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According to the Catalogue of 28 Kinds of Foods Managed by Production License, the production of fish balls belongs to Aquatic Products, and the required conditions are as follows;
processed aquatic products subject to food production license management refer to products processed from fresh aquatic products. Processed aquatic products are divided into three certification units, namely, dried aquatic products, salted aquatic products and surimi products (cooked surimi enema and frozen surimi products).
the product name and certificate application unit should be indicated on the production license. The production license is valid for 3 years and its product category number is 221.
Detailed rules for examining the production license of dried aquatic products
I. Scope of products to be certified
The dried aquatic products subject to production license management are made from fresh fish, shrimp, shellfish, cephalopods, algae and other aquatic products through corresponding processes. It mainly includes dry sea cucumber, grilled fish fillets, seasoned dried fish, dried shrimps, dried shrimps, grilled shrimps, sliced shrimps, scallops, shredded squid, dried squid, dried Undaria pinnatifida leaves, dried kelp and laver.
second, the basic production process and key control links
(a) the basic production process.
1. dry sea cucumber, dried shrimps, dried shrimps, scallops, dried squid, dried Undaria pinnatifida leaves, dried kelp and laver
&; #16; & #16; & #16; ? Raw material pretreatment → drying → packaging
2. Raw material pretreatment of grilled fish fillet, seasoned dried fish, shredded squid and grilled shrimp → rinsing → seasoning → drying → baking → molding → packaging
3. Raw material cleaning of shrimp slices → shrimp juice → mixing → rolling → slicing → drying → screening → baking.
1. dry sea cucumber, dried shrimps, dried shrimps, scallops, dried squid, dried Undaria pinnatifida, dried kelp and laver
2. Roasted fish fillets, seasoned dried fish, shredded squid and roasted shrimp
3. Shrimp slices
Make shrimp juice.
1. artificially adding starch in the processing of grilled fish fillet.
2. Inorganic arsenic in seaweed products exceeds the standard.
3. The water and salt content of the dried aquatic products exceeded the standard.
4. The microorganism of ready-to-eat aquatic products exceeds the standard.
5. Use food additives beyond the limit and scope.
iii. Necessary production resources
(1) Production site.
production enterprises of dried aquatic products should have warehouses for raw and auxiliary materials and packaging materials, processing workshops for raw and auxiliary materials, processing workshops, packaging workshops, finished product warehouses and other production sites. Set raw material cold storage and semi-finished product cold storage according to raw material requirements.
(2) Necessary production equipment.
1. dry sea cucumber, dried shrimps, dried shrimps, scallops, dried squid, dried Undaria pinnatifida leaves, laver and dried kelp: raw material processing equipment, drying equipment and packaging equipment;
2. Roasted fish fillet, seasoned dried squid, shredded squid and grilled shrimp: raw material processing equipment, rinsing equipment, seasoning equipment, drying equipment, baking equipment and packaging.
3. Shrimp slices: shrimp juice preparation equipment, mixing equipment, rolling equipment, slicing equipment, drying equipment, screening equipment and packaging equipment.
the sub-packaging enterprise should have automatic or semi-automatic packaging equipment.
iv. product-related standards
SC/T326-2 dry sea cucumber (Stichopus japonicus); GB16328-1996 Hygienic Standard for Grilled Fish Slices; SC/T332-2 Grilled Fish Slices; SC/T323-21 Seasoned Dried Fish; SC/T334-21 shredded squid; SC/T328-21 Dried Squid; SC/T324-2 Shrimp; SC/T325-2 Shrimp Skin; SC/T335-23 Roasted Shrimp; SC/T391-2 Shrimp Slices; SC/T327-2 scallops; GB16324-1996 "Dried Marine Shellfish Products"; SC/T3213-22 Dried Undaria pinnatifida Leaves; SC/T322-1996 Dried Kelp; SC/T321-1981 "Little Cake Porphyra"; Effective enterprise standards for filing.
V. Relevant requirements for raw and auxiliary materials
The raw materials for dried aquatic products such as fish, shrimp, shellfish, cephalopods and seaweed should be fresh, free from peculiar smell and corruption, and conform to the provisions of relevant national standards and industry standards.
The auxiliary materials selected in the processing of dried aquatic products: salt, sugar, flavor and other seasonings should comply with the provisions of the corresponding national standards and industry standards.
if the raw and auxiliary materials used in the processing are products subject to production license management, the products produced by enterprises with production licenses must be selected.
