This document stipulates the quality requirements, inspection rules, inspection methods, labels, markings, packaging, transportation, storage, shelf life, and product recalls for ready-to-eat aquatic products, prepared dishes, and cooked flavored fish. This document is applicable to seawater fish as raw materials, with (or without the addition of) edible salt, food additives and other auxiliary materials, after raw material acceptance, pretreatment, cleaning, ingredients, pickling, cooking (frying), drying, packaging, and sterilization. Cooked flavored fish processed through all or part of the processes in the process, and cooked flavored fish produced from freshwater fish as raw materials can be implemented with reference to this document.
T/DKSCSH 021-2023 history
2023T/DKSCSH 021-2023 Instant aquatic prepared dishes Cooked dried fish