1 Scope
This standard provides the general requirements for the development, implementation and maintenance of the HACCP system for establishment of processing fish & fishery products (hereinafter referred to as "the establishment").
This standard is applicable to the development, implementation and management of the HACCP system for the establishment of processing fish & fishery products, and it is also adopted as the technical basis for external verification.
2 Normative References
The following standards 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 whose enter into agreement according to this Standard are encouraged to research whether the latest editions hereof are applied or not. For undated references, the latest edition of the normative document referred to applies.
GB/T 19538-2004 Hazard analysis and critical control point (HACCP) system and guidelines for its application
CAC/RCP1-1969 Rev.3 (1997) Recommended International Code of Practice - General Principles of Food Hygiene [Amd (1999)]
3 Terms and definitions
For the purpose of this standard, the terms and definitions defined GB/T 19538-2004 and the following ones apply.
3.1
prerequisite program
a set of procedures to provide the basic operating conditions for HACCP system, including good manufacture procedure (GMP)
3.2
operating limit
indicators, more vigorous than the critical limits, adopted to control the risk of deviation from the critical limits
3.3
fish & fishery products
all aquatic and amphibian animals in plain and sea water edible for humans and the foods made of and from them as characteristic components
Foreword I
Introduction II
1 Scope
2 Normative References
3 Terms and definitions
4 Development of HACCP system of fish & fishery products
5 Implementation and maintenance of HACCP system
Annex A (Informative) Examples of hazard analysis and HACCP program - Raw oysters
A.1 Processing overview
A.2 Processing flow diagram
A.3 Hazard analysis worksheet
A.4 HACCP program table
Annex B (Informative) Examples of hazard analysis and HACCP program - Pasteurized crab meat
B.1 Processing overview
B.2 Processing flow diagram
B.3 Hazard analysis worksheet
B.4 HACCP program table
Standard
GB/T 19838-2005 Hazard Analysis and Critical Control Point(HACCP) system and guidelines for Its application to fish fishery products (English Version)
Standard No.
GB/T 19838-2005
Status
valid
Language
English
File Format
PDF
Word Count
13000 words
Price(USD)
320.0
Implemented on
2005-12-1
Delivery
via email in 1 business day
Detail of GB/T 19838-2005
Standard No.
GB/T 19838-2005
English Name
Hazard Analysis and Critical Control Point(HACCP) system and guidelines for Its application to fish fishery products
1 Scope
This standard provides the general requirements for the development, implementation and maintenance of the HACCP system for establishment of processing fish & fishery products (hereinafter referred to as "the establishment").
This standard is applicable to the development, implementation and management of the HACCP system for the establishment of processing fish & fishery products, and it is also adopted as the technical basis for external verification.
2 Normative References
The following standards 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 whose enter into agreement according to this Standard are encouraged to research whether the latest editions hereof are applied or not. For undated references, the latest edition of the normative document referred to applies.
GB/T 19538-2004 Hazard analysis and critical control point (HACCP) system and guidelines for its application
CAC/RCP1-1969 Rev.3 (1997) Recommended International Code of Practice - General Principles of Food Hygiene [Amd (1999)]
3 Terms and definitions
For the purpose of this standard, the terms and definitions defined GB/T 19538-2004 and the following ones apply.
3.1
prerequisite program
a set of procedures to provide the basic operating conditions for HACCP system, including good manufacture procedure (GMP)
3.2
operating limit
indicators, more vigorous than the critical limits, adopted to control the risk of deviation from the critical limits
3.3
fish & fishery products
all aquatic and amphibian animals in plain and sea water edible for humans and the foods made of and from them as characteristic components
Contents of GB/T 19838-2005
Foreword I
Introduction II
1 Scope
2 Normative References
3 Terms and definitions
4 Development of HACCP system of fish & fishery products
5 Implementation and maintenance of HACCP system
Annex A (Informative) Examples of hazard analysis and HACCP program - Raw oysters
A.1 Processing overview
A.2 Processing flow diagram
A.3 Hazard analysis worksheet
A.4 HACCP program table
Annex B (Informative) Examples of hazard analysis and HACCP program - Pasteurized crab meat
B.1 Processing overview
B.2 Processing flow diagram
B.3 Hazard analysis worksheet
B.4 HACCP program table
