T/YMCA 020-2024 Fish farming and safety regulations for cooking and processing dishes

Scope

Scope: This document specifies the red-fin Eastern puffer fish and the dark-striped Eastern puffer fish cultured by registered bases of the national agricultural department. After centralized slaughtering in designated units, the edible parts can be packaged separately, and the safety and hygiene standards during the cooking and processing of dishes shall be observed. This document is applicable to the cultivation, cooking, and processing of puffer fish dishes. Main technical contents: - Essential conditions 5: Basic requirements and equipment 5.1 Professional puffer fish processing technicians 5.2 Dedicated operation rooms 5.3 Dedicated cutting and processing tools - Puffer fish (banquet) dish reservation - Purchase, transportation, inspection, and storage 7.1 Purchase 7.2 Transportation 7.3 Inspection 7.4 Storage - Full-time chef management and job responsibilities 8.1 Full-time chef management 8.2 Responsibilities of puffer fish cold dish processing positions 8.3 Responsibilities of puffer fish slicing processing positions 8.4 Responsibilities of puffer fish hot dish processing positions 8.5 Responsibilities of puffer fish noodle processing positions - Cleanliness and waste management 9.1 Hygiene requirements of cold dish rooms 9.2 Knife and tool management 9.3 Dining utensil hygiene 9.4 Venue hygiene, cleaning, and disinfection 9.5 Waste management - Food sampling 11.1 Reservation records 11.2 Purchase plan forms and supporting documents 11.3 Supply lists 11.4 Inspection records 11.5 Sampling records 11.6 Disinfection records of cold dish rooms 11.7 Storage period of various records and materials shall be no less than 2 years

Development Information

Related Standards