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22.水产制品（22.aquaticproducts）RulesfortheexaminationofaquaticproductsprocessinglicensesTheaquaticproductsprocessedbytheimplementationofthefoodproductionlicensereferstotheproductsprocessedwithfreshaquaticproductsasrawmaterials.Aquaticproductsaredividedinto3certificationunits,namelydriedaquaticproducts,saltedaquaticproductsandsurimiproducts(cookedsurimisausage,frozensurimiproducts).Theproductnameandtheapplicantunitshouldbemarkedontheproductionlicense.Theproductionlicenseisvalidfor3years,andtheproductcategorynumberis:2201.RulesfortheexaminationofproductionlicensesfordriedaquaticproductsI.scopeofcertificationproductsThedriedaquaticproductsproducedbytheproductionpermitmanagementaremadeofthefreshfish,shrimp,shellfish,cephalopod,seaweedandotheraquaticproductsasrawmaterialsandprocessedbythecorrespondingprocess.Includingdryseacucumber,driedfish,driedfish,smallshrimp,shrimp,grilledshrimp,PrawnCrackers,scallops,squid,driedsquid,driedleaves,driedkelp,seaweedUndariaetc..Two,thebasicproductionprocessandkeycontrolpoints(1)basicproductionprocess. 1.dryseacucumber,smallshrimp,shrimp,scallops,driedsquid,driedleaves,driedkelp,lavercronyRawmaterialpretreatment,dryingandpackaging2.driedfish,driedfish,squid,grilledshrimpPretreatmentofrawmaterials,rinsing,seasoning,drying,forming,dryingandpackaging3.PrawnCrackersTherawmaterialforcleaning,shrimpjuice,mixture,roll,slicing,drying,screeningandpackaging(two)keycontrollinks.1.dryseacucumber,smallshrimp,shrimp,scallops,driedsquid,driedseaweed,driedseaweed,laverRawmaterialpretreatmentanddrying2.driedfish,driedfish,squid,grilledshrimpSeasoningandbaking3.PrawnCrackersShrimpjuiceanddrying (three)thequalityandsafetyproblems.1.intheprocessofroastfishartificiallyaddstarch.2.seaweedproductsexceedthestandardofinorganicarsenic.3.drywaterproductsexceededthemoistureandsaltcontent.4.microorganismsexceededthestandardofreadytoeataquaticproducts.5.ultralimitedrangeovertheuseoffoodadditives.Three,thenecessaryproductionresources(1)productionplace.Theproductionenterprisesofdriedaquaticproductsshouldhavetherawandauxiliarymaterialsandpackagingmaterialswarehouse,rawandauxiliarymaterialsprocessingworkshop,processingworkshop,packagingworkshop,finishedgoodswarehouseandotherproductionsites.Accordingtotherequirementsofrawmaterialsandsemi-finishedrawmaterialssetcoldstorage.(two)necessaryproductionequipment.1.dryseacucumber,smallshrimp,shrimp,scallops,driedsquid,driedleaves,seaweed,driedkelpcrony:rawmaterialprocessingequipment,dryingequipment,packagingequipment, 2.driedfish,driedfish,squid,grilledshrimp,materialhandlingequipment,washingequipment,seasoningequipment,dryingequipment,bakingequipment,packagingequipment.3.PrawnCrackers:shrimpjuicepreparationequipment,materialsandequipment,equipment,equipment,rollingslicedryingequipment,screeningequipmentandpackagingequipment.Packagingenterpriseshaveautomaticorsemiautomaticpackagingequipment.Four,productstandardsDryseacucumber(Apostichopusjaponicus)"SC/T3206-2000";"GB16328-1996"Hygienicstandardofroastedfishfillet;"SC/T3302-2000"SC/T3203-2001"roastfish;driedfish"SC/T3304-2001";"SC/T3208-2001"squid;driedsquid"SC/T3204-2000";"SC/T3205-2000"smallshrimp;driedsmallshrimps";"SC/T3305-2003SC/T3901-2000"PrawnCrackersgrilledshrimp";"SC/T3207-2000";"GB16324-1996"seascallops;shellfishproducts"SC/T3213-2002"stem;stemleaves"cronySC/T3202-1996";"SC/T3201-1981"drykelplavercake;"recordeffectiveenterprisestandard.Five.RequirementsofrawandauxiliarymaterialsDriedfish,shrimp,shellfish,cephalopod,seaweedaquaticproductsrawmaterialsshouldbefresh,noodor,nocorruptionphenomenon,andinlinewiththerelevantnationalstandards,industrystandards. Thedrywaterproductsintheprocessofmaterials:salt,sugar,monosodiumglutamateandotherseasoningsshouldconformtothenationalstandardsandindustrystandardsofthecorresponding.Suchasduringtheprocessingofrawmaterialsforproductionlicensemanagementproducts,Toobtaintheproductionlicenseoftheenterpriseproductselection.Factoryinspection,necessaryequipmentsix(a)analyticalbalance(0.1mg);(two)thebalance(0.1g);(three)dryingbox;(four)microbialculturebox;(five)asepsisroomorcleanbench;(six)sterilizationpot;(seven)biologicalmicroscope.Seven,inspectionitemsTheinspection,supervisionandinspectionandinspectionaccordingtotherelevantinspectionitemsarelistedintable1.Factoryinspectionitemsmarkedwith"*",enterpriseyearshouldbe2inspection.Table1driedaquaticproductsqualityinspectionitemsTheprojectsupervisioninspectioncertificationfactorynoteTickticktick1senses TickticktickPrawnCrackers2saltanddrykelp,laverexcepttortillas3watertickticktick4tickticktickshrimpaquacultureinclusions5tickticktickdrykelpsedimentimpurities6completerateofticktickticksmallshrimpandscallopsThe7lineexpansionoftickticktickPrawnCrackers8piecesoftickticktickPrawnCrackersrateGrilledshrimp9t-vbntickticktick10ofthetotalnumberofcoloniestickticktickandgrilledfish,squid,grilledshrimpTickticktick11coliformgrilledfishandsquid,grilledshrimp12pathogenicticktick*squid13Salmonellaticktick*fishslicesdriedfish,grilledshrimpGrilledshrimp14Staphylococcusaureusticktick*15grilledshrimpdiarrheacoliticktick* Grilledshrimp16ListeriabacteriaLesterticktick*17ticktick*grilledfish,asseasoningdriedfish,grilledshrimp,driedkelpTicktick*18arsenicofdriedsquid,scallops,ShreddedsquidTicktick19leadfishslices*seasoningdriedfish,shreddedsquid,grilledshrimpTicktick20mercuryfishslices*driedfish,scallop,squid,driedsquid,grilledshrimp,driedkelp21666ticktick*drykelp,lavercakeTicktick22DDT*drykelp,lavercake23foodadditivesorbicacidticktick*waterproductsSmallshrimp,PrawnCrackerscolorantSulfurdioxide(peeling),shreddedsquidfishslices24negativedeviationofnetcontenttickticktick25ticktickTagsEight,samplingmethod Accordingtotheenterpriseapplyingforlicenseproducts,leadingproductsinthefinishedproductwarehouseinextractionproductionprocessisrelativelycomplex(rawandcookedall1kindsofcertificationandinspection).Samplesforthesamebatch,thewarrantyperiodoftheproduct,thesamplingbaseofnotlessthan100(theminimumpackageof50minimumpackagesofdriedseacucumber).Dryseacucumbersamplingnumbernotlessthan4theminimumpackage(thetotalamountofnotlessthan2kg).Grilledfish,driedfish,smallshrimp,shrimp,grilledshrimp,PrawnCrackers,scallops,squid,driedsquid,driedleaves,driedkelp,lavercronysamplingshallnotbelessthan20theminimumpackage(thetotalamountofnotlessthan2kg).Thesampleisdividedinto2parts,1copiesof1copiesfortest.Sampleconfirmation