^\5r^^ .^?0.:^ > JTX/ / Protection Through Inspection Federal Inspection af^ishery Products A Plus For Consumef^ ^^ i Z ^^ A Plus For ^ U. S. Department of Commerce National Oceanic And Atmospheric Administration National Marine Fisheries Service ATMOSPt, ^'^''^r^^^^^co-- The Federal Inspection Mark and The U. S. Grade Shield A consumer's guide to quality fishery products A processor's aid to fishery product marketing Packed Under Federal Inspection This Inspection Mark identifies fishery products certified by Federal Inspectors to be safe, clean, wholesome, and properly labeled. This U. S. Grade Shield indicates the quality level of graded products. All products which bear Grade Shields have been Federally inspected. Inspectors Fill Five Roles The services performed by inspectors are tailored to the type of inspection desired by applicants. In general, Inspectors fulfill the following roles in performing their duties: 1 2 3 4 5 Sanitation expert — pinpoints unsanitary conditions in the plant and recommends ways to correct them. Quality control adviser -makes certain that the quality of the raw materials and all ingredients will produce a wholesome product. He helps establish procedures which will result in a uniform product. Official certifier -samples and grades the finished product. Observer —keeps a careful watch on the overall operation of the plant. Reporter —reports noted problems to the plant management for resolution. The Federal Fishery Product Inspection Program Fish and shellfish are naturally nutritious, wholesome, appetizing, and varied. But these products retain their natural goodness and quality only if they are properly handled during processing and distribution. Bringing the harvest of the seas to consumers is often a complex operation. To help the fishery industry maintain the quality of its products, the National Marine Fisheries Service provides inspection programs to meet various needs. The Service is a part of the National Oceanic and Atmospheric Administration, an agency of the U. S. Department of Commerce. It offers official and impartial inspection for all processed fishery products— fresh, frozen, canned, and cured. Federal inspectors check the plants, procedures, and products of firms which use and pay for these services. The inspectors issue a certificate stating the quality, quantity, and condition of the product. Fishery product inspection is designed to increase consumer confidence in products which bear inspection marks and grade shields. Inspection offers many commercial, technical, and marketing advantages to the participating industry. Inspection and Grading There are two distinct but related parts of the Federal inspection program — inspection and grading. Inspection is the examination of fishery products by inspectors to make certain the products are safe, pure, and properly labeled. The plant, equipment, and food-handling personnel must also meet adequate and appropriate hygienic standards. Products which pass inspection may bear the Federal inspection mark or statement "Packed Under Federal Inspection" on the brand labels. Grading is an added step in which the quality level of certain products is determined and certified by the inspector. In general, high volume fishery products for mass feeding and direct consumer markets are subject to grading. Graded products may bear a U. S. grade shield which shows their quality level. General inspection and certification requirements can be found in Title 50, Part 260 of the Code of Federal Regulations. Federal Agency Cooperation Department of Commerce fishery products inspection is a service activity to assist processors in preparing better quality products. The safety of seafood products is the responsibility of the Food and Drug Administration. The FDA is a regulatory agency, charged with enforcement of the Federal Food, Drug, and Cosmetic Act. Representatives of the two agencies strive for a common understanding and cooperation in areas of food-plant sanitation and product wholesomeness. 4 Three Types of Inspection Contract inspection enables processing plants to have inspectors oversee preparation, processing, and packaging operations. Inspectors monitor the quality of raw materials and examine samples of the finished products. Producers and packers are primary users of this service. Lot inspection is performed on specific lots of product. Lots are usually located in processing plants, warehouses, cold-storage plants, or terminal markets. Primary users are brokers, buyers, and others with a financial interest in the product. IVIiscellaneous inspection and consultation services include plant surveys, sanitation evaluation, new product evaluation, and label and product inspection review. Processors, packers, and brokers may use these services. Inspection Helps Industry Industry gains important technical and commercial advantages through inspection. These services make it possible for users to: Increase consumer confidence in the product Enhance the marketability of the product Develop or improve quality control programs Obtain certificates which are accepted in court as evidence of fact Determine if terms of contracts and purchase orders have been met Establish the inventory loan value of products Settle claims for damages incurred in transit Resolve disputes over product quality Obtain research and laboratory resources to solve technical and marketing problems Develop processing specifications for nonstandardized fishery products. inspection Benefits Consumers