| Question no. 1 |
What safety precautions are to be followed in the sensory evaluation of canned fish and fish products? |
| Question no. 2 |
What are the histamine compliance guidelines for fish and fish products? |
| Question no. 3 |
How does an establishment packing fish have to be identified? |
| Question no. 4 |
What is the United States Food and Drug Administration (USFDA) policy concerning the use of artificial colours on cooked shrimp? |
| Question no. 5 |
What are the labelling requirements for scallops being exported to France? |
| Question no. 6 |
What is the criteria for assigning new common names for fish in Canada? |
| Question no. 7 |
What is the action level on moisture in scallop meats and how is it determined? |
| Question no. 8 |
Cancelled/Deleted |
| Question no. 9 |
What is the sampling and tolerance plan for container integrity evaluation for canned fish and fish products? |
| Question no. 10 |
How is the percent of fish in breaded and battered fish determined? |
| Question no. 11 |
When is the Codex Sampling Plan used for sensory inspection of fish products? |
| Question no. 12 |
How is tare used to determine the weight of sliced smoked salmon? |
| Question no. 13 |
What is the tolerance for extraneous material in semi-processed shrimp
destined for further processing? |
| Question no. 14 |
What is the tolerance for parasites in fresh and frozen groundfish and finfish? |
| Question no. 15 |
What is the tolerance for commensal / parasitic crabs in shipments of New Zealand mussels? |
| Question no. 16 |
What is the tolerance for extraneous material in semi-processed shrimp destined for further processing? |
| Question no. 17 |
What are the requirements for the U.H.H.T of molluscs and echinoderms from the harvest site? |
| Question no. 18 |
What is Ciguatera Fish Poisoning and what can I do to prevent importing fish that may be affected? |