,verificationbythegroupsamplingpersonnelandbysamplingunitsinsinglesamplesignedandsealed,sealedsamplesonthespot,andaffixedwithseals.Thesealshouldbesamplesignature,stampedandsealedsampledatesamplingunit.NineotherrequirementsDriedaquaticproductsallowpackaging.SalinewaterproductionlicenserulesArangeofproducts,certificationandcertificationunitTheimplementationofsaltproductionlicensemanagementofaquaticproductsreferstothefreshkelp,jellyfishasrawmaterials,thecorrespondingprocessingmadeofproducts. Salinewaterproductsincludesaltedkelp,Undaria,saltedjellyfishandsaltedsaltedjellyfishhead.Two,thebasicproductionprocessandkeycontrolpoints(a)thebasicproductionprocess.1.saltedjellyfishandsaltedjellyfishheadAtthebeginningoftwo,processingrawmaterial,alumthreealum,alum,Lek(provided)andpackaginghalogen2.saltedundariapinnatifida,saltedkelpRawmaterialreceiving,pretreatment,cooking,coolingandhotwatercontrol,mixsalt,pickling,washing,dehydration,cold,brineformingandcutting,packingandstorage(two)keycontrolpoints.1.saltedjellyfishandsaltedjellyfishhead:threealum,halogen(provided)li.2.salineUndaria,saltedkelp:hotboiled,saltedanddehydrated,storage.(3)thequalityandsafetyproblems.1.saltedjellyfishandsaltedjellyfishhead:highmoisturecontent,alumisnotstable. 2.salineUndaria,saltedkelpalgae:moistureandsalinityistoohigh.Three,thenecessaryproductionresources(1)productionplace.Inadditiontothenecessaryproductionenvironment,theproductionsiteandworkshopdesignofsaltedaquaticproductsenterprisesshouldcomplywiththeproductionprocessrequirementsfromtherawmaterialstothefinishedproductsofthe1.Theworkplacehygienecontrolmeasuresshouldbetaken,andtoensureitsstatusincontinuouscontrol.2.enterprisesshouldadapttotheproductionworkshopandproductwarehousewiththerawandauxiliarymaterials,andproductionphase.3.saltedkelp,saltedundariapinnatifidaproductionenterpriseproductwarehousemusthaverefrigerationequipment,andcoldstoragecapacityandthecapacitytoadapt.(two)necessaryproductionequipment.1.saltedjellyfishandsaltedjellyfishhead:threealummaterialhandlingequipment,equipmentandpackagingequipment.2.saltedundariapinnatifida,saltedkelp:blanchingequipment,coolingequipment,salineequipment,dehydrationequipment,cuttingequipment,packagingequipment. Packagingenterpriseshaveautomaticorsemiautomaticpackagingequipment.Four,productstandardsSC/T3210-2001"saltedjellyfishandsaltedjellyfishhead"SC/T3211-2002";"SC/T3212-2000"saltedundariapinnatifida;saltedkelp";foreffectiveenterprisestandard.Five.RequirementsofrawandauxiliarymaterialsThesalinewatershouldbefreshfromtherawmaterial,nopollutionofthesea.Materialsusedshallcomplywithrelevantprovisionsofthecorrespondingnationalstandardsandindustrystandards.Six,necessaryfactoryinspectionequipment(a)analyticalbalance(0.1mg);(two)thebalance(0.1g);(three)dryingbox.Seven.InspectionitemsThecertification,inspection,supervisionandinspectionandfactoryinspectionarecarriedoutinaccordancewiththecorrespondinginspectionitemslistedintable2.Inspectionitemsofnotemarkedwith"*",theenterpriseshalleachtest2times.Table2qualityinspectionitemsofsaltedaquaticproducts