About CCFFP
When the Codex Alimentarius Commission (CAC) was established, the FAO fisheries division was tasked with prioritizing work for standards on fish and fishery products and with assessing relevant draft texts prepared by organizations and governments. In 1965, CAC3 established the Codex Committee on Fish and Fishery Products (CCFFP) to “elaborate worldwide standards for fresh, frozen (including deep and quick-frozen) or otherwise processed fish, crustaceans and molluscs.” The government of Norway offered to host the committee.
CCFFP worked closely with the Joint ECE/Codex Alimentarius Group of Experts on Quick-Frozen Foods (GEQFF) in order to avoid any overlap in the work of those two committees. The FAO fisheries division continued to elaborate technological codes of practice involving issues such as handling and transport, while CCFFP worked closely with the Codex Committee on Food Hygiene (CCFH) for endorsement of its codes of hygienic practice. The elaboration of codes of practice was then combined and brought entirely under the umbrella of the CCFFP in 1970.
CCFFP was adjourned sine die in 2016, but reactivated in 2020 to work by correspondence.
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