T/YMCA 24-2024 The safety and hygiene regulations for the preparation of dishes made from farmed puffer fish

Scope

Scope: This document specifies the red-fin oriental pufferfish and the dark-patterned oriental pufferfish raised by pufferfish farming bases registered by the national agricultural departments. After centralized slaughtering at designated units, edible parts can be packaged separately, and safety and hygiene standards must be observed during the cooking and processing of pufferfish dishes. This document applies to the farming, cooking, and processing of pufferfish dishes; Main technical content: 5. Basic requirements and equipment: Professional pufferfish processing technicians and chefs preparing pufferfish dishes must undergo professional training from provincial or municipal culinary and catering industry associations, master the detoxification process for different pufferfish species, and hold a certificate after passing the exam. The dedicated operating rooms should be equipped with UV disinfection lamps, stainless steel worktables, double-compartment stainless steel rinsing sinks, refrigerated freezers, stainless steel knives and cabinets, stainless steel containers for waste disposal, and underground sewage treatment tanks, etc. Specialized cutting and processing tools such as scissors, kitchen knives, cutting boards, cloths, gloves, filter frames, and stainless steel basins must not be used for other purposes or mixed with other cutting and processing tools. 6. Pufferfish (banquet) dish reservation: Catering enterprises must register orders for pufferfish dishes or pufferfish banquets, filling out the Pufferfish (Banquet) Dish Order Registration Form. Record the date of order, customer name, contact phone number, pufferfish banquet variety, quantity, price, dining time, location, number of guests, and contact person's name. 7. Purchasing, transportation, inspection, and storage: Purchasing staff must have basic knowledge of pufferfish biology, be able to distinguish different pufferfish species, and have rich practical experience. It is prohibited to pur

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