Code of Practice for Chilled & Frozen Crabmeat

ស្ដង់ដារកម្ពជា ុ

CAMBODIA STANDARDS

CS 544:2017

ស្ដង់ដារកម្ពជា ុ ស្ម្រាប់

ម្រកម្អនុវត្តស្ម្រាប់ការកកច្នៃស្ថន់កាតម្កា​ាកស្ និងបងកក (CODE OF PRACTICE FOR PROCESSING OF CHILLED & FROZEN CRABMEAT)

វិទ្យាស្ថានស្ដង់ដារកម្ពជា ុ

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

TABLE OF CONTENT

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

Scope ....................................................................................................................................... 1

1.2.

Definitions............................................................................................................................... 1

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

Plant location .......................................................................................................................... 3

2.2.

Plant layout ............................................................................................................................. 3

2.3.

Process design ......................................................................................................................... 4

3. PLANT CONSTRUCTION.............................................................................................. 5 3.1.

General .................................................................................................................................... 5

3.2.

Plant exterior ........................................................................................................................... 6

3.3.

Floor ........................................................................................................................................ 6

3.4.

Drainage .................................................................................................................................. 6

3.5.

Walls ....................................................................................................................................... 6

3.6.

Windows ................................................................................................................................. 6

3.7.

Doors ....................................................................................................................................... 6

3.8.

Surfaces ................................................................................................................................... 7

3.9.

Ceilings ................................................................................................................................... 7

3.10.

Ventilation............................................................................................................................... 7

3.11.

Illumination ............................................................................................................................. 7

3.12.

Sanitary facilities .................................................................................................................... 7

3.13.

Hygiene facilities in the processing area ................................................................................. 8

3.14.

Chill and cold stores................................................................................................................ 8

3.15.

Storage of wastes .................................................................................................................... 8

3.16.

Byproduct processing.............................................................................................................. 9

4. INSTALLATIONS ............................................................................................................ 9 4.1.

Raw material storage............................................................................................................... 9

4.2.

Product handling system ......................................................................................................... 9

4.3.

Ice plant or ice storage facilities ............................................................................................. 9

4.4.

Cooking room ....................................................................................................................... 10

4.5.

Cooling room ........................................................................................................................ 10

4.6.

Chill stores ............................................................................................................................ 10

4.7.

Freezing plant........................................................................................................................ 10

4.8.

Cold store .............................................................................................................................. 10

5. DESIGN AND CONSTRUCTION OF EQUIPMENT ................................................ 11 i

5.1.

General .................................................................................................................................. 11

5.2.

Machinery ............................................................................................................................. 11

5.3.

Crab containers ..................................................................................................................... 11

5.4.

Working tables ...................................................................................................................... 11

5.5.

Conveyors ............................................................................................................................. 11

5.6.

Equipment and tools ............................................................................................................. 11

6. WATER SYSTEM .......................................................................................................... 12 6.1.

Water supply ......................................................................................................................... 12

6.2.

Water treatment ..................................................................................................................... 12

6.3.

Storage of water .................................................................................................................... 12

6.4.

Seawater ................................................................................................................................ 12

6.5.

Water system within the plant ............................................................................................... 13

7. PERSONNEL .................................................................................................................. 13 7.1.

General .................................................................................................................................. 13

7.2.

Responsibilities of personnel ................................................................................................ 13

7.3.

Protective clothing ................................................................................................................ 13

7.4.

Personal hygiene ................................................................................................................... 14

8. PRACTICES (HANDLING, PRESERVATION, PROCESSING, STORAGE) ....... 14 8.1.

General principles ................................................................................................................. 14

8.2.

Unloading of raw material .................................................................................................... 15

8.3.

Crab Decontamination .......................................................................................................... 15

8.4.

Storage of raw material ......................................................................................................... 15

8.5.

Main processing area ............................................................................................................ 16

8.6.

Working tables ...................................................................................................................... 16

8.7.

Boiling or cooking crabs ....................................................................................................... 16

8.8.

Cooling of cooked crabs ....................................................................................................... 17

8.9.

Removal of shell and viscera and picking of meats .............................................................. 17

8.10.

Residues and waste ............................................................................................................... 18

8.11.

Hygiene and cleaning ............................................................................................................ 18

8.12.

Housekeeping and surroundings ........................................................................................... 19

8.13.

Chilling of crab and crab meat .............................................................................................. 19

8.14.

Freezing of crab meat............................................................................................................ 20

8.15.

Chilled storage ...................................................................................................................... 20

8.16.

Cold storage .......................................................................................................................... 20

8.17.

Packing of crab meat ............................................................................................................. 21

9. CRAB TRANSPORTATION ......................................................................................... 21 9.1.

Construction of transport vehicles ........................................................................................ 21 ii

9.2.

Operation of vehicles ............................................................................................................ 21

9.3.

Transportation of finished product ........................................................................................ 22

9.4.

Responsibilities ..................................................................................................................... 22

10. ADDITIVES..................................................................................................................... 22 10.1.

Food additives ....................................................................................................................... 23

11. PACKAGING AND LABELLING ............................................................................... 23 11.1. Packaging ................................................................................................................................. 23 11.2.

Labeling ................................................................................................................................ 23

12. QUALITY CONTROL FACILITIES ........................................................................... 24 12.1.

Personnel ............................................................................................................................... 24

12.2.

Laboratory ............................................................................................................................. 24

12.3.

Equipment and materials....................................................................................................... 25

13. PROCESS AND QUALITY CONTROL SYSTEM .................................................... 25 13.1.

General .................................................................................................................................. 25

13.2.

Water analysis ....................................................................................................................... 25

13.3.

Raw material control ............................................................................................................. 26

13.4.

Process control ...................................................................................................................... 26

13.5.

Hygiene control ..................................................................................................................... 26

13.6.

Quality check on the finished product .................................................................................. 26

13.7.

Data storage .......................................................................................................................... 27

14. HYGIENE AND SANITATION .................................................................................... 27 14.1.

General .................................................................................................................................. 27

14.2.

Development of SSOPs......................................................................................................... 28

14.3.

SSOPs for chilled and frozen crab meat processing ............................................................. 28

15. FOOD SAFETY CONTROL SYSTEM ........................................................................ 33 15.1.

Hazard Analysis and Critical Control Point (HACCP) ......................................................... 33

15.2.

Steps in HACCP development for crab meat production ..................................................... 34

15.3.

Potential hazards and respective preventive measures.......................................................... 34

15.4.

Implementation and maintenance of the HACCP plan ......................................................... 34

16. REFERENCES ................................................................................................................ 43

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1. INTRODUCTION The present Code of Practice (CoP) laying down the provisions for the processing chilled and frozen crabmeat including essential requirements of hygiene, safety and quality will guide the business operators in the processing of chilled and frozen crabmeat 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 the 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 chilled and frozen crabmeat is carried out in hygienic conditions, satisfying the requirements of health and safety for consumer.

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