"Hygienic Specifications for the Registration of Exported Aquatic Products Processing Enterprises"
Shanghai Nina Environmental Protection Technology Co., Ltd. 2008-10-27 14:12:30
1 Basis and Scope of Application
1.1 This specification is formulated in accordance with the "Hygiene Requirements for Export Food Factories and Warehouses."
1.2 This specification applies to the hygienic registration of various enterprises that process exported aquatic products.
2 Hygiene Quality Management
2.1 Exported aquatic product processing enterprises should establish a quality system to ensure food hygiene, and formulate a quality manual reflecting and guiding the operation of the quality system.
2.2 The hygiene quality system of exported aquatic product processing enterprises should include: work requirements for each institution and personnel; hygiene requirements for each location, facilities, raw materials, auxiliary materials, processing processes, and personnel; work records and inspection requirements; and self-corrective requirements. The basic content that should be reflected in the quality manual includes:
2.2.1 Hygiene quality policy and hygiene quality objectives;
2.2.2 Organizational structure and its responsibilities, work procedures, and work requirements;
2.2.3 Work responsibilities and management requirements for processing, inspection, and quality management personnel;
2.2.4 Environmental hygiene requirements;
2.2.5 Workshop and facility hygiene requirements;
2.2.6 Control of raw material and auxiliary material hygiene quality;
2.2.7 Control of processing hygiene quality;
2.2.8 Control of packaging, storage, and transportation hygiene;
2.2.9 Product inspection requirements;
2.2.10 Control of quality work records;
2.2.11 Internal audit of the quality system.
3 Factory Area Environmental Hygiene
3.1 Exported aquatic product processing enterprises shall not be built in areas detrimental to the hygiene of aquatic products. The surrounding area of the factory should be clean and sanitary, without physical, chemical, or biological pollution sources.
3.2 The factory's road surface should be level, clean, and free of standing water. Main channels should be paved with cement, asphalt, or other hard surfaces, and open spaces should be greened.
3.3 The factory area shall not simultaneously operate, produce, or store other products detrimental to the hygiene of aquatic products. There should be no adverse odors, toxic or harmful gases, smoke, or dust hazardous to the hygiene of aquatic products.
3.4 Factory restrooms should be equipped with flushing, handwashing, fly-proofing, and insect-proofing facilities. Walls and floors should be easy to clean and disinfect.
3.5 The factory should have a reasonable water supply and drainage system, and the discharge or treatment of waste should comply with relevant national environmental protection regulations.
4 Workshop and Facilities Hygiene
4.1 The workshop area should be commensurate with the processing capacity, with a reasonably laid-out process flow. Drainage should be smooth, ventilation good, and cleanliness maintained.
4.2 The workshop floor should be constructed from waterproof, anti-slip, wear-resistant, corrosion-resistant, and sturdy materials. It should be flat, free of standing water, easy to clean and disinfect, and kept clean. Drainage and ventilation points connecting the workshop with the outside world should have fly-proof, insect-proof, and rodent-proof facilities.
4.3 Workshop walls and ceilings should be constructed from non-toxic, light-colored, waterproof, mold-resistant, non-shedding, and easily washable materials. Corners between walls, floors, and ceilings should have an arc-shaped design.
4.4 Workshop doors and windows should be made from light-colored, smooth, easily washable, non-water-permeable, and corrosion-resistant sturdy materials. If there are interior window sills, they must form approximately a 45-degree angle with the wall.
4.5 Workshop operating tables, tools, conveyors (vehicles) should be made from non-toxic, rustproof, easily washable and disinfectable, durable materials. Bamboo and wooden utensils are prohibited.
4.6 Workshop water, gas, and electricity supplies should meet production needs, with sufficient lighting. Lighting equipment in processing areas should ideally not alter the natural color of the processed items, with a minimum illumination of 220 LUX, and at least 540 LUX above inspection tables. Lighting facilities in workshops should be equipped with protective covers.
4.7 Workshop interiors should have temperature display devices, with temperatures controlled within the required range as per the processing technology.
4.8 A shoe/boot and wheel disinfection pool should be located at the workshop entrance. Sufficient handwashing and disinfection facilities should be provided at appropriate locations inside and at the entrance, equipped with cleaning agents, disinfectants, and hand-drying items. Faucets should be non-manual.
4.9 A changing room connected to the workshop should be established, equipped with lockers, shoe cabinets, and coat hangers corresponding to the number of processing staff, and ultraviolet disinfection facilities. The changing room should be clean, ventilated, and well-lit.
4.10 Restrooms connected to the workshop should have flushing and handwashing/disinfection facilities, equipped with cleaning agents and hand-drying items. Faucets should be non-manual. Restrooms should be kept clean, ventilated, and their doors and windows should not directly face the workshop. Restrooms should have coat hangers and slippers available outside.
