Thông tư 47/2009/TT-BNNPTNT quy chuẩn kỹ thuật quốc gia điều kiện an toàn vệ sinh thực phẩm sản xuất thuỷ sản

CIRCULAR

PROMULGATION OF NATIONAL TECHNICAL REGULATIONS ON FOOD SAFETY CONDITIONS APPLIED TO FISH PRODUCTION

Pursuant to the Law on Standards and Technical Regulations dated June 29, 2006;

Pursuant to the Law on Fisheries dated November 26, 2006;

Pursuant to the Government’s Decree No. 01/2008/CP dated January 03, 2008 defining the functions, tasks, powers and organizational structure of the Ministry of Agriculture and Rural Development.

Article 1. This Circular is enclosed with 13 National technical regulations on food safety conditions applied to fish production:

1. National technical regulation: Fisheries Food Business Operators – General conditions for food safety

Code: QCVN 02 - 01:2009/BNNPTNT

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Code: QCVN 02 - 02:2009/BNNPTNT

3. National technical regulation: Processing establishments for ready-to-eat fishery products – Conditions for food hygiene and safety

Code: QCVN 02 - 03:2009/BNNPTNT

4. National technical regulation: Fishery cannery – Conditions for food safety

Code: QCVN 02 - 04:2009/BNNPTNT

5. National technical regulation: Dried fish processing establishments – Conditions for food safety

Code: QCVN 02 - 05:2009/BNNPTNT

6. National technical regulation: Fish sauce processing establishments – Conditions for food safety

Code: QCVN 02 - 06:2009/BNNPTNT

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Code: QCVN 02 - 07:2009/BNNPTNT

8. National technical regulation: Ice production establishments - Conditions for seafood safety

Code: QCVN 02 - 08:2009/BNNPTNT

9. National technical regulation: Cold store for fishery product – Conditions for food safety

Code: QCVN 02 - 09:2009/BNNPTNT

10. National technical regulation: Fishery purchasing establishments - Conditions for food safety

Code: QCVN 02 - 10:2009/BNNPTNT

11. National technical regulation: Fish market – Conditions for food safety

Code: QCVN 02 - 01:2009/BNNPTNT

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Code: QCVN 02 - 12:2009/BNNPTNT

13. National technical regulation: Fishing vessel - Conditions for food safety

Code: QCVN 02 - 13:2009/BNNPTNT

Article 2. This Circular comes into force 6 months after the date on which it is signed.

Article 3. The Director of the National Agro-Forestry-Fisheries Quality Assurance Department, heads of agencies and organizations, and individuals concerned are responsible for the implementation of this Circular.

Difficulties that arise during the implementation of this Circular should be promptly reported to the Ministry of Agriculture and Rural Development for consideration and amendments./.

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Foreword

QCVN.02-01: 2009/BNNPTNT is prepared by the National Agro-Forestry-Fisheries Quality Assurance Department, submitted by the Department of Science Technology and Environment for approval and promulgated together with the Circular No. 47/2009/TT-BNNPTNT dated July 31, 2009 of the Ministry of Agriculture and Rural Development

FISHERIES FOOD BUSINESS OPERATORS – GENERAL CONDITIONS FOR FOOD SAFETY

Chapter 1.

GENERAL

1.1. Scope

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1.2. Regulated entities

1.2.1. The present document applies to fisheries food business operators (hereinafter referred to as “operators”) under the management of the Ministry of Agriculture and Rural Development.

1.2.2. The present document does not apply to operators producing fish for self-consumption purpose.

1.3. Definitions

For the purposes of this Circular, the terms below shall be construed as follows:

1.3.1. “aquatic products” mean animals and plants living in water, and amphibians, including their spawn and organs.  

1.3.2. “live aquatic products” mean aquatic animals that are live or in a dormant state.

1.3.3. “fishery products” mean any product derived from aquatic products, intended as food for human consumption or food whose ingredients contain aquatic products.

1.3.4. “fresh fishery products” means any fishery product whether whole or prepared, which has not undergone any treatment to ensure preservation other than chilling.

