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GB/T 27304-2008Food safety management system - Requirements for fish and fishery product processing establishments (English PDF)

食品安全管理体系水产品加工企业要求

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

October 22, 2008

Implementation date

January 1, 2009

Scope

GB/T 27304-2008 is the English-translated version of 食品安全管理体系水产品加工企业要求.

GB/T 27304-2008 is the Chinese standard "Food safety management system - Requirements for fish and fishery product processing establishments".

Its scope clause reads: 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. Its clauses include terms and definitions; human resources.

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Document preview — GB/T 27304-2008

National Standard of the People's Republic of China

ICS: 67.040
Classification: X 00

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 HR
7.4.1 Food Safety Team
4.2 Competence, awareness and training
5 PRPs
5.1 Plant
5.2 Plant and equipment
5.3 Maintenance
5.4 Hygiene Control
5.5 personnel health and hygiene
6 critical process control
6.2 processing
6.3 Identification
6.4 Storage
6.5 Transport
7 Test
7.1 Inspection capacity of 70,000
7.2 Inspection Requirements
8 product traceability and withdrawal of
8.1 Traceability
8.2 7 withdrawn
8.3 Records Management
References

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.

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

GB/T 29471-2020 | GB/T 19479-2019 | GB/T 20575-2019 | GB/T 27303-2008 | GB/T 27302-2008 | […]

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

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