ស្ដង់ដារកម្ពជា ុ
CAMBODIA STANDARDS
CS 547:2017
ស្ដង់ដារកម្ពជា ុ ស្ម្រាប់
ម្រកម្អនុវត្តស្ម្រាប់ការកកច្នៃបង្គាបងកក (CODE OF PRACTICE FOR FROZEN 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.
Raw material storage ................................................................................................. 11 Product handling system ........................................................................................... 11 Ice plant ..................................................................................................................... 11 Freezing plant ............................................................................................................ 11 Cold stores ................................................................................................................. 12
DESIGN AND CONSTRUCTION OF EQUIPMENT ............................................... 12
5.1 5.2 5.3 5.4 6.
General ........................................................................................................................ 6 Plant exterior ............................................................................................................... 6 Floor ............................................................................................................................ 7 Drainage ...................................................................................................................... 7 Walls............................................................................................................................ 7 Windows...................................................................................................................... 7 Doors ........................................................................................................................... 8 Ceilings........................................................................................................................ 8 Ventilation ................................................................................................................... 8 Illumination ................................................................................................................. 8 Sanitary facilities ......................................................................................................... 9 Hygiene facilities in the processing area ..................................................................... 9 Freezers, chill and cold stores ................................................................................... 10 Storage of residues and wastes .................................................................................. 10 By-product processing............................................................................................... 10
INSTALLATIONS ......................................................................................................... 11
4.1 4.2 4.3 4.4 4.5 5.
Plant location ............................................................................................................... 3 Plant layout .................................................................................................................. 3 Process design ............................................................................................................. 4
PLANT CONSTRUCTION ............................................................................................. 6
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 ...................................................................................................................... 12 Machinery.................................................................................................................. 12 Conveyors.................................................................................................................. 12 Equipment and tools .................................................................................................. 12
WATER SYSTEM.......................................................................................................... 13
6.1
Water supply ............................................................................................................. 13 i
6.2 6.3 6.4 6.5 7.
PERSONNEL .................................................................................................................. 14
7.1 7.2 7.3 7.4 8.
General ...................................................................................................................... 14 Responsibilities of personnel .................................................................................... 14 Protective clothing..................................................................................................... 14 Personal hygiene ....................................................................................................... 15
PRACTICES (HANDLING, PRESERVATION, PROCESSING & STORAGE) ... 15
8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 8.9 8.10 8.11 8.12 8.13 8.14 8.15 9.
Water treatment ......................................................................................................... 13 Storage of water ........................................................................................................ 13 Seawater .................................................................................................................... 13 Water system within the plant ................................................................................... 14
General principles ..................................................................................................... 15 Unloading of raw material......................................................................................... 16 Shrimp decontamination ........................................................................................... 16 Storage of raw material ............................................................................................. 17 Main processing area ................................................................................................. 17 Working tables .......................................................................................................... 17 Beheading, peeling and de-veining shrimp ............................................................... 18 Residues and waste.................................................................................................... 18 Head-on shrimp ......................................................................................................... 18 Cooking of shrimp ..................................................................................................... 19 Freezing of shrimp .................................................................................................... 19 Glazing of shrimp ...................................................................................................... 20 Packing of frozen shrimp .......................................................................................... 20 Labelling.................................................................................................................... 20 Chill and cold storage ................................................................................................ 20
SHRIMP TRANSPORTATION ................................................................................... 21
9.1 9.2 9.3 9.4
Construction of vehicles ............................................................................................ 21 Operation of vehicles ................................................................................................ 21 Transportation of fresh, frozen and finished product ................................................ 22 Responsibilities ......................................................................................................... 22
10. ADDITIVES .................................................................................................................... 22 10.1. Food additives .............................................................................................................. 22 11. LABELLING .................................................................................................................. 23 11.1
Labelling requirements .............................................................................................. 23
12. QUALITY CONTROL FACILITIES .......................................................................... 23 12.1 12.2 12.3
Personnel ................................................................................................................... 23 Laboratory ................................................................................................................. 24 Equipment and materials ........................................................................................... 24
13. PROCESS & QUALITY CONTROL SYSTEMS ....................................................... 24 ii
13.1 13.2 13.3 13.4 13.5 13.6 13.7
General ...................................................................................................................... 25 Water analysis ........................................................................................................... 25 Raw material control ................................................................................................. 25 Process control .......................................................................................................... 25 Hygiene control ......................................................................................................... 26 Quality checks on the finished product ..................................................................... 26 Data storage ............................................................................................................... 27
14. HYGIENE AND SANITATION ................................................................................... 27 14.1 14.2 14.3
General ...................................................................................................................... 27 Development of SSOPs ............................................................................................. 27 SSOPs for frozen shrimp ........................................................................................... 27
15. FOOD SAFETY CONTROL SYSTEM ....................................................................... 35 15.1 15.2 15.3 15.4
Hazard analysis and critical control point (HACCP) ................................................ 35 Steps in HACCP development for frozen shrimp production ................................... 35 Potential hazards and respective preventive measures .............................................. 36 Implementation and maintenance of the HACCP plan ............................................. 37
16. REFERENCES ............................................................................................................... 43
iii
1. INTRODUCTION The present Code of Practice (CoP) laying down the provisions for the handling and processing of frozen shrimp including essential requirements of hygiene, safety and quality will guide the business operators in the processing of frozen shrimp to ensure safe product for consumer protection. This Code of Practice also introduces the technological guidelines to adequately cover the prerequisite conditions of hygiene and quality for this product. In addition, the Code provides guidance on the use of Hazard Analysis Critical Control Point (HACCP), which is recommended to ensure that the production of frozen shrimp is carried out in hygienic conditions, satisfying the requirements of health and safety for consumer.
Sorry, this is a controlled document, full text cannot be published. Pleases contact Institute of Standard Cambodia for official version.
1