Table of contents
Foreword ..................................................................................................................... ii
1 Scope .................................................................................................................. 1
2 Normative References ......................................................................................... 1
3 Terms and Definitions .......................................................................................... 1
4 General ................................................................................................................ 3
4.1 Facilities ........................................................................................................... 3
4.2 Hygiene and handling ....................................................................................... 3
5 Processing of Chilled and Frozen Crab ............................................................... 4
5.1 Live crab reception ........................................................................................... 4
5.2 Live crab holding .............................................................................................. 4
5.3 Washing and drowning or pacifying .................................................................. 5
5.4 Cooking ............................................................................................................ 5
5.5 Cooling ............................................................................................................. 6
5.6 Cleaning, Sectioning or meat extraction ........................................................... 6
5.7 Shell or viscera fragment removal .................................................................... 7
5.8 Freezing ........................................................................................................... 7
5.9 Glazing ............................................................................................................. 7
5.10 Packaging and labeling ................................................................................. 8
5.11 Metal detection .............................................................................................. 8
5.12 Chilled storage .............................................................................................. 8
5.13 Frozen storage .............................................................................................. 8
5.14 Distribution and transport .............................................................................. 9
6 Labor and community ........................................................................................ 10
6.1 Child labor ...................................................................................................... 10
6.2 Person with disabilities (PWD) rights .............................................................. 10
6.3 Anti-discrimination/ unequal treatment of employee policy ............................. 10
6.4 Training on safety and first aid ....................................................................... 10
6.5 Salary, wages and benefits ............................................................................ 10
6.6 Living conditions for employed workers .......................................................... 10
6.7 Social aspects ................................................................................................ 11
Annex A .................................................................................................................... 12
