1、Specification CGSB 32.L41M 91 = 1874650 0015005 219 32,141111 Fresh, Chilled or Frozen and Fish Products Canadian General Standards Boa December 1991 Supersedes 32-GP-141d Fish .rd Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or netw
2、orking permitted without license from IHS-,-,-CGSB 32.14Lfl TL 1B74b50 001500b 155 The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in both the pri
3、vate and public sectors. CGSB has been accredited by the Standards Council of Canada as a national standards-writing organization. The standards that it develops and offers as National Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of
4、 Canada. in addition to standards it publishes as national standards, CGSB produces standards and specification to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed by C
5、GSB, are developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a governent or an industry for a material, a product, or a service. A specification a
6、lso states the procedures to determine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the following factors: broad application, committee balance, representation of all vital interests or consensus approval. CGSB specifications
7、are subject to review and revision at any time, so as to ensure that they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the committee concerned. Changes to specifications are issued either as separate amendment
8、 sheets or in new editions of specifications. An up-to-date listing of CGSB specifications, including details on latest issues and amendments, and ordering instructions, will be found in the CGSB Catalogue. which is published annually and is available without charge upon request. Although the intend
9、ed primary application of this specification is state in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CGSB specifications are inherentiy hazardous. CGSB neither as
10、sumes nor accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressly a
11、dvised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on CGSB and its services and standards may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada K1A 1G6 How bY bY bY in to order Publications: Tel
12、ephone - (819) 956-0425 or - (819) 956-0426 FaX - (819) 956-5644 Mail - CGSB, Sales Unit Ottawa, Canada KIA 166 Person - Place du Portage III. 9c1 11 Laurier Street Hull, Quebec Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or network
13、ing permitted without license from IHS-,-,-CGSB 32*141M 91 m 1874b50 0015007 O91 m ss Canadian General Standards Board 32.141M December 1991 Supersedes 32-GP-141d March 1974 SPECIFICATION FRESH, CHILLED OR FROZEN FISH AND FISH PRODUCTS This specification supersedes former CGSB standard 32-GP-l41d, o
14、f March 1974, which is now withdrawn. Prepared by the Canadian General Standards Board -3 Published December 1991 by the Canadian General Standards Board Ottawa, Canada KIA 1G6 (OMinister of Supply and Services Canada - 1991 No part of this publication may be reproduced in any form without the prior
15、 permission of the publisher. Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.14LM 91 L874b50 OOL.5008 T28 CANADIAN GENERAL STANDARDS BOARD COMMITTEE ON FISH AND FISH PRODUCTS
16、 (Membership at date of approval) Bilanski, L. Black, G. Boulton, S. Burke, R. Comeau, M.R. Hatcher, R. Hawco, M. Hillyard, J. Joyce, F. Magnus, M. McGuinness, P. Murphy, D. Smith, R. Taddeo, V. Trpanier, J. Siikanen, E. Secretary Canada Packers Inc. Sable Fish Packers (1988) Ltd. Star-KiSt Foods Ca
17、nada Ic. Department of National Health and Welfare Comeau Seafoods Ltd. Department of Supply and Services Fishery Products International Ltd. Canadian Saltfish Corporation Department of Consumer and Corporate Maim Clearwater Fine Foods Inc. Fisheries Council of Canada National Sea Products Ltd. Depa
18、rtment of Fisheries and Oceans Connors Bros., Ltd. Department of National Defence Canadian General Standards Board Acknowledgment is made for the French translation of this Canadian General Standards Board specification by the Translation Bureau of the Department of the Secretary of State. 32.141M C
19、opyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-141M 91 m 1874650 0015009 9b4 m 1. 1.1 1.2 2. 2.1 2.1.1 2.1.2 2.1.3 2.2 3. 3.1 3.2 3.3 3.4 32.141M December 1991 Supersedes 32-G
