This standard specifies the specific requirements for fish and fishery product processing establishments to establish and implement a food safety management system, including human resources, prerequisite programs, critical process control, inspection, and product traceability and withdrawal.
This standard cooperates with GB/T 22000 to apply to the establishment, implementation and self-evaluation of the food safety management system of fish and fishery product processing establishments. It is also applicable to the external evaluation and certification of the food safety management system of such food production enterprises.
When this standard is used for certification purposes, it shall be used together with GB/T 22000. The correspondence between GB/T 22000 and this standard is shown in Annex A.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition applies.
GB 2760 Hygienic standards for uses of food additives
GB 5749 Standards for drinking water quality
GB 7718 General standard for the labeling of prepackaged foods
GB/T 22000-2006 Food safety management systems - Requirements for any organization in the food chain
3 Terms and definitions
For the purpose of this standard, the terms and definitions established in GB/T 22000-2006 and the following ones apply.
3.1
fish and fishery product
all freshwater and seawater aquatic animals and amphibians suitable for human consumption, and foods made of them as characteristic components
Foreword i Introduction ii 1 Scope 2 Normative references 3 Terms and definitions 4 Human resources 4.1 Composition of food safety team 4.2 Capacity, awareness and training 5 Prerequisite programs 5.1 Factory area 5.2 Workshop and facilities 5.3 Maintenance 5.4 Hygiene control 5.5 Personnel health and hygiene 6 Critical process control 6.1 Control of raw and auxiliary materials 6.2 Processing process 6.3 Identification 6.4 Storage 6.5 Transportation 7 Inspection 7.1 Inspection capacity 7.2 Inspection requirements 8 Product traceability and withdrawal 8.1 Product traceability 8.2 Withdrawal 8.3 Record management Annex A (Informative) Correspondence between GB/T 22000-2006 and GB/T 27304-2008 Bibliography
1 Scope
This standard specifies the specific requirements for fish and fishery product processing establishments to establish and implement a food safety management system, including human resources, prerequisite programs, critical process control, inspection, and product traceability and withdrawal.
This standard cooperates with GB/T 22000 to apply to the establishment, implementation and self-evaluation of the food safety management system of fish and fishery product processing establishments. It is also applicable to the external evaluation and certification of the food safety management system of such food production enterprises.
When this standard is used for certification purposes, it shall be used together with GB/T 22000. The correspondence between GB/T 22000 and this standard is shown in Annex A.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition applies.
GB 2760 Hygienic standards for uses of food additives
GB 5749 Standards for drinking water quality
GB 7718 General standard for the labeling of prepackaged foods
GB/T 22000-2006 Food safety management systems - Requirements for any organization in the food chain
3 Terms and definitions
For the purpose of this standard, the terms and definitions established in GB/T 22000-2006 and the following ones apply.
3.1
fish and fishery product
all freshwater and seawater aquatic animals and amphibians suitable for human consumption, and foods made of them as characteristic components
Contents of GB/T 27304-2008
Foreword i
Introduction ii
1 Scope
2 Normative references
3 Terms and definitions
4 Human resources
4.1 Composition of food safety team
4.2 Capacity, awareness and training
5 Prerequisite programs
5.1 Factory area
5.2 Workshop and facilities
5.3 Maintenance
5.4 Hygiene control
5.5 Personnel health and hygiene
6 Critical process control
6.1 Control of raw and auxiliary materials
6.2 Processing process
6.3 Identification
6.4 Storage
6.5 Transportation
7 Inspection
7.1 Inspection capacity
7.2 Inspection requirements
8 Product traceability and withdrawal
8.1 Product traceability
8.2 Withdrawal
8.3 Record management
Annex A (Informative) Correspondence between GB/T 22000-2006 and GB/T 27304-2008
Bibliography
