Code of Practice for Dried Shrimp

ស្ដង់ដារកម្ពជា ុ

CAMBODIA STANDARDS

CS 545:2017

ស្ដង់ដារកម្ពជា ុ ស្ម្រាប់

ម្រកម្អនុវត្តស្ម្រាប់ការកកច្នៃបង្គាកម្រកៀម្ (CODE OF PRACTICE FOR PROCESSING OF DRIED SHRIMP)

វិទ្យាស្ថានស្ដង់ដារកម្ពជា ុ

INSTITUTE OF STANDARDS OF CAMBODIA ម្រកស្ួងឧស្ាហកម្ម និងស្ិបបកម្ម MINISTRY OF INDUSTRY AND HANDICRAFT

TABLE OF CONTENTS

1.

INTRODUCTION............................................................................................................. 1 1.1.

1.2.

2.

PLANT LOCATION AND DESIGN .............................................................................. 3 2.1.

2.2.

2.3.

3.

Water supply............................................................................................................................ 8 Water treatment ....................................................................................................................... 9 Water storage........................................................................................................................... 9 Seawater .................................................................................................................................. 9 Water system within the plant ................................................................................................. 9

PERSIONEL ................................................................................................................... 10 7.1.

7.2.

7.3.

7.4.

8.

General .................................................................................................................................... 8 Machinery................................................................................................................................ 8 Shrimp containers .................................................................................................................... 8 Working tables ........................................................................................................................ 8 Equipment and tools ................................................................................................................ 8

WATER SYSTEM ............................................................................................................ 8 6.1.

6.2.

6.3.

6.4.

6.5.

7.

Raw material storage ............................................................................................................... 7 Product handling system ......................................................................................................... 7 Cooking room .......................................................................................................................... 7

DESIGN AND CONSTRUCTION OF EQUIPMENT .................................................. 7 5.1.

5.2.

5.3.

5.4.

5.5.

6.

General .................................................................................................................................... 4 Plant exterior ........................................................................................................................... 4 Floor ........................................................................................................................................ 4 Drainage .................................................................................................................................. 5 Wall ......................................................................................................................................... 5 Windows.................................................................................................................................. 5 Doors ....................................................................................................................................... 5 Ceiling ..................................................................................................................................... 5 Ventilation ............................................................................................................................... 5 Illumination ............................................................................................................................. 5 Sanitary facilities ..................................................................................................................... 5 Hygiene facilities in the process area ...................................................................................... 6 Freezer, chill and cold stores ................................................................................................... 6 Storage of residues and wastes ................................................................................................ 6 By-products processing ........................................................................................................... 7

INSTALLATIONS............................................................................................................ 7 4.1.

4.2.

4.3.

5.

Plant location ........................................................................................................................... 3 Plant layout .............................................................................................................................. 3 Process design ......................................................................................................................... 4

PLANT CONSTRUCTION ............................................................................................. 4 3.1.

3.2.

3.3.

3.4.

3.5.

3.6.

3.7.

3.8.

3.9.

3.10.

3.11.

3.12.

3.13.

3.14.

3.15.

4.

Scope ....................................................................................................................................... 1 Definitions ............................................................................................................................... 1

General .................................................................................................................................. 10 Responsibilities of personnel................................................................................................. 10 Protective clothing................................................................................................................. 10 Personal hygiene.................................................................................................................... 10

PRACTICES (HANDLING, PRESERVATION, PROCESSING, STORAGE) ...... 11 i

8.1.

8.2.

8.3.

8.4.

8.5.

8.6.

8.7.

8.8.

8.9.

8.10.

8.11.

8.12.

9.

General principles.................................................................................................................. 11 Raw material supplies -preservation ....................................................................................... 11 Unloading of raw material ..................................................................................................... 12 Handling shrimp at the plant ................................................................................................. 12 Raw material decontamination .............................................................................................. 12 Storage of raw material ......................................................................................................... 12 Main processing area ............................................................................................................. 13 Working table ........................................................................................................................ 13 Cooking of shrimp ................................................................................................................. 13 Addition of salt and other additives....................................................................................... 14 Drying process....................................................................................................................... 14 Cleaning practices ................................................................................................................. 14

PRODUCT TRANSPORTATION ................................................................................ 15 9.1.

9.2.

9.3.

9.4.

Construction of vehicles ........................................................................................................ 15 Raw material transportation .................................................................................................. 16 Dried shrimp transportation................................................................................................... 16 Responsibilities ..................................................................................................................... 16

10. ADDITIVES .................................................................................................................... 16 10.1.

Food additives ....................................................................................................................... 16

11. PACKAGING AND LABELLING ............................................................................... 16 11.1.

11.2.

Packaging .............................................................................................................................. 16 Labelling................................................................................................................................ 17

12. QUALITY CONTROL FACILITIES........................................................................... 17 12.1.

12.2.

12.3.

12.4.

General .................................................................................................................................. 17 Personnel ............................................................................................................................... 17 Laboratory ............................................................................................................................. 17 Equipment and materials ....................................................................................................... 18

13. PROCESS AND QUALITY CONTROL SYSTEMS .................................................. 18 13.1.

13.2.

13.3.

13.4.

13.5.

General .................................................................................................................................. 18 Raw material control ............................................................................................................. 18 Process control ...................................................................................................................... 19 Finished product control ........................................................................................................ 19 Data storage ........................................................................................................................... 19

14. HYGIENE AND SANITATION .................................................................................... 19 14.1.

14.2.

14.3.

General .................................................................................................................................. 19 Development of SSOPs ......................................................................................................... 19 SSOPs for dried shrimp processing ....................................................................................... 20

15. FOOD SAFETY CONTROL SYSTEM........................................................................ 25 15.1.

15.2.

15.3.

15.4.

Hazard analysis and critical control point (HACCP) ............................................................ 25 Steps in HACCP development for dry shrimp production .................................................... 25 Potential hazards and respective preventive measures .......................................................... 26 Implementation and Maintenance of the HACCP Plan ......................................................... 26

16. REFERENCES ................................................................................................................ 33

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1. INTRODUCTION This Code of Practice (CoP) applies to production of dried shrimp products intended for human consumption and prepared from species of the families Penaeidae, Pandalidae, Palaemonidae and Crangonidae. It contains the technological guidelines and the essential requirements of hygiene and quality for dry shrimp processing covering every aspect of food production, employee/personnel hygiene, plant and equipment/utensils design, cleaning and sanitation, packing, labelling storage and distribution of the finished products as well for harvesting and handling of shrimp at sea and on shore.

In Cambodia, the dry shrimp production is very unique and traditional fishery product produced in many small and medium-sized establishments (SME). Hence, it is a challenge to implement quality assurance systems due to economic and technical constraints.

The conditions described in this Code for this traditional product emphasis on promoting product quality as well as consumer health and safety.

For industrial or non-artisanal industry processors, this code of practice should be complemented with the development and implementation of the Hazard Analysis Critical Control Point (HACCP) system and approach incorporating the guidelines for its application.

The present code of practice is developed in accordance with the HACCP pre-requirements and should be used in conjunction with other important references such as the Codex Alimentarius Commission’s Recommended International Code of Practice- General Principles of Food Hygiene (CAC/RCP 1-1969, Rev 4-2003) and other relevant national regulations.

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