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食品安全国家标准 水产制品生产卫生规范
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GB 20941-2016
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标准编号: GB 20941-2016 (GB20941-2016)
中文名称: 食品安全国家标准 水产制品生产卫生规范
英文名称: Good manufacturing practice for fish products processing factory
行业: 国家标准
中标分类: X09
字数估计: 9,978
发布日期: 2016-12-23
实施日期: 2017-06-23
旧标准 (被替代): GB/T 20941-2007; GB/T 23871-2009
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 20941-2016: 食品安全国家标准 水产制品生产卫生规范
GB 20941-2016 英文名称: Good manufacturing practice for fish products processing factory
1 范围
本标准规定了水产制品生产过程中原料采购、验收、加工、包装、贮存和运输等环节的场所、设施、人
员的基本要求和管理准则。
本标准适用于水产制品的生产。
2 术语和定义
GB 14881-2013中的术语和定义适用于本标准。
2.1 水产制品
以鱼类、虾蟹类、头足类、贝类、棘皮类、腔肠类、藻类和其他可食用水生生物为主要原料,经加工而
成的食品。
2.2 暂养
活体水产品在洁净水体中放养一段时间的操作过程。
2.3 贝类净化
从符合渔业水质标准的区域捕获的活贝类在天然或人工清洁海水中暂养一段时间使体内的微生物
数量降低的过程。
3 选址与厂区环境
3.1 选址
应符合GB 14881-2013中3.1的规定。
3.2 厂区环境
3.2.1 应符合GB 14881-2013中3.2的规定。
3.2.2 生产区域内不应饲养与生产加工无关的动物。
4 厂房和车间
应符合GB 14881-2013中第4章的相关规定。
5 设施与设备
5.1 设施
5.1.1 供水设施
5.1.1.1 应符合GB 14881-2013中5.1.1的规定。
5.1.1.2 加工用水应根据当地水质特点和产品的要求增设水质净化或消毒设施,必要时应在无污染区
域设置储水设施,储水设施应采用无毒、无味、防腐蚀、不易脱落的材料制成,便于定期清洗消毒,同时应
密封并适当防护以确保加工用水的安全卫生。
5.1.2 排水设施
应符合GB 14881-2013中5.1.2的规定。
5.1.3 清洁消毒设施
应符合GB 14881-2013中5.1.3的规定。
5.1.4 废弃物存放设施
5.1.4.1 应符合GB 14881-2013中5.1.4的规定。
5.1.4.2 废弃物容器应防水、防腐蚀、防渗漏。如使用管道输送废弃物,则管道的安装、维护和使用应避
免对产品造成污染。
5.1.5 个人卫生设施
应符合GB 14881-2013中5.1.5的规定。
5.1.6 通风设施
应符合GB 14881-2013中5.1.6的规定。
5.1.7 照明设施
应符合GB 14881-2013中5.1.7的规定。
5.1.8 仓储设施
应符合GB 14881-2013中5.1.8的规定。
5.1.9 温控设施
应符合GB 14881-2013中5.1.9的规定。
5.2 设备
5.2.1 生产设备
5.2.1.1 一般要求
应符合GB 14881-2013中5.2.1.1的规定。
5.2.1.2 材质
应符合GB 14881-2013中5.2.1.2的规定。
5.2.1.3 设计
5.2.1.3.1 应符合GB 14881-2013中5.2.1.3的规定。
5.2.1.3.2 接触水产制品的设备、容器和用具的设计与制造应易排水、易清洁、易消毒和易维护。
5.2.1.3.3 设备和工器具应平整光滑,避免明显的内角、凸起、缝隙或裂口,防止物料或灰尘黏附。
5.2.2 监控设备
应符合GB 14881-2013中5.2.2的规定。
5.2.3 设备的保养和维修
5.2.3.1 应符合GB 14881-2013中5.2.3的规定。
5.2.3.2 设备维修时,应防止造成产品污染;维修后应对维修区域进行清洗消毒;对原料预处理设备应
注意防锈。
6 卫生管理
6.1 卫生管理制度
6.1.1 应符合GB 14881-2013中6.1的规定。
6.1.2 专用容器应有明显的标识,不同加工阶段的物料容器不应相互混用。
6.2 厂房及设施卫生管理
应符合GB 14881-2013中6.2的规定。
6.3 水产制品加工人员健康管理与卫生要求
应符合国家相关法律法规要求。
6.4 虫害控制
应符合GB 14881-2013中6.4的规定。
6.5 废弃物处理
6.5.1 应制定废弃的原辅料包装物及加工过程中分拣出的寄生虫、贝壳、海胆壳、虾肠线、海参石灰质
嘴等废弃物的存放和处置制度,这些废弃物应及时有效处理,防止对水产制品、水产制品接触面、供水及
地面造成污染。
6.5.2 车间外废弃物放置场所应与食品加工场所隔离,防止污染;应防止腥臭等不良气味溢出及虫害
6.6 工作服管理
6.6.1 应符合GB 14881-2013中6.6的规定。
6.6.2 应配备防水的专用工作服,如手套、套袖、围裙、鞋靴等。
7 原料、食品添加剂和食品相关产品
7.1 一般要求
应符合GB 14881-2013中7.1的规定。
7.2 原料
7.2.1 应符合GB 14881-2013中7.2的规定。
