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Rizhao Xinchuang Food Co., Ltd

Quality Management System Documentation

Document No.: XCIII.A-01-11

HACCP plan

Frozen vinegared sea crucian carp fillet

(Vacuum-packed)

A/0

Released on April 7, 2024 Implemented on April 7, 2024

Shandong, China

HACCP Plan Revision Record

File name: Frozen vinegared sea crucian carp fillet HACCP plan		Version: A/0
When the HACCP plan was originally published		2024.04.07
The latest release date of the HACCP plan
Revision history
Date of revision	Revisions	Reason for modification


01	Company Profile	4	A/0
02	Decree on the promulgation of the implementation of the HACCP plan	5	A/0
03	Notice of the establishment of a HACCP team	6	A/0
04	Organizational chart	7	A/0
05	Raw materials, excipients and product descriptions	8	A/0
06	Machining process flow chart	15	A/0
07	Process flow diagram confirmation report	16	A/0
08	Overview of machining	17	A/0
09	Hazard Analysis Work Order	20	A/0
10	CCP point judgment tree table	36	A/0
11	Determination of CCP points	37	A/0
12	HACCP schedule	39	A/0
13	HACCP Plan Confirmation Procedure	41	A/0
14	HACCP Plan Validation Procedure	42	A/0
15	HACCP Program Correction Procedure	44	A/0
	Frozen vinegared sea crucian carp fillet HACCP plan confirmation report	45	A/0
	Frozen vinegared sea crucian carp fillet HACCP plan verification report	51	A/0
	HACCP Plan CCP Point Record Blank Form	52	A/0
	HACCP plan correction blank form	55	A/0

1. Company Profile

Rizhao Xinchuang Food Co., Ltd. was established in May 2014 and is located in Rizhao Hi-Tech Park, mainly engaged in aquatic product processing, storage and import and export trade. In 2015, the company was recognized by the State Customs as a registered factory for exporting aquatic products (factory record number 3700/02C88), and in 2015, it passed the review of the registered factory for aquatic products exported to the United States, South Korea and Russia. In 2018, it officially passed the review of registered factories for aquatic products exported to the European Union, Vietnam, Brazil and Indonesia, and obtained BRC and MSC third-party certification in 2021.

The company covers an area of 13,000 square meters, with a total construction area of 10,000 square meters, including a processing workshop area of 2,460 square meters and a cold storage area of nearly 3,100 square meters. The company has more than 10 technical personnel and more than 20 management personnel; The main products are frozen cephalopod cutting sections (slices), frozen fish and fish fillets, frozen shellfish, frozen crustaceans, seasoning aquatic products, salted aquatic products and various aquatic products deep processing projects, with an annual production and processing capacity of more than 3,000 tons; The products are mainly exported to South Korea, Taiwan, the United States, Japan and other countries and regions.

The company adheres to the corporate philosophy of "quality is the guarantee of credibility, reputation is the life of the enterprise", and has set up a HACCP team composed of the general manager as the team leader and the main personnel of various departments, formulated and effectively operated the HACCP plan, SSOP health operation standards, GMP good operating practices, product self-control, traceability system, etc., and constantly improved internal management; And actively introduce talents, train employees in skills and health knowledge, improve the overall quality of employees, and ensure the long-term and effective operation of the company's quality system.

According to the changing needs of the international and domestic markets, we will adhere to the business philosophy of processing standardization, variety diversification and market diversification, constantly improve the quality management system of the enterprise, maintain the good competitiveness of the enterprise, ensure the continuous efficient and safe operation of the company, and better provide safe, healthy and green food for mankind.

2. Order on the promulgation and implementation of the HACCP plan

All departments and workshops of the company:

In order to further fully implement the HACCP plan and ensure the safety and health of our company's export products, the HACCP team has established GMP in our company in accordance with the requirements of CAC's "Hazard Analysis and Critical Control Point (HACCP) System and its Application Guidelines", the "Aquatic Product Hazard and Control Guidelines" in the "Aquatic Product HACCP Implementation Guide" prepared by the U.S. Food and Drug Administration (FDA) and the Aquatic Products HACCP Alliance. On the basis of SSOP and other prerequisite documents, the "HACCP Plan for Frozen Vinegar-Soaked Sea Crucian Carp Fillets" is hereby promulgated and implemented, and the following orders are hereby issued:

1. "Frozen vinegar-soaked crucian carp fillet HACCP plan" is a specific product document based on the premise of our company's GMP, SSOP and other prerequisite documents, which is formulated according to the principle of HACCP regulations.

2. Since the promulgation of the "HACCP Plan for Frozen Vinegar-Pickled Sea Crucian Carp Fillets", the production management of frozen vinegar-soaked sea crucian carp fillets processed and exported by our company shall be strictly organized in accordance with this plan.

3. This order instructs the members of the HACCP team to supervise the implementation, and this order shall take effect from the date of promulgation.

Managing director:

Date: 2024.04.07

3. Notice on the establishment of a HACCP team

Departments:

The HACCP team is an important step in establishing a HACCP plan to reduce risks, avoid missing critical control points or misunderstandings of certain operational processes, and ensure food safety and hygiene. To this end, the company has set up a HACCP team to ensure the scientificity, appropriateness and effectiveness of the HACCP plan.

The members and responsibilities of the HACCP team are as follows:

	Position within the group
		Responsible for leading, coordinating and organizing the implementation of the operation of the entire HACCP system.
Head of Quality Control Department		Responsible for the establishment and full implementation of the HACCP system. Supervise the operation of the system, HACCP verification, quality management and daily work supervision of the laboratory.
Workshop Director		The effective implementation of SSOP and GMP in the workshop, record management and quality and hygiene supervision of the production process, and the specific implementation of the HACCP plan in the production process.
		Responsible for the acceptance and acceptance management of raw materials, supervise the specific implementation of SSOP and HACCP plans in the production process, and test products, sanitary samples and water quality.
Refrigeration Officer		Refrigeration management, inventory product identification management and protection
Director of Logistics		Responsible for the maintenance and repair of various monitoring instruments in the monitoring process, to ensure the normal operation of the monitoring instruments in the production and processing process, and to be responsible for training, physical examination and plant hygiene.
Head of Purchasing Department		Responsible for domestic raw material procurement
Head of Business Department		Responsible for foreign raw material procurement and customer information management
Workshop squad leader		Responsible for the supervision and correction of CCP points in the packaging room
Chief of the Maintenance Section		Responsible for the maintenance of the company's equipment

Responsibilities of the HACCP team:

HACCP team members must carefully study HACCP principles;

According to the actual processing technology of the product, determine the process flow chart and process requirements;

Hazard analysis according to the process flow diagram, identification of critical control points, and determination of critical limits through data review or testing, and development of HACCP plan;

Responsible for the verification and revision of HACCP plans;

Training of personnel implementing HACCP programs (including SSOP recorders, CCP operators, equipment maintenance personnel, etc.);

Responsible for the development of the SSOP plan;

Supervise and inspect the implementation of the HACCP plan and SSOP

Fourth, the organizational chart

5. Raw materials, auxiliary materials and product descriptions

1. Product name: Frozen vinegared sea crucian carp fillet

2. Description of raw materials:


	Chilled aquatic products
Product Source:	From a registered fishing vessel
	China, there is a statement of quality and integrity
Important features (Biology, Physical Chemistry)	1. Sensory indicators: The appearance is complete, the smell is normal, the color is bright, the fish body is complete and elastic, the skin is less, and there is no spoilage. 2. Biological indicators: Total bacterial count: ≤1.0×10 ⁴ CFU/g Coliform bacteria: ≤10 CFU/g Pathogens (Escherichia coli, Staphylococcus aureus, Vibrio parahaemolyticus, Salmonella) should not be detected 3. Specifications: Specifications that meet customer requirements. 4. Physical and chemical indicators: Lead ≤ 0.5 ppm, mercury ≤ 0.5 ppm, cadmium ≤ 0.1 ppm Must not be detected The above indicators meet the requirements of GB2733 "Fresh and Frozen Animal Aquatic Products".
mode of production	Marine fishing → acquisition
Packaging form	The inner packaging is packed in plastic bags (polyethylene bags, polyethylene and nylon composite bags) non-vacuum or vacuum, wax boxes, and the outer packaging is packed in corrugated boxes
Method of receiving	Get chilled ingredients directly from domestic raw material suppliers
Shipping method	Hygienic and ice-fed transportation
Storage	Direct feeding
Accept guidelines or statements of use	1. Inspection Standards for Raw and Auxiliary Materials and Finished Products (XCIII.E-01-03) 2. The supplier's "Quality and Integrity Statement" and the fishing license of the record vessel

