The development of the export trade of India, certain proposals for subjecting Fresh, Frozen and Processed Fish and Fishery Products to quality control and inspection prior to export, were published as required by sub-rule (2) of rule 11 of the Export (Quality Control and Inspection) Rules, 1964 in the Gazette of India, Part-II, Section 3, Sub-section (ii) dated 1st November, 1994 under the Order of the Government of India in the Ministry of Commerce No. S.O. 785 (E) dated the 1st November 1994;
1. Fish and fishery products freshly caught are in principle free of contamination with micro-organisms;
2. However, contamination and subsequent decomposition may occur when handled and treated unhygienically;
3. Therefore, the essential requirements should be laid down for correct hygienic handing of Fresh, Frozen and Processed Fish and Fishery Products at all stages of production and during storage and transport;
4. It is expedient that these control measures should be introduced to guarantee the uniform application and to ensure smooth operation of the provisions of this notification and that the measures apply in an identical manner;
5. Provisions should, therefore, be made for procedure for monitoring to ensure the above conditions of equivalence with reference to the requirements of importing countries;
6. The Government of India nominated competent authority should ensure the effective compliance of the quality standards in the country;
7. In this Order, Fresh, Frozen and Processed Fish and Fishery Products mean:-
All sea water and fresh water animals or part thereof, including their roes, in fresh and chilled frozen or processed form, but excluding Frogs.

Specifications

Specifications for shrimps/prawns
General: Appearance and colour shall be characteristic to the particular type/form of fresh/freshly cooked shrimps/prawns as the case may be. The material shall be reasonably free from dehydration, discoloration and black spots. The material shall not show any sign of deterioration and shall be free from off odour and foreign odour. The texture of meat shall be soft and consistent and shall have characteristic flavour of Fresh/Cooked Shrimps/Prawns. The products shall be free from extraneous matter.

(b) Bacteriological:                                              

Specifications for lobsters in any form

(a) General: Appearance and colour shall be characteristic to the particular type/form of fresh/freshly cooked lobsters as the case may be. The material shall be reasonably free from dehydation, discolouration and extraneous matter. the product shall not show any sign of deterioration. The product shall be free from off odour and any foreign odour. The material shall be freefrom extraneous matter like sand, dirt, etc. The material shall be free from eggs unless permitted by the buyer. Lobsters of uniform size shall be packed together. Texture of the meat shall be soft and consistent.

(b) Bacteriological:                                                                         

                           
Specifications for cephalopods (cuttlefish, squid, octopus, etc.) and their body parts including roes

(a) General: Cephalopods of different varieties shall not be packed together. Material of uniform colour and size shall be packed together. The product shall be clean and shall be characteristic to the particular type/form appearance, colour and odour of fresh/freshly cooked cephalopods. The product shall be reasonably free from dehydration, discolouration and extraneous matter. The product shall not show any sign of deterioration and shall be free from off odour and any foreign odour. The texture of meat shall be soft and consistent.

(b) Bacteriological:

Specifications for fishes - whole, dressed, fillets or any other type
(pomfrets, seer, pearl spot, sardine, mackerel, hilsa, etc.)

(a) General: Fishes/Fillets of uniform size and colour shall be packed together. Fishes/Fillets of different species shall not be packed together. The products shall be clean and shall have appearance, colour and odour charactaristic to the particular type/form of fresh/freshly cooked fishes. The products shall be free from dehydration and discolouration. The product shall not show any sign of deterioration and shall be free from odour and any foreign odour. The products shall be free from softening of texture and any objectionable extraneous matter.

(b) Bacteriological:

Specifications for crab and crab meat

(a) General: Crab/Crab Meat of uniform colour shall be packed together. Body meat and claw meat shall be packed separately or as sandwich pack or any other manner as required by the buyer. The material shall be clean having characteristic of the particular type/form appearance, colour and odour of fresh/freshly cooked crabs as the case may be and shall not have deterioration, off odour or any foreign odour. The products shall be reasonably free from dehydration, discolouration and objectionable extraneous matter and shall be soft and consistent.

