Quality Control

The Government of India have launched comprehensive programme of quality control and pre-shipment Inspection under the Export (Quality control and Inspection) Act, 1963. The Act, which came into force from 1^st January 1964, empowers the Government of India to notify commodities, which shall be subject to compulsory quality control or inspection or both before shipment. No consignment of a commodity so notified can be exported unless it is accompanied by a certificate or the article or package carries a recognised mark indicating, that it conforms to the Inspection Agencies recognised duly for that purpose by the Government.

The objectives of the quality control and inspection are:

1. Total performance of the industry must be economically sound.
2. Must offer products with fully acceptable organoleptic qualities, which can be maintained for longer period.
3. Must ensure safety of health of the consumer from bacterial food poisoning, food-borne infections or toxicity from environment or raw materials used.
4. To offer palatable and dietically valuable protein supply to the consumers.

Factors affecting quality of fish are :

1. Biological changes
2. Bacteriological changes
3. Chemical changes
4. Physical changes

Control of Bacteriological spoilage of fresh fish.

1. Sanitary conditions on board.
2. Method of handling and storage of fish.
3. Quality and quantity of ice used.
4. Exposures to high temperatures.
5. Quality of water.
6. Species of fish
7. Processing method of fish.

Process control

1. Segregating of species for use of particular product.
2. Quality of raw material.
3. Control of process parameters
4. Quality of ingredients
5. Plant hygiene
6. Personnel hygiene
7. Quality of packing material
8. Control of storage conditions.

Quality Control Programme

1. Defined code of sanitary practices
2. Educating the personnel involved in processing activities
3. Checking the raw material, ingredients, packaging materials.
4. In-process examination at every stage of production.
5. Spot-checking of products stored.
6. Spot-checking of the products from the market.

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