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Standards And Methods for The Inspection of Knife-fish Third Party Inspection And Quarantine
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third party inspection service
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Knife-fish inspection
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product inspection service
Standards and methods for the inspection of knife-fish
Aquatic products, such as fish, crustaceans, algae and mollusks, are indispensable to our daily life and are among the products traded across regions. The inspection of aquatic products is particularly important. So aquatic products, seafood inspection how? This article will give you a detailed introduction to aquatic products, seafood inspection methods and standards.
First, sensory inspection of aquatic product quality
(1) Legal basis for sensory inspection of aquatic product quality
"Food Safety Law of the People's Republic of China" supplementary Article 99 stipulates: "Food shall be non-toxic, harmless, meet the required nutritional requirements." Article 28 stipulates that the production and marketing of food is prohibited, of which the fourth item is: "Food that is corrupt and spoiled, oil and oil riled, moldy, insectised, unclean and unclean, mixed with foreign bodies or with other abnormal sensory properties." The "sense" here
"Abnormal official characteristics" refers to the food has lost the normal sensory characteristics, and the physical and chemical properties of the abnormal or microbial pollution in the sensory aspects of the embodiment, or the food has adverse changes or pollution external warning. Similarly, "abnormal sensory properties" is not only a special term to judge the sensory properties of food, but also as a legal content and requirement and seriously put forward. In our food quality standards and hygiene standards, the first content is generally the sensory indicators, through these indicators are not
Only the sensory properties of food can be directly judged, and the necessary physicochemical and microbiological tests can be proposed to further confirm the accuracy of sensory identification. Not only our laws and regulations have clear provisions, but also the laws and regulations of the European Union, the United States and other countries have put forward requirements for sensory inspection of aquatic products. For example, the European Union EC No852/2004, EC No853/2004, EC No854/2004, etc. have put forward legal provisions for processing enterprises and official control: Food processors must conduct sensory inspections of aquatic products, especially to ensure that they meet all freshness standards; Officials must conduct random sensory tests at all stages of production, processing and distribution. One of the purposes of these tests is to ensure that they are consistent with the freshness standards set out in the EC regulations. In particular, it should include proof that these aquatic products exceed at least the minimum freshness standards set out in EC regulations at all stages of production, processing and circulation.
(2) Basic methods for sensory inspection of aquatic product quality
The essence of the basic sensory inspection of aquatic product quality is to rely on vision, smell, taste, touch and hearing to identify the appearance, color, smell, taste and hardness of food. The examination is usually performed prior to physicochemical and microbiological tests.
1. Problems that should be paid attention to in visual inspection methods of aquatic product quality. This is an important sensory means to judge the quality of aquatic products. The appearance and color of aquatic products are of great significance to evaluate the freshness of aquatic products. Visual identification should be carried out in a place suitable for sensory inspection. Attention should be paid to the overall appearance, size, shape, integrity of the block shape, cleanliness and surface during inspection
Glossiness, depth of color, etc.
2. Matters needing attention in olfactory identification method. People's olfactory organs are very sensitive, even with the method of instrument analysis may not be able to detect the very slight changes, with the smell identification can be found. When aquatic products occur slight deterioration, there will be different odor. Such as fried aquatic products produce oxidation rancidity and have a taste of harrah. No smoking is allowed before inspection by inspectors.
3. Notes for aquatic product quality and taste identification. Taste is a very important part of sensory identification to distinguish the quality of food. The organs of taste can not only taste food, but also be sensitive to the slightest changes in the food.
4. Attention in tactile identification of aquatic product quality. It is also one of the commonly used sensory identification methods to identify the puffy, loose, soft, hard and elastic (consistency) of food to evaluate the quality of food. For example, it is often possible to tell whether a fish is fresh or spoilt based on the hardness and elasticity of its muscles.
