NATIONAL STANDARD OF PEOPLE’S REPUBLIC OF CHINA

GB/T 27304-2008

FOOD SAFETY MANAGEMENT SYSTEM :

REQUIREMENTS FOR FISH AND FISHERY
PRODUCT PROCESSING ESTABLISHMENTS

Issue Date: 22-10-2008 Implementation Date: 01-01-2009

Issued By : the General Administration of Quality Supervision,

Inspection and Quarantine of the People’s Republic of
China
the Standardization Administration of the People’s
Republic of China
Contents

Foreword i
Introduction ii

1 Scope 1

2 Normative References 1

3 Terms and Definitions 2

4 Human Resources 2-3

4.1 Composition of food safety team 2
4.2 Capacity, awareness and training 3

5 Prerequisite Programs 3-9

5.1 Factory area 3-4
5.2 Workshop and facilities 4-8
5.3 Maintenance 8
5.4 Hygiene control 8
5.5 Personnel health and hygiene 9

6 Critical Process Control 9-15

6.1 Control of raw and auxiliary materials 9-12
6.2 Processing process 12-14
6.3 Identification 14
6.4 Storage 14
6.5 Transportation 14-15

7 Inspection 15
7.1 Inspection capacity 15
7.2 Inspection requirements 15

8 Product Traceability and Withdrawal 15-16

8.1 Product traceability 15
8.2 Withdrawal 16
8.3 Record management 16

Annex A (Informative): Correspondence between GB/T 22000-2006 and

GB/T 27304-2008 17-20

Bibliography 21-22
 Foreword

Annex A of this standard is informative.

This standard was proposed by and is under the jurisdiction of the National Technical
Committee on Certification and Accreditation of Standardization Administration of China
(SAC/TC 261).

i
 Introduction

This standard starts with the key problems existing in the safety of fish and fishery
products in China, adopts the principle of paying equal attention to independent
innovation and active introduction, and in combination with the characteristics of fish
and fishery product processing establishments, puts forward the specific requirements
for establishing the food safety management system of fish and fishery product
processing establishments in China.

The development of this standard is based on Food safety management system -

Requirements for fish and fishery product processing establishment, one of the scientific
research achievements of 10th Five Year Plan National Key S&T Special Project
Establishment and implementation of HACCP system in food enterprises and catering
industry.

GB/T 22000-2006 Food safety management systems - Requirements for any

organization in the food chain provides general requirements for various organizations
in the food chain. In the use of GB/T 22000, fish and fishery product processing
establishments and related parties have put forward the demand for further refinement
of general requirements according to the characteristics of professional production of
this type of food.

In view of the differences in the production and processing processes of fish and fishery
product processing establishments, this standard puts forward “critical process control”
requirements for the characteristics of such products, including raw and auxiliary
material control, processing process, identification, storage, transportation, etc.

ii
 Food Safety Management System - Requirements for Fish
and Fishery Product Processing Establishments

1. Scope

This standard specifies the specific requirements for fish and fishery product processing
establishments to establish and implement a food safety management system, including
human resources, prerequisite programs, critical process control, inspection, and
product traceability and withdrawal.

The standard cooperates with GB/T 22000 to apply to the establishment,

implementation and self-evaluation of the food safety management system of fish and
fishery product processing establishments. It is also applicable to the external
evaluation and certification of the food safety management system of such food
production enterprises.

When this standard is used for certification purposes, it shall be used together with GB/t
22000. The correspondence between GB/T 22000 and this standard is shown in Annex
A.

2. Normative References

The following documents contain provisions which, through reference in this text,
constitute provisions of this standard. For dated references, subsequent amendments to
(excluding corrections to), or revisions of, any of these publications do not apply.
However, the parties to agreements based on this standard are encouraged to
investigate the possibility of applying the most recent editions of these standards. For
undated references, the latest edition applies.

GB 2760 Hygienic standards for uses of food additives

GB 5749 Standards for drinking water quality
GB 7718 General standard for the labeling of prepackaged foods
GB/T 22000-2006 Food safety management systems - Requirements for any
organization in the food chain

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3. Terms and Definitions

For the purpose of this standard, the terms and definitions established in GB/T
22000-2006 and the following ones apply.