7.2.2 所有原料均应来自符合国家相关标准要求的水域。
7.2.4 动物性水产制品的原料应符合GB 2733的要求,藻类制品的原料应符合GB 19643的要求。
7.2.5 以水产动物内脏、卵、皮、鳍、鳞、骨、壳等非肌肉组织作为水产制品原料的,应符合GB 2733的
要求。
7.2.6 已死亡的黄鳝、鳌虾、河蟹、贝类不应作为原料进行生产加工。
7.2.7 必要时对双壳贝类应进行贝类净化。
7.2.8 对双壳贝类、河豚鱼等自身带有生物毒素的水产制品原料应进行毒素检测,并按相关规定进行
验收和处理,确保原料的安全性。
7.2.9 生食水产制品的原料应检验致病菌、病毒、寄生虫及其虫卵。
7.3 食品添加剂
7.3.2 食品添加剂的使用应符合GB 2760的要求。
7.4 食品相关产品
7.4.1 应符合GB 14881-2013中7.4的相关规定。
7.4.2 加工用水、制冰用水、解冻用水和蒸汽用水应符合GB 5749规定的要求。
7.4.3 加工过程中所用冰的制造、破碎、运输、贮存应在卫生条件下进行;用于盛放、运输、贮存的容器
应易于清洗,避免污染。
7.5 其他
应符合GB 14881-2013中7.5的规定。
8 生产过程的食品安全控制
8.1.1 应符合GB 14881-2013中8.1的规定。
8.1.2 应建立和实施以危害分析为基础的质量安全管理体系,并采取必要的食品安全控制措施,在进
行危害的风险评估时,应充分考虑水产制品不同的工艺特点,确定危害预防措施和关键控制点。
8.1.3 原料预处理、冷冻、蒸煮、干制、熏制、盐渍等加工过程应按照各自加工工艺和产品特点进行相对隔离,防止人流、物流和气流交叉污染。
8.1.4 应避免废水、废弃物对原料及产品造成污染。
8.2 生物污染的控制
8.2.1 清洁和消毒
应符合GB 14881-2013中8.2.1的规定。
8.2.2 水产制品加工过程的微生物控制
8.2.2.1.1 应符合GB 14881-2013中8.2.2的规定。
8.2.2.1.2 根据水产制品特点,确定环境、生产过程进行微生物监控的计划,可参照附录A的要求实施,
必要时建立水产制品加工过程中的致病菌监控程序。
8.2.2.1.3 当生产线末端的水产制品监控指标出现异常时,应加大对环境微生物监控的采样频率,同时
根据情况适当增加取样点,并采取适当的纠偏措施。
8.2.2.1.4 有温度控制要求的工序或场所应安装温度指示计。
8.2.2.1.5 需要使用蒸汽的操作应保证足够的压力和蒸汽供应。
8.2.2.1.6 应严格控制水产制品原料的解冻时间和温度。
8.2.2.2 不同工艺水产制品的微生物控制
8.2.2.2.1.1 加工车间应有降温措施。
8.2.2.2.1.2 应尽快将加工后的水产制品移至冷藏环境中,冷藏室中应配备温度指示计。
8.2.2.2.2 冷冻水产制品
8.2.2.2.2.1 根据水产制品的自然状态如厚度、形状、生产量等特性确定冻结时间和冻结温度,确保尽
快地通过最大冰晶生成带。
8.2.2.2.2.2 对生食海产品应保证充足的冷处理,以确保杀死对人体有害的寄生虫。
8.2.2.2.2.3 产品经冷冻后进行包装时,包装操作应在温度可控的环境中进行,保证冷冻制品中心温度
低于-18℃。
8.2.2.2.3 干制水产制品
8.2.2.2.3.2 干制品应严格控制干燥时间、干燥温度、环境湿度,以确保干制品的水分活度在安全范
围内。
8.2.2.2.4 腌制水产制品
8.2.2.2.4.1 腌制品生产应采用适当盐度,防止非嗜盐菌的繁殖。
8.2.2.2.4.2 应有防止蚊蝇虫害侵染的装置。
8.2.2.2.5 罐头水产制品
应保证足够的杀菌温度和杀菌时间。
8.3 化学污染的控制
8.3.1 应符合GB 14881-2013中8.3的规定。
剂应分别符合GB 14930.1和GB 14930.2的规定。
8.3.3 水产制品接触面应无消毒剂残留。
8.3.4 与水产制品接触的包装材料应符合相应的标准,防止有害物质向食品迁移以保证人体健康。
8.4 物理污染的控制
应符合GB 14881-2013中8.4的规定。
8.5 包装
8.5.1 应符合GB 14881-2013中8.5的规定。
8.5.2 冷冻水产制品的包装材料应选择耐低温、阻水性能好的材料。
8.5.3 罐头水产制品的罐体应选择耐腐蚀的材料。
应符合GB 14881-2013中第9章的相关规定。
10 水产制品的贮存和运输
10.1 一般要求
应符合GB 14881-2013中第10章的相关规定。
10.2 贮存
10.2.1 库内物品应与墙壁、地面、天花板保持一定的距离,并分垛存放,标识清楚。
10.2.2 贮存库内应保持清洁、整齐,符合食品卫生要求。
10.2.3 贮存库的温度、湿度应满足产品特性要求。冷藏库温度应控制在0℃~4℃。冷冻库温度应控
制在-18℃以下。
GB 20941-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Production Hygienic Code for Aquatic Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Site Location and Factory Environment ... 4
4 Factory and workshop ... 5
5 Facilities and Devices ... 5
6 Hygienic Management ... 7
7 Raw Materials, Food Additives and Relevant Food Products ... 8
8 Food Safety Control during the Processing Period ... 9
