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GB/T 27304-2008 English PDF

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GB/T 27304-2008: Food safety management system -- Requirements for fish and fishery product processing establishments
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PDF similar to GB/T 27304-2008


Standard similar to GB/T 27304-2008

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Basic data

Standard ID GB/T 27304-2008 (GB/T27304-2008)
Description (Translated English) Food safety management system -- Requirements for fish and fishery product processing establishments
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X00
Classification of International Standard 67.040
Word Count Estimation 16,144
Date of Issue 2008-10-22
Date of Implementation 2009-01-01
Quoted Standard GB 2760; GB 5749; GB 7718; GB/T 22000-2006
Regulation (derived from) National Standard Approval Announcement 2008 No.17 (Total No.130)
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 aquatic products processing enterprises to establish and implement food safety management system specific requirements, including human resources, prerequisite programs, critical process control, inspection and product traceability and withdrawal. This standard with GB/T 22000 to apply aquatic products processing enterprises to establish, implementation and self-evaluation of its food safety management system, also suitable for this type of food production enterprises of food safety management system of external evaluation and certification. When this standard is used for authentication purposes, should be used with GB/T 22000. GB/T 22000 standard correspondence between the See Appendix A.

GB/T 27304-2008: Food safety management system -- Requirements for fish and fishery product processing establishments


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Food safety management system. Requirements for fish and fishery product processing establishments ICS 67.040 X00 National Standards of People's Republic of China Food Safety Management System Aquatic products processing enterprises requirements Posted 2008-10-22 2009-01-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Preface Ⅰ Introduction Ⅱ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 HR 1 7.4.1 Food Safety Team 1 4.2 Competence, awareness and training 2 5 PRPs 2 5.1 Plant 2 5.2 Plant and equipment 2 5.3 Maintenance 4 5.4 Hygiene Control 4 5.5 personnel health and hygiene 4 6 critical process control 4 Raw materials 6.1 Control 4 6.2 processing 6 6.3 Identification 6 6.4 Storage 6 6.5 Transport 7 7 Test 7 7.1 Inspection capacity of 70,000 7.2 Inspection Requirements 7 8 product traceability and withdrawal of 7 8.1 Traceability 7 8.2 7 withdrawn 8.3 Records Management 7 Correspondence Appendix A (Informative Appendix) GB/T 22000-2006 and GB/T 27304-2008 between 8 References 11

Foreword

Appendix A of this standard is an informative annex. This standard certification and accreditation by the National Standardization Technical Committee (SAC/TC261) and focal points. This standard drafting units. China National Accreditation Centre, People's Republic of China Shandong Entry Inspection and Quarantine Bureau of the People Republic Xiamen Exit Inspection and Quarantine, the Certification and Accreditation Administration, Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute, China Quality Certification Center, Shanghai Quality System Audit Center, Ministry of Agriculture Quality and Safety Center, Pacific Andes Food Company. The main drafters of this standard. Chen Yunhua, Fan Ming, Chen fight, Gu Shaoping, Wang Lian Chu, Tang Jinyan, Tan Ping, Duan Xiang, Ding Baohua, Fu Zhifang high, Zhang Ronghua.

Introduction

The key issue of this standard existed from the start of seafood safety, to take the principle of independent innovation, and actively introduce both, combining aquaculture Processing enterprises characteristics, proposed the establishment of China's aquatic products processing enterprises in food safety management system specific requirements. Basis of preparation of this standard is "15" national key "development and implementation of the food industry and catering HACCP system" Branch One of the results of research "Food Safety Management System requirements of aquatic products processing enterprises." GB/T 22000-2006 "Food safety management systems in the food chain organization requirements" for all types of food chain organizations General requirements. Aquatic products processing enterprises and stakeholders to use the GB/T 22000 in the proposed professional production of the characteristics of this type of food General requirements for further refinement needs. In view of the fish processing industry production process differences, this proposed standard for this class of product characteristics of the "critical process control." Requirements, including control of raw materials, processing, labeling, storage, and transportation. Food Safety Management System Aquatic products processing enterprises requirements

1 Scope

This standard specifies the aquatic product processing enterprises to establish and implement food safety management system specific requirements, including human resources, the premise side Case, the key process control, inspection and product traceability and withdrawal. This standard with GB/T 22000 aquatic products processing enterprises to apply to the establishment, implementation and self-evaluation of its food safety management system, but also It applies to such food production enterprises food safety management system of external evaluation and certification. When this standard is used for authentication purposes should be used in conjunction with GB/T 22000. GB/T 22000 and this standard correspondence in Appendix A.

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 2760 Hygienic standards for uses of food additives GB 5749 drinking water health standards GB 7718 pre-packaged food labels General GB/T 22000-2006 requirements for food safety management systems in the food chain organization (ISO 22000.2005, IDT)

3 Terms and Definitions

GB/T 22000-2006 and established the following terms and definitions apply to this standard. 3.1 All fit for human consumption light, water and aquatic amphibians, and characterized them as a component made from food. 3.2 Any fresh or frozen, edible oysters, clams, mussels or other filter-feeding bivalve Lamellibranchia marine animals, or these animal species Edible part, except for entirely by the adductor muscle composition of the product. 3.3 Containing phenols, aldehydes, acids and other ingredients of the smoke generated by the use of wood or wood chips incomplete combustion when handling food, or added directly fumigant that Smoked food products with a special process flavor. 3.4 Salting preservation curingpreservation; preservedbycuringprocess The salt, soy sauce or soy sauce, sugar or organic acids penetrate tissue or injected into the food, some of the water off or reduce the water activity, resulting in seepage Through a high pressure environment, to selectively control the propagation of microorganisms, in food preservation or improvement of the process of food flavor.

4 Human Resources

7.4.1 Food Safety Team Should be more professional personnel, including those engaged in health quality control, production, processing, technology developing, testing, maintenance of equipment, raw materials mining

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