3. Description of excipients


	See the list of qualified suppliers

Important features (Physics, Biology, Chemistry)	Physical: The grain is uniform, and the particle size is not less than 80% in the range of 0.63-1.6mm; The crystals or their aqueous solutions are sweet in taste, no peculiar smell, and the grains are dry and loose, white, shiny and have no obvious black spots. Chemical: Total sugars: ≥99.6% Reducing sugar: ≤0.10% Loss on drying: 0.07% Conductivity ash: ≤0.10 % Color value: ≤150IU Particle size: ≤0.63-1.6mm Insoluble in water impurities: ≤40mg/kg TURBIDITY: ≤160MAU Arsenic (As): ≤0.5 mg/kg Lead (Pb): ≤0.5 mg/kg Sulfur dioxide (SO2): ≤30mg/kg Biotic: Total number of colonies: ≤100 pcs/g Escherichia coli: ≤ 30 pieces/100g Salmonella: not detectable Shigella: Not detectable Staphylococcus aureus: not detectable Hemolytic streptococcus type β: must not be detected
mode of production	Sugar (82 °C hot water) → clean→ evaporation→ crystallization → separation→ drying→ screening (10 mesh), → iron removal (magnet) → inspection→ packaging
Delivery method	Purchased directly from qualified suppliers, requiring quality, quantity, cleanliness, drying, and pollution prevention
Packaging form	The outer packaging is a food-grade woven bag lined with food-grade plastic bags.
Storage method	In the warehouse with room temperature, ventilation and dryness, it shall not be stored in the same place with toxic and harmful, odorous, volatile and corrosive items, and avoid sun and rain.
Pre-treatment before use	Use after removing the outer bag
Accept guidelines or statements of use	GB13104 Sugar Hygienic Standard GB317 White Sugar Hygienic Standard GB1445 Hygienic Standard for Cotton Sugar Inspection Standards for Raw and Auxiliary Materials and Finished Products (XCIII.E-01-03)

	Acidic flavoring liquid
	See the list of qualified suppliers
	Water, brewed vinegar
Important features (Physics, Biology, Chemistry)	Physical: Colorless or yellowish transparent. It has the normal smell and taste of this product, and has no peculiar smell. Homogeneous fluid, no foreign impurities visible to the naked eye with normal vision. Chemical: Total acid content: 4.0-4.5 Solids%: 2.0-3.0 Lead (Pb) mg/kg≤ 1.0 Total arsenic (as As) mg/kg ≤ 0.5 Aflatoxin B1 μg/L≤5 Microbe: Total number of colonies CFU/ml≤1000 Coliform CFU/ml≤10, Staphyloccus aureus and Salmonella should not be detected
mode of production	Raw materials → pretreatment→ liquefaction, saccharification→ alcohol fermentation→acetic acid fermentation, precipitation→ blending→ sterilization→ decolorization→ filtration → finished products Sterilization temperature and time: 85-90°C for 40 minutes
Delivery method	Purchased directly from the manufacturer
Packaging form	Food grade plastic drums
Storage method	Low-temperature, dry, hygienic warehouse
Pre-treatment before use	Use it directly
Accept guidelines or statements of use	Manufacturer's specifications and test reports Inspection Standards for Raw and Auxiliary Materials and Finished Products (XCIII.E-01-03)


	See the list of qualified suppliers
	NaCl
Important features (Physics, Biology, Chemistry)	Physical: White, no visible foreign debris, salty, no bitter, no peculiar odor. Chemical: NaCl: ≥98.5 % Moisture: ≤0.5 % Water insoluble: ≤0.1 % Does not contain anticoagulants (potassium ferrocyanide)
mode of production	Mineral salt → melted into saturated brine→ filtered→ evaporated→ high-temperature refining→ inspected → packaged
Delivery method	Purchased directly from qualified suppliers, requiring quality, quantity, cleanliness, drying, and pollution prevention
Packaging form	The outer packaging is a food-grade woven bag lined with food-grade plastic bags.
Storage method	In the warehouse with room temperature, ventilation and dryness, it shall not be stored in the same place with toxic and harmful, odorous, volatile and corrosive items, and avoid sun and rain.
Pre-treatment before use	Use after removing the outer bag
Acceptance guidelines	GB5461 Salt Hygiene Standard Inspection Standards for Raw and Auxiliary Materials and Finished Products (XCIII.E-01-03)


	The place of origin is listed in the list of qualified suppliers

Important features (Physics, Biology, Chemistry)	Physical: Dark green or brown color inherent in kelp, with clean, flattened leaves, two There is no paste, no mildew, no spots, no kelp roots, no yellow and white edges and yellow and white shoots Physical and chemical indicators: Moisture: ≤18% Sediment impurities: ≤2% Biotic: Salmonella: not detectable Total number of colonies: ≤3000cfu/mL Coliforms: 30 ≤/100mL Staphylococcus aureus: <10 CFU/mL Vibrio parahaemolyticus: <3 MPN/g
mode of production	Fresh kelp → dried → packaged
Delivery method	Dried kelp imported directly from domestic qualified supply
Storage method	Store in a dark and dry place.
Packing:	Food grade plastic bags
Pre-treatment before use	无
Accept guidelines or statements of use	Manufacturer's specifications and test reports Inspection Standards for Raw and Auxiliary Materials and Finished Products (XCIII.E-01-03)

4. Water, ice

	水

	H2O
	Biological: Total coliform bacteria (MPN/100mL or CFU/100mL) must not be detected Heat-resistant coliforms (MPN/100mL or CFU/100mL) should not be detected Escherichia coli (MPN/100 mL or CFU/100 mL) must not be detected Total number of colonies (CFU/mL) < 100 Chemical: Arsenic (mg/L) < 0.01, Cadmium (mg/L) < 0.005, Chromium (Hexavalent, mg/L) < 0.05, Lead (mg/L) < 0.01, Mercury (mg/L) < 0.001, Selenium (mg/L) < 0.01, Cyanide (mg/L) <0.05, Fluoride (mg/L) <1.0, Nitrate (N, mg/L) < 10 (20 when groundwater sources are restricted), Chloroform (mg/L) <0.06, Carbon tetrachloride (mg/L) < 0.002, bromate (when ozone is used, mg/L) < 0.01, formaldehyde (when ozone is used, mg/L) < 0.9, chlorite (when chlorine dioxide is disinfection, mg/L) < 0.7, chlorate (when used compound chlorine dioxide disinfection, mg/L) < 0.7, pH (pH unit) not less than 6.5 and not more than 8.5, aluminum (mg/L) < 0.2, iron (mg/L) < 0.3, manganese (mg/L) < 0.1, Copper (mg/L) < 1.0, zinc (mg/L) < 1.0, chloride (mg/L) < 250, sulfate (mg/L) < 250, total dissolved solids (mg/L) < 1000, total hardness (CaCO3, mg/L) < 450 (oxygen consumption (CODMn method, O2, mg/L) <3 (water source limitation, raw water oxygen consumption > 5 when 6 mg/L)), volatile phenols (calculated as phenol, mg/L) < 0.002 Physical: chromaticity (platinum cobalt chromaticity unit) < 15, turbidity (NTU - scattering turbidity unit) 1 (3 when water source and water purification technical conditions are limited), no peculiar odor, peculiar smell, no visible matter to the naked eye
mode of production	Water source → filtered → sterilized
	Sealed pipes
Handling before use	It is used after treatment by the company's water treatment system
Acceptance guidelines	Comply with GB 5749-2006 standard or the standard of the exporting country

	冰

	H2O
	Color: It has the color that ice should have; Odor: Condition: Has the normal tissue state of the ice product. There are no visible impurities, refer to GB 5750-2006 standard Biological: Total number of colonies (CFU/mL) < 100 Total coliform bacteria (MPN/100mL or CFU/100mL) must not be detected Physical: no odor, no odor, no visible objects
mode of production	Water source → filtration→ sterilization → ice production
	Clean little trolley
Handling before use	It is used after being processed by an ice machine
Acceptance guidelines	Comply with GB 5750-2006 standard

5. Description of packaging materials

The name of the packaging material	Corrugated boxes
	China See the list of qualified suppliers
	Straw pulp paper or wood pulp paper, food grade adhesive
Important properties (physical, biological, chemical)	The box is square, no obvious damage and stains are allowed on the surface, and the width of the crack on the surface of the cut-off is not more than 8mm. The printed words on the box surface are clear, the depth is consistent, and the position is accurate.
mode of production	Corrugated cardboard production→ open forming→ bonding→ drying → finished products
Delivery method	The product is transported to the company by a vehicle provided by the supplier, and the vehicle is required to be sealed.
Storage method	Stored separately in a warehouse at room temperature, dry and in line with hygienic requirements
Handling before use	After selection and processing, qualified packaging materials can be used for processing
Acceptance guidelines	Meets the requirements of SN/T 0262

