T/CCFAGS 009-2019 Active Group standards

T/CCFAGS 009-2019 The requirements for food safety management of primary agricultural products (fishery products) are as follows

Publish Date: 2019-11-01 Implement Date: 2019-11-01 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/CCFAGS 009-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: The comprehensive organization and management of the company (enterprise)

Publish Date: 2019-11-01

Implement Date: 2019-11-01

Scope

Scope: This standard specifies the terms and definitions, legality requirements, food safety management systems, good operating practices, and food hazard control for the food safety management of primary aquatic agricultural products. This standard applies to aquaculture bases that wish to improve their food safety management capabilities. Main technical content: This standard draws on the experience of international standard organizations and global good agricultural practice standards, taking into account relevant Chinese standards and requirements, to formulate operational standards that meet China's national conditions for small and medium-sized suppliers to improve their food quality and safety management levels. Purpose: To promote retailers and catering chain enterprises to establish consistent supply chain procurement standards and sustainable improvement paths for small and medium-sized production enterprises, exchange market opportunities for quality, and provide consumers with safer and more reliable food. Objective: To help small and medium-sized production enterprises establish transparent procurement channels with retailers and catering chain enterprises, share product and factory inspection information, achieve upstream and downstream audits with mutual recognition, and establish a market-oriented mechanism of early warning and multi-party collaboration. Method: Organize retailers and catering chain enterprises to conduct training, self-inspection, and factory inspection audits for small and medium-sized production enterprises, support domestic small and medium-sized production enterprises in establishing phased quality improvement and continuous improvement plans, and popularize the concept of global good agricultural practices. Technical content: Legality requirements, food safety management systems, good operating practices, food hazard control, Appendix A (normative appendix) - Review and Inspection Checklist A-Intermediate Level, App