GB/T 19838-2005 in English

《GB/T 19838-2005水产品危害分析与关键控制点（HACCP）体系及其应用指南》由424-cnca（国家认证认可监督管理委员会）归口，主管部门为国家市场监督管理总局
本标准提出水产品加工企业HACCP体系的建立、实施和保持的基本要求。 本标准适用于水产品加工企业HACCP体系的建立、实施和管理，也可作为外部验证的技术依据。

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