On Basic Food Safety and Hygiene Practices for Fish and Fish Products - 1
DOWNLOADDecember 11, 2024
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EmailThis training manual, developed under the Research Supporting African MSMEs to Provide Safe and Nutritious Food (RSM2SNF) project, provides detailed guidance on food safety and hygiene practices for fish products in Nigeria. It includes best practices across nine modules:
- Introduction to Food Safety and Hygiene: Highlights risks, including biological, chemical, and physical hazards, and stresses the importance of shared responsibility across the food chain.
- Production & Safety: Emphasizes clean water use, proper pond management, and risk reduction in aquaculture.
- Feed & Harvesting: Addresses feed quality, handling hygiene, and safe practices during harvesting.
- Transportation & Market Practices: Details clean, cool storage and transport, avoiding contamination, and market sanitation.
- Food Handling Practices: Focuses on personal hygiene and proper handwashing techniques.
- Fish Smoking: Outlines preparation, cleaning, smoking techniques, and storage for quality preservation.
- Good Agricultural Practices (GAP): Covers maintenance of facilities, record-keeping, and use of antibiotics.
- Waste Management: Stresses proper sorting, recycling, and composting practices.
This manual is part of a collaborative effort with the Rahama Fish Market in Oyo State and is informed by global and local food safety standards to improve hygiene, reduce contamination, and enhance market practices. It is designed to train farmers, processors, and traders to adopt sustainable and safe food handling techniques, ultimately benefiting consumers with safer, higher-quality fish products.
