GB/T 19838-2005水产品危害分析与关键控制点(HACCP)体系及其应用指南.pdf

ICS 67 120.30 B 50 污黔 中 华 人 民 共 和 国 国 家 标 准 GB/T 19838-2005 水产品危害分析与关键控制点(HACCP) 体系及其应用指南 HazardAnalysisandCriticalControlPoint(HACCP)systemandguidelinesfor Itsapplicationtofishfisheryproducts 2005-07-21发布 2005-12-01实施 中华人民共和国国家质量监督检验检疫总局 发 布 中 国 国家 标 准 化 管 理 委 员 会 GB/T19838-2005 目 次 前言 ·················································································································…… I 引言 ··················································································································…… II 1 范围 ···············································································································…… 1 2 规范性引用文件 ································································.··..·… … 1 3 术语和定义 .·1 4 水产品HACCP体系的建立 ······················································.········…… 2 5HACCP体系的实施和保持····························································.··……10 附录A(资料性附录) 危害分析和HACCP计划示例— 生食牡蜗 ·································…… 11 A.1 加工概述 ···································································································…… 11 A.2 加工流程图 ····························································································……，… 11 A.3 危害分析工作表 ····················································································… … 12 A.4 HACCP计划表 ··························································································…… 15 附录B(资料性附录) 危害分析和HACCP计划示例— 巴氏杀菌蟹肉 ···························…… 17 B.1 加工概述 ···································································································…… 17 B.2 加工流程图 ················································································