The name of the packaging material	Plastic inner bag
	China See the list of qualified suppliers	China See the list of qualified suppliers
		Edible Plastic Trays (PS)
Important properties (physical, biological, chemical)	Sensory indicators: The appearance should be smooth, no wrinkles, no cracks, pores and foreign matter attached, and no peculiar smell. Physical and chemical indicators: Evaporation residue (4% acetic acid) ≤ 30 mg/L Potassium permanganate consumption (water) ≤ 10mg/L Heavy metals (as pA) (4% acetic acid) ≤ 1 mg/L Health indicators: Total number of bacteria: ≤100 pcs/cm ^2， Coliform bacteria, Staphylococcus aureus: not detectable	Sensory indicators: The appearance should be smooth, no wrinkles, no cracks, pores and foreign matter attached, and no peculiar smell. Physical and chemical indicators: Evaporation residue (4% acetic acid) ≤ 30 mg/L Potassium permanganate consumption (water) ≤ 10mg/L Heavy metals (in pb) ≤ 1mg/L Health indicators: Total number of bacteria: ≤100 pcs/cm2; Coliform bacteria: not detectable; Escherichia coli: not detectable; Salmonella: undetectable; Staphylococcus aureus: not detectable
mode of production	Material production---- cutting, molding ----- packaging	Polyethylene blown film → matured → made into → packaging
Delivery method	Purchased directly from the manufacturer
Storage method	Stored separately in a warehouse at room temperature, dry and in line with hygienic requirements
Handling before use	Dismantle the outer bag and inspect it before use
Accept guidelines or statements of use	In line with GB/T24984-2010 "Daily Plastic Bags", and the manufacturer's test report Inspection Standards for Raw and Auxiliary Materials and Finished Products (XCIII.E-01-03)

6. Final product characteristics and intended use

Product name	Frozen vinegared sea crucian carp fillet
Product Category	Frozen food
	Crucian carp, brewed vinegar, sugar, salt, kelp
Important features (Physics, Biology, Chemistry)	The product is frozen food, and the sensory index, physical and chemical index, and health index meet the standards of the exporting country The color is normal, with the inherent smell of crucian carp fillets, and the meat is firm and elastic in sensory testing. Health indicators: Total bacterial count: ≤1.0×10 ⁴ CFU/g Coliform bacteria: ≤10 CFU/g Pathogens (Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus) should not be detected. 3. Specifications: Specifications that meet customer requirements. 4. Physical and chemical indicators: Lead≤ 0.5 ppm, mercury ≤ 0.5 ppm, cadmium ≤ 0.1 ppm should not be detected
Processing method	Raw material thawing→ scale-free, head-de-scaling, de-dirty→ slice opening, trimming→ cleaning→ knife → cleaning→ buried salt→ cleaning→ impregnation→ leaching→ low-temperature aging→ weighing, plating→ packaging (bagging, sealing→), freezing→ metal detection→ packing (labeling), → warehousing and refrigeration
Intended Use	Serve directly after thawing
Consumption object	General public (those who are not allergic to crucian carp or kelp)
Type of packaging	The inner packaging is a vacuum bag, and the outer packaging is a carton.
	It can be stored below -18°C for 24 months from the date of manufacture
How to sell
	Comply with the standards of the exporting country Freeze when circulating
Storage, handling and special modes of transport	Frozen storage below -18°C is transported in clean and hygienic frozen containers

Sixth, the processing process flow chart

CCP₁

7. Confirmation report of processing process flow chart

All members of the HACCP team confirm the design, installation, and installation of the company's production equipment in accordance with the process design route.

The commissioning is in line with the process requirements.

The leader of the HACCP team led all the members of the food safety team to confirm the production process on the spot, and unanimously agreed that the production process flow chart was correct and that the setting of the process flow chart and CCP points was scientific, reasonable and suitable through on-site observation, and met the actual production requirements of our company. The quality of the products produced according to this process flow chart meets the requirements of customers, the products are safe and hygienic, suitable for human consumption, and will not cause harm to the human body.

Signature: HACCP Team Leader:

Confirmation date: 2024.04.07

8. Overview of processing

1. Raw material acceptance:

Fresh raw materials should come from qualified fishing vessels, frozen products from qualified companies for the record, each batch of raw materials into the factory, the quality control department is responsible for supervision: whether the self-operated raw materials have a quality statement and the fishing license of the record vessel, if there is no rejection; The raw materials should be fresh and complete, with a normal odor, normal tissue, elasticity, and no deterioration, pollution and corruption. Carry out sensory quality inspection of raw materials and pathogenic bacteria inspection, and reject or return the test results if they are unqualified.

2. Acceptance of packaging materials: The inspector of the quality control department is responsible for the acceptance and sensory inspection of the packaging materials, and the laboratory is responsible for the microbial detection and verification of the inner packaging materials.

3. Storage of packaging materials: keep the material warehouse clean, hygienic and dry, fly and rat-proof, and store the inner and outer packaging separately, off the ground and off the wall

4. Acceptance of excipients

(1) Acceptance and storage of edible salt

Edible salt is produced by officially designated enterprises, which are qualified suppliers and have certificates of conformity and qualifications.

A special person is responsible for acceptance and sensory inspection, and the laboratory is responsible for microbial testing and verification.

Edible salt is stored in a dry, clean, and pollution-free warehouse.

(2) Acceptance and storage of white sugar

White granulated sugar is produced from officially designated enterprises, which is a qualified supplier and has a certificate of conformity and qualification.

A special person is responsible for acceptance and sensory inspection, and the laboratory is responsible for microbial testing and verification.

White sugar is stored in a dry, clean and pollution-free warehouse.

(3) Acceptance and storage of acidic flavoring liquid

The acidic seasoning liquid is produced by the officially designated enterprises, which is a qualified supplier and has a certificate of conformity and qualification.

A special person is responsible for acceptance and sensory inspection, and the laboratory is responsible for microbial testing and verification.

Thick soy sauce is stored in a dry, clean, and pollution-free warehouse.

(4) Acceptance and storage of dried kelp

The kelp is produced by officially designated enterprises, which are qualified suppliers and have certificates of conformity and qualifications.

Store in a dry, clean, pollution-free warehouse.

5. Storage: raw materials are stored in cold storage - storage below 18 °C

6. Raw material thawing: put the raw materials suitable for the specifications and put them into the thawing tank to thaw, and the product temperature is controlled below 0 °C. Operators should pay attention not to hurt the surface of the fish, do not break the fish body, and often go back to inspect and find that there are thawed raw materials to be processed in time. Thawing room temperature below 15 °C, before processing the core temperature of the fish body below 0 °C, thawing to check whether there is spoiled and rotten fish, deformed raw fish to pick out to extend the thawing time, but to strictly supervise its core temperature does not exceed 0 °C.

7. Scale, head and visceral: Use a scaler to remove the scales of the fish body, lay the descaled fish body flat, cut the head vertically from the first gill cover, and use scissors to remove the internal organs. The cutting board should be kept clean, the raw materials can not be savagely operated, handled gently, do not damage the skin of the fish, the internal organs should be cleaned, the fish body should maintain the hardness after thawing, and there is no bruise on the surface.

8. Cleaning: Wash twice with ice water.

9. Opening and trimming: Cut off the knife from the tail, push the knife to the head to open the piece, cut off the remaining gill cover, dorsal fin and posterior abdominal fin after opening, and use the knife to remove the residual bruise and internal organs in the abdomen and trim off the abdominal thorns. Pay attention to the back and abdomen should not be deviated, then place the fish flat, the flesh side down, and cut off the side fins from the back of the front fin with a straight knife slope of 45°. The deformed raw materials should be carefully shaped, and the fish fibers should not be broken hard, and the fish fillets should be kept in a semi-thawed state, and the cut surface should be smooth, and there should be no blood congestion, blood water, internal organs and other pollution of the fish meat. The pectoral fin, pelvic fin, abdominal spine, abdominal cavity black membrane and middle bone fragments are retained, and the bone fragments cannot be connected into a piece, and should be removed when the bone fragments are connected. The abdominal spines under the slice should be thin, not leaking, and not too much fish meat.

10. Cleaning: Clean the black film and surface dirt and impurities under running water.

11. Scratching knife: put the fish fillet after cleaning and draining on the stainless steel workbench, and use the knife to draw two lines on the leather surface according to customer requirements (customer standard)

12. Washing: Wash 1 time with 2% ice salt water. After cleaning, put the drain on the drain rack and drain the water, draining time: 5 minutes.

13. Water control: water control on the drain rack, draining time: 15 minutes.

14. Salt maturation: Salt is sprinkled according to customer requirements, (1/3 of 3% is sprinkled on the surface of the tray, the skin side is down, the meat side is side up, and the remaining 2/3 is sprinkled on the meat surface, and the curing time is 60 minutes.)

15. Cleaning: Ice water is washed twice, and ice water is used once.

16. Vinegar staining: use pre-prepared acidic seasoning to dip for 60 seconds (the maceration ratio and soaking time are adjusted at any time according to the taste required by customers). The liquid temperature of the impregnation solution is controlled below 10°C.

17. Draining: Put the impregnated product on the draining rack to drain the liquid, draining time: 15 minutes, and the temperature is controlled below 10 °C.

