GB/T 41545-2022 in English
VALIDClassification and nomenclature of fish and fishery products
- Issued on:2022-07-11
- Implemented on:2023-02-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$146.00
《GB/T 41545-2022水产品及水产加工品分类与名称》由TC156（全国水产标准化技术委员会）归口，TC156SC3（全国水产标准化技术委员会水产品加工分会）执行，主管部门为农业农村部。
Introduction
Interpretation of the core content of the standard
GB/T41545-2022 has established a complete classification system including 13 categories, including fresh products, frozen products, surimi products, etc., and for the first time included aquatic biological active substances and alginate products into the national standard. The standard emphasizes that product naming must follow the standard principle of "raw materials + processing technology", such as "frozen headless shrimps" must clearly indicate the processing status.
Comparative analysis of classification systems
| Classification dimensions | GB/T7635.1 | GB/T41545-2022 | Technological breakthroughs |
|---|---|---|---|
| Number of major categories | 9 categories | 13 categories | Newly added feed raw materials, pearls, etc. |
| Degree of subdivision | Raw material level classification | Processing status subdivision | Distinguishing between frozen whole fish/frozen fish fillets, etc. |
| Naming rules | No specific requirements | 5.1-5.3 Clause specifications | Non-attribute descriptions are prohibited |
Technical specifications for key categories
1. Classification of live and fresh products
It covers 8 species of marine animals and 5 species of freshwater organisms, among which marine fish lists 47 specific species such as hairtail, and freshwater crabs only has one species of river crab but reserves room for expansion.
2. Frozen product specifications
Requires clear labeling of processing forms:
• Frozen whole fish (complete form)
• Frozen fish fillets (boneless slices)
• Frozen pre-cooked shrimp (cooked state)
Implementation suggestions
Case: A company's production of seasoned squid strips should be classified as a cooked product rather than a dried product, and the label should be marked with "seasoning + raw materials + form" (seasoned squid strips).
Suggestions: 1. Establish a raw material-processing technology comparison table
2. Newly developed surimi products need to simultaneously declare the classification code
3. Import and export companies should pay attention to the special regulatory requirements for Class 6.9 active substances
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