The specifications specify the design and facilities, hygienic management, processing and hygienic requirements for finished product storage and transportation of meat packing plant.
The specifications are applicable to plants slaughtering pig, cattle and sheep and producing cut meat and meat products.
"The hygiene during processing" in the specifications is mainly for pig temporarily and national standard will be established separately for cattle and sheep.
2 Normative References
GB 2722 Hygienic Standard for Fresh Pork
GB 2723 Hygienic Standards for Fresh Beef Fresh Mutton and Fresh Rabbit
GB 2760 Hygienic Standards for Uses of Food Additives
GB 5749 Standards for Drinking Water Quality
GB 7718 General Standard for the Labeling of Foods
3 Terms
3.1 Carcass: refers to the body of fatstock after slaughtering and bloodletting.
3.2 Dressed carcass: refers to the body part of fatstock with mane, viscera, head, tail and lower part of the four limbs (below wrist and knuckle) being removed after slaughtering and bloodletting.
3.3 Cut meat: the pure meat at the parts being divided into those with or without fat according to specification requirement after deboning of dressed carcass.
3.4 Meat product: refers to the raw or cooked meat products made through any or one or more processing methods like saucing, marinating, fuming, roasting, sousing and stewing, taking pork, beef and mutton as main materials.
3.5 Conditional edible meat: refers to the meat which must reach the hygienic requirements after treated with high temperature, frozen storage or other efficient methods, and harmless edibility for human.
1 Subject Content and Application Scope 2 Normative References 3 Terms 4 Hygiene of Plant Design and Facility 5 Plant Hygiene Management 6 Personal Hygiene and Health 7 Hygiene during Processing 8 Hygiene of Storage and Transportation of Finished Products 9 Hygiene and Quality Inspection Management Additional Explanation
1 Subject Content and Application Scope
The specifications specify the design and facilities, hygienic management, processing and hygienic requirements for finished product storage and transportation of meat packing plant.
The specifications are applicable to plants slaughtering pig, cattle and sheep and producing cut meat and meat products.
"The hygiene during processing" in the specifications is mainly for pig temporarily and national standard will be established separately for cattle and sheep.
2 Normative References
GB 2722 Hygienic Standard for Fresh Pork
GB 2723 Hygienic Standards for Fresh Beef Fresh Mutton and Fresh Rabbit
GB 2760 Hygienic Standards for Uses of Food Additives
GB 5749 Standards for Drinking Water Quality
GB 7718 General Standard for the Labeling of Foods
3 Terms
3.1 Carcass: refers to the body of fatstock after slaughtering and bloodletting.
3.2 Dressed carcass: refers to the body part of fatstock with mane, viscera, head, tail and lower part of the four limbs (below wrist and knuckle) being removed after slaughtering and bloodletting.
3.3 Cut meat: the pure meat at the parts being divided into those with or without fat according to specification requirement after deboning of dressed carcass.
3.4 Meat product: refers to the raw or cooked meat products made through any or one or more processing methods like saucing, marinating, fuming, roasting, sousing and stewing, taking pork, beef and mutton as main materials.
3.5 Conditional edible meat: refers to the meat which must reach the hygienic requirements after treated with high temperature, frozen storage or other efficient methods, and harmless edibility for human.
Contents of GB 12694-1990
1 Subject Content and Application Scope
2 Normative References
3 Terms
4 Hygiene of Plant Design and Facility
5 Plant Hygiene Management
6 Personal Hygiene and Health
7 Hygiene during Processing
8 Hygiene of Storage and Transportation of Finished Products
9 Hygiene and Quality Inspection Management
Additional Explanation