18. Low temperature aging: Place the leached product in a rice tray, place it in a low temperature warehouse at 5-8 °C, and mature for 2 hours. Each layer of plates should be covered with pad paper, paying attention to the order of maturation time. When placing the rice plate, each fish should be inspected, and the shape and surface of the fish should be checked

19. Weighing and plating: weighing according to customer requirements (more than 160g/tray). 20pcs/pallet, 10pcs/layer, 2 layers.

20. Packaging (bagging, sealing): Put the products into vacuum bags and seal them. The vacuum degree must be good, and there must be no bubbles.

21. Freezing: Rapid freezing below -30 °C, and the temperature of the product after freezing reaches below -18 °C.

22. Metal detection: each piece through the metal detector, the gold detector before each work, every hour in the work, after the work of the sensitivity test, if the gold detector fails, to stop the packaging, repair the gold detector, at the same time will be the previous period of product isolation, the gold detector repair after the gold detector repaired through the gold detector; If the metal detector is normal, then the product returned by the metal detector should be found and removed from the metal impurities, and the metal detector should be re-passed, and the products that could not find the metal impurities and could not pass through the metal detector should be destroyed. The final product does not have Fe∮≥1.5mm; SUS ∮≥ 2.0 mm, Non-FE ∮≥ 2.0 mm metallic foreign matter.

23. Packing (labeling): Packing and labeling the meat/slices of sushi red snails (frozen vinegared sea crucian carp fillets) after the golden exploration. Check whether the inner packaging bag meets the hygienic requirements and the content of the label is clear and correct.

24. Warehousing and refrigeration: the packaged products should be stored in time to avoid the temperature rising and affecting the product quality; The storage temperature is kept below -18°C.

25. Shipment: After the product is inspected, it will be shipped in a refrigerated container, and the temperature in the box will be guaranteed to drop below -18 °C during transportation.

9. Hazard analysis worksheet

Company Name: Rizhao Xinchuang Food Co., Ltd. Product Description: Frozen/raw/vinegared sea crucian carp fillet

Company address: No. 59, Liaocheng Road, Rizhao City Intended use and consumers: general public / direct consumption after thawing (allergies should be used with caution)

List all potential biological, chemical, and physical food safety hazards associated with product variety and processing

The reason why the hazard occurred

Level of risk

Control measures

CCP

/CP

Supporting Documents

Acceptance of raw materials

Contamination by pathogenic bacteria

There are pathogenic bacteria such as Vibrio marine in the sea area, and raw materials are carried

Accept raw materials from officially registered fishing vessels, refuse to accept raw materials without "Quality Integrity Statement", and conduct sensory testing and microbial testing after raw materials enter the factory

是

Procurement Control Procedures

CCP1

Inspection standards for raw materials and finished products

Chemical and irradiation contamination

Chemical contamination such as heavy metals

Heavy metal pollution in the sea area will lead to excessive heavy metals in raw materials

是

CCP1

Inspection standards for raw materials and finished products

The raw material is contaminated with irradiation

The raw materials are purchased from registered fishing vessels and are not irradiated, so there are no safety hazards.

Procurement Control Procedures

有

It may be mixed in during the harvesting process

The packaging process is detected by a metal detector

Metal Detector Operating Procedures

Deliberate pollution and destruction

有

Acts of raw materials or deliberate additives from polluted seas

Check the fishing license and the "Quality Integrity Statement", after the raw materials enter the factory, they will be inspected and sampled by a special person.

Product Defense Plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

Substitution vs. Fraud

有

Substitution and fraud in the case of inconsistent origin and variety of raw materials

Check the fishing license and the "Quality Integrity Statement", and inspect the raw materials after they enter the factory.

Product Defense Plan

Raw material storage

Growth of pathogenic bacteria

Improper temperature control

The storage temperature is controlled below -18°C

Cold storage management system

Contamination by pathogenic bacteria

The storage environment is not clean and cross-contaminated

Keep the storage environment clean and avoid cross-contamination

Cold storage management system

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Acceptance of primary packaging materials

Contamination by pathogenic bacteria

The storage environment is not clean and cross-contaminated

Keep the storage environment clean and avoid cross-contamination

Inspection standards for raw materials and finished products

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

无

Substitution vs. Fraud

无

Storage of primary packaging materials

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

无

Substitution vs. Fraud

无

Acceptance of outer materials

Contamination by pathogenic bacteria

The storage environment is not clean and cross-contaminated

Keep the storage environment clean and avoid cross-contamination

Inspection standards for raw materials and finished products

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

无

Substitution vs. Fraud

无

Storage of outer timber

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

无

Substitution vs. Fraud

无

Edible salt acceptance

无

有

The manufacturer added potassium ferrocyanide in excess of the standard

Regular assessment, selection of qualified suppliers, each batch of request for laboratory reports

Inspection standards for raw materials and finished products

无

Food allergens

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

无

Substitution vs. Fraud

有

Suppliers are shoddy

Incoming inspection

Inspection standards for raw materials and finished products

White sugar acceptance

有

Improper processing by the manufacturer contaminates pathogenic bacteria

Each batch of excipients is tested for microorganisms, and it is rejected if it exceeds the standard

Inspection standards for raw materials and finished products

有

Heavy metals and sulfites exceed the standard

Regular assessment, selection of qualified suppliers, each batch of request for laboratory reports

Inspection standards for raw materials and finished products

无

Food allergens

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

无

Substitution vs. Fraud

有

Suppliers are shoddy

Incoming inspection

Inspection standards for raw materials and finished products

有

Improper processing by the manufacturer contaminates pathogenic bacteria

Each batch of excipients is tested for microorganisms, and it is rejected if it exceeds the standard

Inspection standards for raw materials and finished products

有

Heavy metals and additives exceed the standard

Regular assessment, selection of qualified suppliers, each batch of request for laboratory reports

Inspection standards for raw materials and finished products

无

Food allergens

有

Kelp itself is an allergen

Clearly identified on the product label

Food allergen control procedures

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

无

Substitution vs. Fraud

有

Suppliers are shoddy

Incoming inspection

Inspection standards for raw materials and finished products

Acceptance of acidic flavoring liquid

有

Improper processing by the manufacturer contaminates pathogenic bacteria

Each batch of excipients is tested for microorganisms, and it is rejected if it exceeds the standard

Inspection standards for raw materials and finished products

有

Heavy metals exceed the standard

Regular assessment, selection of qualified suppliers, regular request for laboratory reports

Inspection standards for raw materials and finished products

无

Food allergens

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

无

Substitution vs. Fraud

有

Suppliers are shoddy

Incoming inspection

Inspection standards for raw materials and finished products

Storage of excipients

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

无

Substitution vs. Fraud

无

Raw materials are thawed

Growth of pathogenic bacteria

Improper control of the thawing temperature

Defrost in strict accordance with the thawing protocol

Procedures for thawing operations

Contamination by pathogenic bacteria

Improper cleaning of tools and containers, cross-contamination

SSOP control

SSOP

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Scale, head, and dirt

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

SSOP

Growth of pathogenic bacteria

Too long and improper temperature control

Open the film in strict accordance with the regulations

无

Metallic impurities

Open the piece by hand, and the blade may break

The packaging process is detected by a metal detector

Metal Detector Operating Procedures

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Opening, trimming

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

SSOP

Growth of pathogenic bacteria

Too long and improper temperature control

Open the film in strict accordance with the regulations

无

Metallic impurities

Open the piece by hand, and the blade may break

The packaging process is detected by a metal detector

Metal Detector Operating Procedures

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Growth of pathogenic bacteria

Too long and improper temperature control

SSOP control

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

SSOP

Growth of pathogenic bacteria

Too long and improper temperature control

Open the film in strict accordance with the regulations

无

Metallic impurities

Open the piece by hand, and the blade may break

The packaging process is detected by a metal detector

Metal Detector Operating Procedures

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Sprinkle with salt to cook

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen.

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen.

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Aged at low temperatures

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen.

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Weighing, plating

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

Strictly follow the rules and regulations

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen.

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Substitution vs. Fraud

无

Packaging (bagging, sealing)

Contamination by pathogenic bacteria

Improper cleaning of tools and personnel, cross-contamination

SSOP control

Growth of pathogenic bacteria

Too long and improper temperature control

SSOP control

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen.

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Botox

有

In this step, the product may produce botulinum toxin in a hypoxic environment

During the packing (labeling) step, visually inspect the label content of the finished package with the description "Keep Frozen".

Inspection standards for raw materials and finished products

Substitution vs. Fraud

无

Contamination by pathogenic bacteria

Cross-contamination caused by improper cleaning of equipment

SSOP control

SSOP

Growth of pathogenic bacteria

Improper control of freezing temperature and time

SSOP control

SSOP

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen.

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Botox

有

In this step, the product may produce botulinum toxin in a hypoxic environment

During the packing (labeling) step, visually inspect the label content of the finished package with the description "Keep Frozen".

