Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 12694-1990 Hysienic Specifications of Meat Packing Plant, GB/T 20094-2006 Code of Hygienic Practice for Abattoir and Meat Processing Establishment and GB/T 22289-2008 Requirement for Processing Chilled Pork.
This standard differs from the replaced standards in the following main aspects:
——The standard name is changed as National Food Safety Standard - Hygienic Specification for Livestock and Poultry Slaughter and Processing;
——Standard structure is integrated and modified;
——The terms and definitions are partially integrated and modified;
——Requirements for site selection and plant environment, plant building and workshop and facilities and equipment and management requirements for hygiene control operation are integrated, modified and supplemented;
——Requirements for product tracing and recall management are added;
——Requirements for records and document management are added.
National Food Safety Standard
Hygienic Specification for Livestock and Poultry Slaughtering and Processing
1 Scope
This standard specifies basic requirements for sites, facilities and personnel and management rules for hygienic control operation at the stages of livestock and poultry acceptance, slaughter, cutting, packaging, storage and transportation during livestock and poultry slaughtering and processing.
This standard is applicable to livestock and poultry slaughtering and processing enterprise of scale.
2 Terms and Definitions
For the purposes of this standard, the terms and definitions in GB 14881-2013 apply.
2.1
livestock and poultry slaughtering and processing enterprise of scale
enterprises which slaughter 20,000 pigs, 3,000 cattle, 30,000 sheep, 2,000,000 fowls and 1,000,000 ducks and gooses in one year
2.2
livestock and poultry
livestock and poultry consumed by human
2.3
meats
all livestocks and poultries consumed by humans and judged to be safe and suitable for mankind consumption, including livestock and poultry carcass, cut meat and edible offal.
2.4
carcass
animal carcass left after bloodletting, hair removing, skin peeling off or skinning on, head and hoof (jaw) removing and viscera separating
2.5
edible offal
edible products left after livestock and poultry slaughter and processing, including offal, grease, blood, bone, skin, head, hoof (or jaw) and tail
2.6
non-edible offal
non-edible products left after livestock and poultry slaughtering and processing, including fur, hair, horn
2.7
ante-mortem inspection
The inspection carried out on either group or individual livestock and poultry, before livestock and poultry slaughtering, to judge whether livestock and poultry are healthy and suitable to be eaten by human beings.
2.8
post-mortem inspection
the inspection carried out on head, carcass, offal and other parts, after livestock and poultry slaughtering, to judge whether livestock and poultry are healthy and suitable to be eaten by human beings
2.9
non-hygienic area
area for processing of livestock and poultry ready for slaughtering, making them faint, bloodletting, hair burning and removal and skin peeling
2.10
hygienic area
area for carcass processing, finishing, cooling, cutting, temporary storage and packaging
3 Site Selection and Plant Environment
3.1 General requirements
Comply with Chapter 3 of GB 14881-2013.
3.2 Site selection
3.2.1 Sanitary protection distance shall meet the requirements of GB 18078.1 and animal epidemic prevention.
3.2.2 The plant site shall have favorable environmental sanitation conditions. The plant shall be kept away from contaminated water and industrial enterprise releasing harmful gas, smog and dust or from region or site releasing pollution sources.
3.2.3 Plant site must be provided with satisfactory water source and power supply and be determined in accordance with local condition and process requirement and shall meet the requirements of slaughtering establishment for arrangement and planning.
3.3 Plant environment
3.3.1 Main roads in the plant shall be hardened (such as concrete or asphalt pavement etc.), with the road surface being leveled, easy to wash and free from water accumulation.
3.3.2 The plant area shall be provided with facilities for temporary storage or disposal of wastes and garbage which shall be removed or disposed timely to avoid polluting the plant environment. Discarded equipment and other sundries shall not be piled up in the plant area.
3.3.3 Waste storage, processing and discharge shall meet national environmental protection requirements.
3.3.4 Animals irrelevant to slaughtering and processing are forbidden to be fed in the plant area.
4 Plant Building and Workshop
4.1 Design and layout
4.1.1 Plant area shall be classified into production area and non-production area. A front door shall not be shared for the transport of live livestock and poultry and waste and delivery of finished product and one channel shall not be shared in the site.
4.1.2 Layout and facilities of workshop in production area shall meet production process flow and hygienic requirements. The hygienic area and non-hygienic area shall be separated.
4.1.3 Building area and facilities of slaughtering workshop and cutting workshop shall be corresponding to production scale. Processing area within workshop shall be delineated in accordance with production and processing procedure in such a way that people flow and goods flow are not interfered and the processing area shall meet the requirements of technology, sanitation, quarantine and inspection.
4.1.4 Slaughtering enterprises shall be equipped with slaughter waiting lot (area), isolating room, emergency slaughtering house, experiment (chemical assay) room, official veterinarian room, chemicals storage room and bio-safety disposal house. The plant area shall be equipped with specialized area for cleaning and disinfecting the vehicle for transporting livestock and poultry and products and tools for such purpose.
