Glazed seafood - the rules about net weight declarations

July 14, 2015 at 12:21 PM

Trading Standards have developed a useful pamphlet explaining the weights and measures requirements for glazed seafood.

These include details of the process for verifiying that the stated net weight on packs is accurate, and reflects the de glazed (not glazed) seafood weight.

To download the pamphlet click here

Tags: weights and measures glazed seafood weights
Category: News



Imported Foodsapricot kernels and food safetyOffice administrator positionfish processingFSSC 22000Bacterial levels in foodFood Safety training coursesFood Allergen Portalcontrol of Hepatits A in berriesCoronavirus and food safetysulphites in meatfood safety programme templatesListeria monocytogenes in ready to eat foodListeria testing of ready to eat foodsreview of food traceability practicespreservatives in meatHome based food businessesPregnancy warning labels on alcoholfood allergen labellingcarbon monoxideMicrobiological Limits in FoodCoronavirussous videalcohol warning labelsStarting a Food businessHPP for milkFood Safety postersFood business registrationpreserving food with acidsfood preservationImported Food made with fortified ingredientsNew Product DevelopmentCountry of Origin labelling for foodlisteria online trainingHemp seed food labellingmodified atmosphere packingCommercial sterilisationirradiated foodFood allergenNational Programme guidelinesFood allergensImported forzen berriesCooking meat and seafoodCross contamination E coli 0157Listeria swabbingSignificant amendments to Food Control PlansNational ProgrammesFood Safety Assessor positionFood Safety WatchFood Safety data captureStandards for food premisesFood recall Risk ManagementPathogen swabbingFood safety and CoronavirusHACCP trainingStandard 1.6.1 Listeria testingfood weights and measuresMilk allergen in dark chocolateFront of pack labellingallergen labellinglabel reviewsHACCP podcastCovid 19 implications for food manufacturingMicrobiological reference criteriaforeign object auditsAcidificationFood Control Plan evaluationfood and botulism riskPregnancy warning labelscarbon monoxide in fish processingNovel food processing technologiesDrying fruits and vegetables for food safetyPreparing food industry sanitisersfood traceabilityFood Act 2014food legislation updatesNutrition Panel Calculatorpart time food safety roleFood Safety Buddy magazineDomestic fridgesListeria Outbreak Rock MelonAlcohol labelling guideSelf supply waterweights and measureshow to determine shelf life of foodsHealth Star RatingAssured Food Safety new websiteFood processing criteriaraw milkHepatitis in frozen berriesFood fermentationhydrogen cyanide and apricot kernelsMy Food Planx ray detector functionalityfood safety roleTotal Diet SurveyFood safety trendsEgg shelf lifecontract food safety specialistDehydrating foodsDietary Supplements requirementsNPDvacuum packingUCFM GuidelinesHousehold RefrigeratorsFurther Processing guidelinesFood Regulations 2015Listeria outbreakImported Food Risk Advicesalami food safety guidelinesLabelling of irradiated foodcustom Food Control Plangluten freeEgg labellingImported foodFood Safety Toolkitshelf life determinationHepatitis A in frozen berriesFood Standards Code revisionpre-op inspectionsStorage of meat and seafoodFeeding food waste to pigssous vide for foodserviceNational ProgrammeLaboratory training coursesConcentration and DryingHemp seed can be sold as foodListeria guidelinesFCP evaluationraw milk safetyHeat treatments for meat and seafoodRMP template formsTemplate Food Control PlanHPPFood labellingFood Standards Code metal detector functionalityalcoholic beverages composition requirementsFood FraudPet FoodCalculate sanitiserHurdle TechnologyPrivate LabelSalami manufacturefood defenceFermenting vegetablesfood industry crisis managementfood safety updatesAlcohol in kombuchaFree Listeria training moduleCalculating alcohol in brewed soft drinksListeria monocytogenes in ready to eat foodsFood safety governanceFood safety and Covid 19Food Protection ForumEnvironmental swabbingFood Act 2014 exemptionsFood Fraud ToolkitWhich microbiological limits do I useFSANZ Food Allergen Portalfood packagingHigh Pressure ProcessingFood safety training resourcescrisis management guidelinesAllergen managementfood standards code indexFoodRecall templatefresh produce sanitationAcidifying FoodHot holding meat and seafoodHamburger meat cookingListeria samplingMeat smokingTop 5 Food Safety TopicsFood RecallsFood premises requirementsListeria trainingshelfe life guidelinesWinemakers Food Safety TemplateNovel foodsFood labelingbrix pH and water activityFood Notice for Food Control Plans and National Programmes COVID 19food contact packagingFood Act 2014 resourcesglazed seafood weightsMaking food for animalsFood safety cultureJob VacancySummary of Changes to Food Standards CodeInternal Audit trainingWSMP templateRMP resourcesHepatitis ACustomise Your National ProgrammeNational Programme guidanceFood Safety Culture resourcesFood Recall Proceduresrare or lightly cooked meat guidelinesFood Recall guidelinesE coli 0157 food safety auditorGuidelines for National ProgrammesSushi guidelinessale of raw milkTemplate FCPLupinWater activity seminarweights and measurs