3.1 Fish and Fishery Products

All freshwater and seawater aquatic animals and amphibians suitable for human
consumption, and food made from them as characteristics components.

3.2 Bivalve Molluscs

Any fresh or frozen edible oyster, clam, mussel or other bivalve filter-feeding marine
animal of lamellibranchia, or the edible part of these kinds of animals, except for
products consisting entirely of adductor muscle.

3.3 Smoking

The process of treating food with smoke containing phenol, aldehyde, acid and other
components generated during incomplete combustion of wood or sawdust, or directly
adding fumigant to make the product have special flavour of smoked food.

3.4 Curing Process / Curing Preservation / Preserved by Curing Process

The process of infiltrating or injecting salt, sauce or soy sauce, sugar or organic acid
into food tissues to remove part of the water or reduce water activity, thus creating an
environment with high osmotic pressure, selectively controlling microorganism
reproduction, and performing food preservation or improving food flavour.

4. Human Resources

4.1 Composition of Food Safety Team

The food safety team shall be composed of multi-disciplinary personnel, including

personnel engaged in hygienic quality control, production and processing, process
preparation, inspection, equipment maintenance, raw and auxiliary materials
procurement, storage management, sales and other work.

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4.2 Capacity, Awareness and Training

4.2.1 The food safety team shall understand HACCP principles and food safety management
system standards.

4.2.2 Personnel who are familiar with the basic knowledge of fish and fishery products
production and processing technology shall be available to meet the needs.

4.2.3 Personnel engaged in hygienic quality control and inspection of fish and fishery products
shall have relevant knowledge.

4.2.4 Personnel training plans shall be developed and implemented, and training or other
measures shall be provided to continuously meet the requirements, so as to ensure that
personnel in different positions master the knowledge and skills of fish and fishery product
safety and hygiene.

5. Prerequisite Programs

5.1 Factory Area

5.1.1 The internal and external environment of the factory area shall meet the following
requirements:

a) With clean and sanitary surroundings as well as convenient transportation and sufficient
water resources, the factories shall be far away from pollution sources and shall not be
built in areas that hinder food hygiene;

b) In the factory area, there shall be no handling, production and storage of other products
incompatible with food hygiene.

c) Animals not concerned with production and processing shall not be bred in the area.

5.1.2 The layout and design of the factory area shall meet the following requirements:

a) For reasonable layout, storage facilities for materials, auxiliary materials, finished
products, packaging materials and toxic and hazardous chemicals, as well as temporary
storage places and facilities for sewage, wastes and garbage, which are matched to the
production capacity and meet sanitary requirements, shall be built.

b) The production area and the living area shall be separated, and the latter shall not affect
the former.

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5.1.3 Main roads shall be hard pavement (such as concrete or asphalt pavement, etc.)
suitable for vehicle travel, with the road surface being leveled, easy to wash and free from water
accumulation.

5.1.4 The hygiene of the factory area shall meet the following requirements:

a) There shall be no sanitary dead corners and breeding grounds for mosquitoes and flies;
waste and garbage shall be placed and transported in sealed, watertight and
corrosion-resistance containers. The place where waste and garbage are placed shall
be sealed and the waste and garbage shall be cleaned out of the factory in time.

b) Rat, fly and insect prevention facilities shall be provided;

c) The drainage system in the factory area shall be unblocked.

5.1.5 The treatment and discharge of wastewater, waste materials and smoke dust generated
in production shall conform to the relevant national provisions.

5.1.6 The toilet shall be equipped with flushing, hand washing, ventilation, fly, insect and rat
prevention facilities, which are easy to clean and keep clean.

5.2 Workshop and Facilities

5.2.1 Workshop

5.2.1.1 The layout of the workshop shall meet the following requirements:

a) it shall be reasonable, prevent cross contamination, conform to the processing of fish

and fishery product process and processing hygiene requirements. The area and height
of the processing workshop shall be suitable for the production capacity and equipment
placement;

b) there shall be an area that can satisfy the cleaning and disinfection of tools and
equipment, and its operation will not cause pollution to the processing process and
products;

c) there shall be sufficient areas to store toxic and hazardous chemicals, auxiliary
materials, packaging materials, leftovers, wastes, etc. respectively to avoid
cross-contamination;

d) there shall be dressing rooms connected with the workshop. The facilities and layout of
the workshop, dressing rooms and toilets shall not cause potential pollution to the
products;

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 e) there shall be independent inner and outer packing areas.

