|
Item |
Sanitary
Conditions |
|
Dairy Products |
(a)
The milk has been processed to make it fit for human consumption. (b)
The milk has been processed to a temperature which ensures the destruction
of organisms causing Tuberculosis, Listeriosis, Para-tuberculosis, Q-fever
and Brucellosis. (c)
The milk should not have any bacterial toxins and the level of
micotoxin should not be above the limits
prescribed by Codex Alimentarius Commission. (d)
The animals from which the milk has been derived were not subjected
to the exposure of Bovine Growth Hormones (BGH)/Bovine Somatotropin
Hormones (BST). (e)
The source animals were not subjected to estrogenic treatment for
the last 90 days. (f)
If milk product contains animal rennet, it should be labeled. (g)
The milk does not contain the drug/ pesticides/ heavy metal
residues above the limits prescribed by Codex Alimentarius Commission. (h)
The source animals have never been fed with feeds produced from
internal organs, blood meal and tissues of ruminant origin. |
|
Processed
meat of Chicken origin |
|
|
Processed
meat of pork origin |
1.
the product has been processed at a temperature to attain an internal
temperature of not less than 700C for a minimum of 30 minutes. 2.
no ingredients of ruminant/poultry origin has been incorporated during
processing. 3.
the source animals were not fed with feeds produced from internal
organs, blood meal and tissues of ruminant origin; 4.
the meat does not have residues of pesticides, drug and chemicals above
the Maximum Residue Limits prescribed internationally. |
|
Pet food
|
1.
The country of export is free from Highly Pathogenic Avian Influenza (HPAI); 2.
No ingredient of ruminant origin has been incorporated into the pet
food ,except for the following:-
i.
Milk or milk Products
ii.
Protein -free tallow of ovine or caprine origin
iii.
The ovine or/and caprine material(s)/ingredient(s) imported from the
countries free from TSE group of diseases have been incorporated in the
pet food. The following
information shall have to be provided;
3.
The certified materials or the animal origin components of the product
has been processed at a temperature to attain an internal temperature of
not less than 70ο C for 30 minutes or been processed
through an alternative method offering equivalent guarantees with regard
to microbiological safety approved by Department of Animal Husbandry,
Dairying & Fisheries (DADF), Government of India.
|
|
Fishery Products |
|
|
Artemia
Cysts and flakes |
A
certificate from the manufacturer should be produced indicating that the
product is free from pathogenic micro-organisms viruses, fungi and from
any extraneous matter |
|
Prawn
Feed/shrimp feed |
The
feed should be free from pathogenic bacteria, viruses and antibiotics
(especially chloramphenicol and nitrofurans).
Maximum moisture level may be 10%.
There should be no steroid hormones and aflatoxins should be less
than 10 ppb. Composition of
the ingredients and chemicals should be indicated.
Manufacturers should specify the temperature parameter of the
manufacturing process to obtain a six log virus decrease in the meal (80
º C for 20 minutes; or 85 º C for 15 minutes).
No animal product (mammalian and bone meal) should be used. |
|
Fish
meal |
Fishmeal
should adhere to the Indian standards prescribed by BIS (IS: 4307 –
1983). Fish meal shall be
either of the two grades, viz. Grade 1 and Grade 2 as per the following
specifications:
Grade 1
Grade 2 i)
Moisture present by
10.0
10.0 mass,
max. ii)
Crude protein (N
x 6.25) per cent by mass.
60.0
50.0 Min.
iii)
Crude fat or petroleum
12.0
12.0 And
their extract present by iv)
Acid insoluble ash
3.0
5.0 Present
by mass. Max. v)
Chlorine (NaCl) present
4.0
5.0 By
mass Max. (Requirements
for characteristics (ii) to (v) are on moisture free basis) Should
be steam or flame dried. Fish
meal should be free from Salmonella and Vibrio cholera. Certification
should have been obtained that the fish meal has not been adulterated with
mammalian meat and bone meat. Fish
meal imported should only be of fishery origin and used for fisheries
purpose. The ingredients
should be indicated. |
|
Fish
Powder |
Fish
meal should be processed out of steam cooked and sterilized raw material,
should be free from Salmonella and Vibrio cholerae.
Should be free from toxic metals.
Heavy metals of concern are mercury, cadmium, arsenic, lead, tin,
nickel and chromium whose permissible limits are as stated below: Arsenic
– nil Cadmium
– 0.5 to 3.0 ppm Lead
– 0.5 to 1.0 ppm Mercury
- < 1.0 ppm Tin
– 250 ppm Nickel
– 80 ppm Chromium
– 12 ppm The
product should be free from the following bacteria, viruses and protozoa. Bacteria
– Salmonella, Vibrio sp. (Pathogenic) Protozoa
– Vorticella, Zoothamnium, Epistylis, Aclneta and Ephelota. Salt content (NaCl)
should be within the range of 3-7%. Should
not contain more than 10% moisture. The
following precautions need to be taken before clearing this case: a)
Certification should have been obtained that the fish meal has not been
adulterated with mammalian meat and bone meat. b)
The fish meal imported should only be of fishery origin and used for
fisheries purposes. c)
The ingredients should be indicated. |
|
Processed
Seafood Products |
Frozen:
The product should have been processed as per the HACCP norms in
approved seafood processing establishments.