4.1.5 As for slaughtering enterprises without bio-safety disposal house, professional and qualified bio-safety disposal site shall be entrusted to implement bio-safety disposal.
4.1.6 It shall be arranged special edible and non-edible offal processing houses. The area of each edible offal processing workshop shall be suitable to its processing capacity, equipment installations shall meet the hygienic requirements, and the technological layout shall be such to separate processing area and avoid cross contamination.
4.2 Internal structure and materials of the building
Comply with the requirements of 4.2 in GB 14881-2013.
4.3 Workshop temperature control
4.3.1 Workshop temperature shall be controlled within the specified range in accordance with product process requirement. The precooling facilities temperature is controlled between 0℃ and 4℃; the cutting workshop temperature is controlled under 12℃; freezing room temperature is controlled under -28℃; refrigerating and storage depot temperature is controlled under -18℃.
4.3.2 Procedure or site required for temperature shall be installed with temperature displaying device and shall be monitored, for which hygrometer shall be mounted where necessary; both thermometer and hygrometer shall be calibrated periodically.
5 Facilities and Equipment
5.1 Water supply requirements
5.1.1 Production water used in slaughtering and cutting workshops shall meet the requirements of GB 5749; enterprises shall control water quality.
5.1.2 Cold and hot water pipes shall be arranged respectively, according to production process flow, in slaughtering and cutting workshops where water is used. Hot water for cleaning purpose should not be less than 40℃; hot water for disinfection purpose shall not be less than 82℃.
5.1.3 Cold and hot water pipes shall be arranged in emergency slaughtering house and bio-safety disposal workshop.
5.1.4 Processing water pipeline shall be equipped with anti-siphon or backflow-prevention devices; water outlet in water supply network shall not be directly inserted into the sewage level.
5.2 Drainage requirements
5.2.1 Water shall not be accumulated on the ground in slaughtering and cutting workshops where water drained shall flow from cleaning area to non-hygienic area.
5.2.2 Water outlet of open trench shall be equipped with grid made of non-corrosive material, with rat-proof and odor-resistant facilities.
5.2.3 Industrial wastewater shall be subjected to centralized processing, which shall be discharged in accordance with the relevant national regulations.
Foreword i
1 Scope
2 Terms and Definitions
3 Site Selection and Plant Environment
4 Plant Building and Workshop
5 Facilities and Equipment
6 Quarantine and Inspection
7 Hygiene Control for Slaughtering and Processing
8 Packaging, Storage and Transportation
9 Product Tracing and Recall Management
10 Personnel Requirements
11 Hygienic Management
12 Records and Document Management
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 12694-1990 Hysienic Specifications of Meat Packing Plant, GB/T 20094-2006 Code of Hygienic Practice for Abattoir and Meat Processing Establishment and GB/T 22289-2008 Requirement for Processing Chilled Pork.
This standard differs from the replaced standards in the following main aspects:
——The standard name is changed as National Food Safety Standard - Hygienic Specification for Livestock and Poultry Slaughter and Processing;
——Standard structure is integrated and modified;
——The terms and definitions are partially integrated and modified;
——Requirements for site selection and plant environment, plant building and workshop and facilities and equipment and management requirements for hygiene control operation are integrated, modified and supplemented;
——Requirements for product tracing and recall management are added;
——Requirements for records and document management are added.
National Food Safety Standard
Hygienic Specification for Livestock and Poultry Slaughtering and Processing
1 Scope
This standard specifies basic requirements for sites, facilities and personnel and management rules for hygienic control operation at the stages of livestock and poultry acceptance, slaughter, cutting, packaging, storage and transportation during livestock and poultry slaughtering and processing.
This standard is applicable to livestock and poultry slaughtering and processing enterprise of scale.
2 Terms and Definitions
For the purposes of this standard, the terms and definitions in GB 14881-2013 apply.
2.1
livestock and poultry slaughtering and processing enterprise of scale
enterprises which slaughter 20,000 pigs, 3,000 cattle, 30,000 sheep, 2,000,000 fowls and 1,000,000 ducks and gooses in one year
2.2
livestock and poultry
livestock and poultry consumed by human
2.3
meats
all livestocks and poultries consumed by humans and judged to be safe and suitable for mankind consumption, including livestock and poultry carcass, cut meat and edible offal.
2.4
carcass
animal carcass left after bloodletting, hair removing, skin peeling off or skinning on, head and hoof (jaw) removing and viscera separating
2.5
edible offal
edible products left after livestock and poultry slaughter and processing, including offal, grease, blood, bone, skin, head, hoof (or jaw) and tail
2.6
non-edible offal
non-edible products left after livestock and poultry slaughtering and processing, including fur, hair, horn
2.7
ante-mortem inspection
The inspection carried out on either group or individual livestock and poultry, before livestock and poultry slaughtering, to judge whether livestock and poultry are healthy and suitable to be eaten by human beings.
