This standard specifies the basic conditions, special facilities, raw materials, temporary breeding, operating procedures, inspection, labeling, packaging, transportation and storage of cultured and processed Oriental puffer fish (Takifugu fasciatus McClelland, 1844). This standard applies to the processing of fresh and frozen products from cultured pufferfish.
SC/T 3033-2016 Referenced Document
GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
GB 2733 National Food Safety Standard Fresh and Frozen Animal Aquatic Products*， 2016-11-13 Update
GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update