1 Scope
This standard specifies the food safety requirements for the management processes of meat and meat products such as the procurement, transport, acceptance, storage and marketing.
This standard is applicable to operating activities of meat and meat products. Meat in this standard includes fresh meat, chilled meat, frozen meat, edible offal etc.
This standard is not applicable to online food trading, catering service and operating activities of made-on-site meat and meat products.
2 Terms and Definitions
2.1
fresh meat
meat of livestock and poultry that is naturally cooled but not cooled by artificial refrigeration, after the livestock or poultry is slaughtered.
2.2
chilled meat (cold meat)
meat of livestock and poultry, which is always kept at a temperature of 0℃ ~ 4℃ during business operation, after the livestock and poultry is slaughtered and subjected to cooling process treatment
2.3
frozen meat
meat with a center temperature of no higher than -15℃, after being subjected to freezing process
Foreword i
1 Scope
2 Terms and Definitions
3 Procurement
4 Transport
5 Acceptance
6 Storage
7 Sales
8 Tracing and Recalling of the Products
9 Hygiene Management
10 Training
11 Management System and Personnel
12 Records and Document Management
1 Scope
This standard specifies the food safety requirements for the management processes of meat and meat products such as the procurement, transport, acceptance, storage and marketing.
This standard is applicable to operating activities of meat and meat products. Meat in this standard includes fresh meat, chilled meat, frozen meat, edible offal etc.
This standard is not applicable to online food trading, catering service and operating activities of made-on-site meat and meat products.
2 Terms and Definitions
2.1
fresh meat
meat of livestock and poultry that is naturally cooled but not cooled by artificial refrigeration, after the livestock or poultry is slaughtered.
2.2
chilled meat (cold meat)
meat of livestock and poultry, which is always kept at a temperature of 0℃ ~ 4℃ during business operation, after the livestock and poultry is slaughtered and subjected to cooling process treatment
2.3
frozen meat
meat with a center temperature of no higher than -15℃, after being subjected to freezing process
Contents of GB 20799-2016
Foreword i
1 Scope
2 Terms and Definitions
3 Procurement
4 Transport
5 Acceptance
6 Storage
7 Sales
8 Tracing and Recalling of the Products
9 Hygiene Management
10 Training
11 Management System and Personnel
12 Records and Document Management
