Preparation materials for application for production license of deep-processed aquatic products
I. Product scope and certificate applicant
Other aquatic products subject to food production license management refer to all products processed with aquatic animals and plants as the main raw materials except dried aquatic products, salted aquatic products and surimi products. The applicant is divided into five parts: aquatic condiments, aquatic animal fats and products, flavored fish products, raw aquatic products and deep-processed aquatic products.
The name of the product and unit shall be indicated on the production license, that is, other aquatic products (aquatic condiments, aquatic animal fats and products, seasoned fish products, raw aquatic products and deep-processed aquatic products). The production license is valid for 3 years, and its product category number is 2202.
Second, the basic production process and key control links
1, basic production process of aquatic products.
Other aquatic products: raw materials → cleaning → cooking → cooling → sterilization → packaging.
Third, key control links.
(A) deep processing of aquatic products
1. Other aquatic products: processing and sterilization of raw and auxiliary materials.
3) Quality and safety problems that are easy to occur.
1. Due to improper production technology, the flavor substances of the product are insufficient; 2. Microorganisms exceed the standard; 3. Excessive use of food additives; 4. Heavy metals exceed the standard; 5. Veterinary drug residues exceed the standard.
Four. Necessary production resources
(1) origin.
In addition to the production environment that other aquatic products production enterprises must have, the workshop building structure should be perfect, and the workshop facilities should be designed according to the technological process of different aquatic products, and the upper and lower processes should be connected reasonably to prevent cross-contamination of raw materials, semi-finished products and finished products.
Enterprises should have raw and auxiliary materials warehouses, packaging materials warehouses and finished products warehouses that are suitable for production capacity; There are production workshops and packaging workshops suitable for production; At the same time, the raw material warehouse should have the necessary cold storage refrigeration equipment (or lease cold storage refrigeration equipment), and the finished product warehouse should be equipped with refrigeration facilities according to the storage needs to ensure the storage requirements of raw materials and finished products. Refrigeration should reach the corresponding temperature according to different technological requirements.
(2) Necessary production equipment.
* Necessary equipment for deep processing of aquatic products.
* Other aquatic products: ① raw material treatment facilities; (2) cooking equipment; ③ packaging equipment; ④ Sterilization equipment
Aquatic products should also meet GB2760- 1996 Hygienic Standard for the Use of Food Additives, GB2762-2005 Limits of Pollutants in Food, GB2763-2005 Maximum Residue Limits of Pesticides in Food and enterprise standards with valid records.
Five, the relevant requirements of raw and auxiliary materials
The raw materials of other aquatic products must come from pollution-free waters, with good freshness, tight and elastic organization, no peculiar smell, no foreign impurities and no toxic and harmful substances. Raw and auxiliary materials used in production and processing must conform to the corresponding national standards, industry standards and relevant regulations, and non-edible raw and auxiliary materials shall not be used. Packaging materials should be dry, clean, hygienic, strong and undamaged. Raw and auxiliary materials subject to production license management shall be verified at the time of purchase. During the storage and transportation of raw materials, there should be not only rainproof and dustproof facilities, but also facilities such as freezing, cold storage, fresh keeping, heat preservation and keeping alive according to the characteristics of raw materials.
Six, the necessary factory inspection equipment
(1) analytical balance (0.1mg); ); (2) Balance (0.1g); (3) drying box; (4) a sterilization pot; (5) Sterile room (or clean workbench); (6) Microbial incubator; (7) biological microscope; (8) Measuring containers; (9) Thermometers (frozen products); (10) acidity meter.
Seven, inspection items
Certification inspection, regular supervision inspection and ex-factory inspection of other aquatic products shall be carried out according to the corresponding inspection items listed in the table below. If the factory inspection target is "*", the enterprise shall inspect it twice a year.
List of aquatic product quality inspection items
Notes on the certification supervision factory of serial number inspection project.
1 Sensory √√√
2 Moisture/total solids √√√
3 salt √ √ Look at the product.
4 protein √√√ Depending on the product situation.
5 ash √√ * depends on the product.
6 inorganic arsenic √√ *
7 Lead √√ *
8 methylmercury √√ *
9 Aluminum √√ *
10 Total number of colonies √√√
1 1 coliforms √ √.
12 Salmonella √√ *
13 Shigella √√ *
14 Staphylococcus aureus √√ *
15 Vibrio parahaemolyticus √√ *
16 food additive √√ * depending on the product.
17 net content √√√
18 food label √ √.
Note: According to the standards: GB2760- 1996 Hygienic Standard for the Use of Food Additives, GB2762-2005 Limits of Pollutants in Food, GB77 18-2004 General Rules for Labeling in prepackaged foods, Measures for the Measurement of Quantitative Packaged Commodities, and effective enterprise standards (which should be clearly defined)
Eight, sampling method
According to the product variety that the enterprise applies for certification, 1 sample is taken from each unit of the enterprise finished product warehouse for certification inspection. Give priority to the inspection of products with complex technological process and high difficulty in production and processing.
The sampled products are products within the shelf life of the same batch, and the sampling base shall not be less than 200 minimum packages. Randomly select 20 minimum packages with a total sample size of not less than 2 kg; For products with a net content higher than 2kg, take 4 packages and take samples from 4 packages, with a total amount of not less than 2 kg; Sampling of aquatic products (to meet the requirements of inspection and re-inspection) as appropriate. The sample is divided into two parts, 1 for inspection and 1 for future reference. After the sample is confirmed to be correct, the sampling personnel of the evaluation team and the sampled unit shall sign and seal the sample list, and seal the sample on the spot. The seal shall have the signature of the sampling personnel, the seal of the sampling unit and the sealing date.
Detailed Rules for Examination of Frozen Food Production License (2006 Edition)