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

Categories


Tags

Hemp seed food labellingHepatitis AFood allergensallergen labellingsale of raw milkpreserving food with acidsfood safety programme templatesmodified atmosphere packingHemp seed can be sold as foodFood Act 2014 exemptionsWhich microbiological limits do I useshelfe life guidelinesFSSC 22000Food Notice for Food Control Plans and National Programmes glazed seafood weightshydrogen cyanide and apricot kernelsFCP evaluationWater activity seminarEnvironmental swabbingshelf life determinationNew Product Developmentweights and measursFood Protection ForumListeria monocytogenes in ready to eat foodsHousehold RefrigeratorsAlcohol labelling guideFood Act 2014 resourcesWinemakers Food Safety Templatesalami food safety guidelinesSelf supply waterFood processing criteriaPathogen swabbingRMP template formsListeria monocytogenes in ready to eat foodcrisis management guidelinesSignificant amendments to Food Control Plansgluten freeirradiated foodpre-op inspectionsDehydrating foodsCalculate sanitiserCustomise Your National ProgrammeEgg labellingHACCP trainingE coli 0157 Food Act 2014Standards for food premisesTemplate FCPInternal Audit trainingFood safety cultureweights and measuresSushi guidelinesCountry of Origin labelling for foodTop 5 Food Safety TopicsCross contamination E coli 0157Food safety governanceMicrobiological reference criteriaHepatitis in frozen berriesfood industry crisis managementFoodRecall templatecustom Food Control PlanImported forzen berriessous videFood Safety training coursesBacterial levels in foodFood Fraud ToolkitDrying fruits and vegetables for food safetyfood safety auditorFood Safety WatchCooking meat and seafoodSummary of Changes to Food Standards Coderare or lightly cooked meat guidelinesfood packagingLupinHealth Star RatingFood Standards Code revisionfish processingListeria swabbingHome based food businessesGuidelines for National Programmescarbon monoxideHamburger meat cookingCommercial sterilisationlabel reviewsFood Control Plan evaluationFood Safety Toolkitcontrol of Hepatits A in berriesFood Regulations 2015vacuum packinghow to determine shelf life of foodsRMP resourcesListeria guidelinesHigh Pressure Processingfood traceabilityforeign object auditsfood preservationpart time food safety roleAssured Food Safety new websiteSalami manufactureNational Programme guidanceNPDbrix pH and water activitymetal detector functionalityFood Safety Buddy magazinefood legislation updatesHot holding meat and seafoodNational ProgrammeAcidificationLaboratory training coursesFood Safety postersFree Listeria training moduleMilk allergen in dark chocolateDietary Supplements requirementsListeria trainingfood safety updatesConcentration and DryingListeria Outbreak Rock MelonFood labellingapricot kernels and food safetyreview of food traceability practicesfood defenceraw milkListeria testing of ready to eat foodsAllergen managementFood Standards Code Domestic fridgesStorage of meat and seafoodFood labelingFood premises requirementslisteria online trainingWSMP templateFront of pack labellingPreparing food industry sanitiserscarbon monoxide in fish processingHACCP podcastcontract food safety specialistStandard 1.6.1 Listeria testingFood Allergen Portalraw milk safetyfood allergen labellingFood business registrationNational Programmesfresh produce sanitationFood Recall ProceduresFood FraudTemplate Food Control PlanMicrobiological Limits in Foodx ray detector functionalityfood standards code indexListeria outbreakfood contact packagingLabelling of irradiated foodMeat smokingPrivate LabelFeeding food waste to pigsHurdle Technologyalcoholic beverages composition requirementsNational Programme guidelinesfood weights and measuresFurther Processing guidelinesFood allergenFSANZ Food Allergen PortalHPPsous vide for foodserviceListeria samplingFood safety training resourcespreservatives in meatNovel foodsfood safety roleHepatitis A in frozen berriesUCFM GuidelinesFood Recall guidelinesEgg shelf lifesulphites in meatHeat treatments for meat and seafoodOffice administrator positionfood and botulism riskTotal Diet Survey


Archive