This standard specifies the site selection and plant environment, plant buildings and workshops, facilities and equipment, requirements for raw materials, inspection and quarantine, production process control, packaging, storage and transportation, product identification, product traceability and recall management, hygiene management and control, record and document management of fresh and frozen meat production.
This standard is applicable to the production of fresh and frozen pork, beef, mutton and poultry meat products, etc. (including fresh and frozen pork, beef, mutton and poultry meat products, etc. for direct consumption or consumption after further processing) for human consumption.
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 4806.7 National food safety standard - Food contact plastic materials and articles
GB 5749 Standards for drinking water quality
GB/T 6388 Transport package shipping mark
GB/T 6543 Single and double corrugated boxes for transport packages
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB 12694-2016 National food safety standard - Hygienic practices for livestock and poultry slaughtering and processing
GB 14881-2013 National food safety standard - General hygienic regulation for food production
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB 18393 Code for product quality inspection for cattle and sheep in slaughtering
GB/T 19480 Terms of meat and meat products
GB/T 19538 Hazard analysis and critical control point system and guidelines for its application
GB 50317 Code for design of pig's slaughtering and cutting rooms
GB 51219 Code for design of poultry's slaughtering and cutting rooms
GB 51225 Code for design of cattle's and sheep's slaughtering and cutting rooms
Code for pig slaughtering quarantine (NONGYIFA [2010] No.27 Attachment 1)
Code for poultry slaughtering quarantine (NONGYIFA [2010] No.27 Attachment 2)
Code for cattle slaughtering quarantine (NONGYIFA [2010] No.27 Attachment 3)
Code for sheep slaughtering quarantine (NONGYIFA [2010] No.27 Attachment 4)
Technical specification for harmless 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 12694-2016, GB 14881-2013, GB/T 19480, GB/T 19538 and the following apply.
3.1
slaughter enterprise
place registered through approval by the government supervision department for slaughtering and processing of livestock and poultry such as edible pigs, cattle, sheep and poultry
GB/T 20575-2019 The following standards are cited：
