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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

总 经 理

冷藏车间

加工车间


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


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

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

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

包装物料验收

原料验收

CCP1

贮 藏

原料解冻

各处用水

去鳞、去头、去脏

包装物料贮存

清洗

开片、修整

清洗

以上低风险

辅料验收

以下高关注

辅料贮存

控水

清洗

划刀

辅料配制

撒盐熟化

清洗

沥液

醋渍

低温熟成

称重、摆盘

包装(装袋、封口)

冻结

低风险

注:“CCP”关键控制点

“☆”废弃物排放点

“◇”废水排放点

“■”返工点

本工厂无外包过程或分包工作

CCP2

金属探测

CCP3

装箱(贴标签)

一般洁净区

洁净区

入库冷藏

发 运


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.

4


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

Q1

Q2

Q3

Q4

CCP

/CP


Supporting Documents

1


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

3

5

15


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


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

3

5

15


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

CCP1


Inspection standards for raw materials and finished products


The raw material is contaminated with irradiation

1

4

4


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

CP


Procurement Control Procedures


It may be mixed in during the harvesting process

2

5

10


The packaging process is detected by a metal detector

CP


Metal Detector Operating Procedures


Deliberate pollution and destruction


Acts of raw materials or deliberate additives from polluted seas

1

4

4


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


The ingredient itself is a food allergen

1

5

5


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


Food allergen control procedures


Substitution vs. Fraud


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

1

4

4


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


Product Defense Plan

2


Raw material storage


Growth of pathogenic bacteria


Improper temperature control

1

4

4


The storage temperature is controlled below -18°C

CP


Cold storage management system


Contamination by pathogenic bacteria


The storage environment is not clean and cross-contaminated

1

5

5


Keep the storage environment clean and avoid cross-contamination

CP


Cold storage management system


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Food allergens


The ingredient itself is a food allergen

1

5

5


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


Food allergen control procedures


Substitution vs. Fraud

3


Acceptance of primary packaging materials


Contamination by pathogenic bacteria


The storage environment is not clean and cross-contaminated

1

5

5


Keep the storage environment clean and avoid cross-contamination

CP


Inspection standards for raw materials and finished products


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Food allergens


Substitution vs. Fraud

4


Storage of primary packaging materials


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Food allergens


Substitution vs. Fraud

5


Acceptance of outer materials


Contamination by pathogenic bacteria


The storage environment is not clean and cross-contaminated

1

5

5


Keep the storage environment clean and avoid cross-contamination

CP


Inspection standards for raw materials and finished products


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Food allergens


Substitution vs. Fraud

6


Storage of outer timber


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Food allergens


Substitution vs. Fraud

7


Edible salt acceptance


The manufacturer added potassium ferrocyanide in excess of the standard

2

3

6


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


Inspection standards for raw materials and finished products


Food allergens


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Substitution vs. Fraud


Suppliers are shoddy

2

2

4


Incoming inspection


Inspection standards for raw materials and finished products

8


White sugar acceptance


Improper processing by the manufacturer contaminates pathogenic bacteria

2

3

6


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


Heavy metals and sulfites exceed the standard

2

3

6


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


Inspection standards for raw materials and finished products


Food allergens


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Substitution vs. Fraud


Suppliers are shoddy

2

2

4


Incoming inspection


Inspection standards for raw materials and finished products

9


Improper processing by the manufacturer contaminates pathogenic bacteria

2

3

6


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


Heavy metals and additives exceed the standard

2

3

6


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


Inspection standards for raw materials and finished products


Food allergens


Kelp itself is an allergen

2

3

6


Clearly identified on the product label


Food allergen control procedures


Deliberate pollution and destruction


Deliberate addition and destruction by disgruntled employees

1

4

4


Lock management, special person management, monitoring facilities


SSOP control, product protection plan


Substitution vs. Fraud


Suppliers are shoddy

2

2

4


Incoming inspection


Inspection standards for raw materials and finished products

10


Acceptance of acidic flavoring liquid


Improper processing by the manufacturer contaminates pathogenic bacteria

2

3

6


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


Heavy metals exceed the standard

2

3

6


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


Inspection standards for raw materials and finished products