Standard No.:	GB/T 20575-2019
English Name:	Specification of good manufacture practice for fresh and frozen meat processing
Chinese Name:	鲜、冻肉生产良好操作规范
Chinese Classification:	X00    Standardization and quality management
Professional Classification:	GB    National Standard
ICS Classification:	67.120.10 67.120.10    Meat and meat products 67.120.10
Issued by:	SAMR and SAC
Issued on:	2019-03-25
Implemented on:	2019-10-1
Status:	valid
Superseding:	GB/T 20575-2006 The specification of good manufacture practice for fresh and frozen meat processing
Language:	English
File Format:	PDF
Word Count:	7500 words
Price(USD):	160.0
Delivery:	via email in 1 business day

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 is developed in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 20575-2006 Specification of good manufacture practice for fresh and frozen meat processing. In addition to a number of editorial changes, the following technical changes have been made with respect to GB/T 20575-2006: ——the scope is modified (see Clause 1; Clause 1 of Edition 2006); ——the normative references are modified (see Clause 2; Clause 2 of Edition 2006); ——the terms and definitions are modified (see Clause 3; Clause 3 of Edition 2006); ——the site selection and plant environment are added (see Clause 4); ——the plant buildings and workshops are modified (see Clause 5; 7.1 of Edition 2006); ——the facilities and equipment are modified (see Clause 6, 7.1.1, 7.1.3, 7.2, 7.3 and 7.4 of Edition 2006); ——the requirements for raw materials are modified (see Clause 7; Clauses 4~6 of Edition 2006); ——the inspection and quarantine are modified (see Clause 7; Clause 10 of Edition 2006); ——the production process control is modified (see Clause 9; Clause 9 of Edition 2006); ——the packaging, storage and transportation are modified (see Clause 10; 9.3.2, 9.3.7, 9.3.8, 9.3.9, 9.3.10 and 9.4 of Edition 2006); ——the product identification is added (see Clause 11); ——the product traceability and recall management are added (see Clause 12); ——the hygiene management and control are modified (see Clause 13; 8.1~8.5 of Edition 2006); ——the record and document management are added (see Clause 14). The standard was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China. This standard is under the jurisdiction of National Technical Committee on Slaughter & Processing of Standardization Administration of China (SAC/TC 516). The previous edition of this standard is as follows: ——GB/T 20575-2006. Specification of good manufacture practice for fresh and frozen meat processing 1 Scope 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 3.2 meat enterprise enterprise registered through approval by the government supervision department for processing, packaging, transportation or storage of fresh and frozen meat, in addition to slaughter enterprise 3.3 slaughter livestock and poultry livestock and poultry to be slaughtered in slaughter enterprise allowed by laws, such as pig, cattle, sheep and poultry 3.4 livestock and poultry body body of a living livestock or poultry after slaughtering and bleeding 3.5 fresh and frozen meat meat obtained from slaughtering of livestock and poultry and processing, including hot meat, chilled meat and frozen meat 3.6 slaughter processing process of processing slaughter livestock and poultry into carcasses (or cut of meat) and other by-products 3.7 cleaning process of removing contaminants from meat surface (carcass) 4 Site selection and plant environment Site selection and plant environment shall meet the relevant requirements of Clause 3, GB 12694-2016. 5 Plant buildings and workshops 5.1 Design and layout 5.1.1 The structure of plant buildings and facilities shall be reasonable, firm, well ventilated, with sufficient natural or artificial light sources, and easy to clean. 5.1.2 The layout of workshops and the design, construction and installation of facilities shall meet the requirements of the process flow without causing cross-contamination. 5.1.3 The waiting pen (area) shall be provided with sufficient capacity, ceiling (not required if climate conditions permit) and sufficient fences to facilitate pre-slaughter inspection and quarantine. The structure of waiting pen shall be reasonable and convenient for repair; the ground is well laid and drained; the water supply is sufficient, and the water supply pipe is arranged to facilitate the cleaning of waiting pen (area), passage, loading/unloading platform and conveyance. 5.1.4 Appropriate isolation pens shall be provided to facilitate careful inspection of livestock and poultry. The isolation pen shall be able to be locked, provided with a separate drain pipe, and shall not be connected to those flowing through other pens. A ceiling shall be provided if it is required based on environmental conditions. 5.1.5 Livestock and poultry slaughter processing workshop suitable for slaughtering and processing shall be provided. Slaughter processing workshops for different livestock and poultry shall be separated. The clean area and non-clean area of the workshop shall be completely isolated. 5.1.6 The livestock and poultry slaughter processing workshop shall be provided with sufficient space for relevant operations such as scalding and dehairing (or epilation), and each processing area shall be separated from other areas. Viscera treatment room, appropriate cooling room, freezing room and refrigerator, as well as storage room for skin, horn, feet and non-edible livestock and poultry fat shall be provided. 5.1.7 The emergency slaughtering room for livestock shall be connected to the isolation pen, be provided with locks, and only be used for slaughter processing of emergency slaughter livestock.

Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Site selection and plant environment 5 Plant buildings and workshops 6 Facilities and equipment 7 Requirements for raw materials 8 Inspection and quarantine 9 Production process control 10 Packaging, storage and transportation 11 Product identification 12 Product traceability and recall management 13 Hygiene management and control 14 Record and document management