5.2.1.2 The wall, roof or ceiling in the workshop shall be constructed of materials that are
non-toxic, light-coloured, waterproof, mildew-proof, non-shedding and easy to clean and
disinfect, and the fixtures above the wall, roof or ceiling shall be structurally capable of
preventing the formation of dust and condensed water as well as the shedding of sundries.

5.2.1.3 The ground surface shall meet the following requirements:

a) it shall be corrosion-resistant, wear-resistant, non-slip and have appropriate slope, easy

to drain, no water, easy to clean and disinfect and keep clean;

b) the connection between the ground and the wall shall be curved.

5.2.1.4 The doors and windows shall be made of materials that are light-coloured, smooth,
easy to clean and disinfect, impervious to water and corrosion, and shall be tightly structured.

5.2.1.5 Facilities for preventing rats, flies and insects shall be arranged at the workshop
entrance, drainage outlet outwards and ventilation place in connection with the outside.

5.2.1.6 The daylighting shall meet the following requirements:

a) sufficient natural daylighting or lighting shall be provided and the light shall not affect the
judgment of the nature of the processed object;

b) lighting facilities shall be installed with shields.

5.2.1.7 The drainage shall meet the following requirements:

a) the pipes and sewers shall ensure smooth drainage, no water, prevent solid waste into
the device, and drainage bottom angle shall be arced, easy to wash, and drainage
facilities shall be provided with device and rat net to prevent peculiar smell overflow;

b) processing sewage shall not directly be discharged to the ground but shall flow from
high-clean to low-clean areas.

5.2.1.8 The ventilation shall meet the following requirements:

a) ventilation shall be good:in case of installation of ventilation equipment, its design and
installation shall conform to the requirements of maintenance and cleaning;

b) the air inlet shall be far away from pollution sources and exhaust ports;

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 c) the area for cooking, frying, smoking, baking and other areas that generate a large
amount of water vapour and smoke shall be equipped with appropriate forced ventilation
and fume exhaust facilities;
d) exhaust emission shall conform to relevant national provisions.

5.2.2 Facilities

5.2.2.1 Power supply facilities shall meet the following requirements:

a) they shall meet the production requirements;

b) all the power facilities in the workshop shall be moisture-proof and waterproof, and
guarantee usage safety.

5.2.2.2 Water supply facilities shall meet the following requirements:

a) they shall guarantee that the flow and pressure of the water supply at different positions
meet requirements;

b) processing water pipes, ice making and water (ice) storage facilities shall be made of
materials that are non-toxic, harmless, anti-corrosive, easy to clean and disinfect, and
shall have devices to prevent backflow. Pipelines for drinking water and non-drinking
water shall be marked to distinguish them and shall not be connected.

c) processing water can be added with water purification facilities according to local water
quality characteristics and product requirements;

d) water storage facilities shall be built in pollution-free areas and cleaned and disinfected
regularly.

5.2.2.3 The changing room shall meet the following requirements:

a) separate changing rooms shall be set up in areas with different cleanliness

requirements. The area shall be suitable for the number of people in the workshop, and
the temperature and humidity shall be suitable. The areas shall be kept clean, sanitary,
well ventilated and provided with proper lighting.

b) separate storage facilities shall be provided for personal clothing and work clothes;

c) the changing room shall be equipped with disinfection facilities.

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5.2.2.4 Hand washing and disinfection facilities shall meet the following requirements:

a) at the entrance of the workshop, toilet and appropriate positions in the workshop shall be
set up with hand washing disinfection and hand drying facilities suitable for the
production capacity and with appropriate water temperature, workshop entrance should
be set up with shoe disinfection facilities, and disinfectant concentration shall be able to
achieve effective disinfection;

b) hand washing faucet shall be of non-manual switch;

c) the drainage of hand washing facilities shall be directly connected to the sewer.

5.2.2.5 The toilet shall meet the following requirements:

a) the door shall be able to close automatically and the door and window shall not open
directly to the workshop;

b) it shall be set up with exhaust ventilation facilities and fly and insect prevention facilities,
and keep clean and sanitary, free from peculiar smell.