VI. Necessary ex-factory inspection equipment
(1) Analytical balance (.1 mg); (2) Balance (.1g); (3) drying box; (4) Microbial incubators; (5) Sterile room or clean bench; (6) Sterilization pot; (7) biological microscope.
VII. Inspection items
Certification inspection, supervision inspection and ex-factory inspection shall be carried out according to the corresponding inspection items listed in Table 1. If the ex-factory inspection items are marked with "*", the enterprise shall conduct 2 inspections every year.
VIII. Sampling method
According to the product varieties that the enterprise applies for certification, the leading products with relatively complicated production processes (one raw and one cooked) are selected from the finished product warehouse of the enterprise for certification inspection.
the sampled samples are products of the same batch within the warranty period, and the sampling base shall not be less than 1 minimum packages (including 5 minimum packages in dry sea cucumber). The sampling quantity in dry sea cucumber is not less than 4 minimum packages (the total amount is not less than 2kg). Sampling of grilled fish fillets, seasoned dried fish, dried shrimps, dried shrimps, grilled shrimps, sliced shrimps, scallops, shredded squid, dried squid, dried Undaria pinnatifida leaves, dried kelp and laver shall not be less than 2 minimum packages (the total amount shall not be less than 2kg). The sample is divided into two parts, one for inspection and one for future reference. After the sample is confirmed to be correct, the sampling personnel of the verification team and the sampled unit shall sign and seal the sample sheet, seal the sample on the spot and affix a seal. The seal shall have the signature of the sampling personnel, the seal of the sampling unit and the sealing date.
IX. Other requirements
Dried aquatic products are allowed to be repackaged.
& #16;
Detailed rules for examining the production license of salted aquatic products
I. Scope of products to be certified and application unit
Salted aquatic products subject to production license management refer to products made from fresh algae and jellyfish by corresponding processes. Salted aquatic products include salted kelp, salted Undaria pinnatifida, salted jellyfish skin and salted jellyfish head.
second, the basic production process and key control links
(a) the basic production process.
1. raw material treatment of salted jellyfish skin and salted jellyfish head
primary alum → secondary alum → tertiary alum → brine drainage (drying) → packaging
2. raw material reception of salted Undaria pinnatifida and salted kelp → pretreatment → boiling → cooling → water control → salt mixing → pickling, brine washing → dehydration.
1. salted jellyfish skin and salted jellyfish head: alum and brine (drained).
2. salted Undaria pinnatifida and salted kelp: boiling, pickling, dewatering and storage.
(3) quality and safety problems that are easy to occur.
1. Salted jellyfish skin and salted jellyfish head: high water content and unstable alum content.
2. Salted Undaria pinnatifida and salted kelp: the water and salt content of the algae are too high.
iii. Necessary production resources
(1) Production site.
1. In addition to the necessary production environment, the production site and factory building design of salted aquatic products production enterprises should meet the production process requirements from raw materials to finished products. Control measures should be taken for the sanitary environment of each production site, and it can be kept under continuous control. ?
& #16; 2. Enterprises should have raw and auxiliary material warehouses, production workshops and finished product warehouses suitable for production.
3. The finished product warehouse of salted kelp and salted Undaria pinnatifida production enterprises must have refrigeration equipment, and the capacity of cold storage should be adapted to the production capacity.
(2) Necessary production equipment.
1. Salted jellyfish skin and salted jellyfish head: raw material processing equipment, alum equipment and packaging equipment.
2. Salted Undaria pinnatifida and salted kelp: blanching equipment, cooling equipment, salting equipment, dewatering equipment, cutting equipment and packaging equipment.
the sub-packaging enterprise only needs to have automatic or semi-automatic packaging equipment.
iv. product related standard
SC/T321-21 "salted jellyfish skin and salted jellyfish head"; SC/T3211-22 Salted Undaria pinnatifida; SC/T3212-2 Salted Kelp; Effective enterprise standards for filing.
V. Relevant requirements for raw and auxiliary materials
The raw materials used in salted aquatic products should be fresh and come from pollution-free sea areas. The auxiliary materials used shall comply with the relevant provisions of the corresponding national standards and industry standards.
VI. Necessary ex-factory inspection equipment
(1) Analytical balance (.1 mg); (2) Balance (.1g); (3) drying box.
VII. Inspection items
Certification inspection, supervision inspection and ex-factory inspection shall be conducted according to the corresponding inspection items listed in Table 2. If the factory inspection items are marked with "*", the enterprise shall inspect them twice a year.
I hope it helps you!