(3) Principles for sensory identification of aquatic product quality
We should carry out investigation and research work on a case-by-case basis. Therefore, when sensory identification of the quality of aquatic products, it is necessary to focus on all aspects of the indicators for comprehensive evaluation, especially pay attention to the results of sensory inspection, when necessary, refer to the inspection data, do a comprehensive analysis, in order to reach a reasonable, objective and fair conclusion. The principles to follow here are:
1. The Food Safety Law of the People's Republic of China, the food hygiene laws and regulations promulgated by the relevant Ministries and commissions of the State Council and the provincial and municipal health administrative departments are the main basis for determining whether all types of food are edible or not.
2. Food should not be eaten when it is obviously corrupt, spoiled or contains excessive toxic and harmful substances (such as excessive heavy metals or mildew).
3. If the food cannot be eaten directly for some reason and must be processed and reproduced or processed under other conditions, specific requirements may be put forward in terms of limited processing conditions and limited consumption and sales.
4. When the comprehensive evaluation results of some indicators of food are slightly lower than the hygiene standards, and the contents of freshness, pathogens and toxic and harmful substances all meet the hygiene standards, it can be requested to be used for human consumption under certain conditions.
5. The conclusion of the sensory examination must be clear and not ambiguous. Before conducting sensory inspection, it is necessary to master the source, storage method, storage time, raw material composition, packaging and sanitary conditions in the process of processing, transportation, storage and operation of aquatic products, so as to provide necessary judgment basis for making correct sensory inspection conclusions.
In the sensory inspection of aquatic products, in addition to the above principles, the following requirements should be paid attention to:
1. The personnel conducting the sensory examination must have a healthy body, sound mental quality, no bad taste, partial food and abnormal sexual reaction, and should have rich professional knowledge and sensory identification experience.
2. The inspectors have good sensory organ function, strong resolution and high sensitivity to the changes of color, fragrance and taste.
Pre-production Inspection (PPI)
Evaluate the production status during the manufacturing process
Randomly inspect the finished samples on-site and compare them with your product spec
According to the evaluated status of finished and semi- finished samples, rearrange the QC layout in the factory.
Evaluate the packing details and packing material
Check the accuracy of production equipments and disposal methods for defective goods
100% inspection (Full Inspection)
When the merchandise is 100% completed, we will check the quality of goods unit by unit, which covers product description, style &color, workmanship, quality, function, label, package, size measurement if available etc, to make sure 100% of the goods meet your specified quality requirement. Note: for those products of high value or complicated internal structure, we suggest to take full inspection.Container Loading Supervision (CLS)
Before loading, our inspector will check products' information, qty, package, during the course of loading, our inspectors will keep closely look at the loading process, ensure that the export cartons are well arranged in the container with no risks of deformation, collapse, help manufacturer finish loading under correct and clear working clauses and working process. In general:damage/wet/hole/peculiar smell Check the qty of goods loaded and record the condition of outer packaging(master cartons/pallets).Randomly draw and open some cartons to verify that the goods meet with clients' specification Supervise the whole loading process.Seal the container with the custom's seal and unique quality inspection's seal Record the seal No. and departure time of container.
Random Inspection
(Pre-production Random Inspection, During Production Random Inspection, Pre-shipment Random Inspection) As per customer's quality requirement, we will sample the products according to international or other standards to inspect the packing, appearance, color, size, function, safety, etc.Purpose of Pre-production Random Inspection: To help know the production status & raw material quality and avoid any mistake on quality standard, order quantity and make sure that the order is arranged;
Purpose of During Production Random Inspection: To help know the production status & product quality during production and avoid any mass quality problem & abnormal production situation;
Purpose of Pre-shipment Random Inspection: To know the finished products quality & quantity and avoid any mass quality problem & shortage shipment.
What do our QC inspectors (quality inspector) do for the inspections ?
1. Confirm the quantity of the products.
2. Confirm the packing detail information of the products.
3. Check the information or marks reqiured by clients, such as the information on the carton, information on gift box, information
on products, warning text and all the others.