5.2.3 Equipment, tools and apparatuses

5.2.3.1 The materials shall meet the following requirements:

a) They shall be made of materials that are non-toxic, tasteless, non-absorbent,

corrosion-resistant, non-rusting, easy to clean and disinfect, firm, and will not have
chemical reactions with aquatic products, detergents and disinfectants under normal
operating conditions.

b) bamboo and wood appliances (except sub-clause 6.2.2.3) shall not be used.

5.2.3.2 The design and fabrication shall meet the following requirements:

a) obvious internal angles, bulges, gaps or cracks shall be avoided. The equipment shall be
durable, easy to disassemble and clean, and the installation shall meet the requirements
of process hygiene;

b) installation or storage shall be kept at a certain distance from the ground, roof and wall
so as to facilitate maintenance, cleaning, disinfection and hygiene monitoring.

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5.2.3.3 The special container shall meet the following requirements:

a) obvious signs shall be provided so that containers for edible products and for waste shall
not be mixed. Containers for waste shall be waterproof, corrosion-resistant and
leak-proof;

b) if waste is transported by pipelines, the construction, installation and maintenance of

pipelines shall avoid polluting products.

5.3 Maintenance

5.3.1 Factory buildings, facilities, equipment, tools and apparatuses shall be provided with
maintenance plans and be maintained as planned to maintain good working conditions.

5.3.2 When equipment is maintained, raw materials, auxiliary materials, semi-finished

products shall not be polluted. After maintenance, the area shall be cleaned and disinfected.

5.3.3 Maintenance, metrological verification and/or calibration of instruments and equipment

shall be carried out regularly.

5.4 Hygiene Control

In order to meet the requirements of food hygiene, enterprises shall establish and
implement operating procedures to control processing hygiene. These procedures shall
include (but are not limited to) the following aspects:

a) Safety of water (ice) in contact with food or with food contact surfaces;

b) The condition and cleanliness of the surfaces in contact with food (including
equipment, gloves, work clothes, etc.);

c) Guaranteeing that food is free from cross-contamination;

d) Ensuring the cleaning and disinfection of operators’ hands and keeping toilet
facilities clean;

e) Preventing lubricants, fuels, cleaning and disinfection supplies, condensed water

and other chemical, physical and biological pollutants, etc. from causing safety
hazards to food;

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 f) Correct identification, storage and use of toxic and hazardous chemicals;

g) Ensuring the health and hygiene of employees who are in direct or indirect
contact with food;

h) Elimination and prevention of rat and insect pests.

5.5 Personnel Health and Hygiene

5.5.1 Personnel engaged in the production, processing and management of fish and fishery
products shall pass physical examination and health training test before taking up their posts.
Health examination shall be conducted once a year and temporary health examination shall be
conducted when necessary. Those suffering from active pulmonary tuberculosis, infectious
hepatitis, typhoid, intestinal infectious diseases and carriers, suppurative or exudative skin
diseases, scabies, hand injuries and other diseases that hinder food hygiene shall be
transferred from food production posts.

5.5.2 Personnel engaged in the production, processing and management of fish and fishery
products shall keep their personal cleanliness and comply with factory hygiene regulations; the
factory shall set up a special laundry room, and the work clothes shall be centrally managed,
cleaned, disinfected and distributed.

5.5.3 Personnel in different positions such as clean area and non-clean areas, raw product
areas and cooked product areas shall wear work clothes or caps with different colours or signs
to distinguish them. Personnel in different processing areas shall not arbitrarily leave their own
areas and visit others in different areas during work hours.

5.5.4 Other personnel (including visitors) entering the workshop shall comply with the
requirements of Sub-clause 5.5.

6. Critical Process Control

6.1 Control of Raw and Auxiliary Materials

6.1.1 Material requirements

6.1.1.1 General
Effective control procedures shall be development for raw materials to ensure the safety and
hygiene of raw materials. All raw materials shall come from safe and hygienic water. Proper
temperature and time shall be ensured during the storage and transportation of raw materials,

9
and unauthorized or unidentified chemicals shall not be used. The following relevant
requirements shall be met for raw material supply, and the raw material base shall be evaluated
or managed, and records shall be kept.

