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Strengthening Quality Control: Safety Standards for Frozen Fish Products Continue to Improve

Release time:

2026-04-03

The quality and safety of frozen fish products directly impact consumers’ health. In recent years, relevant authorities have continuously strengthened quality control across the entire supply chain for frozen fish products to reinforce food safety defenses. In the raw material farming stage, farming practices are standardized, eco-friendly farming models are promoted, and the use of banned drugs and additives is strictly prohibited. Regular testing of aquaculture water, fish fry, and feed is conducted to ensure the quality and safety of raw materials. In the processing and production phase, standardized processing procedures have been established. Strict controls are implemented at every stage—including raw material selection, cleaning, cutting, quick-freezing, and packaging. Professional testing equipment is deployed to conduct comprehensive testing of product indicators such as microbiological levels, pesticide residues, and drug residues; products that fail to meet standards are strictly prohibited from leaving the factory. In the storage and transportation phase, a low-temperature cold chain logistics system is utilized to strictly control storage and transport temperatures, ensuring product quality remains stable throughout the entire distribution process and preventing spoilage. For key frozen fish products such as Snakehead Fillet Slices, Snakehead Fillet Blossom, and Largemouth Bass, a dedicated testing mechanism has been established with increased testing frequency to ensure products meet food safety standards. At the same time, training for employees has been strengthened to enhance quality and safety awareness and improve operational standards. Through this series of control measures, the safety standards for frozen fish products have been continuously improved, allowing consumers to purchase and consume them with confidence.

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