GB/T 23498-2009
ActiveManufacturing practice for seafood processing in catering industry
海产品餐饮加工操作规范
Application Summary AI generated
GB/T 23498-2009 specifies operational requirements for the handling, processing, and storage of seafood in catering settings, including restaurants and food service establishments. It covers hygiene practices, temperature control, and cross-contamination prevention during the preparation of raw and cooked seafood dishes. The standard is applied to ensure food safety and quality in commercial kitchens, particularly for high-risk items like sashimi, shellfish, and other ready-to-eat seafood products.
Related Standards
NY/T 628-2002
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NY/T 1162-2006
Deer Velvet Slices
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Operating procedures of cattle slaughtering
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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.