Meat Products, Preparation of Sample Procedure"; 
983.18 and "Moisture in Meat" (Method A); 950.46.  
 
 
11 DEFINITION OF DEFECTS  
 
A sample unit will be considered defective when it exhibits any of the properties defined below.  
 
11.1  Foreign matter  
 
The presence in the sample unit of any matter, which has not been derived from the fish or the packing 
media, 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 indicates non -compliance with good 
manufacturing and sanitation practices.  
 
11.2  Odour/flavour  
 
A sample unit affected by persistent and distinct objectionable odours or flavours indicative of decomposition 
or rancidity.  
11.3  Texture  
 
11.3.1  Excessively mushy flesh uncharacteristic of the species in the presentation.   
6 
  
11.3.2   Excessively tough or fibrous flesh uncharacteristic of the species in the presentation.  
 
11.4  Discolouration  
 
A sample unit affected by distinct  discolouration indicative of decomposition or rancidity or by sulphide 
staining of more than 5  % of the fish by weight in the sample unit.  
 
11.5  Objectionable matter  
 
A sample unit affected by s truvite crystals - any struvite crystal greater than 5 mm in length.  
 
 
12 LOT ACCEPTANCE  
 
A lot will be considered as meeting the requirements of this standard when:  
 
12.1 The total number of "defectives" as classified according to section 11 does not exceed the 
acceptance number (c) of the appropriate samp ling plan in the CODEX STAN 233. 
 
12.2 The average net contents of all containers examined is not less than the declared weight, provided 
there is no unreasonable shortage in any containers;  
 
12.3  The requirements of clauses 4, 5, 6, 7,  and 8 are met.   
7 
 ANNEX A  
(Normative)  
 
SENSORY AND PHYSICAL EXAMINATION  
 
A.1 Complete net weight determination according to defined procedures in section 8.3 (de-glaze as 
required).  
 
A.2 Individually examine each fish in the sample unit for the presence of foreign matter, parasite s, bone 
where applicable, odour, and flesh abnormality defects.  
 
A.3 In cases where a final decision on odour cannot be made in the fresh uncooked state, 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 8.6.  
 
A.4 In cases where a final decision on gelatinous condition cannot be made in the fresh uncooked state, 
the disputed material is sectioned from the product and gelatinous condition confirmed by cooking or by 
using the procedure in Section 8.5 to determine if g reater than 86  % moisture is present in any fish. If a 
cooking evaluation is inconclusive, then the procedure in 8.5 would be used to make the exact determination 
of moisture content.   
8 
  
ANNEX B  
(Normative)  
 
GENERAL CONDITIONS FOR ESTABLISHMENTS  
 
B.1 General conditions relating to premises and equipment  
 
Establishment shall afford at least the following facilities:  
 