5 Raw Material, Auxiliary Materials, and Processing Water Hygiene
5.1 Raw materials should come from unpolluted waters; shellfish must originate from permitted fishing areas; eels must come from registered eel farms; pufferfish must be approved varieties. They should be fresh and clean, stored at appropriate temperatures and times, transported without contamination, and meet processing quality requirements. No preservatives or food additives should have been used in treatment.
5.2 Auxiliary materials and additives used during processing should comply with national regulations, and additives prohibited by importing countries must not be used.
5.3 Freshwater and ice-making water used in processing must meet the national "Hygiene Standards for Drinking Water." Seawater used in processing must meet the national "Seawater Quality Standards." Water quality hygiene tests should be conducted at least twice annually, with test records preserved for three years.
6 Processing Personnel Hygiene
6.1 Employee health archives should be established, with processing and inspection personnel undergoing at least one annual health checkup. Temporary health checks may be necessary when required; new employees must pass a medical examination before starting work.
6.2 Employees suffering from diseases detrimental to the hygiene of aquatic products must be reassigned from processing and inspection positions. They may return to work only after recovery and passing another medical examination.
6.3 Processing and inspection personnel must maintain personal cleanliness and adhere to hygiene rules. Entering the workshop requires wearing work clothes, caps, and boots, and following specified handwashing and boot disinfection protocols. Leaving the workshop necessitates changing out of work attire. Items unrelated to processing must not be brought into the workshop. Jewelry and watches are prohibited during work, and makeup is forbidden.
6.4 Enterprises should regularly educate and train employees on processing hygiene. New employees must pass assessments before starting work.
6.5 Access of non-production personnel to workshops should be restricted. Anyone entering the workshop must comply with the hygiene requirements of on-site processing personnel.
7 Processing Hygiene
7.1 Critical control points in the processing procedure should be identified, operational guidelines established, and continuous, effective monitoring ensured. Timely and effective corrective measures should be taken for non-conforming products, with accurate and complete records maintained.
7.2 Items unrelated to processing should not be stored in the workshop, and different types of products should not be processed simultaneously. All containers and tools used in processing should not touch the ground directly, and waste should be stored in dedicated containers and promptly removed.
7.3 Equipment layout should be reasonable and kept clean and intact. Operating tables, tools, and containers should be cleaned and disinfected promptly. Cleaning and disinfectant chemicals should be stored in fixed locations and managed by designated personnel.
7.4 Raw material handling and finished product processing areas should be isolated. Processing personnel should remain relatively fixed, with dedicated inspectors conducting on-site inspections of raw materials and semi-finished products before freezing. Pufferfish processing and inspection personnel must undergo accreditation before working.
7.5 Raw materials should be washed thoroughly. Washing water should be frequently changed, and washed raw materials should be quickly transferred to the next process. Cooling and preservation measures should be applied to raw materials and semi-finished products during processing.
7.6 Freezing temperatures should meet process design requirements, with freezing time controlled accordingly.
7.7 Ice blocks used in processing should be manufactured, crushed, and transported under the same hygienic conditions as aquatic product processing.
8 Packaging, Transportation, and Storage Hygiene
8.1 Packaging materials must meet hygiene standards and be kept clean, stored in specialized warehouses with dry and ventilated conditions. Inner and outer packaging materials should be stored separately.
8.2 De-panning and packaging of aquatic products should occur in separate packaging rooms connected to cold storage, maintaining appropriate temperatures and cleanliness.
8.3 Specialized warehouses should be used exclusively for exported aquatic products. Products with cross-flavor risks should not be mixed, and unpackaged products should not enter the finished goods warehouse.
8.4 Temperatures in pre-cooling, quick-freezing, cold storage, and raw material warehouses should meet process requirements and be equipped with thermometers and automatic temperature recording devices. Warehouses should be kept clean, regularly disinfected, defrosted, and deodorized, with mold, rodent, and insect prevention facilities. Stored items should maintain proper distances from the ground, walls, and ceiling according to cold storage regulations.
8.5 Transporting aquatic products must use clean, odorless refrigerated vehicles (ships), which should be cleaned and disinfected before use.
9 Hygiene Inspection Management
9.1 Enterprises must establish independent inspection institutions corresponding to their processing capabilities, capable of conducting microbial, chemical, and other project inspections. Appropriate inspection and quarantine personnel should be employed, who must undergo training and certification, obtaining accredited inspector certificates before working.
9.2 Inspection institutions must possess the necessary inspection facilities and equipment, which must be calibrated periodically as per regulations and records maintained.
9.3 Inspection institutions must conduct sampling inspections on raw materials and semi-finished products according to standard procedures and issue inspection reports.
9.4 Feedback should be promptly provided for non-conforming inspections, and corrective measures implemented.
9.5 Finished products must be inspected before leaving the factory, with inspection reports issued following prescribed procedures.
9.6 Inspection institutions should have veto power over product quality.
9.7 Inspection work should be accurately and completely recorded as per institutional regulations, with records preserved for more than two years.
10 This specification shall come into effect from the date of issuance by the National Commodity Inspection Bureau and shall be interpreted by the National Commodity Inspection Bureau.