4. Check the overall appearance of the product.
5. Check the conmponents of the products.
6. Perform the general tests.
(1) General function test.
(2) Dimension of packing or products.
(3) Gross weight or net weight.
(4) Carton drop test.
(5) Barcode number test.
7. List all the defects of products found during the inspection.
8. Any other work that clients want us to do during the inspection.
1.Why do I need shipment inspections or factory audits?
In case of any Poor quality, incorrect shipments, unreal information from suppliers. Inspection is the most efficient way to protect buyer’s right.
2.How to start the inspection?
3.What information does the inspection report include?
Our written reports are very detailed, including accurate description of all defects and inconsistencies, statistic analysis based
on the highly recognized AQL standard and plentiful spot pictures for illustration.A written report + Original pictures will provided within 12hours after inspection.
4.How can I get a rapid quotation?
Getting a rapid quotation should have a complete condition,such as gross weight size,quantity and where is the factory and where will it ship to."
Standards and methods for the inspection of knife-fish
Aquatic products, such as fish, crustaceans, algae and mollusks, are indispensable to our daily life and are among the products traded across regions. The inspection of aquatic products is particularly important. So aquatic products, seafood inspection how? This article will give you a detailed introduction to aquatic products, seafood inspection methods and standards.
First, sensory inspection of aquatic product quality
(1) Legal basis for sensory inspection of aquatic product quality
"Food Safety Law of the People's Republic of China" supplementary Article 99 stipulates: "Food shall be non-toxic, harmless, meet the required nutritional requirements." Article 28 stipulates that the production and marketing of food is prohibited, of which the fourth item is: "Food that is corrupt and spoiled, oil and oil riled, moldy, insectised, unclean and unclean, mixed with foreign bodies or with other abnormal sensory properties." The "sense" here
"Abnormal official characteristics" refers to the food has lost the normal sensory characteristics, and the physical and chemical properties of the abnormal or microbial pollution in the sensory aspects of the embodiment, or the food has adverse changes or pollution external warning. Similarly, "abnormal sensory properties" is not only a special term to judge the sensory properties of food, but also as a legal content and requirement and seriously put forward. In our food quality standards and hygiene standards, the first content is generally the sensory indicators, through these indicators are not
Only the sensory properties of food can be directly judged, and the necessary physicochemical and microbiological tests can be proposed to further confirm the accuracy of sensory identification. Not only our laws and regulations have clear provisions, but also the laws and regulations of the European Union, the United States and other countries have put forward requirements for sensory inspection of aquatic products. For example, the European Union EC No852/2004, EC No853/2004, EC No854/2004, etc. have put forward legal provisions for processing enterprises and official control: Food processors must conduct sensory inspections of aquatic products, especially to ensure that they meet all freshness standards; Officials must conduct random sensory tests at all stages of production, processing and distribution. One of the purposes of these tests is to ensure that they are consistent with the freshness standards set out in the EC regulations. In particular, it should include proof that these aquatic products exceed at least the minimum freshness standards set out in EC regulations at all stages of production, processing and circulation.
(2) Basic methods for sensory inspection of aquatic product quality
The essence of the basic sensory inspection of aquatic product quality is to rely on vision, smell, taste, touch and hearing to identify the appearance, color, smell, taste and hardness of food. The examination is usually performed prior to physicochemical and microbiological tests.
1. Problems that should be paid attention to in visual inspection methods of aquatic product quality. This is an important sensory means to judge the quality of aquatic products. The appearance and color of aquatic products are of great significance to evaluate the freshness of aquatic products. Visual identification should be carried out in a place suitable for sensory inspection. Attention should be paid to the overall appearance, size, shape, integrity of the block shape, cleanliness and surface during inspection
Glossiness, depth of color, etc.
2. Matters needing attention in olfactory identification method. People's olfactory organs are very sensitive, even with the method of instrument analysis may not be able to detect the very slight changes, with the smell identification can be found. When aquatic products occur slight deterioration, there will be different odor. Such as fried aquatic products produce oxidation rancidity and have a taste of harrah. No smoking is allowed before inspection by inspectors.