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1.3.6. “processing” means any action that substantially alters the initial product, including but not limited to heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes.

1.3.7. “chilling” means the process of cooling fishery products to a temperature approaching that of melting ice.

1.3.8. “freezing” means the process of lowering temperature of fishery products to -18ºC or lower.

1.3.9. “contaminant” means any biological or chemical agent, foreign matter or other substances not intentionally added to food that may compromise food safety or suitability.

1.3.10. “contamination” means the introduction or occurrence of a contaminant in products.

1.3.11. “clean water” means water that meets the minimum requirements to be used for food processing in accordance with regulations of the Ministry of Health.

1.3.12. “clean sea water” means sea water or brackish water which is free from microbiological contamination, toxic substances and plankton with the potential to threaten food safety or human health.

1.3.13. “batch” means a quantity of fish or fishery products of the same species under the same storage conditions and ownership and collected from or delivered to the same place and during the same period of time.

Chapter 2.

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2.1. General requirements to be satisfied by an operator

2.1.1. Place

2.1.1.1. The operator must be located in an appropriate place that is not affected by such factors as objectionable odors, smoke, dust and other contaminants from the surrounding environment and in a manner that avoids flooding or stagnation in the event of rain or high tide.

2.1.1.2. The operator affected by the abovementioned factors must take remedial actions to prevent them from contaminating products.

2.1.1.3. The place where the operator is located must:

a. be provided with adequate supplies of water for food production.

b. facilitate transport of food products.

2.1.2. Surrounding environment

2.1.2.1. Surrounding areas, roads and other areas of the operator must be paved with a sturdy and durable material or covered with grass or trees should be planted therein.

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2.1.3. Requirements for arrangement and design:

2.1.3.1. There must be separating walls.

2.1.3.2. Production areas must be of appropriate size which facilitates processing of fishery products and permits maintenance, cleaning or disinfection.

2.1.3.3. Harbourage for pests is not provided and contaminants such as dust and exhaust gas, and pests are precluded.

2.1.3.4. Production areas must be designed in an appropriate manner by ensuring separation between personnel, raw materials, semi-finished products, finished products, ice water, packaging materials and scraps during the production process to minimize cross-contamination for products.

2.1.3.5. Production areas bound by different hygienic conditions must be appropriately separated.

2.1.4. Structure of a factory in a production area

2.1.4.1. Foundation

a. The foundation of the factory must:

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ii. be impermeable and non-slip.

iii. be free of crevices or cracks.

iv. permit easy cleaning and disinfection.

b. Chamfers must be available between the foundation and walls and equipment and machinery base to facilitate cleaning.

2.1.4.2. Foundation drainage

a. In wet areas:

i. The factory’s foundation must be smooth and slope at least 1:48 to ensure no stagnation.

ii. Size, quantity and location of drainage trenches must be appropriate to ensure water is completely drained under the working conditions with maximum capacity.

b. Drainage trenches must drain water through a water trap manhole and permit easy cleaning.

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d. The water drainage system in the production area must not be connected with that of the toilet area.

dd. The production area’s water drainage system connected to the rainwater drainage system must be designed in such a way that the production area is not flooded.

e. Open ditches for wastewater drainage must ensure that drainage flows from clean to less clean areas.

2.1.4.3. Walls

a. Walls in fishery product production areas must:

i. be made of durable, non-toxic, impervious and light-colored materials.

ii. be smooth and have no cracks; joints must be tight.

iii. permit easy cleaning and disinfection.

b. The top side of dwarf partitions must have an inclination of at least 45 degrees.

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2.1.4.4. Ceilings

Ceilings must:

a. be smooth and light-colored.

b. ensure no peeling and permit easy cleaning.

2.1.4.5. Doors, windows and ventilation apertures

a. Doors, windows and ventilation apertures in premises where products bound by strict hygienic conditions are processed or packaged must not be opened to the surrounding environment.

b. Windows and ventilation apertures opened to the outside environment must be fitted with insect-proof screens which can be easily removed.

c. The bottom edge of a window must be inclined to the inside wall of the processing room at an angle of not less than 45 degrees.

d. Doors and door openings should have smooth and impervious surfaces and be tightly closed. If door frames are made of glass, the gap between the glass and the frame must be hermetically sealed with silicon or rubber gaskets.

