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Fish Products Standards and Methods Manual

TABLE OF CONTENTS

Printer friendly PDF format (complete manual).
Each chapter is also available individually;
go to the Chapter in question to download.

24/06/05
FOREWORD
BULLETINS
SAMPLING
DEFINITIONS
Chapter 1	INTRODUCTION
Chapter 2	CANNED PRODUCTS
Standard 1	Canned Tuna
Standard 2	Canned Sardines
Standard 3	Canned Shrimp or Prawn
Standard 4	Canned Crab
Standard 5	Canned Clams
Standard 6	General Canned Shellfish
Standard 7	General Canned Finfish
Standard 8	Canned Salmon
Chapter 3	FRESH AND FROZEN PRODUCTS
Standard 1	Fresh and Frozen Groundfish
Standard 2	Fresh and Frozen Shrimp or Prawn
Standard 3	General Fresh and Frozen Fish
Standard 4	Fresh and Frozen Scallop
Chapter 4	PICKLED, SPICED AND MARINATED PRODUCTS *
Chapter 5	SALTED AND/OR DRIED PRODUCTS *
Standard 1	Salt Fish
Chapter 6	PREPARED/SECONDARY PRODUCTS *
	* - To be issued at a later date.
APPENDICES
Appendix 1	Approved Therapeutants for Aquaculture Use
Appendix 2	Bacteriological Guidelines for Fish and Fish Products
Appendix 3	Canadian Guidelines for Chemical Contaminants and Toxins in Fish and Fish Products
ARCHIVE (replaced/updated material)
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