TheprojectsupervisioninspectioncertificationfactorynoteTickticktick1senses2watertickticktick3ticktickticksalt4tickticktickfloatingsaltsaltedkelp5ofticktickticksaltedundariapinnatifidasaltTicktick*6alumjellyfishandsaltedsaltedjellyfishheadTicktick*7arsenicsaltedjellyfishandsaltedjellyfishheadTicktick*8leadsaltedjellyfishandsaltedjellyfishheadTicktick*9mercurysaltedjellyfishandsaltedjellyfishheadTicktick*10arsenicsaltedkelp,Undariapinnatifida11666ticktick*saltedkelp,saltedundariapinnatifidaTicktick*12DDTsaltedkelp,saltedundariapinnatifidaTickticktick13netcontent 14ticktickTagsEight.SamplingmethodAccordingtotheproductvarietyoftheenterprisetoapplyforevidencecollection,1kindsofproductsofseaweedandjellyfishareextractedandtestedinthefinishedproductwarehouseoftheenterprise.Thesamplingnumbershallnotbelessthan100minimumpackagesforthesampleinthesamebatchandshelflife.Sampleamountnotlessthan4theminimumpackage(thetotalamountofnotlessthan2kg).Thesampleisdividedinto2parts,1copiesof1copiesfortest.Afterthesamplewasconfirmed,thesamplingstaffandthesamplingunitsignedandsealedthesamplelist,sealedthesampleonthespotandsealedtheseal.Thesealshouldbesamplesignature,stampedandsealedsampledatesamplingunit.Thesampleshouldberefrigeratedduringtransportation.Nine.OtherrequirementsPermittedpartialshipmentofsaltedaquaticproducts.InspectionrulesforproductionpermitofsurimiproductsI.scopeofcertificationproductsSurimiproducts,whicharemanagedbyfoodproductionlicense,areproductsmadefromfishmeatasrawmaterials,withcertainexcipientsandprocessedbycorrespondingprocesses.Surimi productsincludingcookedmincedfishsausageandfrozensurimiproducts.Thenameofthecertifiedproductshouldbemarkedontheproductionlicense,thatis,cookedsurimisausageandfrozensurimiproducts.Two,thebasicproductionprocessandkeycontrolpoints(1)basicproductionprocess.1.cookedfishsurimisausageSamplesizewas20(minimumpackagetotalnotlessthan4kg).Thesampleisdividedinto2parts,1copiesof1copiesfortest.Afterthesamplewasconfirmed,thesamplingstaffandthesamplingunitsignedandsealedthesamplelist,sealedthesampleonthespotandsealedtheseal.Thesealshouldbesamplesignature,stampedandsealedsampledatesamplingunit.Frozensurimiproductsshouldberefrigeratedconditionsduringtransport.Otheraquaticproductsproductionlicenseexaminationrules(2006Edition)I.scopeofcertificationproductandcertificateunitOtheraquaticproductsprocessedbytheimplementationofthefoodproductionlicensereferstoallproductsexceptaquaticproducts,saltedaquaticproductsandsurimiproductswhichareprocessedmainlyfromaquaticanimalsandplants.The certificateunitisdividedinto5parts:Aquaticcondiment,aquaticanimaloilandproducts,flavorfishproducts,rawaquaticproductsanddeepprocessedaquaticproducts.Aquaticseasoningreferstofish,shrimp,crab,shellfish,algaeandotheraquaticanimalsandplantsasrawmaterials,salting,fermentation(orfermentation)andotherprocessingproducts.Aquaticanimalfatsandoilsareproductsmadeofmarineanimalsasrawmaterialsandprocessedbycorrespondingprocesses.Flavorfishproductsareproductsmadefromfish,cephalopodandotheraquaticanimalsasrawmaterialsandprocessedbycorrespondingprocesses.Rawaquaticproductsrefertofreshedibleaquaticproductswhicharemadeoffreshaquaticanimalsandplants,whichareprocessedbysaltsalting,winevinegarsoakingorotherprocesses.Deepprocessingproductsofaquaticproductsareproductsmadefromspecialby-productsofaquaticanimalsandplantsoraquaticanimals.Thenameoftheproductandtheunitshouldbemarkedontheproductionlicense,thatis,otheraquaticproducts(aquaticcondiment,aquaticanimalfatsandoilsandproducts,flavorfishproducts,rawaquaticproductsanddeepprocessedaquaticproducts).Theproductionlicenseisvalidfor3years,theproductcategorynumber:2202.Two,thebasicproductionprocessandkeycontrolpoints(1)basicproductionprocess.1.basicproductionprocessofaquaticcondiment