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i. easily cleanable screens made of clear plastic, or

ii. air curtains, or

iii. self-closing doors.

e. Doors of processing rooms must not be directly opened to machinery chambers, toilets, waste collection or storage areas.

g. If equipment, conveyors, troughs or conveying equipment is installed through the factory’s walls outward, the point adjacent to the wall and equipment must be hermetically covered.

2.1.4.6. Stairs, steps and shelves must be:

a. made of durable, impervious, non-slip, stainless and easily cleanable materials.

b. located in appropriate positions.

c. designed in such a way to ensure safety of products and processing equipment.

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a. A ventilation system should remove hot air, steam, condensates, objectionable odors, smoke and dust.

b. The ventilation system should be installed in such a way to collect clean outdoor air. The location of outdoor air intakes should be fitted with a filter screen or a filter which can be easily removed.

c. The location of outdoor air intakes and exhaust outlets should be carefully covered.

d. In food processing rooms, it is required to ensure that air flows from clean to less clean areas.

2.1.4.8. Lighting systems

a. Natural or artificial light of sufficient intensity should be used for production or inspection.

b. Ceiling lights hanging in processing and packaging areas must be safe and covered with a protective device.

2.1.5. Equipment, implements and storage facilities

2.1.5.1. General requirements

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i. made of materials that do not produce odors and toxins affecting sensory quality and safety of products.

ii. impervious, stainless and corrosion-resistant; washed and disinfected at regular intervals.

iii. easily cleanable.

b. Materials that are difficult to clean should not be used. The use of wood must comply with Section 2.1.5.4 of this document.

c. Lubricating oils for actuators of processing machinery and equipment which may contaminate products must be specialized oils for food machines. Ordinary engine oils must not be used.

d. Equipment must be located and installed in such a way to permit easy inspection, cleaning and disinfection. To be specific:

i. Space must be provided between equipment and walls and between equipment to permit adequate cleaning.

ii. If the equipment is placed directly on the floor, it must be firmly attached to the floor; or if placed on a platform, there should be a curved edge between the platform and the foundation; or if placed on the base, it must be at least 0.3 m from the floor.

dd. Equipment above the production areas should be installed so that it does not directly or indirectly contaminate materials and products and hinder cleaning.

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a. Food containers must be made of a durable, impervious, stainless and corrosion-resistant material that has a smooth surface and facilitates drainage, cleaning and disinfection.

b. Waste containers must:

i. be clearly marked or bear a sign to distinguish them with food containers.

ii. hermetically sealed and made of appropriate impervious and corrosion-resistant materials

iii. be easily cleanable (if reused) or destroyable (if disposable)

iv. have their lid tightly closed during transport and when placed outside.

2.1.5.3. Transport system

Troughs and other transport systems should have openings for inspection and be easy to remove for cleaning and disinfection.

2.1.5.4. Use of wood inside the operator

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b. Wood that is used to make doors, frames, windows, brooms, brushes and other items in processing areas should be tightly covered with a durable and non-toxic coating.

c. Robust and clean wooden shelves can be used to support hermetically sealed containers of raw materials or finished products in all areas, containers and transport vehicles.

2.1.5.5. Requirements for cold stores

a. A cold store should be made of durable, smooth, impervious and stainless materials,

b. Core temperature of products must be maintained at -18^oC or lower, even when fully loaded,

c. Products must not be removed from the freezer to be packaged or moved to cold store if the core temperature of the products is yet to reach -18^oC. After being packaged, products must be immediately to the cold store.

d. Temperature of the cold store must be monitored and recorded automatically. There must be a thermometer installed in a manner that it can be easily read. The thermometer must have an accuracy of up to 0.5^oC.

dd. In case where the self-recoding thermometer fails, monitor and plot the temperature at least every 2 hours.

e. The temperature sensor shall be located in the area where the temperature in the store is the highest.