Inspection standards for raw materials and finished products

Substitution vs. Fraud

无

Metal detection

无

Metallic impurities

The previous process is introduced

Use the metal detector correctly and pass every product through the metal detector

是

CCP3

Metal Detector Operating Procedures

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen.

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Botox

有

In this step, the product may produce botulinum toxin in a hypoxic environment

During the packing (labeling) step, visually inspect the label content of the finished package with the description "Keep Frozen".

Inspection standards for raw materials and finished products

Substitution vs. Fraud

无

Packing (labeling)

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Dedicated personnel to manage and monitor the facilities

SSOP control, product protection plan

Food allergens

有

The raw material itself is a food allergen, and the maceration solution contains kelp, which is an allergen. The label does not indicate the allergens contained in the product, which leads to accidental ingestion by allergic people, causing allergic reactions, employee operation errors, and wrong postings

Visually inspect the labels of the finished packaging during the packing (labeling) step

是

CCP4

Food allergen control procedures

无

Botox

有

The product in this step may produce botulinum toxin in a hypoxic environment, and the label content does not indicate the description of "keep frozen".

During the packing (labeling) step, visually inspect the label content of the finished package with the description "Keep Frozen".

是

CCP4

Inspection standards for raw materials and finished products

Substitution vs. Fraud

无

Refrigerated in storage

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Botox

否

Substitution vs. Fraud

无

Deliberate pollution and destruction

有

Deliberate addition and destruction by disgruntled employees

Lock management, special person management, monitoring facilities

SSOP control, product protection plan

Food allergens

有

The ingredient itself is a food allergen

Visually inspect the labels of the finished packaging during the packing (labeling) step

Food allergen control procedures

无

Botox

无

Substitution vs. Fraud

无

Principles of Hazard Assessment

Probability severity

Total score = likelihood × severity

Hazard level

低

5 to 12

中

15 or more

高

Severity (consequences)	Likelihood (frequency)

4. Serious illness	4 will happen
3. Product recycling	3 can happen
2. Customer complaints	2 shouldn't happen
1 No significant impact	1 Practically impossible to happen

Principles for judging critical control points: 1. If the score of 1-4 points in the hazard assessment is not required, hazard control may not be carried out; 2. If the SOP can eliminate or reduce the hazard to an acceptable level, the judgment and analysis of the critical control point will not be done;

10. CCP point judgment tree table

Q1 Question 1

Q2 Question 2

Q3 Question 3

Q4 Q4 Question 4

11. Determination of CCP points

Through the analysis of the processing technology of frozen vinegar-soaked crucian carp fillets, the significant hazards identified are: heavy metal hazards caused by raw materials and pathogenic bacteria Clostridium botulinum (vacuum products), allergens and allergens contained in excipients, and metal impurities hazards brought by raw materials and processing. Based on regulatory requirements and their own experience, the HACCP team analyzes as follows:

1. The "acceptance of raw materials" is taken as the key control point CCP1 to control the hazards of heavy metals and pathogenic bacteria caused by raw materials.

Reason: There is no process to remove heavy metals and pathogenic bacteria during the processing of frozen vinegared crucian carp fillets, and if these significant hazards are not controlled by this process, no subsequent process can eliminate these significant hazards or reduce them to acceptable levels.

2. For the metal impurities brought by the raw materials, it is not used as a critical control point in the acceptance process.

Reason: In the processing of frozen Kabayaki crucian carp after entering the factory, the "metal detection" process can eliminate the metal hazard.

3. For the metal impurities generated by the single freezer and other processes, no key control points are set in the process.

Reason: In the subsequent processing of frozen vinegar-coated crucian carp fillets, the "metal detection" process can eliminate the hazards of metal impurities.

4. For the metal impurity hazards brought in by raw materials and that may be mixed in the processing process, the "metal detection" process can be effectively controlled, and the gold exploration process is set as the key control point CCP2 for controlling metal impurities.

Rationale: Only the metal detection process can control metal impurities to acceptable levels, and the "metal detection" process must be monitored as a critical control point because there is no processing step after the metal detection process to eliminate the hazard of metal impurities, which would pose a health risk to consumers if not controlled in this process.

5. Set the packing (labeling) process as the key control point CCP3 to control the allergens of frozen vinegar-soaked crucian carp fillets and the hazards of C. botulinum toxin.

Reason: The control measures for allergens of frozen vinegared crucian carp fillets should not only be clearly marked in the processing plant, but also explain the control requirements to operators and consumers through packaging labeling, so as to achieve the purpose of hazard control. Only the packing process can check for complete and correct product names to control this hazard to an acceptable level. If this process is not controlled, subsequent processes will not be able to eliminate this significant hazard, which will inevitably pose a health risk to consumers. Therefore, this process is set as a key control point to control the hazards of eel allergens.

According to Chapter 13 "Formation of Clostridium botulinum toxin (biological hazard)" P223 of the "HACCP Implementation Guidelines for Aquatic Products" (Fourth Edition-2011), refrigeration is used as the only control of non-protein decomposition of Clostridium botulinum growth and unkilled spores (such as vacuum-packed frozen raw fish, Unpasteurized frozen crayfish meat and non-pasteurized Dungaus Dungaus Crab meat must be kept at a temperature of 38°F (3.3°C) or lower from packaging to consumption, otherwise Clostridium botulinum growth will form a powerful toxin that inhibits respiration and causes death. Therefore, botulinum toxin is a significant hazard. During the packing/labelling step, check the product's outer box bracket label and inner bag label to ensure that it contains a "keep frozen" description to contain this hazard to an acceptable level. If this process is not controlled, subsequent processes will not be able to eliminate this significant hazard, which will inevitably pose a health risk to consumers. Therefore, this process was set as a key control point to control the hazards of C. botulinum toxin in frozen vinegar-soaked crucian carp fillets.

12. HACCP schedule for frozen vinegared crucian carp fillets

Product Name: Frozen Vinegared Sea Crucian Carp Fillet Product Description: Frozen/Raw Vinegared Sea Crucian Carp Fillet

Company name: Rizhao Xinchuang Food Co., Ltd. Sales and storage methods: storage and distribution below -18°C

Company address: No. 59, Liaocheng Road, Rizhao City Intended use and consumers: direct consumption after thawing/general public use

CCP

(2) Significant harm

Key Limits

(8)

Corrective actions

(9)

(10)

(4) Object

(5) Method

(6) Frequency

(7) Personnel

Raw material acceptance CCP ₁

Heavy metals (lead, cadmium, mercury) pathogenic bacteria

The supplier's "Quality and Integrity Statement" and the fishing vessel fishing license of the record vessel

Request a view

Receiving personnel

If: the batch of raw materials does not have a recorded fishing vessel certificate and quality integrity statement

Then: refuse to accept the supplier's raw materials until the supplier continues to use the supplier after providing a qualified record fishing vessel certificate and a declaration of quality and integrity

"Raw Material Acceptance Monitoring Record" and "Corrective Action Report"

* Review the "Raw Material Acceptance Monitoring Record" and "Corrective Action Report" every week,

Sensory and microbiological tests are carried out on each incoming shipment.

*Verify heavy metals and veterinary drug residues every year

Metal detection

Metallic impurities

In the finished product, Feф≥1.5mm is not present

Non-Fe ∮≥ 2.0mm metal impurities.

Metallic impurities

The finished product is detected by a metal detector

Each finished product is packaged

Gold Scout Operator

A if: If the metal detector alarms:

So: 1. Isolate and store the products that have not passed the gold detector. 2. Analyze the reasons why the product does not pass the gold detector, find the source of metal impurities, and take corrective measures if necessary.

B if: metal detector malfunction, inaccuracy:

So: 1. Repair and calibrate the metal detector 2. Re-detect the metal from the previous period.

"Metal Detection CCP Monitoring Record Form"

"Report on Corrective Actions"

a. Calibrate metal detectors every 1 hour before, after and during classes

b. Review the "Metal Detection CCP Monitoring Record" and "Corrective Action Report" within one week

Packing (labeling)

Food allergens

C. Botox

All finished packaging is marked with the correct trade name and a "keep frozen" label to correctly identify food allergens

Each finished bag/box is labeled "Label the correct product name and food allergen" and "Keep frozen".

per bag/carton

Packaging Inspector

If: the label on the bag and box does not indicate the words "correct trade name and food allergen" and "keep frozen";

Then: stop the unqualified bag/outer carton, replace the new bag/outer carton, check whether the printing on the packaging label is standardized, and prevent the error from happening again.

"Packaging CCP Monitoring Record"

"Report on Corrective Actions"

Weekly review of "Packaging CCP Monitoring Record" and "Corrective Action Report"

General Manager Approval: Date: 07/04/2024

13. Confirmation procedure of HACCP plan

1. Purpose

Critical control points were identified through an analysis of the potential biological, chemical, and physical hazards of the product and its various processing steps. To ensure effective control of identified safety hazards, the occurrence of hazards is controlled so that the final product reaches an acceptable level.