9 Inspection ... 11
10 Storage and Transportation of Aquatic Products ... 12
11 Product Recall Management ... 12
12 Training ... 12
13 Management System and Personnel ... 12
14 Record and Document Management ... 12
Appendix A Guidelines for Microbial Monitoring Procedures during the
Processing Period of Aquatic Products ... 13
Foreword
This Standard replaced GB/T 20941-2007 Good Manufacturing Practice for Fish
Products Processing Factory, and GB/T 23871-2009 Code of Hygienic Practice for
Fish and Fishery Products Processing Establishment.
Compared with GB/T 20941-2007, and GB/T 23871-2009, this Standard has the major
changes as follows.
--- Modify the standard name as “National Food Safety Standard – Production
Hygienic Code for Aquatic Products”;
--- Modify the standard structure;
--- Modify the standard scope;
--- Modify and supplement the terms and definitions;
--- Emphasize the food safety control requirements against the whole production
process of aquatic products like the raw materials, processing, and products
storage and transportation; and make the major measures to control the
biological, chemical and physical contamination;
--- Add Appendix A “Guidelines for Microbial Monitoring Procedures during the
Processing Period of Aquatic Products”.
National Food Safety Standard –
Production Hygienic Code for Aquatic Products
1 Scope
This Standard specifies the basic requirements and management principles for the site,
facilities, personnel in the raw materials purchasing, accepting, processing, packaging,
storing, transporting, and the like links.
This Standard is applicable to the production of aquatic products.
2 Terms and Definitions
The terms and definitions in GB 14881-2013 are applicable to this Standard.
2.1 Aquatic products
The processed food with fish, shrimp and crabs, cephalopods, shellfish, echinoderms,
cavity intestines, algae and other edible aquatic organisms as the main raw materials.
2.2 Temporary culture
The operation process that the living aquatic products are put in clean water to breed
for a certain time.
2.3 Shellfish purification
The process of capturing the live shellfish from the area consistent with the fishery
industry water quality standard, then put into the natural or artificial clean seawater for
a period of time, so that reduce the number of microbes in the shellfish body.
3 Site Location and Factory Environment
3.1 Site location
It shall conform to the provisions of 3.1 stipulated in GB 14881-2013.