Rawmaterialtreatment,salting,fermentation(ornonfermentation),blending(ornot),filling,sterilization(ornonsterilization),packagingThebasicproductionprocessof2.aquaticanimaloilsandproducts.Rawmaterialtreatment,oilextraction(cooking,hydrolysis,etc.),pressing(filtration),centrifugation,refining(ornotrefining),packagingThebasicproductionprocessof3.flavorfishproducts.Rawmaterialtreatment:salting(ordipping,seasoning),drying(ordraining),conditioning(seasoning,smoking,frying,frying,etc.),sterilization(ornonsterilization),packagingFish(crab)pine:processingrawmaterial,cooking,dehydration,rubbing,seasoning,stirfriedpinepineandpackagingBasicproductionprocessof4.rawaquaticproducts.Pickledproducts:processingrawmaterial,saline(orimmersion),draining,cleaningandpackagingpickledseasoningNonpickledproducts:processingrawmaterial,cuttingandpackagingThebasicproductionprocessofaquaticproductsdeepprocessing5. (1)drypowderofaquaticanimalsandplants:rawmaterialtreatment,drying,crushing,compounding(ornotmixing),forming(capsule,granulation,tabletting),sterilization(ornonsterilization),packaging(2)aquaticanimalandplantextracts:rawmaterialtreatment,extraction,separation,deployment,dusting(ornondusting),packaging,sterilization(3)otheraquaticproducts:rawmaterials,cleaning,cooking,sterilization,coolingandpackaging(two)keycontrollinks.1.aquaticseasoning:acceptanceofrawmaterials,salt,fermentation,sterilization;2.aquaticanimalfatsandproducts:rawmaterialinspection,oilextractionandrefining;3.flavorfishproducts:rawmaterialinspection,saline(orimmersion),conditioning,rubbing,friedpinepine;4.freshaquaticproducts:rawmaterialinspectionandprocessing,storage,seasoningpickled;5.deepprocessingproductsofaquaticproducts.(1)aquaticanimalandplantpowder:acceptanceofrawmaterials,drying,crushing,sterilizing,forming; (2)aquaticanimalandplantextracts:acceptanceofrawmaterials,extraction,formulationandsterilization;(3)otheraquaticproducts:rawmaterialsprocessing,sterilization.(3)thequalityandsafetyproblems.OneDuetotheunsuitableproductionprocess,theflavorsubstancesoftheproductsareinsufficient;2.microorganismsexceedthestandard;3.exceedorexceedtheuseoffoodadditives;4.heavymetalsexceedthestandard;5.veterinarydrugresiduesexceedthestandard.Three,thenecessaryproductionresources(1)productionplace.Otheraquaticproductsproductionenterprisesmustpossesstheproductionenvironment,thebuildingstructureshouldbeperfected,designfacilitiesshouldbereasonablelayoutaccordingtodifferentprocessofaquaticproducts,ontheconvergenceprocessisreasonable,topreventcrosscontaminationofrawmaterials,semi-finishedproductsandfinishedproducts.Theenterpriseshouldhavetoadaptwiththeproductioncapacityofrawandauxiliarymaterials,packagingmaterials, finishedgoodswarehouse;haveadaptedtotheproductionoftheproductionworkshop,packagingworkshop;rawmaterialswarehouseisnecessaryforcoldstoragerefrigerationequipmentatthesametime(orrentalofcoldstoragerefrigerationequipment),finishedgoodswarehouseaccordingtotheneedtobeequippedwithrefrigeratedstoragefacilities,toensurerawmaterialsandthefinishedproductstoragerequirements.Coldstorageshouldbeaccordingtodifferentprocessrequirements,toreachthecorrespondingtemperature.