Introduction to

Fish Product
Packaging
Presented by: Karen Joy
Morales
What is Fish Product
Packaging?
Fish product packaging involves the
methods and materials used to package
fish and fishery products to ensure their
quality, safety, and freshness during
storage, transportation, and sale.
The Significance of Packaging plays a crucial role in

Packaging in the Fish the fish industry, impacting

shelf-life, quality control, food
Industry safety, and marketing

Shelf-life Quality Control

Food Safety Marketing

Shelf-life

Proper packaging extends the shelf-life of fish

products by protecting them from environmental
factors such as oxygen, moisture, and light. This
helps maintain freshness and reduces spoilage.
Quality Control

Packaging helps in maintaining the quality of

fish products by preventing physical damage
and contamination. It also aids in preserving the
nutritional value and sensory attributes of the
fish.
Food Safety

Packaging acts as a barrier against microbial

contamination, ensuring the safety of fish
products. It also helps in maintaining the
required temperature during storage and
transportation, reducing the risk of foodborne
illnesses.
Marketing

Attractive and informative packaging can

enhance the marketability of fish products. It
provides essential information to consumers,
such as nutritional content, origin, and usage
instructions, and can influence purchasing
decisions.
Global Standards and
Regulations for Fish
Packaging
FDA
(Food and Drug EU
Administration) Regulations Internationa
l Standards
FDA
(Food and Drug
Administration)

• In the United States, the FDA regulates

the packaging of fish and fishery
products under the Food Safety
Modernization Act (FSMA). This includes
guidelines for packaging materials,
labeling, and storage conditions.
US FDA
(Food and Drug
Administration)
Packaging Materials
• Food Contact Substances (FCS): Packaging materials must be made from
substances that are approved by the FDA for food contact.
• Safety and Durability: Packaging must resist environmental factors like
moisture, light, and temperature changes.
• Tamper-Evident Features: Required for certain pharmaceuticals and over-
the-counter drugs to show if a package has been altered
US FDA
(Food and Drug Administration)
Labeling Requirements
The FDA has specific requirements for food labeling to ensure that
consumers have accurate and useful information about the products they
purchase. Key points include:
• Nutrition Labeling: Most packaged foods must bear nutrition labeling,
including information on calories, fats, carbohydrates, proteins, vitamins,
and minerals.
• Ingredient Lists: Labels must include a list of ingredients in descending
order of predominance by weight.
• Allergen Labeling: Labels must clearly identify any major food allergens
present in the product.
US FDA
(Food and Drug Administration)
Storage Conditions
Proper storage conditions are essential to maintain the safety and quality of
food products. The FDA provides guidelines for storing food safely:
• Refrigeration: Keep the refrigerator temperature at or below 40°F (4°C)
to prevent the growth of harmful bacteria.
• Freezing: The freezer temperature should be 0°F (-18°C) to keep food
safe indefinitely.
• Storage Directions: Follow storage directions on labels to ensure the
product remains safe and of high quality.
• Preventing Contamination: Store food in a way that prevents cross-
contamination, such as keeping raw meat separate from ready-to-eat
FDA
(Food and Drug
Administration)

• In the Philippines, the Food and Drug

Administration (FDA) plays a crucial role
in regulating the fish and fishery
products industry to ensure the safety,
quality, and compliance with national
standards.
FDA
(Food and Drug Administration)
1. Regulation and Standards:
The FDA establishes and enforces Philippine National
Standards (PNS) for various fish and fishery products. These
standards cover aspects such as processing, handling,
packaging, and labeling to ensure product safety and quality.
FDA
(Food and Drug Administration)
2. Hazard Analysis Critical Control Point (HACCP):
The FDA requires fish processors to implement HACCP
plans, which identify potential hazards in the production
process and establish critical control points to prevent,
eliminate, or reduce these hazards to safe levels.
FDA
(Food and Drug Administration)
3. Good Manufacturing Practices (GMP):
The FDA mandates adherence to Good Manufacturing
Practices, which include guidelines for hygiene, sanitation, and
proper handling of fish and fishery products to prevent
contamination and ensure product safety.
FDA
(Food and Drug Administration)
4. Microbiological Quality Assessment:
The FDA conducts microbiological quality assessments of
processed fish products to ensure they meet safety standards.
This includes testing for harmful microorganisms and ensuring
compliance with established limits.
FDA
(Food and Drug Administration)
5. Inspections and Monitoring:
The FDA conducts regular inspections and monitoring of
fish processing facilities to ensure compliance with regulations
and standards. Non-compliance can result in penalties, product
recalls, or facility closures.
FDA
(Food and Drug Administration)
6. Consumer Protection:
The FDA ensures that fish and fishery products are
properly labeled with accurate information about ingredients,
nutritional content, and expiration dates. This helps consumers
make informed choices and ensures the safety of the products
they consume.
FDA
(Food and Drug Administration)
6. Consumer Protection:
The FDA ensures that fish and fishery products are
properly labeled with accurate information about ingredients,
nutritional content, and expiration dates. This helps consumers
make informed choices and ensures the safety of the products
they consume.
By implementing these regulations and standards, the
FDA aims to protect public health and ensure that fish and
fishery products in the Philippines are safe for consumption.
EU Regulations

• The European Union has stringent

regulations for fish packaging, including
the General Food Law (Regulation (EC)
No 178/2002) and specific regulations
for packaging materials (Regulation
(EC) No 1935/2004). These regulations
ensure that packaging materials are
safe and do not contaminate the food.
EU Regulations

General Food Law (Regulation (EC) No 178/2002)