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h. The cold store must not be used to freeze products.

The cold store must be well organized with separation of different products and batches.

2.1.5.6. Requirements for ice stores

An ice store must:

a. have a smooth and impervious surface

b. be tight and insulated, and have tightly closed door openings.

c. allow easy cleaning and be cleaned at regular intervals.

d. be arranged and designed in such a way to avoid contamination.

2.1.5.7. Requirements for thermal stores of raw materials

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a. have a solid structure and a smooth, impervious and easily cleanable surface

b. be designed and maintain in an appropriate manner without affecting safety and freshness of raw materials.

2.1.5.8. Warehouses of fishery product packages and packaging materials

a. A warehouse of fishery product packages and packaging materials must be tight, dry and airy

b. Packages and packaging materials must not be directly placed on the floor

2.1.6. Water supply systems

2.1.6.1. General requirements

a. There must be water supply systems that ensure adequate supply of water for production.

b. Clean water must comply with the hygienic regulations set out in 1.2.10 of this document.

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a. If necessary, water should be treated by filtration and disinfection in an appropriate manner to meet the requirements.

b. The water treatment should comply with GHP/SSOP.

2.1.6.3. Tanks of water used for production

a. A water tank should be in place to sufficiently provide water supplies for all activities during peak periods.

b. The water tank must be designed and constructed so that its inside surface is smooth and impervious.

c. The water tank must have an opening covered with a watertight lid of sufficient size for the cleaning and inspection to be carried out. That opening should be designed in such a manner to prevent rainwater and other types of water from the processing area from flowing into the tank.

d. The ventilation aperture of the water tank must be covered with a screen.

dd. The area surrounding the water tank must be cleaned. Avoid accumulation of waste, stagnation of water and prevent other substances from contaminating water inside the tank.

e. A water tank cleaning plan should be available.

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a. There should be a system for supply of clean water used for production shall be separated from the system for supply of clean water used for other purposes and a diagram for each system; measures should be taken to prevent backflow where necessary.

b. It is required to number clean water hoses and pipes in the production area and number them on the diagram to serve sampling of water for quality control according to the plan.

c. Hoses and pipes that convey water used for other purposes in the processing area must be clearly marked to distinguish such hoses and pipes and clean water hoses and pipes.

2.1.7. Ice supply systems

2.1.7.1. General requirements

a. Ice must be:

i. produced from clean water or clean sea water.

ii. produced in a hygienic manner.

iii. stored, transported, distributed and used in a hygienic manner.

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v. compliant with requirements for clean water specified in 1.2.10 of this document.

b. Ice transport vehicles must have an easily cleanable structure and be made of hard, durable and stainless materials free from harmful substances that can contaminate products.

2.1.7.2. Ice crushers

An ice crusher must:

a. have an appropriate and easily cleanable structure.

b. be made of durable, stainless, impervious and non-toxic materials.

2.1.8. Steam supply systems

2.1.8.1. Steam in direct contact with products or product contact surfaces should not contain contaminants.

2.1.8.2. The system for producing and supplying steam must:

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b. be made of suitable materials.

c. be safe for use, permit easy maintenance and repair.

2.1.9. Systems for supplying compressed air and other gases

2.1.9.1. Compressed air and other gases used for direct or indirect food contact with products should be free from oil or other harmful substances and should introduce contamination to products.

2.1.9.2. In the case of compressed air, it must pass through an air inlet filter. The filter must be placed in a clean area.

2.1.10. Solid waste treatment 

2.1.10.1. Instruments should be sufficient to collect waste and other harmful substances that affect food safety and surrounding environment.

2.1.10.2. Solid waste should be collected and transported out of the production area at least every 2 hours.

2.1.10.3. The waste storage area should be closed, separated from the production area, separately ventilated and permit easy cleaning and disinfection.

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2.1.11.1. Hand washing and disinfection facilities

a. There must be sufficient and appropriate hand washing and disinfection facilities established at:

i. employee entrance to the production area

ii. production rooms.

iii. toilet areas.

b. Such facilities must be:

i. equipped with non-hand operated taps,

ii. supplied with adequate clean water,

iii. supplied with liquid soap,

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v. equipped with hand disinfection facilities where necessary.

vi. provided with signs where necessary.

