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GB/T 23871-2009: Code of hygienic practice for fish and fishery products processing establishment
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23871-2009 | English | 639 |
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Code of hygienic practice for fish and fishery products processing establishment
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GB/T 23871-2009
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Basic data | Standard ID | GB/T 23871-2009 (GB/T23871-2009) | | Description (Translated English) | Code of hygienic practice for fish and fishery products processing establishment | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B50 | | Classification of International Standard | 67.040 | | Word Count Estimation | 16,164 | | Date of Issue | 2009-05-26 | | Date of Implementation | 2009-10-01 | | Regulation (derived from) | PRC National Standard Approval Announcement 2009 No.7 (Total No.147) | | 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 basic principles of aquatic products processing enterprises, raw materials and accessories, factory environment, workshop and facilities, process control, packaging, storage and transportation, personal hygiene, special requirements and processing vessels, quality management system and its operation, etc. requirements. This standard applies to registration by the competent government departments aquatic products processing enterprises, including plants, processing vessels and storage libraries. | GB/T 23871-2009: Code of hygienic practice for fish and fishery products processing establishment---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.
Code of hygienic practice for fish and fishery products processing establishment
ICS 67.040
B50
National Standards of People's Republic of China
Aquatic products processing enterprises health management practices
Posted 2009-05-26
2009-10-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Introduction Ⅲ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 Basic Principles
Raw materials and accessories 2 5
6 factory environment 3
7 Plant and equipment 3
8 process control 5
9 packaging, storage and transportation 6
10 health workers 6
Particular requirements for the processing boat 11 7
12 quality management system and operation requirements 7
13 Special provisions 8
Foreword
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. Certification and Accreditation Administration of Registration Department, People's Republic of China Shandong CIQ.
The main drafters of this standard. Shi Xiaowei, Gu Shaoping, Fan Ming, Lu Qing, Chen, Wang Gang, Lu Chao.
Aquatic products processing enterprises health management practices
1 Scope
This standard specifies the basic principles of aquatic products processing enterprises, raw materials and auxiliary materials, factory environment, plant facilities and equipment, process control
System, packaging, storage and transport of special requirements, personnel hygiene, processing vessels, the quality management system and operational and other requirements.
This standard applies to registration by the competent government departments of aquatic products processing enterprises, including processing plants, processing and storage ship libraries.
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 5749 drinking water health standards
GB/T 19538 Hazard Analysis and Critical Control Point (HACCP) system and its application guide [GB/T 19538-2004, Annex
toCAC/RCP1-1969, Rev. 3 (1997), Amd, 1999, IDT]
GB/T 19838 seafood Hazard Analysis and Critical Control Point (HACCP) System and Application Guide
GB/T 20941 aquatic food processing enterprises Good Practices
3 Terms and Definitions
GB/T 19838 and established the following terms and definitions apply to this standard.
3.1
All fit for human consumption light, water aquatic plants and animals and amphibians, and is characterized by its food ingredients made.
3.2
Process by physical or chemical processing of aquatic products, such as cooling, freezing, heating, dehydration, smoked, fried, canned, preserved and so on.
3.3
Change the shape of the integrity of the aquatic pretreatment, such as slaughter, to the head, peeled, dirty, go fins and so on.
3.4
Aquatic products will reduce the temperature to a temperature close to the melting of ice in the process.
3.5
The fish is placed in refrigeration equipment to cool it quickly through the process with maximum crystal temperature range. Only products reach the level of heat
After the scale, heat center temperature of the product reaches -18 ℃ (0 ") or less, and that the only completely frozen.
3.6
Edible oysters, clams, mussels, scallops and other bivalve filter feeders Lamellibranchia aquatic animals.
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