Note: For potential hazards related to raw material varieties in fish and fishery products and their control,
please refer to the applicable contents of GB/T 19838-2005 Hazard analysis and critical control point
(HACCP) system and guidelines for its application to fish and fishery products.

6.1.1.2 Fished fish and fishery products

a) They shall come from fishing vessels, processing vessels or transport vessels that meet
the hygiene requirements and are licensed by the national competent authority.

b) Living water products shall be transported under suitable survival conditions;

c) Chilled fresh fish and fishery products shall be cooled immediately after fishing, and their
temperature shall be kept at 0℃-4℃.

d) Freshness protection ice (water) shall be clean and hygienic;

e) Fishing and pre-treatment, cooling, freezing and other operations on board the ship shall
conform to the national health requirements.

6.1.1.3 Farmed fish and fishery products

a) They shall come from farms approved by the national competent authority, and the
breeding environment and water quality should meet the safety and hygiene
requirements;

b) Feed and veterinary drugs for breeding shall conform to regulations, ensure clear
sources and ingredients, and be accompanied by corresponding certification materials.
Breeding logs and medication records shall be kept during breeding, and banned drugs
shall not be used.

c) They shall be slaughtered or treated under appropriate hygienic conditions and shall not
be contaminated by mud, mucus or feces. If they cannot be processed immediately after
slaughter, they shall be kept cool;

d) Fishing and transportation shall meet the requirements of Sub-clause 6.1.1.1.

6.1.1.4 Imported fish and fishery products

They shall be provided with the health certificate and origin certificate issued by the competent
authority of the exporting country and can be put into use only after passing the inspection by
the inspection and quarantine department.
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6.1.1.5 Bivalve shellfish
In addition to meeting the relevant requirements of Sub-clauses 6.1.1.1, 6.1.1.2 and 6.1.1.3,
processing establishments shall ensure that:

a) the products come from the waters allowed by the State to be farmed or fished, and are
purified when necessary. Shellfish breeders or fishermen shall hold a license issued by
the competent authority of the State;

b) the operations such as sand spitting and shell removal of bivalve shellfish shall also
meet the safety and hygiene requirements;

c) regularly carrying out shellfish poison detection on raw materials of shellfish to verify the
safety of the raw materials;

d) raw materials of shellfish shall have records or labels indicating the date, place, type and
quantity of shellfish cultivation or fishing and the name of the breeder or fisherman;
shelled shellfish shall also be labelled with the name, address and other necessary
information of the shelled processing establishments; the enterprise shall check, accept
and keep relevant information.

6.1.1.6 Others

a) The handling and acceptance of raw materials for export fish and fishery products
containing biological toxins such as puffer fish shall conform to the relevant regulations
of the State and the importing country;

b) Semi-finished raw materials of fish and fishery products shall come from enterprises
approved by the competent department of the State.

6.1.2 Requirements for auxiliary materials

6.1.2.1 Auxiliary materials (including food additives, etc.) shall conform to the relevant state
regulations, and shall not be used until they have passed the acceptance test. The use of food
additives shall conform to GB 2760. Accessories used for exporting fish and fishery products
shall also meet the requirements of the importing country.

6.1.2.2 Auxiliary materials shall be stored in a special storage depot to avoid pollution and
those exceeding the shelf life shall not be used.

6.1.3 Packaging materials

6.1.3.1 Packaging materials shall conform to relevant national regulations and shall be used
only after they have passed the acceptance test.

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6.1.3.2 The inner and outer packing materials shall be stored separately, and the packing
material storage depot shall be protected against insects and rats, and kept clean, hygienic and
dry.

6.1.3.3 Internal packaging materials shall be disinfected before use.

6.1.4 Production water

6.1.4.1 Water for processing and ice making shall meet the requirements of GB 5749. The
enterprise shall have a water supply network diagram and number the water quality monitoring
sampling points on the water outlet.

6.1.4.2 The residual chlorine content of processing water (ice) shall be detected (when
applicable) before processing, and microbiological items of processing water (ice) shall be
detected regularly to ensure the hygienic quality of processing water (ice). Water quality shall be
regularly tested for public hygiene every year.

