STANDARD FOR LIVE ABALONE AND FOR RAW FRESH CHILLED OR FROZEN

ABALONE FOR DIRECT CONSUMPTION OR FOR FURTHER PROCESSING

CODEX STAN 312-2013

1. SCOPE
This standard applies to live abalone and/or raw fresh chilled or frozen abalone of the genus Haliotis. Raw fresh chilled or
frozen abalone may be whole or shucked with the viscera removed. The epithelium, mucous and radula may be removed.
Chilling or freezing is done in such a way that essentially the characteristics of live abalone are retained. Both live and raw fresh
chilled or frozen abalone may be intended for direct consumption or further processing. Part I below applies to live abalone,
while Part II applies to raw fresh chilled or frozen abalone.
PART I – LIVE ABALONE
I-2 DESCRIPTION
I-2.1 PRODUCT DEFINITION
Live abalone are products that are alive immediately prior to consumption. Presentation includes the shell.
I-2.2 PROCESS DEFINITION
Live abalone may be wild caught or farmed. They may be purged in clean sea water and/or drained prior to packaging for direct
human consumption or for further processing as in II-2.2.
I-2.3 PRESENTATION
Any presentation of the product shall be permitted provided that it:
 meets all requirements of this Standard; and
 is adequately described on the label to avoid confusing or misleading the consumer.
The abalone may be packed by weight, count, count per unit of weight or volume per package.
I-3 ESSENTIAL COMPOSITION AND QUALITY FACTORS
I-3.1 ABALONE
The abalone must be alive and possess organoleptic characteristics associated with freshness, and freedom from taint or
extraneous matter, as determined by specialists familiar with the species concerned.
I-3.2 FINAL PRODUCT
Live abalone shall meet the requirements of this Standard when lots comply with the provisions of Section I-10. Live abalone
shall be examined by the methods given in Sections I-8 and I-9.
I-4 FOOD ADDITIVES
Food additives are not permitted in live abalone.
I-5 CONTAMINANTS
I-5.1 The products covered by this Standard shall comply with the Maximum Levels of the General Standard for
Contaminants and Toxins in Foods and Feeds (CODEX/STAN 193-1995) and the maximum residue limits for veterinary drugs
established by the Codex Alimentarius Commission.
I-5.2 Abalone from some geographical areas have been found to accumulate certain marine biotoxins. It is up to the
Competent Authority (using a Risk Assessment) to determine whether a risk exists in any geographical areas under its control
and if so, put in the necessary mechanisms to ensure that the part of the abalone to be consumed, meets with the marine
biotoxins level in the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). The Risk Assessments should be
undertaken in accordance with the Working Principles for Risk Analysis for Food Safety for Application by Governments
(CAC/GL 62-2007).
I-6 HYGIENE AND HANDLING
I-6.1 It is recommended that the products covered by provisions of this Standard be prepared and handled in accordance
with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Practice for Fish and
Fishery Products (CAC/RCP 52-2003) and other relevant Codex Codes of Hygienic Practice and Codes of Practice.
I-6.2 The products should comply with any microbiological criteria established in accordance with the Principles and
Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CAC/GL 21-1997).
I–6.3 The final product shall be free from any foreign material that poses a threat to human health.
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I-7 LABELLING
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the
following specific provisions apply:
I-7.1 THE NAME OF THE FOOD
I-7.1.1 The name of the food to be declared on the label shall be the common or usual name of the species of abalone in
accordance with the law and custom of the country in which the food is sold and in a manner not to mislead the consumer.
I-7.1.2 There shall appear on the label, reference to the presentation (provided for in Section I-2.3- Presentation) in close
proximity to the name of the product in such descriptive terms that will adequately and fully describe the nature of the
presentation of the product to avoid misleading or confusing the consumer.
I-7.1.3 In addition to the specified labelling designations above, the usual or common trade names of the variety may be
added so long as it is not misleading to the consumer in the country in which the product will be distributed.
I-7.1.4 The country where the product is sold can determine if the scientific name must be indicated on the label.
I-7.2 CONTENT DECLARATION
Live abalone shall be labelled by weight, count, volume per package or count per unit weight as appropriate to the product.
I-7.3 STORAGE INSTRUCTIONS
The label shall specify the conditions for storage and/or temperature that will maintain the product quality/viability during
transportation, storage and distribution.
I-7.4 LABELLING OF NON-RETAIL CONTAINERS
Information specified above shall be given either on the container or in accompanying documents, except that the name of the
food, lot identification, and the name and address of the manufacturer or packer as well as storage instructions shall always
appear on the container.
However, lot identification, and the name and address may be replaced by an identification mark, provided that such a mark is
clearly identifiable with the accompanying documents.
I-7.5 The durability or shelf life may be required in the country where the product is sold. Date of minimum durability may be
replaced by the statement “Abalone must be alive when sold to the final consumer.”
I-8 SAMPLING, EXAMINATION AND ANALYSIS
I-8.1 SAMPLING
(i) Under development
I-8.2 SENSORY AND PHYSICAL EXAMINATION
Samples taken for sensory and physical examination shall be assessed by persons trained in such examination and in
accordance with procedures elaborated in Sections I-8.3 through I-9, and Guidelines for the Sensory Evaluation of Fish and
Shellfish in Laboratories (CAC/GL 31-1999).