20、P-141d March 1974 CANADIAN GENERAL STANDARDS BOARD FRESH, CHILLED OR FROZEN FISH AND FISH PRODUCTS SCOPE This specification gives requirements for fresh, chilled or frozen fish including lobster, crab and squid. It also includes processed products thereof such as dressed fish, fillets, steaks, fish
21、sticks or portions, that may be raw, cooked and/or breaded, and imitation crab meat produced from surimi. This specification is intended to be used by food services in procurement of food. With the exception of fish fillets (par. 6.3), this specification does not cover detailed requirements on sampl
22、ing, examination or lot acceptance, nor does it cover definitions of defects or defect classification, since these aspects are covered by the Fish Inspection Regulations and the applicable product stanards and inspection manuals of the Department of Fisheries and Oceans (par. 2.1.1). APPLICABLE PUBL
23、ICATIONS The following publications are applicable to this specification. Canadian General Standards Board (CGSB) 32.72M - Handling, Packaging and Labelling of Meat, Poultry and Fish for Food Services. Department of Fisheries and Oceans Fish Inspection Act and Regulations Fish Products Standards and
24、 Methods Manual Fish Inspection Policies and Procedures Manual Chemical Methods Manual Standard Procedures for Bacteriological Analysis. Department of National Health and Welfare Food and Drugs Act and Regulations Health Protection Branch Methods of Analysis. Reference to the above publications is t
25、o the latest issues. The sources for these publications are shown in the Notes Section. DEFINITIONS Fish - Any fish, including shellfish (molluscs and crustaceans) and marine animals, and any parts, products or byproducts thereof. Whole Fish - Fish as captured, ungutted. Fresh Fish - Fish or product
26、s thereof that have received no preserving treatment other than chilling to a temperature between -lo and doc. Frozen Fish - Fish that have been subjected to a freezing process specified in Part IV of Schedule I in Fish Inspection Regulations until all parts of the fish have reached a temperature of
27、 -21C. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-3.5 3.6 3.7 3.8 3.9 3.10 3.1 1 3.12 3.13 3.14 3.15 3.16 3.17 3.18 4. 4.1 4.1.1 2 Dressed Fish - Fish that has been opened by c
28、utting through the body wall along the ventral line from the tail to the throat and from which head, viscera and blood along the backbone have been removed. Fish Steak - TJniformly cut unit of dressed fish with skin and bone but without scales. Each steak is derived from whole or subdivided fish and
29、 has two parallel surfaces which are cut perpendicularly to the axial length, or backbone, of a whole fish. The steak is of uniform thickness. Boned Fillet - Fillet, from which essentially all bones, including pin bones, have been removed. Fillet - Slice of fish of irregular size and shape, removed
30、from the carcass of a fish by cuts made parallel to the backbone, from which all internal organs, head, fins, discoloured flesh and practically all bones (except intramuscular or lateral bones) have been removed. Breaded Fish - Fish or fish flesh that is coated with batter and breading. Fish Portion
31、 - Rectangular or triangular mass of cohering pieces (not minced) of skinless fish fillet. Fish portions may be cut from frozen blocks of skinless fillets. Breaded Fish Portion - A unit of uniform, rectangular or triangular mass of fish flesh coated with batter and/or breading which weighs more than
32、 50 g. Breaded fish portions may be cut from skinless filiets or from frozen blocks of skinless fillets. Fish Stick - A uniform rectangular portion of breaded fish flesh weighing between 25 and 50 g, at least 10 mm thick, and shaped so that the length is not less than 3 times the greatest width. Fis
33、h sticks may be prepared from frozen blocks of skinless fillets. Glaze - A thin, protective layer of ice, that is formed on the surface of a frozen product by spraying it with, or dipping it into, potable water or potable water with approved additives. Excessive Jelly - Fish flesh which has a gelati
34、nous texture and a glossy translucent appearance as a result of a moisture content of 86% or more by weight. Unwholesome Fish - Fish that has in or upon it bactena of public-health significance or substances toxic or aesthetically offensive to man. Tainted Fish - Fish that is rancid or has an abnorm