6.1.4.3 If seawater is used in production, it shall be kept clean and hygienic and used after full
disinfection.

6.2 Processing Process

6.2.1 Control of temperature and time

6.2.1.1 The time and temperature control of pre-treatment, cooking, frying, cooling, processing
and other procedures shall be strictly carried out in accordance with the product technology and
hygiene requirements.

6.2.1.2 Temperature display devices shall be installed in processes or places with temperature
control requirements. The processing workshop shall be provided with appropriate cooling
measures, and the temperature shall not be higher than 21℃ (except for heating process).
When products are packaged after being frozen, the temperature in the packaging room shall
be controlled below 10℃.

6.2.1.3 The internal temperature and exposure time of products shall be controlled during
processing according to the characteristics of processing technology. If the internal temperature
of the product is above 21℃ during processing, the cumulative exposure time of the processed
product shall not exceed 2h; if the internal temperature of the product is below 21℃ and above
10℃, the cumulative exposure time of the processed product shall not exceed 6h; if the internal
temperature of the product fluctuates up and down at 21℃ during processing, the cumulative
exposure time of the processed products exceeding 21℃ shall not exceed 2h, and that
exceeding 10℃ shall not exceed 4h.
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6.2.1.4 Heating and sterilization equipment shall be tested for heat distribution to ensure
uniformity of heating and sterilization; thermal sterilization process shall be confirmed to ensure
scientificity and effectiveness.

6.2.1.5 For fish species prone to produce mackerel toxin, the time and temperature control of
the whole process from raw materials to finished products shall be enhanced according to the
characteristics of the products, and when necessary, histamine and other indicators shall be
detected.

6.2.2 Special requirements for processing conditions

6.2.2.1 Smoked fish and fishery products

a) Smoking shall be carried out in a separate smoking room (furnace). When necessary,
ventilation system shall be installed to timely discharge the smoke and heat generated
by combustion to prevent other production and processing procedures from being
affected;

b) Smoking materials used for smoking shall conform to the hygiene requirements, shall
not be stored in the smoking room, and shall not pollute the products.

c) Wood coated with paint or varnish, glued or subjected to any chemical anti-corrosion
treatment shall not be used for burning or fuming;

d) The product shall be cooled to the required temperature for preservation after smoking
and before packaging.

e) In the smoking or heating process, the technological requirements should be strictly

implemented to effectively prevent the growth of clostridium botulinum and the formation
of toxins.

6.2.2.2 Cured fish and fishery products

a) Curing operation shall be carried out in an independent processing area and shall not
affect other processing operations;

b) Processing with salt, sugar and other ingredients shall comply with the corresponding
hygienic requirements, shall not be reused, and storage sites shall be clean and dry, to
avoid pollution;

c) The structure and material of the container used for curing shall be able to prevent the
product from being polluted during curing.

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6.2.2.3 Others
Products that must be produced and processed with traditional techniques and religious
customs can be produced and processed according to traditional techniques and religious
customs on the premise of ensuring the safety and hygiene of fish and fishery products.

6.2.3 Control of damage caused by metal debris

Metal detection shall be carried out for products that are easy to be mixed with metal fragments
during fishing, production and processing, and metal detectors shall be calibrated regularly
before, after and during use.

6.3 Identification

The outer package of fish and fishery products shall be clearly marked. The labels of
pre-packaged fish and fish and fishery products shall meet the requirements of GB
7718.

6.4 Storage

6.4.1 The storage depot shall be kept clean, hygienic and tidy, and shall not store articles that
are harmful to hygiene, and food that may cause mutual pollution or odor contamination shall
not be stored in the same depot. Anti-mildew, anti-rat and anti-insect facilities shall be provided
and disinfected regularly.

6.4.2 The distance between the articles in the storage depot and the wall shall not be less
than 30cm, and the distance between the articles and the ground shall not be less than 10cm.
The articles shall be kept at a certain distance from the ceiling and stored in stacks with clear
marks. Goods shall be delivered out of the depot according to the principle of first in, and first
out.

