T/NNAS 013-2023 Active Group standards

T/NNAS 013-2023 Lobster sashimi production technical regulations

Publish Date: 2023-11-24 Implement Date: 2023-11-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NNAS 013-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-11-24

Implement Date: 2023-11-30

Scope

Scope: This document defines the terms and definitions involved in the preparation of lobster sashimi, and stipulates the hygiene requirements, professional equipment, processing environment, raw materials, and process requirements. This document applies to the preparation of sashimi from Australian lobsters and Jade Lobsters. The preparation of sashimi from other lobster species can be carried out with reference to this document. Main Technical Content: 4 Hygiene Requirements - The hygiene requirements shall comply with the provisions of GB 23498. Chefs shall hold a valid health certificate and be prohibited from processing if they have inflammations or infectious diseases on their hands. - All utensils shall be disinfected with ultraviolet light. 5 Professional Equipment 5.1 Filleting knives shall comply with the provisions of GB/T 40356. 5.2 Serrated knives shall comply with the provisions of GB/T 40356. 5.3 Thin bladed knives shall comply with the provisions of GB/T 40356. 5.4 Masks for the catering industry shall comply with the provisions of GB 14881. 5.5 Towels shall comply with the provisions of T/HOMETEX 15. 5.6 Gloves shall comply with the provisions of GB 10213. 5.7 Cutting boards and containers shall comply with the provisions of GB 31654. 6 Processing Environment 6.1 The processing environment shall comply with the provisions of GB/T 27304. 6.2 The workroom for cold dish processing shall meet the requirements for cold dish processing. The sashimi workroom shall be fully sealed with glass and equipped with sliding doors and air conditioners. The working temperature shall not exceed 19°C, and UV lamps shall be installed for disinfection at night. 6.3 All processing tools and containers shall be disinfected and sterilized before processing lobsters. 7 Raw Materials and Auxiliary Materials 7.1 Lobsters shall comply with the provisions of GB 2733. 7.2 Ice used for preparation shall comply with the provisions of SC/