I-8.3 DETERMINATION OF COUNT PER UNIT WEIGHT OR VOLUME
When declared on the label, the count of abalone shall be determined by counting the number of abalone in the container or a
representative sample thereof and dividing the count of abalone by the actual weight/volume to determine the count per unit
weight or volume.
I-8.4. DETERMINATION OF BIOTOXINS
Where a risk exists, the marine biotoxins of concern shall be determined according to the methods specified in the Standard for
Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
I-9 DEFINITION OF DEFECTIVES
The sample unit shall be considered defective when it exhibits any of the properties defined below.
I-9.1 FOREIGN MATTER
The presence in the sample unit of any matter which has not been derived from abalone, does not pose a threat to human
health and is readily recognized without magnification or is present at a level determined by any method including magnification,
that indicates non-compliance with good manufacturing and sanitation practices.
I-9.2 DEAD OR DAMAGED PRODUCT
A dead abalone is characterized by lack of muscle movement when touched and/or complete muscle stiffness due to the rigor
mortis process setting in after death of the animal. A damaged abalone is flawed to the extent that its integrity is affected. The
sample unit is defective if more than 5% of the abalones by count in the sample unit are dead or damaged.
I-10 LOT ACCEPTANCE
A lot shall be considered as meeting the requirements of this standard when:
(i) the total number of defectives as classified according to section I-9 does not exceed the acceptance number (c) of the
appropriate sampling plan with an AQL of 6.5.
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(ii) the average count designation as defined in section I-8.3 is within the declared count, and the total number of samples
not meeting the count designation does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of
6.5.
(iii) the average net weight of all sample units is not less than the declared weight, provided there is no unreasonable
shortage in any individual container;
(iv) the essential composition and quality factors, food additives, contaminants, hygiene and handling and labelling
requirements of Sections I-3, I-4, I-5, I-6 and I-7 are met.
PART II – RAW FRESH CHILLED OR FROZEN ABALONE
II-2 DESCRIPTION
II-2.1 PRODUCT DEFINITION
Raw fresh chilled or frozen whole abalone prepared for direct consumption or for further processing are products that were alive
immediately prior to the commencement of freezing and/or processing and comply with Section I-2.2. They have been chilled or
frozen whole or shucked with the viscera removed. The epithelium, mucous or radula may be removed.
II-2.2 PROCESS DEFINITION
The product is harvested as in I-2.2 and after suitable preparation is subjected to a chilling or freezing process complying with
the conditions laid down hereafter. The chilling process shall be carried out in appropriate equipment in such a way as to ensure
the product shall be quickly brought down to the temperature of melting ice (with a maximum tolerance of -2°C to +4°C). The
product shall be kept chilled at this temperature so as to maintain the quality during transportation, storage and distribution.
The freezing process shall be carried out in appropriate equipment in such a way that the range of maximum ice crystallization
is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has
reached -18°C or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen at -18ºC or
colder so as to maintain the quality during transportation, storage and distribution.
II-2.3 PRESENTATION
Refer to I-2.3.
II-3 ESSENTIAL COMPOSITION AND QUALITY FACTORS
II-3.1 RAW FRESH CHILLED OR FROZEN ABALONE
Raw abalone shall be of a quality fit for human consumption.
II-3.2 GLAZING (FOR FROZEN ABALONE ONLY)
If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be clean sea-water.
Potable water is fresh-water fit for human consumption. Standards of potability shall not be less than those contained in the
latest edition of the WHO “International Guidelines for Drinking Water Quality.” Clean sea-water is sea-water which meets the
same microbiological standards as potable water and is free from objectionable substances.
II-3.3 OTHER INGREDIENTS
The packing medium and all other ingredients used shall be of food grade quality and conform to all applicable Codex
standards.
II-3.4 FINAL PRODUCT
Raw fresh chilled or frozen abalone shall meet the requirements of this standard when lots examined in accordance with
Sections II-8 and II-9 comply with the provisions set out in Section II-10.
II-4 FOOD ADDITIVES
Food additives are not permitted in raw fresh chilled or frozen abalone.
II-5 CONTAMINANTS
Refer to I-5 Contaminants
II-6 HYGIENE
Abalone should meet the requirements of I-6 prior to chilling/freezing. After processing they should retain visual characteristics
associated with freshness, including, where relevant, shells free of dirt.
II-7 LABELLING
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the
following specific provisions apply:
II-7.1 THE NAME OF THE FOOD
The name of the food to be declared on the label shall be the common or usual name of the species of abalone in accordance
with the law and custom of the country in which the food is sold and in a manner not to mislead the consumer.
II-7.1.1 There shall appear on the label, reference to the presentation (provided for in Section II-2.3- Presentation) in close
proximity to the name of the product in such descriptive terms that will adequately and fully describe the nature of the
presentation of the product to avoid misleading or confusing the consumer.
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II-7.1.2 In addition to the specified labelling designations above, the usual or common trade names of the variety may be
added so long as it is not misleading to the consumer in the country in which the product will be distributed.
