This standard specifies the commodity requirements, origin procurement requirements, market procurement requirements, and procurement risk management requirements in the shrimp purchase and sale process. This standard applies to the purchase and sale of fresh and live shrimp. SB/T 10524-2009 Specification for the purchase and sale of fresh and live shrimp SB/T10524-2009 Standard download decompression password: www.bzxz.net
This standard specifies the commodity requirements, origin procurement requirements, market procurement requirements, and procurement risk management requirements in the shrimp purchase and sale process. This standard applies to the purchase and sale of fresh and live shrimp.

ICS 03.100.20
Reference number: 26089--2009
Domestic trade industry standard of the People's Republic of China SB/T10524—2009
Purchase & sale practice for fresh and live prawns2009-04-02Promulgated
Ministry of Commerce of the People's Republic of China
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Implementation on 2009-12-01
SB/T 10524—2009
Normative reference documents
Product requirements
Purchase requirements at the place of origin
Market purchase and sale requirements
Purchase and sale risk management requirements
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This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. The main drafting units of this standard: Zhanjiang Zhongyi Co., Ltd., National Urban Agricultural Trade Center Federation. SB/T10524—2009
The main drafters of this standard: Ma Zengjun, Long Tujin, Zhang Jie, Zhu Yumei, Hou Yangbiao, Pang Huahai, Chen Kanru, Long Yufeng, Zhang Lihua and Chen Yixing.
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Specification for the purchase and sale of fresh and live shrimps
SB/T 10524—2009
This standard specifies the commodity requirements, origin procurement requirements, market purchase and sale requirements, and purchase and sale risk management requirements in the purchase and sale of shrimps. This standard applies to the purchase and sale of fresh and live shrimps. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version is applicable to this standard. GB2760 Hygienic standard for the use of food additives GB/T19575 Technical specification for the management of wholesale markets for agricultural products GB/T 21720
Technical specification for the management of farmers' marketswwW.bzxz.Net
GB/T 22502
Basic requirements for the sale of fresh agricultural products in supermarkets
NY5051 Water quality for freshwater aquaculture of pollution-free food NY5052
NY 5058
Water quality for marine aquaculture of pollution-free food
Pollution-free food Marine shrimp
Pollution-free food Freshwater shrimp
NY 5158
SC/T3016 Sampling method for aquatic products
SC/T 9001 Artificial ice
3 Product requirements
3.1 Product quality
3.1. 1 Sensory and safety indicators of shrimps
Should meet the relevant requirements of NY5058 and NY5158. 3.1.2 Shrimp grades
Shrimps are divided into three grades: first grade, second grade and third grade according to their quality. Each grade should meet the requirements in Table 1. Table 1 Shrimp grades
Grade judgment
Maintain the inherent color of live shrimps, the color is uniform
, and there is no black change.
The shrimp body is complete, the body is symmetrical, and the shrimp meat is firm and elastic.
Maintain the inherent smell of live shrimps:
3.1.3 Shrimp specifications
The color is normal, the color is relatively uniform, and one black ring is allowed, and there are no more than two black spots and black spots.
The shrimp body is complete, the internodes are slightly loose, and the shrimp meat is firm and elastic.
The smell is normal, without odor.
The skin is slightly faded, no oiliness, a little black skirt and black spots are allowed.
The shrimp body is basically complete and slightly elastic.
The smell is normal, no peculiar smell,
The shrimp specifications are divided into 16 levels according to the number of shrimps per 500g, the specific levels are as follows: 2~3 (i.e. 2 tails/500g~3 tails/500g, the same below), 4~6, 7~9, 10~~12. 13~~15, 16~~20, 21 ~25, 26~30, 31~35, 3640, 4150http:
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SB/T 10524-2009
51~60, 61~70. 71~90, 91~110, 110 and above. 3.2 Inspection and Testing
3.2.1 Test Method
3.2.1.1 Specification Inspection
Use legal weighing instruments to inspect the specifications of the samples and count them according to the provisions of 3.1.3. 3.2.1.2 Grade Inspection
In a well-lit and odor-free environment, pour the samples on a white porcelain plate or a stainless steel workbench, and inspect and count them item by item according to the provisions of 3.1.2.
3.2.1.3 Safety Index Inspection
The inspection method for shrimp safety indexes shall comply with the relevant requirements of VY5058 and NY5158. 3.2,2 Inspection Rules
3.2.2.1 Batch
The shrimp caught at the same farm or caught in the same waters on the same boat and separated according to the specifications and types are considered a batch.
3.2.2.2 Sampling method
The principle of random sampling shall be adopted. The number of samples shall comply with the provisions of SC/T3016. 3.2.2.3 Judgment rules
a) For each specification level of shrimp, 10% of the products are allowed to fail to meet the specification requirements of the level, but shall meet the specification requirements of the next level.
h) For each level of shrimp, 5% of the products of the first-class products are allowed to fail to meet the requirements of the level, but shall meet the requirements of the second-class products; 10% of the products of the second-class products are allowed to fail to meet the requirements of the level, but shall meet the requirements of the third-class products; 10% of the products of the third-class products are allowed to fail to meet the requirements of the level, but shall not be lower than the relevant requirements of NY5058. c) If one of the safety indicators is unqualified, the batch of products is unqualified. d) When the inspected indicators do not meet the requirements of the standard, it is allowed to double the sampling to re-inspect the indicators once, and the re-inspection results shall be used to determine whether the batch of products is qualified.