3. Notes for aquatic product quality and taste identification. Taste is a very important part of sensory identification to distinguish the quality of food. The organs of taste can not only taste food, but also be sensitive to the slightest changes in the food.
4. Attention in tactile identification of aquatic product quality. It is also one of the commonly used sensory identification methods to identify the puffy, loose, soft, hard and elastic (consistency) of food to evaluate the quality of food. For example, it is often possible to tell whether a fish is fresh or spoilt based on the hardness and elasticity of its muscles.
(3) Principles for sensory identification of aquatic product quality
We should carry out investigation and research work on a case-by-case basis. Therefore, when sensory identification of the quality of aquatic products, it is necessary to focus on all aspects of the indicators for comprehensive evaluation, especially pay attention to the results of sensory inspection, when necessary, refer to the inspection data, do a comprehensive analysis, in order to reach a reasonable, objective and fair conclusion. The principles to follow here are:
1. The Food Safety Law of the People's Republic of China, the food hygiene laws and regulations promulgated by the relevant Ministries and commissions of the State Council and the provincial and municipal health administrative departments are the main basis for determining whether all types of food are edible or not.
2. Food should not be eaten when it is obviously corrupt, spoiled or contains excessive toxic and harmful substances (such as excessive heavy metals or mildew).
3. If the food cannot be eaten directly for some reason and must be processed and reproduced or processed under other conditions, specific requirements may be put forward in terms of limited processing conditions and limited consumption and sales.
4. When the comprehensive evaluation results of some indicators of food are slightly lower than the hygiene standards, and the contents of freshness, pathogens and toxic and harmful substances all meet the hygiene standards, it can be requested to be used for human consumption under certain conditions.
5. The conclusion of the sensory examination must be clear and not ambiguous. Before conducting sensory inspection, it is necessary to master the source, storage method, storage time, raw material composition, packaging and sanitary conditions in the process of processing, transportation, storage and operation of aquatic products, so as to provide necessary judgment basis for making correct sensory inspection conclusions.
In the sensory inspection of aquatic products, in addition to the above principles, the following requirements should be paid attention to:
1. The personnel conducting the sensory examination must have a healthy body, sound mental quality, no bad taste, partial food and abnormal sexual reaction, and should have rich professional knowledge and sensory identification experience.
2. The inspectors have good sensory organ function, strong resolution and high sensitivity to the changes of color, fragrance and taste.
Pre-production Inspection (PPI)
Evaluate the production status during the manufacturing process
Randomly inspect the finished samples on-site and compare them with your product spec
According to the evaluated status of finished and semi- finished samples, rearrange the QC layout in the factory.
Evaluate the packing details and packing material
Check the accuracy of production equipments and disposal methods for defective goods
100% inspection (Full Inspection)
When the merchandise is 100% completed, we will check the quality of goods unit by unit, which covers product description, style &color, workmanship, quality, function, label, package, size measurement if available etc, to make sure 100% of the goods meet your specified quality requirement. Note: for those products of high value or complicated internal structure, we suggest to take full inspection.Container Loading Supervision (CLS)
Before loading, our inspector will check products' information, qty, package, during the course of loading, our inspectors will keep closely look at the loading process, ensure that the export cartons are well arranged in the container with no risks of deformation, collapse, help manufacturer finish loading under correct and clear working clauses and working process. In general:damage/wet/hole/peculiar smell Check the qty of goods loaded and record the condition of outer packaging(master cartons/pallets).Randomly draw and open some cartons to verify that the goods meet with clients' specification Supervise the whole loading process.Seal the container with the custom's seal and unique quality inspection's seal Record the seal No. and departure time of container.