2. Scope of application

Applies to the entire product and its individual processing steps for potential biological, chemical, and physical hazards.

3. Responsibilities

The HACCP planning team is responsible for the confirmation.

Fourth, the working procedures

1. Confirm the object:

Scientific control measures are determined for each link of the entire processing step.

2. Confirm the frequency

(1) Initial confirmation: Confirmation is carried out before the implementation of the system.

(2) Planned periodic confirmation.

(3) Acknowledgment triggered by a special event

The HACCP team is responsible for reconfirming the following situations:

1) When there are major changes in raw materials and processes;

2) the promulgation and implementation of new food laws and regulations;

3) Repeated opposite results and deviations from critical control points in the production and processing process;

4) When changing the product;

5) When the customer has special requirements for the product;

6) When there is a new market.

3. Methods of confirmation (including but not limited to the following):

(1) Refer to the confirmed or historical knowledge completed by others;

(2) simulate the process conditions with experiments;

(3) collect data on biological, chemical, and physical hazards under normal operating conditions;

(4) statistically designed surveys;

(5) Mathematical model.

14. HACCP plan verification procedures

In order to ensure that the HACCP plan can effectively control the possible food safety hazards and the HACCP plan is effectively implemented, this procedure is specially formulated.

Confirmation of the HACCP plan

The HACCP team members are responsible for carrying out the confirmation, and the HACCP team leader conducts the review.

2. Confirmation steps: Refer to the requirements of 21CFR-123 in the mandatory seafood HACCP regulations of the U.S. Food and Drug Administration, conduct a scientific and technical review of the basic principles of the HACCP plan, obtain evidence to ensure that HACCP is effective (when the plan is effectively implemented, it is sufficient to control those hazards that may occur and can affect food safety), and obtain an objective basis that can show that all elements of the plan have a scientific basis.

3. Confirm objects: hazard analysis and determination of CCP points, critical limits, monitoring plans, corrective measures, record keeping, and verification activities

Confirmation Frequency:

Initial confirmation – prior to the implementation of the HACCP plan;

At least once a year after the implementation of the HACCP plan;

When there are factors that justify the need for confirmation, the following circumstances may lead to a confirmatory action:

When there is a change in raw materials or formulations

Changes in products or processes

CCP repeats bias

New sales or consumer processing behaviors

When the validation data has the opposite result

New information about hazards or means of control

Observations in production

Verification of CCP points

1. The verification of CCP points is carried out by the members of the HACCP team and the leaders of the production department.

2. Verification activities of CCP points

Monitor the calibration of the equipment

Review of calibration records

Targeted sampling and testing

Review of CCP control records and correction records

3. Frequency:

The monitoring equipment is carried out in strict accordance with the "Equipment Maintenance Plan".

A review of the calibration record should be performed within one week of the record being generated

Targeted sampling and testing are carried out once a month

A review of CCP control records and correction records should be carried out within one week of the records being generated

HACCP system verification

1. The verification of the HACCP system is carried out by the members of the HACCP team, and the leader of the HACCP team conducts the review.

2. The verification of HACCP system includes the following two points:

1) On-site observation:

a. Check whether the workshop production process and process flow are consistent with the provisions of the process flow chart.

A checks whether the CCP points are effectively monitored.

cCheck that the records are accurate and completed at the required intervals.

d. Ask the CCP point monitoring personnel whether they are familiar with the key limits and operating limits of the CCP points, whether the monitoring methods are accurate, and how to deal with them if there is a deviation from the limit value.

eCheck that the CCP process is operating within critical limits.

Record review

aMonitor whether the activities are carried out in the manner specified in the HACCP plan.

A monitors whether the activities are performed at the frequency specified in the HACCP plan.

c. Whether the equipment and instruments are calibrated according to the frequency specified in the HACCP plan.

dWhether corrective action was carried out when the monitoring showed that deviations from critical limits had occurred.

3. Frequency:

The frequency of HACCP system verification is at least once a year, or after the system fails, or the product or process is significantly changed.

Microbiological inspection of finished products

The laboratory will sample each batch of the final product for microbial testing to determine whether the product microorganisms are controlled.

15. HACCP plan correction procedure

Purpose and scope of application

When the critical limit value deviates, in order to ensure the product safety during the deviation and return the critical control points to the controlled state, the company's HACCP team has formulated scientific and effective corrective measures.

2. Implementers

Critical Control Point Operators, Workshop Directors, Quality Control Ministers and related personnel.

3. Correction procedures

1. Corrective measures taken for deviation from the ₁ key limit value of CCP in raw material acceptance

Domestic raw materials: refuse to accept raw materials that the supplier does not have a record of fishing vessel certificate and quality integrity statement, until qualified certification materials are provided.

2. Corrective measures to be taken when the key limit of the gold probe deviates

• Type 1 Deviation: When the operator tests with the standard demo plate Fe: ф1.5mm, Sus: ф2.0mm, Non-Fe∮2.0mm at the specified time intervals, the demo card does not pass the alarm. The metal detector operator stops the metal detection, reports to the workshop director, isolates all the products during the deviation period for evaluation, assesses whether there is a metal hazard, and confirms whether the products need to be re-detected during the time period according to the degree of hazard: re-detection, diversion or disposal; Adjust the sensitivity of the equipment to re-control the critical control points and correct and eliminate the causes of deviations; Corrective actions are recorded in the "Corrective Action Report" form.

• The second type of web correction: when the product passes through the metal detector, the metal detector alarms.

It is necessary to place the product with metal or glass impurities in the metal product basket and re-probe it within 30 minutes, changing different angles to re-probe three times; For products with metal or glass impurities detected, the product should be destroyed or reprocessed to eliminate the impurities, and the source of the impurities needs to be found to confirm whether the raw materials themselves are mixed in the processing process. If it is the raw material itself, it is necessary to increase the selection, and if the equipment and appliances in the processing process are mixed, it is necessary to repair the equipment and eliminate hidden dangers.

3. Corrective measures taken when the key limit value of packing (labeling) deviates

The labels on the bags and boxes do not indicate the words "correct trade name" and "keep frozen".

Stop the use of the unqualified bag/outer box, replace the new bag/outer carton, and check whether the printing on the packaging label is standardized to prevent the error from happening again.

--- document the corrective actions in the Corrective Action Report

Confirmation report of the HACCP system for frozen vinegared crucian carp fillets

The HACCP plan for the frozen vinegar-soaked crucian carp fillets processed by the company was formulated by the HACCP team, and the theoretical basis for the development of the plan is the CAC "Hazard Analysis and Critical Control Points (HACCP) System and its Application Guidelines", the "Aquatic Product Hazard and Control Guidelines" in the "Aquatic Product HACCP Implementation Guide" prepared by the U.S. Food and Drug Administration (FDA) and the Aquatic Product HACCP Alliance, and the "Aquatic Product HACCP Regulations", which adopts the seven principles of the HACCP plan. At the same time, combined with the processing technology and quality information confirmed by the customer's purchased products.

1. Confirmation of the qualifications of the HACCP team

Our company's HACCP team is composed of personnel from production, business department, quality control department/laboratory, logistics department, and refrigeration department, and is composed of personnel who have been trained in the application of HACCP principles of aquatic products (official HACCP training, or in-plant HACCP training);

Confirmation of HACCP plan:

1. Collect general information

2. The product description is: frozen/raw/vinegared sea crucian carp fillet

3. According to the customer's sales channel and use of the product: whether the product is sold to the market or other restaurants, supermarkets and other places, it will eventually be thawed by the general public and directly consumed as a finished product.

4. Confirmation of processing process flow chart.

2. Identification of significant hazards

1. Potential hazards related to species: According to the potential hazards of environmental chemicals stored in the marine crucian carp family in Chapter 37 of the Hazard Analysis Guide for Aquatic Products - Fourth Edition, "Potential Hazards Related to Species and Processing". Frozen vinegar-soaked crucian carp fillets are eaten directly after thawing, and pathogenic bacteria are also significant hazards.

2. Potential hazards related to processing: According to Chapter 3 of the HACCP Guidelines for Hazard Analysis and Critical Control Points of Aquatic Products, "Potential Hazards Related to Varieties and Processing" (page 52), there are hazards in this processing method, including pathogen growth hazards caused by improper temperature control, sensitizers/additives and metal impurities. No additives are added during the processing of frozen vinegar-soaked crucian carp fillets, and there is no additive contamination.

3. Through the hazard analysis of the production process of frozen vinegar-soaked crucian carp fillets, the HACCP team believes that there may be five hazards: pathogenic bacteria, heavy metals, C. botulinum toxin, allergens and metal impurities.

(1) Pathogenic bacteria may occur:

Raw materials may come from polluted sea areas, causing contamination by pathogenic bacteria; Contamination by pathogenic bacteria may occur during harvesting and processing; However, there is no process to eliminate the hazard later. Therefore, the contamination of pathogenic bacteria brought in by the raw materials is a significant hazard.

