The Setting Of Jiangsu Provincial Food Safety Standard For Cooked Flavor Fish

Based on the requirements of quality supervision for cooked flavor fish products in Jiangsu,"The provincial food safety standard:cooked flavor fish products" has been listed in Jiangsu provincial standard setting project in 2012.When Jiangsu provincial food safety standard for cooked flavor fish products was set,the national "Food Safety Law" of P.R.C and other relevant national laws,specifications and regulations is analyzed and strictly followed,especially the national food safety standards,current effective other national and professional standards according to product characteristics and quality of cooked flavor fish combined with various factors affecting its safety and technical requirements in processing.The procedures of collecting,surveying and consulting based on domestic and international standards were all taken during setting the standard,the advices from the experts in related areas,and the representatives from industrial companies were fully considered.At the same time,the data were collected from enterprises and inspection institutes,and then used for the determination for technical indicators and values,and the values were farther confirmed by testing 100 batch samples.The final draft standard for examination was obtained after several modification and improvement.The draft standard for examination covers:scope,normative reference file,the term and definition,sensory requirements,limitation of danger materials for human health,food additive,labeling related to food safety,quality requirements related to food safety,and food inspection methods and procedures,etc.This standard takes all relevant rational indices presented in national food safety standard of GB 2760-2011 'Standards for use of food additives',GB 2762-2012 'Maximum levels of mycotoxins in foods',and GB 2726-2005 'Hygienic standard for cooked meat products'.The requirements appeared in GB 29921-2013 'Pathogens in food Limited',GB 28050-2011 'General rules of pre packaged food nutrition labeling' were also added to the standard.At the same time,the product definition was added,the sensory description and peroxide number content was modified.The requirements for heavy metals,microorganisms and food additives in this draft were stricter than in general national standards.