GB/T 23498-2009 English PDF

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GB/T 23498-2009: Manufacturing practice for seafood processing in catering industry
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23498-2009	189	Add to Cart	3 days	Manufacturing practice for seafood processing in catering industry	Valid

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Basic data

Standard ID: GB/T 23498-2009 (GB/T23498-2009)
Description (Translated English): Manufacturing practice for seafood processing in catering industry
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B50
Classification of International Standard: 67.120.30
Word Count Estimation: 8,844
Date of Issue: 2009-04-27
Date of Implementation: 2009-12-01
Quoted Standard: GB 2733; GB 2760; GB 3097; GB 5749; GB 10144; Health Authority [ 2005 ] No. 260 catering and meal delivery unit collective hygiene norms
Regulation (derived from): National Standard Approval Announcement 2009 No.5 (Total No.145)
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the requirements and processing of raw materials and accessories catering establishments seafood processing operations, process management, health management requirements. This standard applies to medium-sized food companies, collective canteens or dining seafood restaurant delivery unit machining operations. Other processed seafood catering enterprises for implementation.

GB/T 23498-2009: Manufacturing practice for seafood processing in catering industry

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Manufacturing practice for seafood processing in catering industry ICS 67.120.30 B50 National Standards of People's Republic of China Seafood Dining manufacturing practices Posted 2009-04-27 2009-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard by the National Food Industry Standardization Technical Committee proposed. This standard by the National Standardization Technical Committee Technical Committee aquatic products processing food industry. This standard is mainly drafted by. Ocean University of China, Qingdao Municipal Health Bureau of Health Supervision Bureau. The main drafters of this standard. Lin Hong, Jin Xiaomei, Wang Jing Xue, Li Zhenxing. Seafood Dining manufacturing practices

1 Scope

This standard specifies the requirements for raw materials and processed seafood dining establishments and processing operations, process management, health management Claim. This standard applies to medium and large catering companies, canteens or collective catering dining seafood processing operations and distribution units. Other Fabrication Seafood catering business may refer to.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2733 fresh, frozen aquatic animal health standards GB 2760 Hygienic standards for uses of food additives GB 3097 water quality standards GB 5749 drinking water health standards GB 10144 marine products of animal health standards Wei oversight [2005] No. 260 catering and delivery unit of group meal hygiene practices

3 raw and auxiliary materials requirements

3.1 feed 3.1.1 fresh and frozen seafood animal Shall comply with the requirements of GB 2733. 3.1.2 Dried seafood products Shall comply with the requirements of GB 10144. Procurement of raw materials 3.2 By trained and experienced procurement specialist to deal with when purchasing seafood organoleptic evaluation performed to determine the freshness of seafood and health situation condition. By certificate and invoice, the establishment of raw materials traceability system. Transportation of raw materials 3.3 Raw materials during transport, should rain, dust, they should be equipped according to the material characteristics of frozen, refrigerated, preservation, insulation, and other living facilities. transport Way away from toxic, harmful, odor or affect the quality of goods should not be contaminated, damaged. Wherein, after fresh seafood harvesting should Transport sufficient oxygen in the water and moderate temperature conditions of survival. 3.4 storage of raw materials 3.4.1 live feed Classification should be holding, holding water should meet the requirements of GB 3097 and regularly on the water cycle or changing the water filter, to keep enough oxygen gas. Check the person responsible should be set within the aquarium holding seafood raw material situation, should promptly remove it found dead, holding time not too long. 3.4.2 fresh ingredients Short-term preservation of fresh seafood raw materials before processing should be kept refrigerated at 0 ℃ ~ 4 ℃ condition. Refrigerated for not more than 3d; on the reservoir 3d stored above raw seafood, should be frozen at -18 ℃ condition. ......

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