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Product Inspection
Guidelines
Guide to Food Labelling and Advertising - Fish and Fish Products
Guide to Permitted Additives in Fish and Fish Products
Reference Material
Classification of Products containing Meat and Fish - Table of Accepted Processes and Ingredients
Electronic Workbook - Tolerance and Calculation of Weighted Lot Average
(download Excel 97 workbook)
(Note: This workbook to be used in conjunction with
Chapter 14 of the Fish Products Inspection Manual - Net Content Determination
.)
Fact Sheet - Seal Worms in Fish
List of Canadian Acceptable Common Names for Fish and Seafood
Low-Acid and Acidified Low-Acid Foods In Hermetically Sealed Containers - Visual Inspection Protocol
Policy on the Use of Third Party Laboratories for Testing Fish and Fish Products Under the Fish Inspection Program
Smoked Fish: Storage Conditions
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