Random Inspection
(Pre-production Random Inspection, During Production Random Inspection, Pre-shipment Random Inspection) As per customer's quality requirement, we will sample the products according to international or other standards to inspect the packing, appearance, color, size, function, safety, etc.Purpose of Pre-production Random Inspection: To help know the production status & raw material quality and avoid any mistake on quality standard, order quantity and make sure that the order is arranged;
Purpose of During Production Random Inspection: To help know the production status & product quality during production and avoid any mass quality problem & abnormal production situation;
Purpose of Pre-shipment Random Inspection: To know the finished products quality & quantity and avoid any mass quality problem & shortage shipment.
What do our QC inspectors (quality inspector) do for the inspections ?
1. Confirm the quantity of the products.
2. Confirm the packing detail information of the products.
3. Check the information or marks reqiured by clients, such as the information on the carton, information on gift box, information
on products, warning text and all the others.
4. Check the overall appearance of the product.
5. Check the conmponents of the products.
6. Perform the general tests.
(1) General function test.
(2) Dimension of packing or products.
(3) Gross weight or net weight.
(4) Carton drop test.
(5) Barcode number test.
7. List all the defects of products found during the inspection.
8. Any other work that clients want us to do during the inspection.
1.Why do I need shipment inspections or factory audits?
In case of any Poor quality, incorrect shipments, unreal information from suppliers. Inspection is the most efficient way to protect buyer’s right.
2.How to start the inspection?
3.What information does the inspection report include?
Our written reports are very detailed, including accurate description of all defects and inconsistencies, statistic analysis based
on the highly recognized AQL standard and plentiful spot pictures for illustration.A written report + Original pictures will provided within 12hours after inspection.
4.How can I get a rapid quotation?
Getting a rapid quotation should have a complete condition,such as gross weight size,quantity and where is the factory and where will it ship to."
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What testing is required for my product?
Regulatory laws and guidelines are an increasing challenge to importers through the world. How these affect you will vary widely based on your product type, component materials, where the product is being shipped, and the end-users in your market. Since the risk is so high, it is imperative you stay up to date on all relevant regulatory laws affecting your products. YONGSHUN staff can work with you to determine your exact requirements and propose a custom solution to best meet your needs. We also provide monthly updates on regulatory matters to keep our customers informed. Feel free to use the contact form to get on our newsletter list. -
How can I get updates on regulatory issues?
YONGSHUN takes great pride in our technical brain trust. They are constantly updating our internal knowledge base so we are prepared to proactively inform our customers on issues affecting their products. In addition, each month we send out our Product Safety and Compliance Update. This is a comprehensive view into the latest industry and regulatory changes and recall review that helps you make critical decisions. We invite you to join our list of recipients. Use the Contact Us form to get on the list to receive it. -
Is package testing necessary for all products?
Package testing is mandated by regulations for some products such as; food, pharmaceuticals, medical devices, dangerous goods, etc. This may cover both the design qualification, periodic retesting, and control of the packaging processes. For unregulated products, testing may be required by a contract or governing specification. However, for most consumer goods, package testing is often a business decision involving risk management for factors such as:
• cost of packaging
• cost of package testing
• value of package contents
• value of good will in your market
• product liability exposure
• other potential costs of inadequate packagingYONGSHUN staff would be happy to assess your specific product and packaging requirements to help you determine whether package testing can improve your quality deliverables.
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How can California Prop 65 affect my business?
Prop 65 is the 1986 voter-approved Safe Drinking Water & Toxic Enforcement Act that includes a list of Chemicals known to the State of California to cause cancer and/or reproductive toxicity. If a product contains a listed chemical, then the product must contain a “clear and reasonable” warning label informing consumers of the presence of the chemical and stating the chemical is known to cause cancer, birth defects, or other reproductive harm.
Although companies with fewer than 10 employees are exempt, if they sell a violative product to a retailer with more than 10 employees, the retailer could receive a notice of violation. In these circumstances, retailers usually rely on clauses within their contacts with importers that require the importer take responsibility for the violation.