2.1.11.2. Boot disinfection baths

a. A boot disinfection bath must be located at entrance to the processing area and designed in such a manner to force persons to step through.

b. The disinfection bath must:

i. have a submerged water level of not less than 0.15 m,

ii. have an outlet hole for periodic change of water,

iii. have a chlorine residual of 100 - 200ppm.

iv. prevent the introduction of hand sanitizer.

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a. Appropriate protective clothing changing rooms must be located where necessary and designed and arranged in an appropriate manner.

b. Protective clothing changing rooms must:

i. be totally separated from processing rooms and not be opened directly to processing rooms.

ii. be separate for male and female employees and be separated from production areas bound by different hygienic requirements.

iii. have enough space for employees to keep their personal items and footwear.

iv. There should be a separate area for protective clothing to separate it from clothing worn by employees outside of the factory.

v. be well lit and ventilated.

2.1.11.4. Toilet areas

a. The toilet area must:

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ii. be designed in a hygienic manner and equipped with a forced water discharge system,

iii. be well lit and ventilated and have no objectionable odors,

iv. be equipped with hand washing facilities inside or next to the toilet,

v. provide an adequate of water, toilet tissue paper and hand soap,

vi. be provided with waste containers with their lid closed and hands free.

b. The number of toilets for each gender must be based on the number of male and female employees present at any one time during a shift. Required number of toilets:

Number of employees of each gender - Minimum number of toilets required

01 – 09: 01

10 – 24: 02

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50 – 100: 05

Over 100: 01 additional toilet for each additional 30 employees

2.1.11.5. Equipment and utensil cleaning and disinfection facilities

a. There should be a sufficient number of specialized facilities for cleaning and disinfecting processing tools and equipment.

b. There should be a separate tool washing area to avoid contaminating products on the production line; it is required to equip sinks that are made of stainless and easily cleanable materials, have outlet holes and are large enough to submerge production utensils.

c. Equipment and utensils used for daily cleaning should be easily accessible when needed.

d. There should be separate shelves, cupboards or compartments for cleaning equipment. Cupboards and compartments should be appropriately arranged, well ventilated and provide space for hanging cleaning utensils.

dd. Detergents and disinfectants should be permitted for use, contained in closed tanks and separately stored in airy and lockable premises. Name of the detergents and disinfectants shall be written on each tank.

2.1.11.6. Disinfecting equipment

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b. Disinfecting equipment must be made of stainless and easily cleanable materials.

2.1.12. Conditions for food safety at fishery product preparing/processing establishments

2.1.12.1. General requirements

a. Products should be treated and stored in a manner that avoids contamination, minimizes quality degradation and prevents microbial growth.

b. Direct or indirect cross-contamination of finished product from raw materials should be avoided. The next stage must be gone through in a manner that is cleaner than the previous stage.

c. It is required to maintain products at an appropriate temperature upon production. The times products are on the production line should be kept as short as possible.

d. Employees in unpackaged product treatment departments should not enter different stages at the same time because products may be contaminated.

dd. Products should not come into direct contact with the floor. Product trays, boxes or pots should not be placed directly on the floor.

e. Domestic animals and other animals should be prevented from entering the production area.

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h. Guests entering the processing area should wear protective jackets, hats, masks (if necessary) and boots.

i. Substances that contaminate and affect odor of products such as animal feeds, waste, scraps, etc. should not be produced or stored in the same area where products used as food are stored.

k. Transport vehicles that release smoke should not be used in the processing area.

l. Items and equipment that are inappropriate or are not permitted for use or expired should not be stored in factories.

2.1.12.2. Maintenance

a. It is required to daily inspect factories, equipment, machinery and utensils, maintain and repair them if they fail to meet the requirements set out in this document.

b. The repair and maintenance should not affect food safety.

2.1.12.3. Pest control

a. Effective plans and measures should be in place to prevent rodents, birds, insects and other pests.

