T/HAPPMA 01-2020 Active Group standards

T/HAPPMA 01-2020 Hainan Mahi-Mahi Certification Standards

T/HAPPMA 01-2020

Publish Date: 2020-10-28 Implement Date: 2020-10-28 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 01-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Fish and aquatic products

Publish Date: 2020-10-28

Implement Date: 2020-10-28

Scope

Scope: This standard specifies the basic requirements and management guidelines for Hainan sea bream products and their processing processes. This standard applies to fresh or frozen products processed from farmed Hainan sea bream (Tilapia) as raw materials; Main technical content: The main technical requirements include the following six aspects: 1. System management requirements: such as 4 quality management systems (4.1 General Principles, 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); 2. Hardware facilities requirements: such as: 5 Site Selection and Plant Environment (5.1 Site Selection, 5.2 Plant Environment), 6 Plant and Workshop, 7 Equipment and Facilities (7.1 Facilities, 7.2 Equipment); 3. Hygiene management requirements: 8 Hygiene Management (8.1 Hygiene Management System, 8.2 Hygiene Management of Plant and Facilities, 8.3 Health Management and Hygiene Requirements for Food Processing Personnel, 8.4 Pest Control, 8.5 Waste Management, 8.6 Workwear Management); 10. Food safety control during the production process (10.1 Product Contamination Risk Control, 10.2 Biological Contamination Control, 10.3 Chemical Contamination Control, 10.4 Physical Contamination Control, 10.5 Packaging); 4. Requirements for Hainan sea bream products: 9 Hainan sea bream raw materials, food additives, seasonings, and food-related products (9.1 General Requirements, 9.2 Hainan sea bream raw materials, 9.3 Food Additives, 9.4 Food-related Products, 9.5 Others), 11