According to the Catalogue of 28 Foods Managed by Production License, the production of fish balls belongs to aquatic products, and the requirements are as follows;
Processed aquatic products subject to food production license management refer to products made from fresh aquatic products. Processed aquatic products are divided into three certification units, namely dry aquatic products, salted aquatic products and surimi products (cooked surimi enema and frozen surimi products).
The product name and certificate applicant shall be indicated on the production license. The production license is valid for 3 years, and its product category number is 220 1.
Detailed Rules for Examination of Production License of Dried Aquatic Products
I. Scope of certified products
Dry aquatic products subject to production license management refer to products made from fresh aquatic products such as fish, shrimp, shellfish, cephalopods and algae through corresponding processing. Mainly includes dry sea cucumber, grilled fish fillets, seasoned dried fish, dried shrimps, dried shrimps, grilled shrimps, sliced shrimps, scallops, shredded squid, dried squid, dried Undaria pinnatifida leaves, dried kelp and laver.
Second, the basic production process and key control links
(1) Basic production process.
1. dry sea cucumber, dried shrimp, dried shrimp, scallop, dried squid, dried Undaria pinnatifida leaves, dried kelp and laver.
& amp# 160; & amp# 160; & amp# 160; ? Raw material pretreatment → drying → packaging.
2. Grilled fish fillets, seasoned dried fish, shredded squid and grilled shrimp.
Raw material pretreatment → rinsing → seasoning → drying → baking → molding → packaging.
3. Shrimp slices
Cleaning raw materials → making shrimp juice → batching → rolling → slicing → drying → screening → packaging.
(2) Key control links.
1. dry sea cucumber, dried shrimp, dried shrimp, scallop, dried squid, dried Undaria pinnatifida, dried kelp and laver.
Pretreatment and drying of raw materials
2. Grilled fish fillets, seasoned dried fish, shredded squid and grilled shrimp.
Seasoning and baking
3. Shrimp slices
Prepare shrimp juice and dry it.
(3) Quality and safety problems that are easy to occur.
1. Starch is artificially added during the processing of grilled fish fillets.
2. Inorganic arsenic in seaweed products exceeds the standard.
3. The moisture and salt of dried aquatic products exceed the standard.
4. The microorganism of ready-to-eat aquatic products exceeds the standard.
5. Over-limit and over-range use of food additives.
Third, the necessary production resources
(1) origin.
Dry aquatic products production enterprises shall have warehouses for raw and auxiliary materials and packaging materials, processing workshops for raw and auxiliary materials, processing workshops, packaging workshops, finished product warehouses and other production sites. Set raw material cold storage and semi-finished product cold storage according to raw material demand.
(2) Necessary production equipment.
1. dry sea cucumber, dried shrimps, dried shrimps, scallops, dried squid, dried Undaria pinnatifida, laver and dried kelp: raw material processing equipment, drying equipment, packaging equipment,
2. Grilled fish fillets, seasoned dried fish, shredded squid and grilled shrimp: raw material processing equipment, rinsing equipment, seasoning equipment, drying equipment, baking equipment and packaging equipment.
3. Shrimp slices: shrimp juice preparation equipment, mixing equipment, rolling equipment, slicing equipment, drying equipment, screening equipment and packaging equipment.
Sub-packaging enterprises should have automatic or semi-automatic packaging equipment.
Fourth, product-related standards
SC/T3206-2000 dry sea cucumber (Stichopus japonicus); GB 16328- 1996 Hygienic standard for grilled fish fillets; SC/T3302-2000 grilled fish fillet; SC/T3203-200 1 seasoned dried fish; SC/T3304-200 1 shredded squid; SC/T3208-200 1 dried squid; SC/T3204-2000 shrimp; SC/T3205-2000 shrimp skin; SC/T3305-2003 grilled shrimp; SC/T390 1-2000 shrimp slices; SC/T3207-2000 scallop; GB 16324- 1996 Dried Marine Shellfish Products; SC/T32 13-2002 dried Undaria pinnatifida leaves; SC/T3202- 1996 dried kelp; Sc/t 3201-1981"laver"; Effective enterprise filing standards.
Five, the relevant requirements of raw and auxiliary materials
Raw materials for dried aquatic products such as fish, shrimp, shellfish, cephalopods and seaweed shall be fresh, odorless and non-corrosive, and conform to relevant national standards and industry standards.
The auxiliary materials selected in the dry processing of aquatic products: salt, sugar, monosodium glutamate and other seasonings should comply with the provisions of the corresponding national standards and industry standards.
