{"id":6665,"date":"2020-07-02T15:47:41","date_gmt":"2020-07-02T13:47:41","guid":{"rendered":"https:\/\/nettsteder.regjeringen.no\/foodfromtheocean\/?page_id=6665"},"modified":"2024-06-14T10:00:09","modified_gmt":"2024-06-14T08:00:09","slug":"aquatic-food","status":"publish","type":"page","link":"https:\/\/teststeder.regjeringen.no\/foodfromtheocean\/key-areas\/aquatic-food\/","title":{"rendered":"Safe aquatic food"},"content":{"rendered":"<div id=\"module-0\" class=\"hogan-module hogan-module-text hogan-module-0 text-wrap\"><div class=\"hogan-module-inner clearfix\"><p>The key element SAFE AQUATIC FOOD refers to optimising food safety as it is a prerequisite for increased consumption of aquatic food. Actions linked to this key element rely on understanding: the connection between hygienic production and foodborne illness; the connection between environmental pollution; food production and human health; how contaminants and pollutants end up in the food (value) chain; and levels of contaminants. Relevant SDGs related to this element are SDG <abbr title=\"Zero hunger\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg2\">2<\/a>, <abbr title=\"Good health and well-being\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg3\">3<\/a>, <\/abbr>, <abbr title=\"Quality education\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg4\">4<\/a>, <abbr title=\"Clean water and sanitation\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg6\">6<\/a>, <abbr title=\"Affordable and clean energy\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg7\">7<\/a>,<\/abbr><\/abbr><\/abbr><\/abbr>, <abbr title=\"Decent work and economic growth\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg8\">8<\/a>, <abbr title=\"Industry, innovation and infrastructure\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg9\">9<\/a>, <abbr title=\"Responsible consumption and production\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg12\">12<\/a>, <abbr title=\"Life below water\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg14\">14<\/a>, <abbr title=\"Peace, justice and strong institutions\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdg16\">16<\/a>, and<abbr title=\"Partnerships for the goals\"> <a href=\"https:\/\/sustainabledevelopment.un.org\/sdg17\">17<\/a><\/abbr>. <\/abbr><\/abbr><\/abbr><\/abbr><\/abbr>Relevant recommendations from the Committee on World Food Security are <a href=\"http:\/\/www.fao.org\/3\/a-av032e.pdf\">CFS 4A.3, 4B, 4B.4. <\/a>More links are required, especially for topics where no links are present yet. Please send input to <a href=\"mailto:FoodFromtheOcean@hi.no\">FoodFromtheOcean@hi.no<\/a><\/p>\n<p>&nbsp;<\/p><\/div><\/div><div id=\"module-1\" class=\"hogan-module hogan-module-expandable_list hogan-module-1 module-no-gap module-bg container-full-width\"><div class=\"hogan-module-inner text-wrap list-items\"><h2 class=\"hogan-heading\">Key element SAFE AQUATIC FOOD<\/h2>\t<div class=\"hogan-expandable-list-item list-item\">\n\t\t<div class=\"anchor\" id=\"panel-1-0\">&nbsp;<\/div>\n\t\t<a href=\"#panel-1-0\">\n\t\t\t<div class=\"hogan-expandable-list-item-title\">Challenge: General food safety<\/div>\t\t\t<span><\/span>\n\t\t<\/a>\n\t\t<div aria-expanded=\"false\">\n\t\t\t<div class=\"highlight bgblue\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Knowledge<\/span><\/strong><\/p>\n<p><strong>Reports<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.fao.org\/documents\/card\/en\/c\/cc4576en\">Illuminating Hidden Harvests<\/a> (FAO)<\/li>\n<\/ul>\n<\/div>\n<div class=\"highlight\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Solutions<\/span><\/strong><\/p>\n<p><strong>Food Safety Authorities (legislation, enforcement)<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.fsai.ie\/search-results.html?searchString=seafood\">Food Safety Authority of Ireland<\/a><\/li>\n<li><a href=\"https:\/\/www.mattilsynet.no\/language\/english\/\">Norwegian Food Safety<\/a><\/li>\n<\/ul>\n<p><strong>Food standards, guides and codes of practice<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/fao-who-codexalimentarius\/en\/\">Codex Alimentarius<\/a> (FAO)<\/li>\n<\/ul>\n<p><strong>Guidelines<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/3\/a-y7937e.pdf\">Voluntary Guidelines<\/a> on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (No. 9) (FAO)<\/li>\n<\/ul>\n<\/div>\n\t\t<\/div>\n\t<\/div>\n\t<div class=\"hogan-expandable-list-item list-item\">\n\t\t<div class=\"anchor\" id=\"panel-1-1\">&nbsp;<\/div>\n\t\t<a href=\"#panel-1-1\">\n\t\t\t<div class=\"hogan-expandable-list-item-title\">Challenge: Hygiene<\/div>\t\t\t<span><\/span>\n\t\t<\/a>\n\t\t<div aria-expanded=\"false\">\n\t\t\t<p><span style=\"font-size: 11pt;color: #046bd7\"><a href=\"https:\/\/sustainabledevelopment.un.org\/sdgs\">SDG 2, 4, 7, 8, 9 and 17<\/a><br \/>\n<a href=\"http:\/\/www.fao.org\/3\/a-av032e.pdf\">CFS 4A.3 and 4B<\/a><\/span><\/p>\n<div class=\"highlight bgblue\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Knowledge<\/span><\/strong><\/p>\n<p><strong>\u00a0<\/strong><strong>Cooling systems<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/flw-in-fish-value-chains\/value-chain\/processing-storage\/cold-storage\/en\/\">\u2018Cold\u2019 handling and storage systems<\/a> (FAO)<\/li>\n<\/ul>\n<p><strong>Monitor for knowledge<\/strong><\/p>\n<ul>\n<li>on improved ovens for smoking, drying racks, preparation of fish powder etc. <strong>(<\/strong>LINK REQUIRED)<\/li>\n<li>on climate changes affecting preservation <strong>(<\/strong>LINK REQUIRED)<\/li>\n<\/ul>\n<p><strong>Research project<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.smallfishfood.org\/\">SmallFishFood<\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"highlight\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Solutions<\/span><\/strong><\/p>\n<p><strong>Food standards, guides and codes of practice<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/fao-who-codexalimentarius\/en\/\">Codex Alimentarius<\/a> (FAO)<\/li>\n<\/ul>\n<p><strong>Innovation for better methods of preservation<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/3\/a-i5577e.pdf\">Streamlining fish processing- Shifting from smoking ovens to the FTT-Thiaroye system<\/a> (FAO)<\/li>\n<li><a href=\"http:\/\/www.fao.org\/flw-in-fish-value-chains\/value-chain\/processing-storage\/artisanal-fish-drying\/appropriate-technology\/en\/\">Application of Appropriate Technology for Artisanal Fish Drying<\/a> (FAO)<\/li>\n<\/ul>\n<p><strong>Improvement of human skills<\/strong> to handle food<\/p>\n<ul>\n<li>Capacity development for small-scale post-harvest and trade actors, in particular women<\/li>\n<li><a href=\"http:\/\/www.fao.org\/3\/a-i7419e.pdf\">Towards gender-equitable small-scale fisheries governance and development<\/a> (FAO)<\/li>\n<\/ul>\n<\/div>\n\t\t<\/div>\n\t<\/div>\n\t<div class=\"hogan-expandable-list-item list-item\">\n\t\t<div class=\"anchor\" id=\"panel-1-2\">&nbsp;<\/div>\n\t\t<a href=\"#panel-1-2\">\n\t\t\t<div class=\"hogan-expandable-list-item-title\">Challenge: Contaminants<\/div>\t\t\t<span><\/span>\n\t\t<\/a>\n\t\t<div aria-expanded=\"false\">\n\t\t\t<p><a href=\"https:\/\/sustainabledevelopment.un.org\/sdgs\"><span style=\"font-size: 11pt;color: #046bd7\">SDG 3, 6, 12, 14 and 16<\/span><\/a><\/p>\n<div class=\"highlight bgblue\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Knowledge<\/span><\/strong><\/p>\n<p><strong>Increase knowledge on contamination and food