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2.1.12.4. Cleaning and disinfection

a. There shall be cleaning personnel and a factory and equipment cleaning plan suitable for nature and production scale of the establishment.

b. Surfaces of equipment and machinery in direct contact with products shall be cleaned and disinfected during breaks and between shifts.

c. Contamination of products shall be avoided during the cleaning and disinfection process. High-pressure water jets shall not be used to clean factories and processing equipment and utensils if unpackaged products are present in the processing area.

d. Detergents and disinfectants should be appropriate to their intended use. Only detergents and disinfectants approved by the Ministry of Health are used.

Disinfectant residuals on surfaces that may come into contact with products must be washed prior to the beginning of a production shift.

2.1.13. Use of additives and processing aids

2.1.13.1. Additives and processing aids should be appropriate to their intended use. Only approved additives and processing aids are used in accordance with applicable regulations.

2.1.13.2. Appropriate areas shall be in place to store additives and processing aids; they shall not be stored together with detergents/disinfectants and toxic chemicals. Storage areas shall be kept clean and prevent entry of insects and pests.

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2.1.14.1. General requirements

a. Employees suffering from infectious diseases or who have burns, infected wounds or dermatological diseases or who are suffering from diarrhea are not permitted to work at production stages that may directly or indirectly contaminate products.

b. Employees producing products should undergo a health check-up prior to employment and a health check-up at least once a year to ensure that they are fit for work in accordance with regulations of the Ministry of Health. Employee medical records should be stored and archived so that it is promptly presented upon request.

c. Production managers and employees coming into direct contact with products must be trained.

2.1.14.2. Labor protection

a. During working time, production employees must:

i. wear protective clothing and boots.

ii. wear protective hats that completely cover their hair,

iii. wear masks that completely cover their mouth and nose in product treatment areas bound by strict hygienic requirements.

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b. Protective clothing must be washed after each production shift. Protective clothing must not be worn outside of the production area.

c. Employees processing unpackaged products must wear light-colored protective clothing.

d. Clothing and personal items of employees must be placed outside the processing area.

dd. Managers and guests are not allowed to bring jewelry, falling objects or potentially unhygienic objects and must wear protective clothing when entering the factory.

2.1.14.3. Personal hygiene

a. Employees coming into direct contact with products must wash their hands:

i. before entering the processing area,

ii. after using the toilet;

iii. after contacting any potential contaminant.

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2.2. Batch identification

2.2.1. Sufficient records should be kept of each production batch. Each batch of raw material received should be allocated a batch number. Number and record of each batch should contain the following information:

2.2.1.1. Name of the provider of raw material,

2.2.1.2. Date and time of receiving the raw material,

2.2.1.3. Name of the aquatic species,

2.2.1.4. Weight,

2.2.1.5. Quality and safety parameters (including storage temperature).

2.2.2. The number should be attached to the batch at every stage of processing. Number allocated to raw materials and products on the production line should be based on this number. The number must be attached to finished product packages to facilitate traceability of a batch from a finished product to raw materials.

2.3. Transport

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2.3.1.1. Aquatic products and fishery products shall be handled with care during handling and transportation to avoid damaging or contaminating packages and products.

2.3.1.2. Means of transport used to transport fishery products should never be used for the transport of other products which may contaminate fishery products. If already used to transport other products, the means of transport should be carefully cleaned and disinfected before transporting fishery products.

2.3.1.3. The surfaces in direct contact with fishery products and utensils inside the means of transport must be smooth and easy to clean and disinfect. Fishery products must not be transported on means of transport that fail to satisfy hygienic conditions.

2.3.1.4. Means and tools used to transport fishery products must be cleaned and disinfected before and after each trip.

2.3.2. Requirements for temperature during transport

Where necessary, means of transport or containers used to transport food products must be capable of storing food at an appropriate temperature and allow monitoring thereof.

2.3.3. Responsibility for transport and storage

Transporters and storekeepers shall ensure the transport and storage of products are conformable with the regulations laid down in this document.

