Outcome of 34th Codex Fish Committee meeting
The Codex Committee on Fish and Fishery Products (CCFFP) was established in 1966 to elaborate worldwide standards for fresh, frozen or otherwise processed fish, crustaceans and molluscs. The committee held its 34th session in Ålesund, Norway, 19–24 October 2015. Technical experts, senior administrators and researchers from 49 member countries, one member organization (EU) and one international organization attended.
The meeting advanced the sections in the Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003) on processing of fish sauce, fresh and quick frozen raw scallop products and sturgeon caviar, for adoption by the 39th Session of the Codex Alimentarius Commission and discontinued work on the optional requirements and guidance on modified atmosphere packaging (MAP).
The meeting also forwarded amendments to the food additive provisions in standards for fish and fishery products for adoption by the Commission as well as the amendment to section 7.4 of the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
New work on histamine
The Committee agreed to start new work on guidance for the control of histamine in the Code of Practice for Fish and Fishery Products and sampling plans for histamine in standards for fish and fishery products.
The Committee has successfully finalized its work on all items requiring ordinary physical sessions and will continue to work by correspondence on the one remaining item – histamine.
Good work on seafood issues must continue in Codex
Norway, as chair of the Committee, thanked all delegations for their valuable contributions and work on finding consensus on important issues. Norway underlined the need for delegations to continue good work on seafood issues, to coordinate their work in the national arena and to use the Codex general subject committees for future seafood matters.
Links
The full final report will be published on the Codex website here in English French and Spanish.
For further details on this committee, and for a comprehensive list of all the standards that the committee has developed since its inception in 1966 click here.
Photos from Ålesund
Photo credit
©Berthold Schmitt, Vigdis S. Veum Møllersen
At the heart of the Codex mandate are the core values of collaboration, inclusiveness, consensus building and transparency. Governmental and non-governmental, public and private organizations alike play a vital role in ensuring Codex texts are of the highest quality and based on sound science.
Codex would have little authority in the field of international standard setting if it did not welcome and acknowledge the valuable contributions made by observers. Expert technical bodies, industry and consumer associations
contribute to the standard-setting process in a spirit of openness, collaboration and transparency.
Intergovernmental organizations (IGOs) and international non-governmental organizations (NGOs) can apply for observer status in Codex in order to attend and put forward their views at every stage of the standard-setting process.
Current Codex Alimentarius Commission
Outcome of 34th Codex Fish Committee meeting
The Codex Committee on Fish and Fishery Products (CCFFP) was established in 1966 to elaborate worldwide standards for fresh, frozen or otherwise processed fish, crustaceans and molluscs. The committee held its 34th session in Ålesund, Norway, 19–24 October 2015. Technical experts, senior administrators and researchers from 49 member countries, one member organization (EU) and one international organization attended.
The meeting advanced the sections in the Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003) on processing of fish sauce, fresh and quick frozen raw scallop products and sturgeon caviar, for adoption by the 39th Session of the Codex Alimentarius Commission and discontinued work on the optional requirements and guidance on modified atmosphere packaging (MAP).
The meeting also forwarded amendments to the food additive provisions in standards for fish and fishery products for adoption by the Commission as well as the amendment to section 7.4 of the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
New work on histamine
The Committee agreed to start new work on guidance for the control of histamine in the Code of Practice for Fish and Fishery Products and sampling plans for histamine in standards for fish and fishery products.
The Committee has successfully finalized its work on all items requiring ordinary physical sessions and will continue to work by correspondence on the one remaining item – histamine.
Good work on seafood issues must continue in Codex
Norway, as chair of the Committee, thanked all delegations for their valuable contributions and work on finding consensus on important issues. Norway underlined the need for delegations to continue good work on seafood issues, to coordinate their work in the national arena and to use the Codex general subject committees for future seafood matters.
Links
The full final report will be published on the Codex website here in English French and Spanish.
For further details on this committee, and for a comprehensive list of all the standards that the committee has developed since its inception in 1966 click here.
Photos from Ålesund
Photo credit
©Berthold Schmitt, Vigdis S. Veum Møllersen
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