If the raw and auxiliary materials used in processing are products subject to production license management, products produced by enterprises with production licenses must be selected.
Six, the necessary factory inspection equipment
(1) analytical balance (0.1mg); ); (2) Balance (0.1g); (3) drying box; (4) Microbial incubator; (5) sterile room or clean workbench; (6) sterilization pot; (7) biological microscope.
Seven, inspection items
Certification inspection, supervision inspection and ex-factory inspection shall be carried out according to the corresponding inspection items listed in table 1. If the factory inspection target is "*", the enterprise will inspect it twice a year.
Eight, sampling method
According to the product varieties that the enterprise applies for certification, the leading products (1 raw and cooked products) with relatively complicated production process are selected from the finished product warehouse of the enterprise for certification inspection.
The sampling samples are the same batch of products within the warranty period, and the sampling base shall not be less than 100 minimum packages (including 50 minimum packages in dry sea cucumber). The sampling quantity in dry sea cucumber is not less than 4 minimum packages (the total amount is not less than 2kg). Sampling of grilled fish fillets, seasoned dried fish, dried shrimps, dried shrimps, grilled shrimps, sliced shrimps, scallops, shredded squid, dried squid, Undaria pinnatifida leaves, dried kelp and laver shall not be less than 20 minimum packages (the total amount shall not be less than 2kg). 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 verification 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.
Nine. Other requirements
Dry aquatic products are allowed to be repackaged.
& amp# 160;
Detailed rules for examination of production license of salted aquatic products
I. Product scope and certificate applicant
Salted aquatic products subject to production license management refer to products made from fresh seaweed and jellyfish by corresponding processes. Salted aquatic products include salted kelp, salted Undaria pinnatifida, salted jellyfish skin and salted jellyfish head.
Second, the basic production process and key control links
(1) Basic production process.
1. Salted jellyfish skin and salted jellyfish head
Raw material treatment → primary alum → secondary alum → tertiary alum → halogen removal (drying) → packaging.
2. Salted Undaria pinnatifida and salted kelp
Receiving raw materials → pretreatment → cooking → cooling → water control → salt mixing → pickling and brine washing → dehydration → cold storage → plastic cutting → packaging → cold storage.
(2) Key control links.
1. Salted jellyfish skin and salted jellyfish head: alum and salt water (drained).
2. Salted Undaria pinnatifida and salted kelp: cooking, pickling, dehydration and storage.
(3) Quality and safety problems that are easy to occur.
1. Salted jellyfish skin and salted jellyfish head: high water content and unstable alum content.
2. Salted Undaria pinnatifida and salted kelp: The water and salt content of algae is too high.
Third, the necessary production resources
(1) origin.
1. The design of production site and workshop of salted aquatic products production enterprises should meet the production process requirements from raw materials to finished products in addition to the necessary production environment. Control measures should be taken for the sanitary environment of each production site, and continuous control can be maintained. ?
& amp# 160; 2. Enterprises should have raw and auxiliary material warehouses, production workshops and finished product warehouses that are suitable for production.
3. The finished warehouse of salted kelp and salted Undaria pinnatifida production enterprises must have refrigeration equipment, and the capacity of cold storage should be adapted to the production capacity.
(2) Necessary production equipment.
1. Salted jellyfish skin and salted jellyfish head: raw material processing equipment, alum equipment and packaging equipment.
2. Salted Undaria pinnatifida and salted kelp: blanching equipment, cooling equipment, pickling equipment, dehydration equipment, cutting equipment and packaging equipment.
Sub-packaging enterprises should have automatic or semi-automatic packaging equipment.
Fourth, product-related standards
SC/T32 10-200 1 salted jellyfish skin and salted jellyfish head; SC/T32 1 1-2002 Salted Undaria pinnatifida; SC/T32 12-2000 salted kelp; Effective enterprise filing standards.
Five, the relevant requirements of raw and auxiliary materials
The raw materials used for pickling aquatic products should be fresh and come from pollution-free sea areas. The auxiliary materials used shall comply with the relevant provisions of the corresponding national standards and industry standards.
Six, the necessary factory inspection equipment
(1) analytical balance (0.1mg); ); (2) Balance (0.1g); (3) drying box.
Seven, inspection items
Certification inspection, supervision inspection and ex-factory inspection shall be carried out according to the corresponding inspection items listed in Table 2. If there is an "*" in the target of ex-factory inspection, the enterprise shall conduct inspection twice a year.
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