Fish handling and processing - Code of practice - Part 1: Fresh fish
This East African Standard provides guidelines for the handling and processing of fresh fish intended for human consumption
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28 standards
Fresh fish handling and processing — Code of hygiene for the handling, processing, storage and the placing of fish and fishery products
This East Africa Code of hygienic practice for the handling, processing, storage and the placing on the market of fish and fishery products lays down the health conditions for the production and the placing on the market of fish and fishery products for human consumption.
Dried freshwater sardines — Specification
This East African Standard specifies requirements, sampling and test methods for dried freshwater sardines species such as Rastrineobola argentea, Stolothrissa tanganicae, Limnothrissa miodon, Engraulicypris sardella, Engraulicypris bredoi and Brycinus nurse intended for human consumption.
Fresh and frozen whole fin fish — Specification
This East African Standard specifies requirements, sampling and test methods for fresh and frozen whole fin fish for human consumption.
Dried and salted dried fish and fish products — Specification
This East African Standard specifies requirements, sampling and test methods for dried and salted dried fish and fish products. This standard does not apply to dried freshwater sardines and smoked fish.
Transport of live fish seeds for aquaculture purposes — Code of practice
This EAS prescribes conditions for the handling and transportation of live fish seeds for aquaculture purposes.
Frozen fish sticks(fish fingers), fish portions and fish fillets – breaded or in batter — Specification
This East African Standard specifies requirements, sampling and test methods for frozen fish sticks (fish fingers), fish portions and fish fillets, breaded or in batter, intended for human consumption.
Frozen fish fillets — Specification
This East African Standard specifies requirements, sampling and test methods for frozen fish fillets intended for human consumption.
Fish industry — Operational cleanliness and hygiene — Guideline
This East African Standard provides guidelines for operational cleanliness and hygiene in the fish industry.
Processing and handling of dried fish and fish products — Code of practice
This East African Standard provides guidelines for processing and handling of dried fish and fish products intended for human consumption.
Processing and handling of salted fish and fish products — Code of practice
This East African standard provides guidelines for processing and handling of salted fish and fish products intended for human consumption.
Crackers from marine and freshwater fish, crustacean and molluscan shellfish - Specification
This East African Standard (EAS) specifies requirements, sampling and test methods for crackers prepared from marine and freshwater fish, crustacean and molluscan shellfish. This East African Standard does not include ready-to-eat fried as well as artificially flavored fish, crustacean and molluscan shellfish crackers.
Fish sausages — Specification
This East African Standard specifies requirements, sampling, and test methods for fish sausages intended for human consumption. This standard applies to fresh fish sausages, cooked fish sausages, smoked fish sausages, dried fish sausages, andfermented fish sausages.
Frozen octopus — Specification
This East African Standard specifies requirements, sampling, and test methods for frozen octopus intended for human consumption
Frozen tuna loins — Specification
This East African Standard specifies requirements, sampling, and test methods for frozen tuna loins intended for human consumption
Processing and handling of prawns or shrimps — Code of practice
This East African standard prescribes guidelines for the processing and handling of prawns or shrimps intended for human consumption
Quick frozen prawns or shrimps ― Specification
This East African Standard specifies requirements, sampling and test methods for quick frozen prawns or shrimps.
Smoked fish, smoke flavoured fish and smoke- dried fish - Specification
This East African Standard (EAS) specifies requirements, sampling and test methods for smoked fish, smoke flavoured fish and smoke- dried fish intended for human consumption. This East African Standard covers all fish species.
Fish protein concentrate — Specification
This East African Standard specifies requirements, sampling, and test methods for fish protein concentrate intended for human consumption.
Fried fish — Specification
This East African Standard specifies requirements, sampling, and test methods for whole or portions of fried fish intended for human consumption.
Frozen lobster tails — Specification
This East African Standard specifies requirements, sampling and test methods for frozen lobster tails of all the species of the genera Panulirus, Homarus and Peurulus intended for human consumption.
Processing and handling of smoked fish, smoke-flavored fish, smoked dried fish and smoked fish products — Code of practice
This East African Standard provides guidelines for processing, handling, and storing of smoked fish, smokeflavoured fish, smoke-dried fish, and smoked fish products intended for human consumption.
Tuna canned in oil - Specification
This East African Standard specifies requirements, sampling and test methods for tuna canned in oil intended for human consumption.
Canned finfish — Specification
This East African Standard specifies requirements, sampling and test methods for canned finfish packed in brine, oil, tomato sauce or other suitable packing media intended for human consumption
Fish flour — specification
This East African Standard specifies requirements, sampling, and test methods for fish flour, obtained from all types of fish intended for human consumption