35、al odour or flavour. Decomposed Fish - Fish that has an offensive or objectionable odour, flavour, colour, texture or substance associated with spoilage. Surimi - An intermediate, processed, fish protein from the flesh of pollock or other suitable species of fish to be used for manufacture of imitat
36、iodsimulated forms of natural fish and shellfish products. Cryoprotectants may be added to promote sheiflife. CLASSIFICATION Fish shall be supplied in the following types and be of any edible species as specified (par, 9.1): Types a. Whole, fresh or frozen b. Dressed, fresh or frozen c. Steaks, froz
37、en d. Fillets (with or without skin, bone-in or boned), fresh or frozen e. Fish portions, frozen f. Breaded fish portions, frozen, cooked or raw g. Fish sticks, frozen, cooked or raw h. Shrimps, frozen, peeled and deveined, plain or breaded, cooked or raw 32.141M Copyright Canadian General Standards
38、 Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-4.1.2 0 5. 5.1 5.2 5.3 5.4 5.5 6. 6.1 6.1.1 i. Scallop (meat), frozen, roe removed j. Lobster or crab meat, cooked, frozen. usual species Arctic char Capelin cod Crab Flou
39、nder and sole Haddock Hake (red, white or silver) Halibut Hemng Lobster Mackerel Monkfish Mullet Ocean perch (redfish) Perch (walleye) Pike Pickerel Pollock (Boston Bluefish) Salmon (Atlantic or Pacific) Scallop Shrimp Smelt Squid Trout (lake or rainbow) Tuna Turbot Whitefish GENERAL REQUIREMENTS In
40、 addition to meeting the requirements of this specification, fresh, chilled or frozen fish and fish products shall meet the requirements in the regulations and manuals specified in par. 2.1.1 and 2.1.2. Fish shall be transported, stored and processed in vessels and establishments that meet the requi
41、rements for export as specified in Fish Inspection Regulations. Fish and fish products according to this specification shall be sound, wholesome, clean and free from foreign matter and from substances toxic or aesthetically offensive to man. The odour and flavour of the fish shall range from charact
42、eristic to neutral and shall not be tainted or decomposed. Fish flesh shall be firm, resilient, and free from abnormal conditions such as excessive jelly, milky (milk-white, excessively mushy, pasty or fluidized), chalky, dry or granular appearance, parasites, bruises (Le., diffused blood in the tis
43、sue), or other discolourations as appropriate for the food product or in accordance with the tolerances specified in Appendix A. Skin-on fish shall not have readily discemable damage to the skin (cuts, wounds, or other skin breaks) nor discoloured skin deviating from the normal characteristic colour
44、 as specified in the applicable standard by the Department of Fisheries and Oceans. DETAILED REQUIREMENTS Refrigeration Requirements Fresh Fish - Fresh fish shall be handled as given in par. 5.2 and be thoroughly chilled as soon as possible after catching or removing from water. The chilling shall b
45、e accomplished by packing the fish in well dispersed, finely crushed ice made from potable water or by other suitable method that brings the temperature of the fish between -1 and 4C. Dressed and filleted fish shall be rechilled immediately after processing. Fresh fish shall be maintained at the tem
46、perature between -1 and AOC until it reaches the food service operations. Frozen Fish and Fish Products - All types of frozen fish shall be frozen as given in par. 3.4 and 5.2 and stored in rooms that are maintained at a temperature of -26C or colder until delivery. The temperature of frozen fish or
47、 fish products shall not exceed -18OC during transport. 32.141M 3 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32=L4LM 91 L874b50 0015012 459 6.2 6.3 6.3.1 6.3.2 6.4 6.4.1 6.4
48、.2 6.4.3 6.4.4 6.4.5 6.5 6.6 6.7 6.8 6.9 4 Dressed Fish - The body cavity and the carcass shall be washed and clean. When specified (par. 9.1) the scales shall be removed. The head may remain only if so Specified (par. 9.1). Fish Fillets Fish fillets shall comply with the definition in par. 3.8. The
49、y shall be prepared as specified (par. 9.1) in any of the following ways: Skin-on, scaled, boned Skinless, boned Skinless, bone-in. The fillets shall be reasonably free from foreign matter, scales, internal organs, ragged edges, tears and flaps, fins, blood clots, black membrane (belly wall), parasites, discoloured flesh and, as applicable, skin and bones. Sampling for inspection and testing and determination of compliance shall be as given in Appen