safety in fish<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.who.int\/en\/news-room\/fact-sheets\/detail\/dioxins-and-their-effects-on-human-health\">Dioxins and their effects on human health<\/a> (WHO)<\/li>\n<li><a href=\"https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/food-safety\">Food safety fact sheet<\/a> (WHO)<\/li>\n<\/ul>\n<p style=\"font-style: normal;font-weight: 400;font-size: medium\"><strong>Monitoring programs<\/strong><\/p>\n<ul style=\"font-style: normal;font-weight: 400;font-size: medium\">\n<li><a href=\"https:\/\/www.hi.no\/en\/hi\/temasider\/seafood\/monitoring-seafood\">IMR seafood monitoring<\/a>\u00a0(Norway)<\/li>\n<\/ul>\n<p><strong>Feed with low levels of contaminants and pollutants <\/strong><strong>(<\/strong>LINK REQUIRED)<\/p>\n<p><strong>Connection to terrestrial industry,<\/strong> Contaminants and pollutants from land-based industry ending up in waters<\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/3\/a-i7754e.pdf\">Water pollution from agriculture: a global review<\/a> (FAO)<\/li>\n<\/ul>\n<p><strong>Risk-benefit reports<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/apps.who.int\/iris\/handle\/10665\/44666\">Report of the Joint FAO\/WHO Expert Consultation on the Risks and Benefits of Fish Consumption<\/a> (FAO\/WHO)<\/li>\n<li><a href=\"https:\/\/www.fda.gov\/food\/metals-and-your-food\/quantitative-assessment-net-effects-fetal-neurodevelopment-eating-commercial-fish-measured-iq-and\">A quantitative assessment of the net effects on fetal neurodevelopment from eating commercial fish<\/a> (US FDA)<\/li>\n<li><a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/abs\/10.2903\/j.efsa.2015.3982\">Statement on the benefits of fish\/seafood consumption compared to the risks of methylmercury in fish\/seafood<\/a> (EFSA)<\/li>\n<li><a href=\"https:\/\/vkm.no\/english\/riskassessments\/allpublications\/benefitandriskassessmentoffishinthenorwegiandietanupdateofthereportfrom2006basedonnewknowledge.4.27ef9ca915e07938c3b28915.html\">Benefit and risk assessment of fish in the Norwegian diet \u2013 an update<\/a> (VKM)<\/li>\n<\/ul>\n<\/div>\n<div class=\"highlight\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Solutions<\/span><\/strong><\/p>\n<p><strong>Food standards, guides and codes of practice<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/fao-who-codexalimentarius\/en\/\">Codex Alimentarius<\/a><\/li>\n<\/ul>\n<p><strong>Developing transparent national databases<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/sjomatdata.hi.no\/#search\/\">Seafood database<\/a> on contaminant and nutrient levels in fish and seafood (Norway) (<a href=\"https:\/\/sustainabledevelopment.un.org\/sdgs\">SDG 3.b<\/a>)<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><strong>Make research on contaminants easily accessible to public<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.luke.fi\/ruokafakta\/en\/meat-%20and-fish\/contaminants-in-the-fish-caught\/\">Contaminants in the fish caught<\/a> (Finland)<\/li>\n<li><a href=\"https:\/\/sjomatdata.hi.no\/#search\/\">Seafood database<\/a> (Norway)<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><strong>Specific recommendations for eating fish and seafood from polluted areas <\/strong>(<a href=\"https:\/\/sustainabledevelopment.un.org\/sdgs\">SDG 17.18<\/a>)<\/p>\n<ul>\n<li><a href=\"https:\/\/www.ruokavirasto.fi\/en\/private-persons\/information-on-food\/instructions-for-safe-use-of-foodstuffs\/turvallisen-kayton-ohjeet\/safe-use-of-fish\/\">Restrictions<\/a> from known polluted areas (e.g. Baltic Sea) (Finland) (<a href=\"https:\/\/sustainabledevelopment.un.org\/sdgs\">SDG 3.9, 3.b<\/a>)<\/li>\n<\/ul>\n<p><strong>Finding the source of