6.4.3 The temperature and humidity of the storage depot shall meet the requirements of
product characteristics. Refrigerated storage depot, instant frozen storage depot and frozen
storage depot shall be equipped with automatic temperature recording devices, which are
calibrated regularly. The temperature of the refrigerated storage depot shall be controlled
between 0℃ and 4℃. The temperature of frozen storage depot shall be controlled below -18℃.
The temperature of the instant frozen depot shall be controlled below -28℃.

6.5 Transportation

6.5.1 The transportation means shall comply with relevant safety and hygiene requirements,
kept clean and sanitary, and be cleaned and disinfected when necessary. During transportation,
the products shall not be mixed with other articles that may pollute them.
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6.5.2 Means of transport shall be equipped with facilities for refrigeration, heat preservation
and temperature recording, etc. according to product characteristics. Proper temperature shall
be maintained during transportation.

7 Inspection

7.1 Inspection Capacity

7.1.1 There shall be an internal inspection department that is suitable for the production
capacity and inspection personnel with corresponding qualifications.

7.1.2 The internal inspection department shall have the management documents, standard
data, inspection facilities and instruments and equipment required for inspection. Inspection
instruments shall be subject metrological verification and/or calibration as required; testing of
water quality, microorganisms and other items shall be carried out on its own.

7.1.3 If an external inspection agency is entrusted with the inspection work, its qualification
and ability to undertake the entrusted inspection items shall be confirmed.

7.2 Inspection Requirements

7.2.1 Sampling shall be conducted in accordance with the prescribed procedures and
methods to ensure the fairness of the sampling work and the representativeness and
authenticity of the samples.

7.2.2 Products shall be inspected and judged according to relevant national standards,
professional standards, company standards and other requirements.

8 Product Traceability and Withdrawal

8.1 Product Traceability

A traceability system shall be established and implemented to ensure clear and

traceable marks from raw and auxiliary materials to finished products, and to realize the
whole process traceability from raw and auxiliary materials acceptance to product
delivery, from product delivery to direct distributors.

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8.2 Withdrawal

Withdrawal procedures for unsafe batches of products shall be established and

implemented, and the effectiveness of product withdrawal procedures shall be verified
by simulation withdrawal, actual withdrawal and other methods on a regular basis.

8.3 Record Management

A product traceability and withdrawal record management procedure shall be

developed, specifying the marking, collection, cataloguing, filing, storage, safekeeping
and handling of records. Records shall be true, accurate and standard.

The retention period of the records shall not be less than two years. If specified in the
laws and regulations otherwise, the provisions of laws and regulations shall prevail.
Records not required by laws and regulations shall be kept for longer than the shelf life
of the products to ensure the realization of traceability.

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 ANNEX A
(Informative)

Correspondence between GB/T 22000-2006 and

GB/T 27304-2008

Table A.1 Correspondence between GB/T 22000-2006 and GB/T 27304-2008

GB/T 22000-2006 GB/T 27304-2008

Introduction Introduction

Scope 1 1 Scope

Normative references 2 2 Normative references

Terms and definitions 3 3 Terms and definitions

Food safety management system 4

General requirements 4.1

Document requirements 4.2

General 4.2.1

Document control 4.2.2

Record control 4.3.2 8.3 Record management

Management responsibility 5

Management commitment 5.1

Food safety policy 5.2

Planning of food safety management 5.3

system

Responsibilities and authorities 5.4

Head of food safety team 5.5

Communication 5.6

External communication 5.6.1

Internal communication 5.6.2

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 GB/T 22000-2006 GB/T 27304-2008