(b) Bacteriological: Fresh/Chilled/ Cooked/ Frozen Boiled
(1) Total plate count at 370C per gm. maximum 10,00,000 1,00,000
(2) E. coli count per gm. max. 20 Nil
(3) Coagulase positive Staphylococcus per gm. max 100 100
(4) Salmonella and S. arizona per 25 gms. Nil Nil
(1) Crab dipped in boiled water for the purpose of extracting meat shall not be treated as cooked variety.
(2) Cooked crab meat shall be prepared by boiling the eviscerated and cleaned crab for sufficient length of time to make it fit for direct consumption.

Specifications for whelk
(a) General: Appearance, colour and odour shall be characteristic to the particular type/form of fresh/cooked whelk as the case may be. The products shall reasonably be free from dehydration and discolouration and shall not have sign of deterioration, off odour or any foreign odour. The products shall be free from extraneous matter and sand and shall not show grittiness. Texture shall be soft and consistent. Whelk meat shall be reasonably free from shell or shell pieces.

(b) Bacteriological: Fresh/Chilled/ Cooked/
Frozen Boiled
(1) Total plate count at 370C per gm. maximum 10,00,000 1,00,000
(2) E. coli count per gm. max. 20 Nil
(3) Coagulase positive Staphylococcus per gm. max 100 100
(4) Salmonella and S. arizona per 25 gms. Nil Nil

Specifications for clam/mussel meat

(a) General: Appearance and colour of the product shall be characteristic to the particular type/form of fresh/cooked cham/mussel as the case may be.The product shall reasonably be free from dehydration and discolouration. The product shall have characteristic odour of fresh/cooked clam/mussel. The Product shall not show any sign of deterioration. The product shall be free off odour, foreign odour/sand (grittiness detected by chewing) and objectionable foreign matter. The texture of meat shall be soft and consistent.

(b) Bacteriological: Fresh/Chilled/ Cooked/
Frozen Boiled
(1) Total plate count at 370C per gm. maximum 10,00,000 1,00,000
(2) E. coli count per gm. max. 20 Nil
(3) Coagulase positive Staphylococcus per gm. max 100 100
(4) Salmonella and S. arizona per 25 gms. Nil Nil

Crab/mussel treated with hot water for opening the shell and the meat then

packed, shall not be treated as cooked/boiled variety.

1. Raw material:
1.1 The raw material used for preparation of Prawns (Shrimps) canned in brine shall be fresh, sound, wholesome, properly cleaned and free from entrails. 1.2 Only refined salt conforming to IS:594-1962 shall be used.

2 Cans:
2.1 The material shall be packed in suitable internally and uniformly lacquered cans. The cans may also be lacquered externally. The lacquer used shall be such that it does not impart any foreign unpleasant taste and smell to the contents of the can does not peel off during processing and storage. The lacquer shall not be soluble in brine to any extent. The can exterior shall be free from major dents, rust, perforations and seam distortions. 2.2 The cans after sealing hermetically shall not show leaking, panelling or swell. The interior of the can on opening shall not show any visible black discolouration, rust or pitting and the inside lacquer shall be in good condition.

3. Brine:
3.1 The brine, if used, shall be clear and shall not be discoloured.

4. Packing and Labelling:
4.1 Only material of the same species shall be packed in a can.
4.2 The lables, if used, shall be in accordance with rules and regulations of the country to which the material is to be exported.

5. Drained Weight and Size Grade:
5.1 The net drained weight of contents shall not be less then the declared weight.
5.2 The size count (number of pieces per unit weight) shall conform to the size
grade declared on the can.

6. Organoleptic Quality:
6.1 The contents of the can on opening shall present a good appearance and shall not display any appreciable disintegration. Pieces from which portions have separated out would be treated as disintegrated shrimps. 6.2 The surface of the prawns shall not be slimy to the touch. The meat shall be soft but firm and shall not crumble to granular forms when pressed between fingers.
6.3 The prawn pieces shall not appear to be pressed together and it should be possible to separate the pieces easily. The pieces shall be of uniform size and shall be clean and free from loose hanging pieces of meat.
6.4 The material shall have the odour and flavour of fresh and cooked prawn meat and shall be free fro scorched, bitter or any other objectionate flavour.
6.5 The material shall be free from pale bleached colour with a greenish yellow tint indicative of pre-processed spoilage. The material shall also be free from any black discolouration.
6.6 The material shall be free from sand, dirt, insect, hair or any other extraneous matter. It shall be reasonably free bits of veins,shall particles and pieces of appendages.
6.7 The material shall be free from any poisonous and deleterious substances