(two)necessaryproductionequipment.1.necessaryequipmentforaquaticcondiment.(1)rawmaterialcleaningfacilities;(2)crushingequipment(productionprocessrequired);(3)mixingfacilities;(4)salinefacilities;(5)fermentationfacilities(notsuitableforthefermentationprocess);(6)washingmachine(bottledproducts);(7)sterilizationequipment(notapplicablenosterilizationprocess);(8)packagingequipment.2.aquaticanimaloilsandproductsnecessaryequipment.(1)therawmaterialprocessingfacilities;(2)cookingequipment,extractionequipmentorhydrolysisequipment;(3)pressorfilter;(4)separationequipment;(5)packagingequipment;(6)washingmachine(bottledproducts);(7)degumming,deacidification,decolorizationanddeodorizationequipment(refinedoil);(8)lowtemperatureequipment,distillationequipment(polyunsaturatedfishoil);(9)emulsifyingequipment(emulsion). 3.essentialequipmentforflavorfishproducts;(1)therawmaterialprocessingfacilities;(2)salinefacilities;(3)mixingfacilities;(4)dryingfacilities;(5)smokedfriedfryingequipment;equipment;equipment;picklingfacilities;(6)washingmachine(bottledproducts);(7)curingequipment,rubbingmachine(YuSongpine);(8)packingequipment.4.rawaquaticproductsnecessaryequipment.(1)rawmaterialcleaningfacilities;(2)pickledcontainers(pickledproducts);(3)bottlewashingmachines(bottledproducts);(4)packagingequipment.5.necessaryequipmentfordeepprocessingofaquaticproducts.(1)aquaticanimalsandplants:drycleaningfacilities;thecrushingequipment;thedryingequipment;theformingequipment;thesterilizationequipment(airpurificationequipmentandpackagingequipment).(2)aquaticanimalandplantextracts:rawmaterialprocessingfacilities(allkindsofcontainers,rinsingequipmentetc.);theextractionfacilities(boiling,enzymeetc.);thedeploymentoffacilities;thepackagingequipment;thesterilizationequipment(airpurificationequipment);theseparationequipment(3)otheraquaticproducts:(1)rawmaterialtreatment facilities;(2)cookedequipment;(3)packagingequipment;(4)sterilizationequipmentFour,productstandards(1)aquaticcondiment.GB10133-2005"aquaticseasoninghealthstandards";SC/T3601-2003""SC/T3602-2002""oystersauce;shrimp;"SC/T3902-2001"SC/T3905-1985"seaurchinproducts;fishesofseed";(two)aquaticanimalfatsandoilsandtheirproducts.SC/T35022000"SC/T35032000""fishoil;polyunsaturatedfishoilproducts"(three)rawaquaticproducts.GB10136-2005"raweatingpreservedaquaticproductsofanimalhealthstandards"AquaticproductsshouldbeconsistentwithGB2760-1996"HygienicStandardsforusesoffoodadditives","GB2762-2005GB2763-2005,"themaximumlevelsofcontaminantsinfoods"maximumresiduelimitsforpesticidesinfood",foreffectiveenterprisestandard.Five.RequirementsofrawandauxiliarymaterialsTherawmaterialsofotheraquaticproductsmustcomefromnon