GB/T 19838-2005
ActiveHazard Analysis and Critical Control Point(HACCP) system and guidelines for Its application to fish fishery products
水产品危害分析与关键控制点(HACCP)体系及其应用指南
Application Summary AI generated
This standard provides the framework and guidelines for implementing a Hazard Analysis and Critical Control Point (HACCP) system specifically for fish and fishery products. It is applied by seafood processors, exporters, and regulatory bodies in China to identify, evaluate, and control food safety hazards during production, processing, and distribution. The standard ensures compliance with international food safety requirements for aquatic products entering domestic and export markets.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.