Inspection services make an important contribution to the four principal areas of consumer concern about food products: Quality— Grade marks identify the product quality levels for wise consumer choice. Health — Inspection assures the safety and purity of fishery products. Hygiene— Inspection assures that the product was produced, processed, and packaged under sanitary conditions. Economy— Inspection helps consumers select foods which are truthfully and informatively labeled and packaged. Inspection is a Safeguard Standards Provide a Yardstick Grade Shields Show the Quality Inspect By Eye, Then Buy Inspection marks and grade shields are a useful guide to quality fish and shellfish products. Look for the symbols of quality — the Federal inspection mark and the U. S. grade shield on fishery product purchases Knowledgeable consumers also check for indications of proper handling at the time of purchase. When buying fresh fish The fish should have bright clear eyes which have not sunk into the head The fish should be free of odor The gills should be reddish-pink The flesh should be firm and spring back when gently pressed with the finger. When buying frozen fishery products Read the label Make sure the package is intact and unbroken Avoid packages which have been stacked above the freezing area of the store's display freezer Take only packages which are solidly frozen Avoid packages that show moisture or ice. 7 At home, check the contents Both breaded and unbreaded products should have a clean, uniform appearance Individual pieces should be easily separated and not frozen together Breading or coating should be essentially intact.* Always handle the product properly Keep the product as cool or as frozen as possible between store and home Keep the product refrigerated or frozen until time for cooking Be an informed consumer. Inspection Marks May Be Found On These Fresh, Frozen And Canned Products Raw Breaded and Precooked Breaded Fish Fillets, Portions, and Sticks Fresh or Frozen Whole or Dressed Fish Raw Breaded Shrimp Whole Cooked Crabs, Crabmeat, Legs, and Claws Fried Fish Cakes Mixed Seafood Cakes Fried Clams and Clam Cake Dinners Raw Breaded and Precooked Scallop Dinner Raw and Raw Breaded Scallops Raw Fish Steaks Raw Peeled and Deveined Shrimp Fish and Shellfish in Sauce Batter Dipped Fish — Precooked, Portion, Sticks, and Fillets Breaded and Batter Dipped Shrimp Krispy Breaded and Batter Fried Scallops Raw Breaded and Krispy Raw Breaded Oysters Seafood Platters, Entrees, Cakes or Patties, and Dinners Cooked Lobster, Whole, Tail, or Claws Lobster. Entrees Canned Tuna - dietetic, water, and oil packs Grade Standards Have Been Set for These Products TITLE 50 CFR PART SUB-PART 261 A B 262 B C 263 A B Whole or Dressed Fish Frozen Headless Dressed Whiting Frozen Halibut Steaks Frozen Salmon Steaks General Std Fish Fillets Fresh or Frozen Cod Fillets C Fresh or Frozen Flounder and Sole Fillets D Fresh or Frozen Haddock Fillets E Fresh or Frozen 0. Perch Pacific O. Perch Fillets 264 A Frozen Fish Blocks B Frozen Minced Fish Blocks C Frozen Raw Fish Portions D Frozen Raw Breaded Fish Sticks E Frozen Raw Breaded Fish Portions F Frozen Fried Fish Sticks G Frozen Fried Fish Portions 265 A Frozen Raw Headless Shrimp B Frozen Raw Breaded Shrimp 266 A Fresh or Frozen Raw Scallops B Frozen Fried and Breaded Scallops 10 1^ U.S. GOVERNMENT PRINTING OFFICE: 1980 O— 311-065/176 Inspection and Certification of U.S. Fishery Products for Export The National Marine Fisheries Service (NMFS) of the U.S. Department of Commerce (DOC) is the only Federally authorized food inspection agency which conducts inspection and analyses of fishery commodities for export, and issues official U.S. Government certificates attesting to the findings. A variety of optional inspection, analytical, and certification services are available upon request from any applicant having a financial interest in the product for which services are requested. A fee-for-service is charged to the applicant for services rendered. The U.S. Department of Commerce can provide bilingual certificates in English and the language of the buying country in some instances. Inspection Certification of Fishery Products for Imports The National Marine Fisheries Service provides import lot inspection and certification services to U.S. importers and firms wishing to enter the U.S. market on a fee-for-service basis. Services in the areas of technical assistance, labeling, chemical analysis, and inspection and certification are provided. Inspection services are available at most major U.S. ports and inland cities. Certificates prepared and issued by the DOC inspection service are legal documents accepted in any U.S. court as "prima facie" legal evidence. 11 For further information Inquiries regarding inspection services may be directed to any of the following offices of the National Marine Fisheries Service: Duval Building 9450 Koger Boulevard St. Petersburg, Florida 33702 (813) 898-3155 P.O. Box 1188 Emerson Avenue Gloucester, Massachusetts 01930 (617) 281-3600 4847 Eastern Avenue Building #7 Bell, California 90201 (213) 265-0534 3209 Frederic Street P.O. Drawer 1207 Pascagoula, Mississippi 39567 (601) 762-4591 Consumers who have comments or requests for further information may write: Department of Commerce National Oceanic and Atmospheric Admin. National Marine Fisheries Service Seafood Research, Inspection, and Consumer Services Division Washington, D.C. 20235 June 1980 PENN STATE UNIVERSITY LIBRARIES iiiiiiiiiiinii! ADDDDVmmoSD