Processing standard of frozen raw bread shrimp

1 frozen raw bread shrimp

Regulation 1280A part

§128a.401 definition

A. bread shrimp: the term bread shrimp used in this section 128a refers to all kinds of frozen raw bread shrimp or frozen raw bread shrimp (with a small amount of bread flour) as defined in §36.30 and 36.31 in this chapter.

B. shelling: as stipulated in paragraph E, the term shelling includes that processed raw shrimp must comply with §36.30 (c) of this chapter and other parts related to removal, that is, the removal of intestinal glands.

§current processing methods of 128a.402 (health aspects)

The standards in part 128 of this chapter are used to determine whether the equipment, methods, operation and management of the production, processing, packaging and storage of fish and seafood in processed food comply with reasonable production processes under hygienic conditions. With regard to the bread and shrimp industry, in addition to the provisions of §128.3-128.8 of this chapter

128a.403-128a.407 has made additional provisions.

§128a.403 plant and site

A. unloading platform

(1) made of materials that are easy to wash and float.

(2) drainage facilities should be provided for the discharge of leaking water and washing water.

B. to prevent pollution, the finished product should not come into contact with processed places, nor with waste and other dirty places.

§128a.404 equipment and appliances

A. all surfaces at the corners of food (such as sinks, conveyor belts, workbench gutters, utensils and other equipment) should be made of metal or other materials that are easy to wash.

B. all gaps must be welded flat and tight to prevent the accumulation of shrimp and shrimp waste and minced shrimp meat.

C. the freezer and freezer for raw shrimp, processed shrimp or processed shrimp have at least the following conditions:

(1) an automatic temperature controller or an automatic alarm system to indicate special changes in temperature during manual operation.

(2) an indicator thermometer that accurately indicates the indoor temperature.

(3) A thermometer that accurately records the temperature of the room at any time.

D. the accuracy of the meter or other temperature measuring device must be ±2 ℉.

§128a.405 Sanitary equipment and Management

A. hand washing and disinfection equipment should be provided near shelling and other processing places.

B. according to work needs, there are clear signs for towels in shelling and other processing sites as well as other parts of the factory, instructing workers who process shrimp to wash their hands and disinfect them when they come back to work after leaving their posts.

C. carrion, chopped shrimp shells or waste from everywhere are not allowed to accumulate. They must be placed in suitable, covered containers and cleaned at least once a day, or continuously removed with gutters, conveyors or chutes.

§128a.406 hygienic operation

A. except as specified in §128a.407D (3), the batter filling equipment used must be cleaned and disinfected every 4H during factory operation, and all used batter filling equipment must be washed and disinfected at the end of each day.

B. except for the storage box and pneumatic system, the flour feeding equipment and utensils used must be thoroughly washed and disinfected at the end of each day's work.

C. the contact surfaces of all appliances and equipment and products during processing must be thoroughly washed and disinfected at least every 4H during operation.

D. every day before starting work, all appliances and equipment and the contact surface of the product must be cleaned and disinfected except as specified in this Article B.

E. during transmission and storage, the food in the container shall not be contaminated directly or indirectly.

§128a.407 processing and management

A. raw shrimp:

(1) fresh shrimp must be washed, inspected and picked out properly, and the foreign matter in the shrimp should be removed.

(2) for processed shrimp (including frozen shrimp) processed in another factory, each batch must be inspected before clean and hygienic shrimp can be processed.

(3) fresh or processed shrimp must be stored with ice or cooling before processing, keeping the temperature of the shrimp at (40 ℉) or below.

(4) Frozen shrimp must be preserved at-18 ℃ (0 ℉) or below.

(5) the factors that may cause the rapid development of bacteria must be examined to ensure that only clean and hygienic raw materials can be used for production.

B. thawing of frozen shrimp:

(1) the thawing process must be carried out under sanitary conditions and in a way that does not affect the hygiene of the shrimp itself. For example, put it in the air of 7 ℃ (45 ℉) or below to soften it, or thaw it in a trough of constant running water, or thaw it with a water spraying system.

(2) when using a thawing tank, shrimp shall not be stored more than 1.5H in the tank after thawing.

(3) Shrimp must be put in the thawing tank without outer packing material and basically no backing.

(4) when shrimp is taken out of the thawing tank, it must be washed with strong current spray water.

C. shelling process:

(1) Shrimp must be shelled and placed in a running ditch. Remember to remove the meat from the machine or the shelling table through the current, but before putting it in the eye to the gutter or from the shelling table, the shrimp can also be shelled and stored in a seamless container, but not more than 20min. If the shrimp is placed in a container after the shell is transported, the container must be washed and sterilized, and may be washed frequently as needed to maintain a hygienic condition, but not too often, not less than 3H. Whenever the worker who does the shell processing leaves the post, the Rongshun used by the staff must be re-washed and disinfected before starting the shell operation again.

(2) there must be sanitary drainage equipment in order to remove the waste water from the shell platform.

(3) shelled shrimp must be watered or cooled before being transported from one part of the factory to another.

D. the operation of adding batter and bread flour:

(1) before adding batter or bread flour, shrimp must be rinsed with low-speed spray water or non-circulating running water at a temperature of 10 ℃ (50 ℉) or below, but do not wash shrimp with bread flour in advance.

(2) when taking out batter or bread powder or other dry powder from a multi-layer bag:

(ⅰ) remove the outer layer of bag first.

(ⅱ) disassemble from the seam of the bag and remove the gap or the last contents of the bag.

(ⅲ) if all the contents are not taken out at once, the rest must be prevented from contamination.

(3) the batter placed in the airtight device must be treated at a temperature not exceeding 4 ℃ (40 ℉) at the end of each day, but under no circumstances should it be treated less than 12H.

(4) except as provided in sub-paragraph (3) of this paragraph, if the batter is maintained at a temperature of 10 ℃ (50 ℉) or less, it shall be treated at least once every 4H during buckling and must be disposed of at the end of the day.

(5) the bread flour after a day's use can still be used if it is sifted with a 1/4in or smaller sieve. After a day's work, the remaining bread flour in the machine can still be used if sifted according to the above method, but it needs to be within 20H. Put it in a container with a lid and store it in the freezer to remove the sieve.

E. packing:

(1) Bread shrimp should be operated by hand as little as possible.

(2) the packaging of the finished product and the outside of the carton should be marked that the product has been frozen and does not need to be refrozen.

(3) clear marks that are not easy to lose should be marked on the processed packaging and cartons. This mark should at least indicate the date of the packing and the name of the packing factory.

(4) the whole processing time must be less than 2H, excluding the thawing time of frozen raw shrimp, and the processing time does not include the freezing time in the freezing room.

(5) Bread shrimp must be frozen in 30min after packaging.

F. freezing and refrigerating:

(1) the freezing method used must be to lower the temperature of all kinds of packaged food to 0 ℃ (32 ℉) within 12H and freeze within 24H.

(2) after freezing, food must be refrigerated below-18 ℃ (0 ℉) to keep it in a good frozen condition.

G. Inspection: the situation of microorganisms must be collected regularly for evaluation, and the processed and finished product samples must be compared with the relevant inspection samples. Such an evaluation must be made at least once a week; it can also be done several times when problems are encountered.