This standard specifies the terms and definitions, pre-slaughter requirements, slaughtering operating procedures and requirements, packaging, labeling, marking, storage and other requirements for pig slaughtering.
This standard is applicable to the slaughtering operations in pig slaughtering and processing plants (farms).
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 12694 National food safety standard - Hygienic practices for livestock and poultry slaughtering and processing
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB/T 19480 Terms of meat and meat products
Code for pig slaughtering quarantine (NONGYIFA [2010] No.27 Attachment 1)
Technical specification for innocuous treatment of dead and diseased animals (NONGYIFA [2017] No.25)
3 Terms and definitions
For the purposes of this document, the terms and definitions given in GB 12694, GB/T 19480 and the following apply.
3.1
pig body
body of pig after stunning and bloodletting
3.2
synchronous inspection
method of inspection in control and comprehensively judged by the inspector, which is corresponding to the slaughtering, and used for the synchronous operation of head, trotters (claws), viscera and carcass production lines of livestock and poultry
GB/T 17236-2019 The following standards are cited：
