海鲜食品的BAP规范文件Normative Documents标准要求-英文版本

海鲜食品的BAP规范文件Normative Documents标准要求-英文版本

Normative Documents

This Standard will be regularlyreviewed to ensure its relevance with legislation and market requirements.The normative documents from which the initial standard (or subsequent versions as noted) were drawnupon were/are:• Acidified Foods 21CFR114• ADFO Cured, Salted, and Smoked Fish Establishments Good Manufacturing Practices• Best Available Techniques in fish processing Industry, Nordic Perspective

• Best Available Techniques (BAT) Reference Document for the Food, Drink, and Milk Industry:Industrial Emissions Directive 2010/75/EU Integrated Pollution Prevention and Control (2019)• BRCGS Ethical Trade and Responsible Sourcing Issue 2

• Code of Hygienic Practice for Aseptically Processed and Low Acid Foods CAC/RCP 40-1993

• Ten fundamental ILO conventions on which the Social Component of the SPS Standard is based.

• Freedom of Association and Protection of the Right to Organize Convention, 1948 (No. 87)

• Right to Organize and Collective Bargaining Convention, 1949 (No. 98)

• Forced Labor Convention, 1930 (No. 29)

• Abolition of Forced Labor Convention, 1957 (No. 105)

• Minimum Age Convention, 1973 (No. 138)

• Worst Forms of Child Labor Convention, 1999 (No. 182)

• Equal Remuneration Convention, 1951 (No. 100)

• Discrimination (Employment and Occupation) Convention, 1958 (No. 111)

• Occupational Safety and Health Convention, 1981 (No. 155)

• Promotional Framework for Occupational Safety and Health Convention, 2006 (No. 187)

• ESSA – European Guide to Good Practice for smoked and /or Salted and or Marinated Fis.............

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