Emergency preparedness and 5.7

response

Management review 5.8

General 5.8.1

Review input 5.8.2

Review output 5.8.3

Resource management 6

Resource provision 6.1 7.1 Inspection capacity

Human resources 6.2

General 6.2.1 4.1 Composition of food safety team

Capacity, awareness and training 6.2.2 4.2 Capacity, awareness and training

Infrastructure 6.3 5 Prerequisite programs

Working environment 6.4 5 Prerequisite programs

Planning and realization of safety 7 6 Critical process control

products

General 7.1

Prerequisite programs (PRPs) 7.2

7.2.2 5.1 Factory area

7.2.3 5.2 Workshop and facilities, equipment

5.3 Maintenance

5.4 Hygienic control

5.5 Personnel health and hygiene

requirements

6.1 Control of raw and auxiliary materials

6.4 Storage

6.5 Transportation

Preliminary steps to implement hazard 7.3

analysis
18
 GB/T 22000-2006 GB/T 27304-2008

General 7.3.1

Food safety team 7.3.2 4.1 Composition of food safety team

Product features 7.3.3

Expected use 7.3.4

Flow chart, process steps and control 7.3.5 6 Critical process control
measures

Hazard analysis 7.4

General 7.4.1

Hazard identification and 7.4.2

determination of acceptable level

Hazard evaluation 7.4.3

Selection and evaluation of control 7.4.4

measures

Establishment of operational 7.5 6 Critical process control

prerequisite programs (PRPs)

Establishment of HACCP plan 7.6 6 Critical process control

HACCP program 7.6.1

Determination of Critical Control 7.6.2

Points (CCPs)

Determination of critical limits for 7.6.3

Critical Control Points

Monitoring system of Critical Control 7.6.4

Points

Measures taken when monitoring 7.6.5

results exceed critical limits

Update of preparatory information, 7.7

prescribed prerequisite programs and
HACCP plan document

Verification planning 7.8

Traceability system 7.9 6.3 Identification

19
 GB/T 22000-2006 GB/T 27304-2008

8.1 Product traceability

8.3 Record management

Nonconformity control 7.10

Correction 7.10.1

Disposal of potentially unsafe 7.10.3

products

Withdrawal 7.10.4 8.2 Withdrawal

8.3 Record management

Confirmation, verification and 8

improvement of food safety
management system

General 8.1

Confirmation of control measures 8.2

combinations

Control of monitoring and measuring 8.3 7 Inspection

Confirmation of control measures 8.4

combination

Internal review 8.4.1

Evaluation of single verification 8.4.2

results

Analysis of verification activity results 8.4.3

Improvement 8.5

Continuous improvement 8.5.1

Analysis of verification activity results 8.5.2

20
 BIBLIOGRAPHY

[1] Certification and Accreditation Administration of the People’s Republic of China

(CNCA). Rules for the implementation for food safety management system
certification. 2017 Announcement No. 3

[2] GB/T 15091-1994 Fundamental terms of food industry

[3] GB/T 20941-2007 Good manufacturing practice for fish products processing
factory

[4] GB/T 22004-2007 Food safety management systems - Guidance on the

application of GB/T 22000-2006

[5] GB/T 19838-2005 Hazard analysis and critical control point (HACCP) system
and guidelines for its application to fish & fishery products

[6] SN/T 1347-2004 Code of hygienic practice for registration on fish and fishery
products establishment

[7] SC/T 3009-1999 Code of quality management for fish processing

[8] SC/T 3002-1988 Operation code for preserving the catch on the boat by using
ice

[9] British Retail Consortium (BRC) Global Standard - Food 2005

[10] China National Accreditation Service for Conformity Assessment: Achievement of

The 10th Five-Year Plan National Key S&T Project - Key Technologies for Food
Safety: Series for Establishment and Implementation of HACCP System in Food
Enterprises and Catering Industry in China: Evaluation Criteria, Certification
System and Accreditation System for Food Safety Management System. Beijing:
Standards Press of China, November 2006.

[11] CAC/RCP 1-1969, Recommended International Code of Practice General

Rev. 4-2003 Principles of Food Hygiene

[12] CAC/RCP 52-2003 CAC Code of Practice for Fish and Fishery Products

[13] Commission Decision 94/356/EEC laying down detailed rules for the application
of Council Directive 91/493/EEC, as regards own health checks on Fishery
Products 21
[14] Regulation (EC) 852/2004 on the hygiene of foodstuffs

[15] Regulation (EC) 853/2004 laying down specific hygiene rules for food of animal
origin

[16] Regulation (EC) 854/2004 laying down specific rules for the organisation of
official controls on products of animal origin intended for human consumption

[17] 21CFR123, 1240 Seafood HACCP Regulation

[18] 21CFR110 Current Good Manufacturing Practice in Manufacturing,

Packing, or Holding Human Food

[19] Fish and Fishery Products Hazards and Controls Guidance (Third Edition)

[20] National Shellfish Sanitation Program (NSSP) (2005 Revision)

22