(2) Heavy metal hazards may occur:

The raw material comes from open fishing areas and there are no chemical hazards for this species according to Chapter 3 of the HACCP Implementation Guidelines for Aquatic Products, "Potential Hazards Related to Species and Processing". However, according to the analysis of customs inspection and risk early warning information in recent years, there is a risk of heavy metal contamination in raw materials, so heavy metals are identified as significant hazards.

(3) Allergen hazards may occur:

According to Chapter 19 of the Guidelines for the Implementation of HACCP in Aquatic Products (Fourth Edition-2011), "Unlabeled Allergens, Substances Causing Food Intolerance, and Prohibited Use/Coloring Additives" (P337), many foods contain allergenic proteins that are natural ingredients in foods. Can pose a health threat to certain sensitive individuals. The soybean and wheat ingredients contained in crucian carp are one of the eight allergen foods listed in the FFD&C Act, and if eaten by mistake, it may cause tingling sensation in the tongue and throat, swelling, difficulty breathing, etc., and even death in severe cases. So allergens are significant harm.

(4) Botulinum toxin hazards may occur.

According to Chapter 13 "Formation of Clostridium botulinum toxin (biological hazard)" P223 of the "Guidelines for the Implementation of HACCP in Aquatic Products" (Fourth Edition-2011), refrigeration is used as the only production line to control the growth of non-protein decomposition Clostridium botulinum and unkilled spores (e.g., vacuum-packed frozen raw fish, unpasteurized frozen crayfish meat and oxygen-reduced packaging unpasteurized Dungeness crab meat). The temperature must be maintained at 38°F (3.3°C) or lower from packaging to consumption, otherwise Clostridium botulinum growth will form a potent toxin that inhibits respiration and causes death. Therefore, botulinum toxin is a significant hazard.

(5) Metal impurity hazards may occur:

During the harvesting and processing of raw materials, parts of equipment may loosen, resulting in metal mixing and harming consumers. In accordance with Chapter 20, "Metal Contaminants" (P366) of the HACCP Implementation Guidelines for Aquatic Products (Fourth Edition-2011), the FDA Health Hazard Assessment Committee supports product stewardship actions against products containing metal contaminants that are 0.3 inches (7 mm) to 1 inch (25 mm) long. Therefore, metal impurities are a significant hazard.

4. The hazard analysis determined that there may be biological, chemical and physical hazards in frozen vinegar-coated crucian carp fillets, and we used the method of "CCP Judgment Tree Table" to determine CCP.

CCP ₁ Points:

Acceptance of raw materials: significant hazards: heavy metals, pathogenic bacteria. The hazard is controlled in the acceptance of raw materials, so that the step is not controlled, and there is no step that can eliminate this hazard in the subsequent processing process, so the acceptance of raw materials is CCP ₁ .

Metal Detection: Notable Hazard: Metal Impurities. Metal impurities can only be controlled by a metal detector, so the metal detection process is CCP ₃ .

CCP3 points:

Packing (labeling): Significant hazards: Significant hazards are allergens, C. botulinum toxin. If the label is not marked with "keep frozen" and the correct product name, it may lead to death after being accidentally eaten by the consumer, and it can only be controlled in this link, so this process is the key control point CCP3.

3. Confirmation of CL value

1. CCP ₁ Points:

The CL value of raw material acceptance is:

Domestic raw materials: Each batch of raw material suppliers is required to provide a quality declaration and a fishing license.

According to the Guidelines for Hazard Analysis and Control of Aquatic Products, the supplier's certificate can be reviewed when receiving raw materials to ensure that the raw materials are safe and fit for human consumption. Therefore, the key limit for the acceptance of raw materials is determined as follows: the supplier of each batch of raw materials shall provide a quality declaration and a fishing vessel certificate for the record.

2. CCP2 points

Metal detection CL is: no metal impurities greater than "Feф≥1.5mm, Susф≥2.0mm, Non-Fe∮≥2.0mm".

In accordance with Chapter 20, "Metal Contaminants" (P366) of the HACCP Implementation Guidelines for Aquatic Products (Fourth Edition-2011), the FDA Health Hazard Assessment Committee supports product stewardship actions against products containing metal contaminants that are 0.3 inches (7 mm) to 1 inch (25 mm) long.

According to the sensitivity of the gold detector and the requirements of US regulations, the CL is determined to be free of metal impurities of "Feф≥1.5mm, Susф≥2.0mm, Non-Fe∮≥2.0mm".

3. CCP ₃ Points:

The CL value for packing (labeling) is: The correct product name and the description "Keep Frozen" are marked on the finished outer box.

According to Chapter 19 of the "Guidelines for the Implementation of HACCP in Aquatic Products" (Fourth Edition-2011), "Unlabeled Allergens, Substances Causing Food Intolerance, and Prohibited Food/Coloring Additives" (P337), the Food Allergen Labeling and Consumer Protection Law of 2004 requires that all foods that are not original agricultural commodities and all foods containing allergens should be clearly marked on the label with the type and name of the food from which the allergen is derived. The regulation regulates the following eight and any foods derived from these eight foods that contain protein components of the main allergens, as follows: milk, eggs, fish, shellfish, nuts, peanuts, wheat, legumes.

4. Confirmation of monitoring procedures

This monitoring procedure is designed in accordance with the monitoring system provided by the CAC "Hazard Analysis and Critical Control Points (HACCP) System and its Application Guidelines" and the "Aquatic Product HACCP Regulations" of the United States, and the monitoring procedures are determined according to the characteristics of the CCP process and CL determined by the control procedure.

a What to monitor

b How to monitor

c Monitoring frequency

d who monitors

1. CCP ₁ point: CL is (requesting) proof and viewing sea crucian carp species.

The quality control officer will accept each batch of raw materials entering the factory, and the quality declaration and fishing license provided by the domestic raw material supplier. Confirm the species of crucian carp and fill in the CCP1 monitoring record of raw material acceptance

2. CCP ₂ Points:

CL is free of metal impurities greater than FeΦ 1.5mm, SUSΦ 2.0mm, Non-Fe∮2.0mm or more.

The product is detected and recorded piece by piece with a metal detector by a metal detector operator.

3. CCP ₃ Points:

CL is a case packer who visually inspects the finished product with the correct product name and "keep frozen" description on the outer carton of the finished product, and fills in the record.

5. Confirmation of corrective actions

Corrective action is the action taken when the CCP point deviates from the CL. According to the introduction of the "Aquatic Product HACCP Tutorial" in the United States, corrective actions include: 1) find out the cause of deviation and return production to a controlled state. 2) Evaluate and dispose of the product when it is isolated from the deviation.

Our corrective actions are based on this principle, combined with the possibility that the deviated product can be reworked to reduce the hazard:

1. Corrective measures taken for deviation from the ₁ key limit value of CCP in raw material acceptance

Domestic raw materials refuse to accept raw materials that do not provide quality and integrity certificates, until they can provide supporting materials

2. Corrective measures taken when the critical limits of metal detection deviate

(1) The operator uses the standard probe Fe∮1 according to the specified time interval. 5mm, SuS∮2.0mm, Non-Fe∮2.0mm when the probe passes the test, there is no alarm, that is, the gold detector is out of order and out of accuracy.

A gold detector operator stops metal detection, reports to the workshop director, isolates all products during the deviation period, and re-probes;

B. Repair and calibrate the gold detector. Adjust the sensitivity of the equipment to re-control the critical control points and correct and eliminate the causes of deviations;

C. Record the corrective measures in the "Correction Record" table.

(2) When the product passes through the metal detector, the metal detector will alarm.

A needs to place the products with metal impurities in the special box for gold detection defective products, and the sub-site quality control staff will find that there are gold detection defective products during the inspection process and confirm them.

B For the detected products with metal impurities, it is necessary to find the origin of the metal impurities and confirm that the raw materials themselves are mixed in the processing process. If it is the raw material itself, it is necessary to increase the selection, and if the metal impurities of the equipment and appliances in the processing process are mixed, it is necessary to repair the equipment and eliminate hidden dangers.

C record the corrective measures in the "Correction Record".

3. Corrective measures taken when the key limit value of packing (labeling) deviates

Quarantine products that have not been properly labeled, re-identify them, and then put them into storage

6. Confirmation of record-keeping procedures

Our company's determination of the record information is based on the requirements of the principles 4, 5 and 6 of the "Aquatic Product HACCP Tutorial" in the United States. The records in the HACCP plan are: monitoring records, web correction records and correction records for metal detectors; According to the requirements of the monitoring program, the contents of the record are: header, factory name, address, product description, intended use of the product, CL, date, monitor, reviewer and date, monitoring (calibration) records. In addition to the information such as the mark, the correction record should also record the reason for the deviation, the person who reviewed it, and the date.

