T/HAPPMA 01-2025 Active Group standards

T/HAPPMA 01-2025 Hainan Sea Bream Certification Standards

T/HAPPMA 01-2025 Hainan tilapia certification specification

Publish Date: 2025-10-27 Implement Date: 2025-10-27 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/HAPPMA 01-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Antipyretic and analgesic drugs, anesthetics, and drugs used in the central nervous system

ICS Name: Fish and aquatic products

Publish Date: 2025-10-27

Implement Date: 2025-10-27

Scope

This standard specifies the basic requirements and management guidelines for Hainan tilapia products and their processing procedures. This standard applies to fresh or frozen products made from farmed Hainan tilapia (Tilapia) as raw materials. The main technical requirements include the following six aspects: I. Requirements for system management: - Quality management system (4.1 General Provisions, 4.2 Quality Manual, 4.3 Quality Policy Statement, 4.4 Management Responsibilities and Organizational Structure, 4.5 Management Commitment, 4.6 Resource Management, 4.7 Management Review, 4.8 Purchasing of Items, 4.9 Supplier Approval and Performance Evaluation, 4.10 Document Management Requirements, 4.11 Record Management Requirements, 4.12 Corrective and Preventive Measures, 4.13 Non-conforming Product Control, 4.14 Crisis and Natural Disaster Management, 4.15 Product Recall Management, 4.16 Traceability Management, 4.17 Customer Complaint Handling, 4.18 Training) II. Requirements for hardware facilities: - Site selection and factory environment (5.1 Site Selection, 5.2 Factory Environment) - Factory buildings and workshops (6) - Equipment and facilities (7.1 Facilities, 7.2 Equipment) III. Requirements for hygiene management: - Hygiene management (8.1 Hygiene Management System, 8.2 Hygiene Management of Factory Buildings and Facilities, 8.3 Health Management and Hygiene Requirements for Food Processing Personnel, 8.4 Pest Control, 8.5 Waste Management, 8.6 Work Clothes Management) - Food safety control during the production process (10.1 Control of Product Contamination Risks, 10.2 Control of Biological Contamination, 10.3 Control of Chemical Contamination, 10.4 Control of Physical Contamination, 10.5 Packaging) IV. Requirements for Hainan tilapia products: - Hainan tilapia raw materials, food additives, seasonings, and food-related products (9.1 General Requirements, 9.2 Hainan tilapia raw materials, 9.3 Food Additives, 9.4 Food-related Produ