A plaintiff may seek injunctive relief requiring a company caught selling a violative product to suspend sales, conduct a recall, or reformulate the product. Plaintiffs can also obtain penalties of up to $2,500 per violation per day. A more general California statute allows most successful plaintiffs to recover their attorneys’ fees as well.
Many are now choosing to rely on 3rd party testing companies to verify that hazardous substances are not being used in their products.
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How can my products meet regulatory requirements for hazardous chemicals?
The simplest way is to engage a 3rd party testing company, such as YONGSHUN. Some manufacturers self-test and/or rely on local testing labs for certifying their products. However, there is no guarantee these labs, or their equipment, are reliable. Nor is there any guarantee the results are accurate. In either case, the importer may be held responsible for the product. In view of the risk, most companies opt to use a 3rd party testing lab. YONGSHUN’ 80,00 sf laboratory is centrally located in Hangzhou China, and does a broad range of consumer goods for all regulatory testing requirements. -
What should I know about my supplier?
Doing business in Asia can be a tricky and expensive effort if sufficient due diligence is not done for a supplier. How much is required may depend on your buyer’s requirements, your personal commitment to social compliance, and other business needs. YONGSHUN provides supplier evaluations and factory audit services from simple evaluation to complex technical and social compliance audits. YONGSHUN staff can work with you to determine your exact requirements and propose a custom solution to best meet your needs. -
Why is a factory audit or supplier evaluation important?
Do you REALLY know who you are buying from? Do you REALLY know what their production capabilities are and whether they can produce what you expect? These are important questions when assessing a potential vendor. Asia is ripe with middlemen, sub-contracting, materials and component swapping, fraudulent certifications and licensing, and sub-standard facilities, materials, and equipment. The only way to be sure who your supplier is and what his capabilities are, is to do an onsite evaluation or audit. YONGSHUN has experienced professional staff that are ready to conduct your factory audit supplier evaluation. Contact us today for details on the broad range of audit and evaluation types we can provide for you. -
How do you monitor your inspectors work?
YONGSHUN has a dynamic inspector and auditor training and audit program. This includes periodic retraining and testing, unannounced visits to factories where quality control inspections, or factory audits, are being conducted, random interviews with suppliers, and random audits of inspector reports as well as periodic efficiency audits. Our inspectors program has resulted in developing staff of inspectors that are among the best in the industry, and our competitors frequently try to recruit them away. -
What kind of inspections do I need?
The type of quality control inspection you need largely depends on the quality goals you are trying to achieve, the relative importance of quality as it relates to your market, and whether there are any current production issues that need to be resolved.
We invite you to explore all the inspection types we provide by clicking here.
Or, you can contact us, and our staff can work with you to determine your exact requirements, and propose a custom solution to best meet your needs.
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What does AQL mean?
AQL is the acronym for Acceptable Quality Limit (or Level). This represents a statistical measurement of the maximum number and range of defects that is considered acceptable during a random sampling inspection of your goods. If the AQL is not achieved for a particular sampling of goods, you may accept shipment of the goods ‘as is’, demand a rework of the goods, renegotiate with you supplier, refuse the shipment, or choose another recourse based on your supplier agreement.
Defects found during a standard random inspection are sometimes classified into three levels: critical, major and minor. Critical defects are those that render the product unsafe or hazardous for the end user or that contravene mandatory regulations. Major defects can result in the product’s failure, reducing its marketability, usability or salability. Lastly, minor defects do not affect the product’s marketability or usability, but represent workmanship defects that make the product fall short of defined quality standards. Different companies maintain different interpretations of each defect type. Our staff can work with you to determine the AQL standard that meets your requirements according to the level of risk you are willing to assume. This becomes the primary reference during a pre-shipment inspection.
It is important to note; the AQL inspection is only a report on the findings at the time of the inspection. YONGSHUN, like all 3rd party QC companies, does not have the authority to make a decision as to whether your goods can be shipped. That is a decision only you can make in consultation with your supplier after reviewing the inspection report.