2.4. Food quality and safety management

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2.4.2. Quality control personnel

2.4.2.1. There shall be an adequate number of personnel in charge of quality control during the manufacturing process.

2.4.2.2. Person responsible for quality control and quality controller must have experience in and knowledge about fishery product processing technology, quality control and quality assessment.

2.4.3. Requirements for testing laboratories serving quality control

The establishment shall have a separate testing laboratory or enter into a contract/have a list of external testing laboratories assessed and designated by the competent authority as testing laboratories sufficiently competent to testing fishery product quality and safety.

2.5. Specific regulations on treatment of fresh fishery products

2.5.1. Prior to packaging, products that have undergone treatment must be chilled to +4^oC or lower but not lower than -1^oC.

2.5.2. Ice used for storage and packaging of fresh fishery products should be sufficient enough to maintain an appropriate temperature upon their transport.

2.5.3. After being transported to processing establishments or for sale, fishery products that have not been processed or immediately sold must be stored between -1^oC and +4^oC. During storage, ice must be added regularly.

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2.6. Specific regulations on treatment of frozen fishery products

2.6.1. Thawing

2.6.1.1. Fishery products shall be thawed under hygienic conditions in such a way to minimize the risk of product quality degradation.

2.6.1.2. The thawing process shall end when the core product temperature reaches -1^oC. Thawed products shall be immediately processed. If necessary, thawed products shall be frozen in ice to maintain temperatures near 0°C but shall be processed as quickly as possible.

2.6.2. Freezing

2.6.2.1. After going through necessary processing stages, it is required to freeze products as quickly as possible. If it is required to wait for any reason, the product must have a temperature between -1°C and +4°C and be processed as quickly as possible.

2.6.2.2. Fishery products shall be frozen in freezing equipment with sufficient capacity to reach the freezing temperature and lower it as quickly as possible.

2.6.2.3. Upon selecting a freezing method, attention should be paid to freezing time, type of material and nature of the finished product. Contact freezing method, air blast freezing method or evaporating refrigerant in direct contact with products may be used.

2.6.2.4. Only air, liquid nitrogen and solid carbon dioxide are used as evaporating refrigerants in direct contact with products.

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2.6.3. Glazing

2.6.3.1. Frozen fishery products should be glazed under hygienic conditions without contamination.

2.6.3.2. The water for glazing must be clean water and frozen at a temperature of lower than +4^oC.

2.6.3.3. Glazing equipment should be designed and made of a hard, smooth and stainless material that is easy to clean and does not contaminate products.

2.6.4. Packaging

2.6.4.1. Products should be packaged under hygienic conditions without contaminating products.

2.6.4.2. Frozen fishery products should be closely packaged when stored in the cold store.

2.6.4.3. Labelling

Labelling of products should comply with requirements in accordance with applicable regulations.

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2.7.1. A heat treatment regime should be established for practical application thereof to each type of processed product.  

2.7.2. The heat treatment must ensure that the product is heated up to the prescribed temperature for a prescribed time. Main parameters such as temperature and time should be checked at regular intervals.

2.7.3. The agent used to heat  products must ensure safety and not constitute a source of contamination for the products. If water/steam is used to direct heat products, water must comply with the requirements mentioned in 1.2.10.

2.7.4. After being heat-treated, products must be chilled/cooled as quickly as possible. The cooling agent must not be a source of contamination for products.

Chapter 3.

MANAGEMENT REGULATIONS

3.1. The National Agro-Forestry-Fisheries Quality Assurance Department (NAFIQAD) is a regulatory agency that performs uniform management of assessment and certification of conformity this document and takes responsibility for inspecting and supervising implementation of this document.

3.2. Procedures and method for assessing and certifying conformity by fishery product processing establishments with this document shall comply with specific regulations of the Ministry of Agriculture and Rural Development.

3.3. Operators that produce and trade fishery products used as exported food or for domestic sale must comply with the requirements set out in this document.

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3.5. Specialized inspecting agencies of the Ministry of Agriculture and Rural Development shall inspect implementation of this document and take actions against violations in accordance with regulations of law.