Records are kept for two years in accordance with Article 16 of the "Hygienic Requirements for Export Food Production Enterprises". The record keeping procedure is based on the requirements of principles 4, 5 and 6 of the "HACCP Course for Aquatic Products Exported to the United States" in the United States.

7. Confirm the verification procedure

According to the verification principle of HACCP, the company has formulated three steps of verification: first, confirmation; the second is the verification of CCP points; The third is the verification of the HACCP system. The HACCP team develops a plan that specifies in detail the frequency, content, implementers, procedures, etc. of the above three steps to ensure the confidence level of the plan.

Based on the above confirmations, the HACCP plan for frozen vinegared crucian carp fillets developed by our company is based on science, and the significant hazards in the processing process of frozen vinegared crucian carp fillets can be effectively controlled through implementation.

Confirm the person's signature:

Date: 2024.04.07

Appendix 2: Validation of HACCP system for frozen vinegared crucian carp fillets

The company's HACCP team verified the effectiveness of the "HACCP Plan for Frozen Vinegared Sea Crucian Carp Fillet", and the results are as follows:

One. We go to the workshop site to conduct audits and review of records, and the audits have proven that:

1. The product description and production flow chart are consistent with the site;

2. Check that the CCP(s) are being monitored as required by the HACCP plan;

(1) The acceptance of CCP ₁ raw materials shall be carried out by a special person set up by the quality control department, and each batch of domestic raw materials shall have a fishing vessel certificate for the record and a declaration of quality integrity.

(2) The CCP ₂ workshop is equipped with metal detectives to monitor metal detectors, and the metal detectives have been trained and passed the examination before taking up their posts.

(3) There are full-time personnel in the CCP3 packaging room to label the label.

3. Check that the process is operated within the determined CL;

(1) Each batch of ₁ CCP domestic raw materials has a record fishing vessel certificate, a declaration of quality integrity, and the acceptance record of raw materials shows that there is no deviation from CL, and the laboratory has carried out microbial testing and verification of raw materials, and no pathogenic bacteria have been found in raw materials; There is an official detection and verification of raw materials for heavy metals, and there is no exceedance, and the verification is in conformity.

(2) CCP ₂ metal detection is operated within CL, i.e., there are no non-metallic metal foreign bodies in the final product with a diameter of ≥≥ 1.5mm Fe and Sus, Non-Fe ∮≥ 2.0mm in diameter.

(3) Each box is correctly labeled on the finished product packaging in CCP3 workshop. There are no missing or incorrectly labeled products.

4. Targeted sampling and testing.

The HACCP team took two samples after CCP point monitoring for testing, and tested the raw materials monitored by CCP ₁ point, and no pathogenic bacteria, veterinary drug residues and heavy metals were detected, which proved that CCP ₁ point monitoring was effective. Draw a CCP ₂ point monitoring sample 20 pieces and then pass it through the gold probe, and the gold probe is corrected, the test result is normal, and the monitoring is effective. 20 pieces of finished products were randomly inspected in the warehouse for CCP3, and all of them were correctly labeled.

5. The inspection records are accurate and done at the required intervals. There are monitoring records of each CCP point on site, and there is no correction record because there is no deviation from the CL.

Two. Record review

1. Monitoring activities are carried out at the location specified in the HACCP plan.

2. Monitoring activities are carried out at the frequency specified in the HACCP plan.

3. Monitoring shows that there is no deviation from CL, so there is no corrective action.

4. The equipment and instruments are calibrated according to the frequency specified in the HACCP plan and are recorded.

Three. Finished product inspection records

Samples were taken for microbiological testing, and the results met product standards;

Four. Verify the conclusions

Through the above verification, it proves that our company's "HACCP Plan for Frozen Vinegared Sea Crucian Carp Fillet" can be effectively implemented, and the HACCP system is effective.

Verifying Person Signature: Date:

Appendix 3: Raw material acceptance CCP1 monitoring record

Designation: XCIVA-01-01

Company Name: Rizhao Xinchuang Food Co., Ltd. Product Description:

Companx Name: Product Description:

Company address: No. 59, Liaocheng Road, Rizhao High-tech Zone Sales and storage methods: Refrigerated below -18 °C

Companx Address Method of Storage and DistriAution:

Acceptance Date: Intended Use and Consumer: Immediate consumption after thawing/general public

Date: Intended Use and Consumer:

Critical Limit (CL): A declaration of hygienic quality for the fishing vessel's fishing licence and fishing area declaration without any additives and for good practices.
Fishing areas and without the use of any drugs, additives and Hygienic quality declaration for standardized operation: □ □ non-existent	Whether there is a fishing license certificate □ Yes □ no	Key Limit Meets () Doesn't Meet ()
Fishing area:
Inspectors:	Raw material form:	Arrival time:
Quality acceptance: Specification sampling: Hygiene:
Acceptance Result:
Note: Each batch of raw materials is inspected for the fishing vessel's fishing license, the declaration of the fishing area and the declaration of hygiene quality without the use of any chemicals after fishing and standardized operation.

Reviewer: Date of Review:

Reviewer: Review Date:

Metal Detection CCP2 Monitoring Record Sheet

CCP3 Record Form of Metal Detecting

Processing Workshop: Packaging Production Batch Code: No.: XCIVA-04-21

Product Description: Sales and Storage Methods: Refrigerated below -18°C

Product Description: Method of Storage and DistriAute:

Key Limits: Fe∮≤1.5mm, Sus∮≤2.0mm Non-Fe∮≤2.0mm Intended Use and Consumers: Consumed directly after thawing, general public

CL: Fe∮≤1.5㎜,Sus∮≤2.0㎜ Non-Fe∮≤2.0mm Intend Use and Consumer:

Demo test for OK Metal sam-pectis OK

The total number of tests

Not through the quantity

Critical Limits Comply with CL (Y/N)

Sticking of unqualified foreign bodies

disqualified foreign matter

Abnormal conditions

Remarks: Sensitivity correction frequency: empty machine test is "A", fill in "B" with product test before and after each shift to correct sensitivity, calibrate sensitivity every 1 hour during the process, mark "√" if the correction is qualified, otherwise mark "×", and put the defective products into the "special box for defective products".

Operator: Date:

Reviewer: Date:

Company Name: Rizhao Xinchuang Food Co., Ltd. Company Address: No. 59, Liaocheng Road, Rizhao High-tech Zone, Shandong Province

Firm Name: Rizhao Shine Land Ltd Firm Address: NO.59 Liaocheng Road Rizhao,Shandong,China

CCP3
Monitoring records

Designation: XCIVA-04-23

Company Name: Rizhao Xinchuang Food Co., Ltd. Company address: No. 59, Liaocheng Road, Rizhao High-tech Zone

Companx Name : Companx Address：

Product Name: Product Description:

Sales and storage methods: Refrigerated below -18°C Intended Use and Consumer: Consumed directly after thawing/general public

Method of storage and distriAution: Intend use and consumer:

Workshop: Inspection Date: Product Lot Number:

Key Limits: All finished packaging with the correct trade name, kept frozen (frozen below -18°C) and allergens, additives (marked "--" if not applicable)

Monitoring measures: check that each bag/box package is marked with the correct product name and keep it frozen (frozen below -18°C), allergens, and additives (marked "--" if not applicable)

Check the time

Expiration date

Whether the finished packaging is labeled for proper storage, freezing, sensitizers/additives

Critical Limits Comply with CL (Y/N)

Keep the freezer label

Contains sensitizers/additives( )

Check the time

Expiration date

Whether the finished packaging is labeled for proper storage, freezing, sensitizers/additives

Critical Limits Comply with CL (Y/N)

Keep the freezer label

Contains sensitizers/additives( )

1. For the record header, according to the different hazards identified by the product, the ingredients that are not included are crossed out in the header with "----".

2. According to the allergens and additives required by the FDA, the ingredients contained in the product should contain sensitizers/additives in the fourth column of the above table ( )", and the specific ingredients contained in the brackets should be written in parentheses, and the "√" can be marked in the inspection process.

3. The third and fourth columns in the above table are deleted accordingly according to the different identification of product hazards, and inappropriate ones are crossed out with a slash.

4. The operator inspects each bag, and records the inspection situation and inspection quantity every hour

5. For deviations from key limits, corrective actions are carried out in accordance with the HACCP schedule.

Operator: Reviewer: Date of review:

Annex 4: Report on Corrective Actions

Corrective Action Report

Designation: XCIV.A-04-24

Machining workshop

Processed products

Batch code

Problem Description:

Measures taken:

Problem Solving Situation:

Resolution Date:

Current Status:

Recorder: Date:

Reviewer: Date:

Company Name: Rizhao Xinchuang Food Co., Ltd. Company Address: No. 59, Liaocheng Road, Rizhao High-tech Zone

Firm Name :Rizhao Shine Land Ltd. Firm Address:NO.59 Liaocheng Road Rizhao,Shandong,China