2.8
post-mortem inspection
the inspection carried out on head, carcass, offal and other parts, after livestock and poultry slaughtering, to judge whether livestock and poultry are healthy and suitable to be eaten by human beings
2.9
non-hygienic area
area for processing of livestock and poultry ready for slaughtering, making them faint, bloodletting, hair burning and removal and skin peeling
2.10
hygienic area
area for carcass processing, finishing, cooling, cutting, temporary storage and packaging
3 Site Selection and Plant Environment
3.1 General requirements
Comply with Chapter 3 of GB 14881-2013.
3.2 Site selection
3.2.1 Sanitary protection distance shall meet the requirements of GB 18078.1 and animal epidemic prevention.
3.2.2 The plant site shall have favorable environmental sanitation conditions. The plant shall be kept away from contaminated water and industrial enterprise releasing harmful gas, smog and dust or from region or site releasing pollution sources.
3.2.3 Plant site must be provided with satisfactory water source and power supply and be determined in accordance with local condition and process requirement and shall meet the requirements of slaughtering establishment for arrangement and planning.
3.3 Plant environment
3.3.1 Main roads in the plant shall be hardened (such as concrete or asphalt pavement etc.), with the road surface being leveled, easy to wash and free from water accumulation.
3.3.2 The plant area shall be provided with facilities for temporary storage or disposal of wastes and garbage which shall be removed or disposed timely to avoid polluting the plant environment. Discarded equipment and other sundries shall not be piled up in the plant area.
3.3.3 Waste storage, processing and discharge shall meet national environmental protection requirements.
3.3.4 Animals irrelevant to slaughtering and processing are forbidden to be fed in the plant area.
4 Plant Building and Workshop
4.1 Design and layout
4.1.1 Plant area shall be classified into production area and non-production area. A front door shall not be shared for the transport of live livestock and poultry and waste and delivery of finished product and one channel shall not be shared in the site.
4.1.2 Layout and facilities of workshop in production area shall meet production process flow and hygienic requirements. The hygienic area and non-hygienic area shall be separated.
4.1.3 Building area and facilities of slaughtering workshop and cutting workshop shall be corresponding to production scale. Processing area within workshop shall be delineated in accordance with production and processing procedure in such a way that people flow and goods flow are not interfered and the processing area shall meet the requirements of technology, sanitation, quarantine and inspection.
4.1.4 Slaughtering enterprises shall be equipped with slaughter waiting lot (area), isolating room, emergency slaughtering house, experiment (chemical assay) room, official veterinarian room, chemicals storage room and bio-safety disposal house. The plant area shall be equipped with specialized area for cleaning and disinfecting the vehicle for transporting livestock and poultry and products and tools for such purpose.
4.1.5 As for slaughtering enterprises without bio-safety disposal house, professional and qualified bio-safety disposal site shall be entrusted to implement bio-safety disposal.
4.1.6 It shall be arranged special edible and non-edible offal processing houses. The area of each edible offal processing workshop shall be suitable to its processing capacity, equipment installations shall meet the hygienic requirements, and the technological layout shall be such to separate processing area and avoid cross contamination.
4.2 Internal structure and materials of the building
Comply with the requirements of 4.2 in GB 14881-2013.
4.3 Workshop temperature control
4.3.1 Workshop temperature shall be controlled within the specified range in accordance with product process requirement. The precooling facilities temperature is controlled between 0℃ and 4℃; the cutting workshop temperature is controlled under 12℃; freezing room temperature is controlled under -28℃; refrigerating and storage depot temperature is controlled under -18℃.
4.3.2 Procedure or site required for temperature shall be installed with temperature displaying device and shall be monitored, for which hygrometer shall be mounted where necessary; both thermometer and hygrometer shall be calibrated periodically.
5 Facilities and Equipment
5.1 Water supply requirements
5.1.1 Production water used in slaughtering and cutting workshops shall meet the requirements of GB 5749; enterprises shall control water quality.
5.1.2 Cold and hot water pipes shall be arranged respectively, according to production process flow, in slaughtering and cutting workshops where water is used. Hot water for cleaning purpose should not be less than 40℃; hot water for disinfection purpose shall not be less than 82℃.
5.1.3 Cold and hot water pipes shall be arranged in emergency slaughtering house and bio-safety disposal workshop.
5.1.4 Processing water pipeline shall be equipped with anti-siphon or backflow-prevention devices; water outlet in water supply network shall not be directly inserted into the sewage level.
5.2 Drainage requirements
5.2.1 Water shall not be accumulated on the ground in slaughtering and cutting workshops where water drained shall flow from cleaning area to non-hygienic area.
5.2.2 Water outlet of open trench shall be equipped with grid made of non-corrosive material, with rat-proof and odor-resistant facilities.
5.2.3 Industrial wastewater shall be subjected to centralized processing, which shall be discharged in accordance with the relevant national regulations.
Contents of GB 12694-2016
Foreword i
1 Scope
2 Terms and Definitions
3 Site Selection and Plant Environment
4 Plant Building and Workshop
5 Facilities and Equipment
6 Quarantine and Inspection
7 Hygiene Control for Slaughtering and Processing
8 Packaging, Storage and Transportation
9 Product Tracing and Recall Management
10 Personnel Requirements
11 Hygienic Management
12 Records and Document Management