pollutedwaters,withgoodfreshness,tighttissue,elasticity,nopeculiarsmell,noforeignimpurity,andnopoisonousandharmfulsubstances.Therawandauxiliarymaterialsusedforproductionandprocessingmustmeetthecorrespondingnationalstandards,industrystandardsandrelevantregulations,Nonediblerawandauxiliarymaterialsshouldnotbeused.Packagingmaterialsshouldbedry,clean,sanitary,solid,nodamage.Fortheimplementationoftheadministrationofproductionlicensesforrawmaterialsprocurementshouldbeverified.Duringthestorageandtransportationofrawmaterials,notonlytherainproofanddustprooffacilities,butalsothefacilitiessuchasrefrigeration,refrigeration,preservation,insulationandmaintenanceshouldbeprovidedaccordingtothecharacteristicsoftherawmaterials.Six,necessaryfactoryinspectionequipment(a)analyticalbalance(0.1mg);(two)thebalance(0.1g);(three)dryingbox;(four)sterilizationpot;(five)theasepsisroom(orcleanbench);(six)microbialculturebox;(seven)biologicalmicroscope;(eight)measuringcontainer;(nine)thermometer(frozen);(ten)pHmeter.Seven.InspectionitemsOtheraquaticproductscertification,inspection,regularsupervisionandinspectionandfactoryinspection,respectively,accordingtothelistofthecorrespondinginspectionitems.Theinspectionitemswith"*"marks,enterprisesshallcarryout2testseachyear. TableofqualityinspectionitemsofaquaticcondimentTheprojectsupervisioninspectioncertificationfactorynoteTicktickticksensory1Ticktick2aminoacidnitrogen*inseaurchinproductsTickticktick3sodiumchloride4ticktick*shrimpprotein5ofthetotalnitrogenticktick*oysterandmusseloil6ofthetotalacidticktick*oysterandmusseloil7ofthetotalnitrogenandaminoacidnitrogenratiooftheticktick*oysterandmusseloil8tickticktickwaterproducts,seaurchinshrimppaste9t-vbnticktick*inadditiontoseaurchinproducts10ashticktick*krillup11mercury/methylmercuryinthisprojectticktick*12V*V0Ticktick*13leadfishseasoning,oystersauce,shrimppaste Ticktick14CD*fishseasoning,oystersauce15aluminumticktick*16ticktick*seacondimentofpolychlorinatedbiphenylsTicktick*17benzoicacidTicktick*18sorbicacid19ofthetotalnumberofcoloniestickticktick20tickticktickcoliform21Salmonellaticktick*22Staphylococcusaureusticktick*23Vibrioparahaemolyticusticktick*24Shigellaticktick*Ticktickticknetcontentof2526foodlabelticktickNote:accordingtothestandard:SC/T3601--2003""SC/T3602-2002"",oystersauce,shrimppaste,SC/T3902-2001","SC/T3905-1985"productsofseaurchinfishes","seedGB10133-2005aquaticseasoninghealthstandards",for effectiveenterprisestandard.AquaticanimaloilsandproductsqualityinspectionitemsTheprojectsupervisioninspectioncertificationfactorynote1sensetickticktick2tickticktickmoistureandvolatileoil3tickticktickacid4tickticktickPeroxideValue5unsaponificationticktick*fishoilTicktick*6iodinevalueTicktick*7impuritiesinfishoil8EPA+DHAtotalticktick*polyunsaturatedfishoilproducts9ofthetotalEPAticktick*polyenefishoilproducts10ofthetotalDHAticktick*polyenefishoilproductsTicktick*11leadpolyenefishoilproductsTicktick*12arsenicpolyenefishoilproductsTicktick*13mercurypolyenefishoilproducts 14ofthetotalnumberofcoloniestickticktickpolyenefishoilproductsTickticktick15coliformpolyenefishoilproducts16ticktick*moldpolyenefishoilproducts17pathogenicticktick*polyenefishoilproductsTicktickticknetcontentof1819foodlabelticktickNote:accordingtoSC/T3502-2000"fishoil",SC/T3503-2000"polyenefishoilproducts",enterprisestandardsforeffectivefiling.QualityinspectionitemsofflavorfishproductsTheprojectsupervisioninspectioncertificationfactorynoteTickticktick1senses2watertickticktick3ticktickticksalt4tickticktickt-vbnTickticktickfried5acidvalue 