3.3 Packaging and labeling
3.3.1 Appropriate packaging should be selected according to the needs of product preservation and transportation. The packaging materials should meet the requirements of relevant national standards; the packaging container should have high strength, be easy to clean, have good heat preservation and moisture resistance, and meet the requirements of food hygiene and safety. 3.3.2 The outer packaging should clearly mark the product name, variety, grade specification, net weight, origin (fishing area), production unit (fishing unit), production (capture) date and other related information.
3.4 ​​Preservation and freshness
3.4, 1 The corresponding preservation and survival treatment measures should be taken during the purchase and sale of shrimps such as display, storage, transportation and distribution. 3.4.2 The temporary storage and survival transportation of shrimps should ensure that the shrimps have sufficient oxygen and suitable temperature; the shrimp body temperature should be kept at 0℃~4℃ for shrimp preservation, and the shrimp body should be kept intact.
3.4.3 The fresh water used in the shrimp purchase and sale process shall comply with the requirements of NY5051, the seawater shall comply with the requirements of NY5052, and the artificial ice shall comply with the requirements of SC/T 9001.
3.4.4 The use of preservatives and fresh-keeping agents in the shrimp purchase and sale process shall comply with the provisions of GB2760. 4 Origin procurement requirements
4.1 Buyers should link up with shrimp farms (households) or fishing companies (households) and purchase by order. It is encouraged to purchase high-quality shrimp from shrimp farming bases that have obtained GAP certification.
4.2 Buyers should ask for shrimp origin certificates and product quality inspection certificates from farms (households), origin brokers or fishing companies (households) for record keeping, so that product quality can be traced. 2
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4.3 The shrimp should be weighed after pre-grading, and pre-processed in time such as packaging and preservation. 4.4 It is not appropriate for buyers to purchase shrimp from producers on credit. 5 Market purchase and sales requirements
5.1 Business environment and facilities and equipment requirements
SB/T10524—2009
5.1.1 The environment and facilities and equipment of the shrimp business areas in wholesale markets, farmers' markets and supermarkets should comply with the relevant requirements of GB/T19575, GB/T21720 and GB/T22502.
5.1.2 According to the needs of transactions, corresponding fresh and seawater supply systems, ice machines and ice storage rooms should be equipped. 5.1.3 According to the needs of transactions, corresponding water control tools and facilities and equipment should be equipped, and they should be cleaned and disinfected regularly. Markets are encouraged to be equipped with unified measuring and weighing tools and related auxiliary facilities and equipment. 5.2 Admission requirements
5.2.1 Dealers should have legal business qualifications, sign a market entry and operation contract with the market, and clearly define food safety responsibilities and methods for handling unqualified products.
5.2.2 Dealers and buyers should promptly report their personal identities, company names, contact information and other information to the market for filing. 5.2.3 Dealers should submit tickets such as shrimp origin certificates and product inspection and quarantine certificates to the market for filing. If there is no valid inspection and quarantine certificate, they should entrust the market or a legally qualified testing agency to conduct testing, and then sell the shrimp after passing the test. 5.3 On-site trading requirements
5.3.1 Buyers and sellers should strictly follow the market trading process to enter the market for trading, and after the transaction is completed, submit the dealer (buyer) name, contact information, product name, grade and specification, transaction, transaction price, fund payment status and other information to the market for filing. 5.3.2 The display and storage of shrimp should comply with the relevant requirements of the "Aquatic Products Wholesale Trading Regulations". 5.3.3 Buyers and sellers should trade voluntarily, openly, impartially and fairly, and must not force buying and selling or bully the market. 5.3.4 Buyers should check the certificates of origin of shrimps, quality inspection certificates and other documents to verify the quality of the products, and ask for the documents for record.
Shrimps should be weighed after water control, and the market should weigh them uniformly. 5.3.6 Dealers should strictly handle unqualified products in accordance with the provisions of the entry operation contract. 5.3.7 Buyers and sellers are encouraged to settle accounts electronically.
6 Purchase and sales risk management requirements
6.1 The market should promptly release information such as the arrival of products on the day (including the variety, specification, grade, quantity and supplier of shrimps, etc.), transaction prices, etc.
6.2 The relevant settlement matters between the buyer and the seller should be agreed upon in a contract or other written form and submitted to the market for record. 6.3 A credit management system for buyers and dealers should be established, and the market is encouraged to pass the industry credit rating assessment. Check product partner European network h
SB/T 10524-2009
Domestic trade of the People's Republic of China
Industry standard
Specification for the purchase and sale of fresh live shrimp
SB/T 10524-2009
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