B.1.1  Working areas of sufficient size for work to be carried out under adequate hygienic conditions. Their 
design and layout shall be such as to preclude contamination of the product and keep quite separate the 
clean and contaminated parts of the building;  
B.1.2  In areas where products are handled , prepared and processed ; 
B.1.2.1  Waterproof flooring which is easy to clean and disinfect and laid down in such a way as to facilitate 
the drainage of the water or provided with equipment to remove water;  
B.1.2.2  Walls which have smooth surfaces and are e asy to clean, durable and impermeable;  
B.1.2.3  Ceilings or roof linings which are easy to clean;  
B.1.2.4  Doors shall be self -closing and made of durable materials which are easy to clean;  
B.1.2.5  Adequate ventilation and, where necessary, good steam and wa ter-vapour extraction facilities;  
B.1.2.6  Adequate natural or artificial lighting;  
B.1.2.7    An adequate number of facilities for cleaning and disinfecting hands. In work rooms and lavatories 
taps must not be hand -operable. These facilities must be provide d with single use hand towels;  
B.1.2.8  Facilities for cleaning plant, equipment and utensils;  
B.1.3  In cold rooms where fish products are stored:  
B.1.3.1  The provisions set out under point (ii) (a), (b), (c), (d) and (e);  
B.1.3.2  Where necessary, a sufficiently powerful refrigeration plant to keep products at temperatures 
prescribed in this draft s tandard.  
B.1.4  Appropriate facilities for protection against pests such as insects, rodents, birds, etc.  
B.1.5  Instruments and working e quipment shall be made of stainless steel, easy to clean and disinfect;  
B.1.6  Special watertight, corrosion -resistant containers for fish products not intended for human 
consumption and premises for the storage of such containers if they are not emptied at  least at the end of 
each working day;  
B.1.7  Facilities to provide adequate supplies of safe water within the meaning of WHO Guidelines on 
drinking water  or alternatively of clean water treated by an appropriate system, under pressure and in 
sufficient qua ntity. However, by way of exception, a supply of non -drinking water is permissible for the 
production of steam, fire -fighting and the cooling of refrigeration equipment, provided that the pipes installed 
for the purpose preclude the use of such water for o ther purposes and present no risk of contamination of 
the products. Non -drinking -water pipes must be clearly distinguished from those used for drinking water;  
B.1.8  Hygienic waste water disposal system;  
B.1.9  An adequate number of changing -rooms with smooth, water -proof, washable walls and floors, wash 
basins and flush lavatories. The latter may not open directly onto the work rooms. The wash basins must 
have materials for cleaning the hands and disposable  towe ls; the wash basin taps must not be hand -
operable;   
9 
 B.1.10  If the volume of products treated requires regular or permanent presence an adequately equipped 
lockable  
B.1.11  Floors, walls and partitions, ceilings or roof linings, equipment and instruments use d for working on 
fish products must be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a 
source of contamination for the products.  
B.1.12  Detergents, disinfectants and similar substances must be approved by the competent authority and 
used in such a way that they do not have adverse effects on the machinery, equipment and products.  
B.2 General conditions of hygiene applicable to staff  
 
B.2.1  The highest possible standard of cleanliness is required of staff. More specifically:  
B.2.2  Staff must wear suitable clean working clothes and headgear which completely encloses the hair. 
This applies particularly to persons handling exposed fish and fish products;  
B.2.3  Staff assigned to the handling and preparation of fish products must be required to wash their hand ; 
 
B.2.4  at least each time work is resumed; wounds to the hands must be covered by a waterproof dressing;  
B.2.5  Smoking, spitting, eating and drinking in work and storage premises of fish products must be 
prohib ited. 
B.3  Special conditions for handling fresh fish  
B.3.1  They shall have been handled and, where appropriate, packaged, prepared, processed, or stored 
hygienically in establishments approved in accordance with the provisions of this draft standard.  
 
B.3.2 Where chilled, unpacked products are not dispatched, prepared or processed immediately after 
reaching the establishment, they must be stored or displayed under ice in the establishment's cold room. Re -
icing must be carried out as often as is necessary;  the ice used, with or without salt, must be made from 
drinking water and be stored under hygienic conditions in receptacles provided for the purpose; such 
receptacles must be kept clean and in a good state of repair. Pre -packed fresh products must be chil led with 
ice or mechanical refrigeration plant creating similar temperature conditions.  
 
B.3.3  Operations such as heading and gutting must be carried out hygienically as outlined in this  draft 
standard. The products must be washed thoroughly with drinking water immediately after such operations.  
 
B.3.4  Operations such as filleting and slicing must be carried out in such a way as to avoid the 
contamination or spoilage of fillets and slices, and in a place other than that used for heading and gutting 
operatio ns 'Fillets and slices must not remain on work tables any longer than is necessary for their 
preparation and must be protected from contamination by appropriate packaging.' Fillets and slices to be sold 
fresh must be chilled as quickly as possible after pr eparation.  
 
B.3.5  Guts and parts that may constitute a danger to public health must be separated from and removed 
from the vicinity of products intended for human consumption.  
 
B.3.6  Containers used for the dispatch or storage of fresh fish products must be designed in such a way as 
to ensure both their protection from contamination and their preservation under sufficiently hygienic conditions 
and, more particularly, they must  provide adequate drainage of melt water.  
 
B.3.7  Unless special facilities are provided for the continuous disposal of waste, the latter must be placed in 
leakproof, covered containers which are easy to clean and disinfect. Waste must not be allowed to 
accumulate in working areas.  
  
B.3.8  Suitable vehicles and containers licensed by competent authorities.  
  
 
 
 
 
 
ICS 6 7.120.30                  DMS 770:2018 
     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 formulating 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 advantages 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 n ational 
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