contamination<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/3\/T1768E\/T1768E05.htm\">The Hazard Analysis Critical Control Point (HACCP)-system<\/a> (FAO)<\/li>\n<\/ul>\n<p><strong>Use sustainable and safe feed ingredients <\/strong>(LINK REQUIRED)<\/p>\n<p><strong>Action across boarders <\/strong>ensuring healthy clean waters <strong>(<\/strong>LINK REQUIRED)<\/p>\n<\/div>\n\t\t<\/div>\n\t<\/div>\n\t<div class=\"hogan-expandable-list-item list-item\">\n\t\t<div class=\"anchor\" id=\"panel-1-3\">&nbsp;<\/div>\n\t\t<a href=\"#panel-1-3\">\n\t\t\t<div class=\"hogan-expandable-list-item-title\">Challenge: Consumers lack of knowledge<\/div>\t\t\t<span><\/span>\n\t\t<\/a>\n\t\t<div aria-expanded=\"false\">\n\t\t\t<div class=\"highlight bgblue\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Knowledge<\/span><\/strong><\/p>\n<p><strong>Teaching plans and information brochures<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/capacity-development\/public-education-communication\/en\/\">Public education and communication<\/a> (FAO)<\/li>\n<\/ul>\n<p><strong>Reports<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.fao.org\/3\/cb3685en\/cb3685en.pdf\">Consumers and the right to adequate food<\/a><\/li>\n<li><a href=\"https:\/\/www.fao.org\/policy-support\/tools-and-publications\/resources-details\/en\/c\/1457028\/\">Consumer organizations in action. A collection of practices driving the right to adequate food<\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"highlight\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Solutions<\/span><\/strong><\/p>\n<p><strong>Examples from countries<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.matportalen.no\/kontaktoss\/about_us\">Consumer information from health and food authorities<\/a> (No)<\/li>\n<\/ul>\n<p><strong>Guidelines<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.fao.org\/3\/a-y7937e.pdf\">Voluntary Guidelines<\/a> on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (No. 9) (FAO)<\/li>\n<\/ul>\n<\/div>\n\t\t<\/div>\n\t<\/div>\n\t<div class=\"hogan-expandable-list-item list-item\">\n\t\t<div class=\"anchor\" id=\"panel-1-4\">&nbsp;<\/div>\n\t\t<a href=\"#panel-1-4\">\n\t\t\t<div class=\"hogan-expandable-list-item-title\">Challenge: Covid-19<\/div>\t\t\t<span><\/span>\n\t\t<\/a>\n\t\t<div aria-expanded=\"false\">\n\t\t\t<div class=\"highlight bgblue\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Knowledge<\/span><\/strong><\/p>\n<p><strong>Resources<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.fao.org\/3\/ca8959en\/ca8959en.pdf\">Information on COVID-19 and small-scale fisheries<\/a> (FAO)<\/li>\n<\/ul>\n<\/div>\n<div class=\"highlight\">\n<p><strong><span style=\"font-size: 16pt;color: #046bd7\">Solutions<\/span><\/strong><\/p>\n<p><strong>Sensitization Workshop<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.fao.org\/voluntary-guidelines-small-scale-fisheries\/news\/news-detail\/COVID-19-sensitization-for-NAFPTA-executives-in-coastal-regions-of-Ghana\/en#:~:text=COVID%2D19%20sensitization%20for%20NAFPTA%20executives%20in%20coastal%20regions%20of%20Ghana,-24%2F09%2F2020&amp;text=As%20part%20of%20Norad's%20commitment,Malawi%2C%20Sierra%20Leone%20and%20Tanzania.\">COVID-19 sensitization for NAFPTA (National Fishworkers and Traders Association of Ghana) executives<\/a> (FAO)<\/li>\n<\/ul>\n<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>The key element SAFE AQUATIC FOOD refers to optimising food safety as it is a prerequisite for increased consumption of &#8230;<\/p>\n","protected":false},"author":2137,"featured_media":5625,"parent":2965,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-6665","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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