Code of Practice for Fish Sauce

ស្ដង់ដារកម្ពជា ុ

CAMBODIA STANDARDS

CS 546:2017

ស្ដង់ដារកម្ពជា ុ ស្ម្រាប់

ម្រកម្អនុវត្តស្ម្រាប់ការកកច្នៃទ្យឹកម្រត្ី (CODE OF PRACTICE FOR PROCESSING OF FISH SAUCE)

វិទ្យាស្ថានស្ដង់ដារកម្ពជា ុ

INSTITUTE OF STANDARDS OF CAMBODIA ម្រកស្ួងឧស្ាហកម្ម និងស្ិបបកម្ម MINISTRY OF INDUSTRY AND HANDICRAFT

TABLE OF CONTENTS 1.

INTRODUCTION ............................................................................................................ 1 1.1.

1.2.

2.

PLANT LOCATION AND BUILDING DESIGN ......................................................... 2 2.1.

2.2.

2.3.

3.

Raw material storage ................................................................................................... 8 Product bottling and handling system ......................................................................... 8 Ice plant (optional) ...................................................................................................... 9 Chill store (optional) ................................................................................................... 9 Finished product storage ............................................................................................. 9 Boiler ........................................................................................................................... 9

DESIGN AND CONSTRUCTION OF EQUIPMENT ................................................. 9 5.1.

5.2.

5.3.

5.4.

6.

General principles ....................................................................................................... 4 Plant exterior ............................................................................................................... 4 Floor ............................................................................................................................ 5 Drainage ...................................................................................................................... 5 Walls............................................................................................................................ 5 Ceilings........................................................................................................................ 5 Windows...................................................................................................................... 5 Doors ........................................................................................................................... 6 Ventilation ................................................................................................................... 6 Sanitary facilities ......................................................................................................... 6 Hygiene facilities in processing area ........................................................................... 7 Chill store .................................................................................................................... 7 Storage of residues and wastes .................................................................................... 7 By-product processing................................................................................................. 8

INSTALATIONS .............................................................................................................. 8 4.1.

4.2.

4.3.

4.4.

4.5.

4.6.

5.

Plant location ............................................................................................................... 2 Plant layout .................................................................................................................. 2 Process design ............................................................................................................. 3

PLANT CONSTRUCTION ............................................................................................. 4 3.1.

3.2.

3.3.

3.4.

3.5.

3.6.

3.7.

3.8.

3.9.

3.10.

3.11.

3.12.

3.13.

3.14.

4.

Scope ........................................................................................................................... 1 Definitions ................................................................................................................... 1

General ........................................................................................................................ 9 Machinery.................................................................................................................. 10 Conveyors.................................................................................................................. 10 Equipment and tools .................................................................................................. 10

WATER SYSTEM.......................................................................................................... 11 6.1.

6.2.

Water supply ............................................................................................................. 11 Water treatment ......................................................................................................... 11 i

6.3.

6.4.

6.5.

7.

PERSONNEL .................................................................................................................. 12 7.1.

7.2.

7.3.

7.4.

8.

General ...................................................................................................................... 12 Responsibilities of personnel .................................................................................... 12 Protective clothing..................................................................................................... 13 Personnel hygiene ..................................................................................................... 13

PRACTICE (HANDLING, FERMENTATION, BOTTLING, STORAGE) ............ 14 8.1.

8.2.

8.3.

8.4.

8.5.

8.6.

9.

Storage of water ........................................................................................................ 11 Seawater .................................................................................................................... 12 Water system within plant ......................................................................................... 12

General principle ....................................................................................................... 14 Unloading of raw materials ....................................................................................... 14 Storage of raw material ............................................................................................. 14 Fish decontamination ................................................................................................ 15 Fermentation, fish sauce preparation and bottling .................................................... 15 Residues and waste.................................................................................................... 16

TRANSPORTATION .................................................................................................... 16 9.1.

9.2.

9.3.

9.4.

Construction of vehicles ............................................................................................ 16 Operation of vehicles ................................................................................................ 16 Transportation of finished product ............................................................................ 17 Responsibilities ......................................................................................................... 17

10. ADDITIVES .................................................................................................................... 17 10.1. Food additives ........................................................................................................... 17 11. PACKAGING AND LABELLING ............................................................................... 18 11.1. Packaging .................................................................................................................. 18 11.2. Labelling.................................................................................................................... 18 12. PROCESS AND QUALITY CONTROL FACILITY................................................. 18 12.1. Personnel ................................................................................................................... 18 12.2. Laboratory ................................................................................................................. 19 12.3. Equipment and materials ........................................................................................... 19 13. PROCESS AND QUALITY CONTROL SYSTEM .................................................... 19 13.1.

13.2.

13.3.

13.4.

13.5.

General ...................................................................................................................... 20 Raw material ............................................................................................................. 20 Process control .......................................................................................................... 20 Quality checks on the finished product ..................................................................... 20 Data storage ............................................................................................................... 21

14. HYGIENE & SANITATION......................................................................................... 21 14.1. General ...................................................................................................................... 21 14.2. Development of SSOPs ............................................................................................. 22 ii

14.3. SSOPs for fish sauce processing ............................................................................... 22 15. FOOD SAFETY CONTROL SYSTEM ....................................................................... 27 15.1.

15.2.

15.3.

15.4.

Hazard analysis and critical control point (HACCP) ................................................ 27 Steps in HACCP development for fish sauce production ......................................... 28 Potential hazards and respective preventive measures .............................................. 28 Implementation and maintenance of the HACCP Plan ............................................. 29

16. REFERENCES: .............................................................................................................. 38

iii

1. INTRODUCTION The present Code of Practice (CoP) laying down the provisions for the processing of fish sauce including essential requirements of hygiene, safety and quality will guide the business operators in the processing of fish sauce to ensure safe product for consumer protection.

This Code of Practice also introduces the technological guidelines to adequately cover the prerequisite conditions of hygiene and quality for this traditional and unique product of Cambodia. In addition, the Code provides guidance on the use of Hazard Analysis Critical Control Point (HACCP), which is recommended to ensure that the production of fish sauce is carried out in hygienic conditions, satisfying the requirements of health and safety for consumer.

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