6tickticktickfriedPeroxideValue7benzo(a)pyreneV*Vsmoked8ofthetotalnumberofcoloniestickticktickTickticktick9coliform10pathogenicticktick*11V*V012leadV*V13aluminumticktick*Ticktick*14MethylmercuryTicktick*15preservativesdependingontheproductandTicktick*16colorantsdependingontheproductandTicktick17sweeteners*dependingontheproductand18ticktick*PCBsofseaproductsTicktickticknetcontentof1920foodlabelticktick Note:accordingtothestandard:GB2760-1996"HygienicStandardsforusesoffoodadditives",GB2762-2005"themaximumlevelsofcontaminantsinfoods"andGB7718-2004"general"prepackagedfoodlabels,packagingofgoodsmeasurementmanagement,recordeffectiveenterprisestandard.TableforqualityinspectionofrawaquaticproductsTheprojectsupervisioninspectioncertificationfactorynoteTickticktick1senses2tickticktickt-vbncrab,crabpaste3V*V0Ticktick*4Methylmercury5Aluminumticktick*6N-twomethylnitrosaminoticktick*YuHaiproducts7ticktick*YuHaiproductsofPCBs8ofthetotalnumberofcoloniestickticktickTickticktick9coliform10pathogenicticktick*11parasitemetacercariaticktick* Ticktickticknetcontentof1213foodlabelticktickNote:accordingtothestandard:GB10136-2005hygienicstandardforsaltedrawaquaticanimalproducts;enterprisestandardforeffectivefiling.ListofqualityinspectionitemsfordeepprocessedaquaticproductsTheprojectsupervisioninspectioncertificationfactorynoteTicktickticksensory12water/totalsolidstickticktick3ticktickticksaltastheproductmaybe4tickticktickproteinastheproductmaybe5ashticktick*dependingontheproductand6V*V07leadV*VTicktick*8Methylmercury9aluminumticktick* Thetotalnumberofcoloniesof10tickticktick11tickticktickcoliform12Salmonellaticktick*13Shigellaticktick*14Staphylococcusaureusticktick*15Vibrioparahaemolyticusticktick*16foodadditivesticktick*dependingontheproductandTicktickticknetcontentof1718foodlabelticktickNote:accordingtothestandard:GB2760-1996"HygienicStandardsforusesoffoodadditives",GB2762-2005"themaximumlevelsofcontaminantsinfoods"andGB7718-2004"general"prepackagedfoodlabels,packagingofgoodsmeasurementmanagement,recordeffectiveenterprisestandard(thecharacteristicingredientoftheproductshouldbeclearlylistedintheenterprisestandard).Eight.SamplingmethodAccordingtothevarietyoftheenterprisetoapplyforcertificationproducts,asampleisextractedfromeachunit inthefinishedproductwarehouseforcertificationtest.Priorityextractionprocessismorecomplex,difficulttoproduceandprocessingproductsforinspection.Thesampleistheproductofthesamebatchduringtheshelflife,andthesamplingbaseshallbenolessthan200minimumpackages.Aminimumof20randomlyselectedsamplepackage,thetotalamountofnotlessthan2kg;packagingnetcontentishigherthan42kgproductsfrompackaging,samplesfromthe4package,thetotalamountofnotlessthan2kg;aquaticproductsdeepprocessingasappropriate(meetthesamplinginspectionandreexaminationamount).Thesampleisdividedinto2parts,1copiesof1copiesofreferenceforthetest.Afterthesampleisconfirmed,theinspectionteam,thesamplingstaffandthesamplingunitsignedandsealedthesample,sealedthesampleonthespot,andaffixedtheseal.Thesealshouldbesamplesignature,stampedandsealedsampledatesamplingunit.
