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**Effective immediately the main phone number for the Seafood Inspection Program is 301-427-8300**
**NOAA Inspection Manual 25**
Return to Table of Contents

**Chapter Five: U.S. Grading Standards and Procedures for Grading**
- U.S. Grading       Standards 
Whole and        Dressed Fish
Frozen Headless        Whiting
Frozen Halibut        Steaks
Frozen Salmon        Steaks
Fish Fillets
Frozen Cod        Fillets
Flounder and        Sole Fillets
Frozen Haddock        Fillets
Ocean Perch and        Pacific Ocean Perch Fillets
Frozen Fish        Blocks
Frozen Minced        Fish Blocks
Frozen Raw Fish        Portions
Frozen Raw        Breaded Fish Sticks
Frozen Raw Breaded        Fish Portions
Frozen Fried        Fish Sticks
Frozen Fried        Fish Portions
Fresh or Frozen        Shrimp
Frozen Raw        Breaded Shrimp
Frozen Raw        Scallops
Frozen Raw        Breaded Scallops and Frozen Fried Scallops
North American        Freshwater Catfish and Products Made Therefrom

- Commercial Item       Descriptions
Canned Tuna
Canned Salmon
Pollack Nuggets

- Instructions for       DSPC
- Guidelines for       Retail Inspections
- Guidelines for       Meeting the CN Requirements of the Food & Nutrition Services
- Inspection of       Products Subjected to a Process Involving Carbon Monoxide Gas
- USDC Model       Retail Specifications
- Codex       Alimentarius Standards for Fish and Fishery Products        Codex guidelines, product standards and  recommended codes of practice for various foods and processes can be found on  the Codex Alimentarius website at  Official  Standards List . The following list contains the current seafood-related  standards:   - Guidelines  for Sensory Evaluation of Fish and Shellfish in Laboratories  (CAC/GL 31)
  - General  Standards for Quick Frozen Fish Fillets  (Codex Stan 190)
  - Quick  Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and  Minced Fish Flesh  (Codex Stan 165)
  - Quick  Frozen Finfish  (Codex Stan 36)
  - Quick  Frozen Fish Sticks (Fish Fingers), Fish Portions, and Fish Fillets – Breaded or  in Batter  (Codex Stan 166)
  - Quick  Frozen Shrimps or Prawns  (Codex Stan 92)
  - Quick  Frozen Lobster  (Codex Stan 95)
  - Quick  Frozen Raw Squid  (Codex Stan 191)
  - Canned  Finfish  (Codex Stan 119)
  - Canned  Salmon  (Codex Stan 3)
  - Canned  Tuna and Bonito  (Codex Stan 70)
  - Sardines  and Sardine-type Products  (Codex Stan 94)
  - Canned  Shrimps or Prawns  (Codex Stan 37)
  - Canned  Crab Meat  (Codex Stan 90)
  - Salted  Fish and Dried Salted Fish of the Gadidae Family of Fishes  (Codex Stan 167)
  - Dried  Shark Fin  (Codex Stan 189)
  - Crackers  from Marine and Freshwater Fish, Crustacean and Molluscan Shellfish  (Codex Stan  222)
  - Recommended  Methods of Analysis and Sampling  (Codex Stan 234)
  - Boiled  Dried Salted Anchovies  (Codex Stan 236)
  - Salted  Atlantic Herring and Salted Sprat   (Codex  Stan 244)
  - Live  and Raw Bivalve Molluscs   (Codex Stan  292)        
  - Recommended  International Code of Practice for the Processing and Handling of  Quick Frozen Foods  (CAC/RCP 8)
  - Recommended  International Code of Hygienic Practice for Lobsters (CAC/RCP 24)
  - Recommended  International Code of Hygienic Practice for Smoked Fish  (CAC/RCP 25)
  - Recommended  International Code of Hygienic Practice for Crabs (CAC/RCP 28)
  - Recommended  International Code of Hygienic Practice for the Processing of Frog Legs  (CAC/RCP 30)
  - Code  of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods  (CAC/RCP 40)
  - Recommended  International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid  Canned Foods (CAC/RCP 23)
  - Code  of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf-Life  (CAC/RCP 46)
  - Code  of Practice for Fish and Fishery Products (CAC/RCP 52)
  - Code  of Practice for the Prevention and Reduction of Lead Contamination in Foods  (CAC/RCP 56)
  - Code  of Practice for the Prevention and Reduction of Tin Contamination in Canned  Foods (CAC/RCP 60)
  - Code  of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic  Hydrocarbons (PAH) from Smoking and Direct Drying Processes (CAC/RCP 68)
  - Guideline  Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable  Defects (CAC/GL 17)
  - Principles  for Food Import and Export Certification and Inspection (CAC/GL 20)
  - Model  Certificate for Fish and Fishery Products (CAC/GL 48)
  - General  guidelines on sampling (CAC/GL 50)
  - Guidelines  on the Application of General Principles of Food Hygiene to the Control of  Listeria monocytogenes in Ready-to-Eat Foods (CAC/GL 61) 
- Inspection  Forms
- Imports
- Exports
- Laboratory Analyses
- Instructions for  Collecting and Submitting Analytical Samples to the NSIL