1. General Principles of Food Law:
• Ensures a high level of protection of human life and
health.
• Protects consumers' interests, including fair practices
in food trade.
• Ensures the free movement of food and feed within
the EU.
EU Regulations

General Food Law (Regulation (EC) No 178/2002)

2. European Food Safety Authority (EFSA):
• Establishes the EFSA, an independent agency
responsible for scientific advice and support on food
safety matters.
• EFSA provides risk assessments and scientific opinions
to inform decision-making.
EU Regulations
General Food Law (Regulation (EC) No 178/2002)
3. Food Safety Requirements:
• Food and feed must not be placed on the market if they
are unsafe.
• Unsafe food includes food that is injurious to health or
unfit for human consumption.
4. Traceability:
• Requires traceability of food, feed, and food-producing
animals at all stages of production, processing, and
distribution.
• Businesses must be able to identify suppliers and
customers of their products.
EU Regulations
5. Responsibilities of Food Business Operators:
• Food business operators are responsible for ensuring
that food and feed comply with food law requirements.
• They must withdraw or recall products that are found to
be unsafe.
6. Rapid Alert System for Food and Feed (RASFF):
• Establishes the RASFF to facilitate the exchange of
information on food safety issues between EU member
states.
• Helps manage food safety emergencies and crises.
EU Regulations
7. Transparency and Public Information:
• Ensures that the public has access to information on
food safety issues.
• Promotes transparency in the decision-making process.
International Standards

• Organizations such as the Codex

Alimentarius Commission provide
international standards for fish
packaging. These standards cover
aspects such as hygiene, labeling, and
packaging materials to ensure the
safety and quality of fish products
globally.
Codex Alimentarius
Commission
• 1. Hygiene Standards:
• The Codex standards emphasize the importance of
maintaining high levels of hygiene throughout the entire fish
processing and packaging process.
• This includes guidelines for the cleanliness of facilities,
equipment, and personnel to prevent contamination.
• The standards also cover the handling, storage, and
transportation of fish products to ensure they remain safe
and hygienic.
Codex Alimentarius
Commission
• 2. Labeling Requirements:
• Codex standards provide detailed guidelines for the labeling
of fish and fishery products.
• Labels must include information such as the product name,
ingredients, net weight, country of origin, and any allergens.
• The labeling must be clear, accurate, and not misleading to
ensure that consumers have the necessary information to
make informed choices.
Codex Alimentarius
Commission
• 3. Packaging Materials:
• The standards specify the types of materials that can be
used for packaging fish products to ensure they do not pose
a risk to human health.
• Packaging materials must be food-grade and should not
transfer harmful substances to the fish products.
• The materials should also protect the fish from physical
damage, contamination, and spoilage during storage and
transportation.
Other International Standard being followed
by Philippines
1. ISO Standards:
• ISO 22000: This standard specifies requirements for a food
safety management system and is applicable to all
organizations in the food chain, including fish and fishery
products.
• ISO 9001: This standard sets out the criteria for a quality
management system and is used to ensure consistent
quality in fish processing and packaging.
Other International Standard being followed by Philippines

2. Marine Stewardship Council (MSC) Certification:

• The MSC certification is an international standard for sustainable
fishing. It ensures that fish products come from well-managed and
sustainable fisheries. The Philippines has several fisheries that are
MSC certified:
1. Philippine Tuna Handline Fishery (Lagonoy Gulf and Mindoro Strait)
2. Philippine Sardine Fishery (Zamboanga Peninsula, East Sulu Sea,
Basilan Strait, and Sibuguey Bay)
3. Philippine Blue Swimming Crab Fishery (Visayan Sea and nearby
waters)
4. Philippine Anchovy Fishery ( Manila Bay, Batangas Bay, and
Key Trends in the Packaging
of Seafood and Fish
Products
Convenien Preservatio
Aesthetics
ce n
Packaging solutions Advanced packaging Attractive packaging
that offer technologies, such as designs that enhance
convenience, such Modified Atmosphere product visibility and
as easy-to-open and appeal to consumers
resealable packages, Packaging (MAP) and
vacuum packaging, are are gaining traction.
are becoming
This includes the use of
increasingly popular. being used to extend the
clear packaging
These solutions shelf-life of fish products.
cater to busy materials and
These technologies help
consumers looking innovative designs that
maintain freshness and
for quick and easy highlight the quality of
 Sustainabili
ty
Overview of
There is a growing demand for
Market-Driven
sustainable packaging solutions
Demands that minimize environmental
Influencing impact. This includes the use of
biodegradable and recyclable
Packaging materials, as well as reducing
Innovations packaging waste.
 Consumer
Overview of Preferences
Consumers are increasingly
Market-Driven
seeking products that align with
Demands their values, such as eco-friendly
Influencing packaging and transparency in
sourcing. Packaging that
Packaging communicates these attributes
Innovations effectively can enhance brand
loyalty.
 Health and Wellness
Overview of
The trend towards health-conscious
Market-Driven
eating is driving demand for
Demands packaging that preserves the
Influencing nutritional quality of fish products.
This includes packaging that
Packaging protects against oxidation and
Innovations maintains the freshness of the
product
Conclusion
Packaging is a vital component of the fish industry,
impacting shelf-life, quality control, food safety, and
marketing. Adhering to global standards and
regulations ensures the safety and quality of fish
products. Key trends such as convenience,
preservation, and aesthetics are shaping the
packaging landscape, while market-driven demands
for sustainability and consumer preferences are
driving innovations. By staying abreast of these
trends and demands, the fish industry can continue
to meet consumer needs and enhance product
appeal.
Thank You for
Listening