3.2 Factory environment
7 Raw Materials, Food Additives and Relevant Food
Products
7.1 General requirements
It shall conform to the provisions of 7.1 stipulated in GB 14881-2013.
7.2 Raw materials
7.2.1 It shall conform to the provisions of 7.2 stipulated in GB 14881-2013.
7.2.2 All raw materials come from the waters that meet the requirements of relevant
national standards.
7.2.3 The water quality for temporarily culturing and transporting of seawater aquatic
national standards.
7.2.4 The raw materials of animal aquatic products shall meet the requirements of
GB 2733; while the raw materials of algae products shall meet the requirements of GB
19643.
7.2.5 The raw materials of aquatic products taking aquatic animal viscera, eggs, skin,
fins, scales, bones, shells, and other non-muscle tissue shall meet the requirements
of GB 2733.
7.2.6 The dead eel, crayfish, crab, shellfish shall not be used as the raw materials for
production and processing.
7.2.8 Detect the toxins in the Bivalve, puffer fish and other aquatic product raw
materials with biological toxins; accept and treat as per relevant provisions; so that
ensure the safety of the raw materials.
7.2.9 When eating the raw aquatic product raw materials, the pathogens, virus,
parasites and eggs shall be detected.
7.3 Food additives
7.3.1 It shall conform to the provisions of 7.3 stipulated in GB 14881-2013.
7.3.2 The use the food additives shall meet the requirements of GB 2760.
7.4 Food related products
pathogen monitoring procedure during the processing period of aquatic products.
8.2.2.1.3 When the monitoring index of aquatic products at the end of the production
line is abnormal, increase the sampling frequency of the environmental microbial
monitoring; meanwhile properly increase the sampling points as per the situation, and
take proper corrective measures.
8.2.2.1.4 The working procedure or site that has the temperature control
requirements shall install temperature indicator.
8.2.2.1.5 The operation that has the requirements for using steam shall guarantee
the adequate pressure and steam supply.
shall be strictly controlled.
8.2.2.2 Microbial control of aquatic products with different processes
8.2.2.2.1 Refrigerated aquatic products
8.2.2.2.1.1 The processing workshop shall take the cooling measures.
8.2.2.2.1.2 The processed aquatic products shall be moved to the refrigerated
environment as soon as possible, and the refrigerated room shall be equipped with
temperature indicator.
8.2.2.2.2 Frozen aquatic products
8.2.2.2.2.1 Determine the freezing time and freezing temperature according to the
like characteristics; ensure to form strip through the maximum ice crystal as soon as
possible.
8.2.2.2.2.2 When eating the raw aquatic products, ensure the adequate cold
treatment; so that ensure to kill the parasites that are harmful to the human.
8.2.2.2.2.3 When products are packaged after freezing, the package operation shall
be performed in the environment where the temperature is controllable; so that ensure
the center temperature of frozen product to be lower than -18°C.
8.2.2.2.3 Dry aquatic products
8.2.2.2.3.1 The pest control and dust treatment shall be done during the drying
8.2.2.2.3.2 The dry products shall strictly control the dry time, dry temperature,
ambient humidity, so as to ensure the moisture activity of the dry products is within the
10 Storage and Transportation of Aquatic Products
10.1 General requirements
It shall conform to the relevant provisions of Clause 10 stipulated in GB 14881-2013.
10.2 Storage
10.2.1 The products in the warehouse shall keep a certain distance from the wall,
floor and ceiling; store in different stacks; and mark clearly.
10.2.2 The interior storage warehouse shall maintain clean, tidy; and meet the
10.2.3 The temperature and humidity of storage warehouse shall meet the
requirements of product characteristics. The refrigerated warehouse temperature shall
be controlled at 0°C~4°C; while the frozen warehouse temperature shall be controlled
at -18°C below.
10.3 Transportation
During the transporting process, the refrigerated aquatic products and frozen aquatic
products shall take the heat-insulating and cooling measures; try to shorten the
transportation time and reduce the temperature fluctuation.
11 Product Recall Management
12 Training
It shall conform to the relevant provisions of Clause 12 stipulated in GB 14881-2013.
13 Management System and Personnel
It shall conform to the relevant provisions of Clause 13 stipulated in GB 14881-2013.
14 Record and Document Management
It shall conform to the relevant provisions of Clause 14 stipulated in GB 14881-2013.
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