It should meet the microbial quality parameters as below: (i)
Total
Bacterial Count (TPC) at 37°C
– 5,00,000/g
(5x105 /g) (maximum); (ii)
E.
coli
-
20/g (maximum); (iii)
Coagulase
positive Staphylococci -
100/g (maximum); (iv)
Salmonella
-
Absent/25g; (v)
Vibrio
cholerae (01 and non 01) -
Absent/25g; (vi)
Kanagawa
positive V. parahaemolyticus
- Absent/25g; In the case of farmed shrimp, a declaration
should be given to the effect
that antibiotics and harmful chemicals have not been used in the farm
practices and the product is free from residues of chloramphenicol and
nitrofurans including metabolites Smoked:
Smoking should have been carried out as per standard heating regime
of smoked fishery products to inactivate pathogens 35
º C for 7 hours. 40
º C for 5 hours. 50
º C for 3 hours. 60
º C for 1 hour 70
º C for 15 minutes. 120
º C for 12 minutes. Dried
The material shall be free from visible fungal, insect or mite
infestation. Should be free
from any extraneous matters and colouring matter.
The material shall be within the microbiological and heavy metal
limits. Other characteristics on moisture content, sodium chloride and
acid insoluble ash should be as specified by the BIS.
Drying should have been done as per an internationally acceptable
hygienic process. |
|
Fish
Oil (crude) |
Free
fatty acids (maximum) 3%; Moisture
(maximum) 1%; Peroxide
value (maximum) 20 MEQ/kg. |
|
Fish
Oil (refined) |
Free
fatty acids (maximum) 0.3% ; Moisture
(maximum) 0.5%; Peroxide
value (maximum) 10 MEQ/kg |
|
Squid
Powder |
Should
adhere to the following specifications: Protein:
Not less than 40% Moisture:
8-12% Fat:
25% (maximum) Squid
Meal & Scallop Meal may also be added to this category. |
|
Squid
liver powder |
Protein
(minimum) 45%; Fat
(maximum) 12%; Moisture
(maximum) 12%; Fibre
(maximum) 8%; Ash
(maximum) 12%; Acid
value (maximum) 50 mg/KOH/g |
Squid
liver paste
|
Protein
(minimum) 38%; Fat
(maximum) 27%; Moisture
(maximum) 30%; Ash
(maximum) 5%; Acid
value (maximum) 50 mg/KOH/g |
|
Squid
Oil |
Acid
value (maximum) 50mg/KOH//g; Iodine
value (maximum) 190; Peroxide
value (maximum) 20 MEQ/kg; Moisture
(maximum) 1%. |
|
Liquid
fish solubles |
Protein
(minimum) 28%; Total
solid 50%; Fat
(maximum) 5%; Ash
(maximum) 10% PH
(maximum) 4.5 |
|
Fish
Soluble Paste |
Should
adhere to the following specifications: Moisture: 75-80%Protein: 10-11%Fat:
4-5% Carbohydrate:
3.5-4.5% Salt
(as NaCl): 2.5-3.0% |
|
Fish
Feed |
i)
Ordinary
(Steamed and cooked)
Feed should be free from pathogenic
bacteria, viruses and antibiotics especially Chloramphenicol and
nitrofurans. Moisture level
may be a maximum of 10%. There
should be no steroid hormones (Aflatoxins level should be less than 10
ppb). Manufacturers should
specify the temperature parameter of the manufacturing process to obtain a
six log virus decreased in the meal. (80 ºC for 20 minutes; or 85 ºC for
15 minutes). Raw material used
for preparation of feed should have been cultured in the pollution free
environment. ii)
Freeze
dried products:
It should be certified that the feed
is free from the following OIE listed diseases: a)
Epizootic haematopoietic necrosis b)
Infectious haematopoietic necrosis c)
Oncorhynchus masou virus disease d)
Viral haemorrhagic septicaemia e)
Infectious pancreatic necrosis f)
Viral encephalopathy and retinopathy g)
Bacterial kidney disease h)
|
|
Spirulina
and Plankton Powder |
Manufacturers
should certify that the product is free from any harmful bacteria,
viruses, protozoa and other pathogens. |
|
Canned
Fish Products |
The material to be canned
shall be free from heads, gills, tail tips and fins.
Entrails shall be completely removed.
Percentage of Sodium Chloride in the final product shall be 3.5% in
the case of brine treated cans. Histamine
content shall not exceed 20 mg/100 g.
Product shall be free from foreign materials, filth and grittiness.
Processing shall be at such temperature and for such length of time
as will ensure thorough cooking and commercial sterility.
The water used for cooling of cans shall be maintained in clean
condition and adequately chlorinated so as to maintain a minimum free
residual chlorine concentration of one ppm.
Product shall conform to the requirements prescribed below: Maximum
permissible limits Mercury
(Maximum) - 0.5 mg/kg Zinc
(Maximum) - 50.0 mg/kg Copper
(Maximum) - 10.0 mg./kg. Arsenic
(Maximum) - 1.0 mg./kg. Lead
(Maximum) - 1.0 mg/kg Tin
(Maximum) – i)
For products in tin plate container - 250 mg./kg ii)
For products in other containers)
- 50 mg/kg. |
|
Larval
Feed |
General
sanitary checks as applicable to shrimp feed should be applied.
Consignment must be thoroughly checked for any viral, bacterial,
fungal pathogens or spores as notified by OIE. |
|
Krill
meal |
Protein
(minimum) 58%; Fat
(maximum) 18%; Moisture
(maximum) 10%; Ash
(maximum) 13%; |