II-7.1.3 The country where the product is sold can determine if the scientific name must be indicated on the label.
II-7.2 CONTENT DECLARATION
Raw fresh chilled or frozen abalone shall be labelled by weight, count, count per unit weight, or volume as appropriate to th e
product.
Where the frozen food has been glazed, the declaration of the net weight of the food shall be exclusive of the glaze.
II-7.3 STORAGE INSTRUCTIONS
The label shall specify the conditions for storage and/or temperature that will maintain the product safety/quality during
transportation, storage and distribution including date of minimum durability and date of shucking where required in the country
of sale.
II-7.4 LABELLING OF NON-RETAIL CONTAINERS
Information specified above shall be given either on the container or in accompanying documents, except that the name of the
food, lot identification, and the name and address of the manufacturer or packer as well as storage instructions shall always
appear on the container.
However, lot identification, and the name and address may be replaced by an identification mark, provided that such a mark is
clearly identifiable with the accompanying documents.”
II-8 SAMPLING, EXAMINATION AND ANALYSIS
II-8.1 SAMPLING
Refer to I-8.1
II-8.2 SENSORY AND PHYSICAL EXAMINATION
Samples taken for sensory and physical examination shall be assessed by persons trained in such examination and in
accordance with procedures elaborated in Sections II-8.3 through II-8.5 and II-9, and Guidelines for the Sensory Evaluation of
Fish and Shellfish in Laboratories (CAC/GL 31-1999).
II-8.3 DETERMINATION OF NET WEIGHT
The net weight of all sample units shall be determined by the procedures described or mentioned in sections II-8.3.1 through II-
8.3.3.
II-8.3.1 Determination of Net Weight of Product Exclusive of Packaging
(i) Remove frost and ice from outside of package;
(ii) Weigh the unopened container;
(iii) Open the container and remove the contents;
(iv) Dry the empty container and weigh.
(v) Subtract the weight of the empty container from the weight of the unopened container.
The resultant figure will be the total net weight.
II-8.3.2 Determination of Net Weight of Frozen Products not Covered by Glaze
The net weight (exclusive of packaging material) of each sample unit representing a lot shall be determined in the frozen state.
II-8.3.3 Determination of Net Weight of Frozen Products Covered by Glaze
The net weight (exclusive of packaging material) of each sample unit representing a lot shall be determined using the AOAC
official method 963.18, Net Contents of Frozen Seafoods.
II-8.4. DETERMINATION OF COUNT PER UNIT WEIGHT OR VOLUME
When declared on the label, the count of abalone shall be determined by counting the numbers of abalone in the container or a
representative sample thereof and dividing the count of abalone by the actual weight/volume to determine the count per unit
weight or volume.
II-8.5. SAMPLE PREPARATION
II-8.5.1 Procedures for Thawing
For frozen product, the sample is thawed by enclosing it in a film type bag allowing it to thaw at room temperature or in a
refrigerator (at 2 - 6 °C). The complete thawing of the product is determined by gently squeezing the bag occasionally so as not
to damage the texture of the abalone, until no hard core or ice crystals are left.
II-8.6 DETERMINATION OF BIOTOXINS
Where a risk exists, the marine biotoxins of concern shall be determined according to the methods specified in the Standard for
Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
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II-9 DEFINITION OF DEFECTIVES

The sample unit shall be considered as defective when it exhibits any of the properties defined below.
II-9.1 DEEP DEHYDRATION
An area of greater than 10% of the surface of the abalones in the sample unit exhibits excessive loss of moisture clearly shown
as white or abnormal colour on the surface which masks the colour of the flesh and penetrates below the surface, and cannot
be easily removed by scraping with a knife or other sharp instrument without unduly affecting the appearance of the abalone,
which affects more than 10% of the weight of the abalones in the sample unit.
II-9.2 FOREIGN MATTER
The presence in the sample of any matter which has not been derived from abalone, does not pose a threat to human health
and is readily recognized without magnification or is present at a level determined by any method including magnification, that
indicates non-compliance with good manufacturing and sanitation practices.
II-9.3 ODOUR/FLAVOUR
Persistent and distinct objectionable odours or flavours indicative of decomposition, rancidity, or other odours or flavours unfit
for food.”
II-9.4 TEXTURE
Textural breakdown of the flesh, indicative of decomposition, characterized by a muscle structure that is mushy or paste-like.
II-10 LOT ACCEPTANCE
A lot shall be considered as meeting the requirements of this standard when:
(i) the total number of defectives as classified according to section II-9 does not exceed the acceptance number (c) of the
appropriate sampling plan with an AQL of 6.5.
(ii) the average count designation as defined in section II-8.3 is within the declared count, and the total number of
samples not meeting the count designation does not exceed the acceptance number (c) of the appropriate sampling plan with
an AQL of 6.5.
(iii) the average net weight of all sample units is not less than the declared weight, provided there is no unreasonable
shortage in any individual container;
(iv) the essential composition and quality factors food additives, contaminants, hygiene and handling and labelling
requirements of Sections II-3, II-4, II-5, II-6 and II-7 are met.