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This standard replaces GB/T 20799-2014 Fresh and Frozen Meat Transport Condition, GB/T 21735-2008 Logistics Code for Meat and Meat Products and SB/T 10395-2005 Operating Practice for Livestock and Poultry in Circulating.
The following main changes have been made with respect to GB/T 20799-2014, GB/T 21735-2008 and SB/T 10395-2005 (the previous editions):
——This standard is renamed as National Food Safety Standard - Hygienic Specification for Meat and Meat Products Management;
——The terms and definitions are modified.
National Food Safety Standard -
Hygienic Specification for Meat and Meat Products 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
2.4
edible offal
edible products obtained after the livestock or poultry is slaughtered and processed, including viscera, grease, blood, bone, skin, head, hoof (or claw), tail etc.
2.5
meat products
raw or cooked meat products which are made of livestock or poultry meat or its edible offal, with minor ingredients or not, after being subjected to relevant production processes such as pickling, red cooking, saucing, steaming, boiling, smouldering, roasting, baking, drying, frying, shaping, fermentation, modulation, etc.
3 Procurement
3.1 Procurement shall meet the relevant requirements specified in Chapter 2 of GB 31621-2014.
3.2 During procurement of fresh meat, chilled meat, frozen meat and edible offal, the Animal Epidemic Prevention Qualification Certificate and other qualification certificates of the Supplier shall be inspected.
3.3 Fresh meat, chilled meat, frozen meat and edible offal shall be provided with animal quarantine conformity certificate and animal quarantine mark.
3.4 Procurement of meat of livestock and poultry that have died due to illness, poison or unidentified cause and its products shall be prohibited. Procurement of meat that fails to be quarantined and inspected as required or that fails to meet the requirements of quarantine and inspection shall be prohibited. Procurement of meat products that fail to be inspected or that fails to meet the requirements of inspection shall be prohibited.
4 Transport
4.1 Transport shall meet the relevant requirements specified in Chapter 3 of GB 31621-2014.
4.2 Fresh meat and fresh edible offal shall be cooled to room temperature before shipment. Under normal temperature, the transport shall last no more than 2h.
4.3 The center temperature of chilled meat and refrigerated edible offal shall be reduced to 0℃ ~ 4℃ before shipment. And during transport, the temperature in the box shall be kept within 0℃ ~ 4℃ and it shall be recorded properly .
4.4 The center temperature of frozen meat and frozen edible offal shall be reduced to -15℃ and below before shipment. And during transport, the temperature in the box shall be kept at -15℃ and below, and it shall be recorded properly.
4.5 Meat products that require refrigerated transport shall meet the relevant requirements specified in 4.3. Meat products that require frozen transport shall meet the relevant requirements specified in 4.4.
4.6 Under refrigerated and frozen transport conditions, the transport vehicle shall be equipped with temperature monitoring device and the temperature shall be recorded properly.
4.7 Inner wall of transport vehicle shall be complete, smooth, safe, non-toxic, anti-absorption, corrosion-resistant and easy to clean.
4.8 Transport vehicle shall be equipped with necessary placement and dust-proof facilities. When transporting fresh slices of meat, hanging facilities shall be provided. When transported by hanging, the products shall be separated from each other with a proper distance, and the products shall not touch the bottom of the vehicle.
4.9 Fresh meat, chilled meat, frozen meat and edible offal shall not be transported by the same vehicle for live livestock and poultry transport.
4.10 Head, hoof (claw) and viscera shall be loaded and transported with watertight vessels. Stomach, intestine, heart, liver, lung and kidney without sealed packages shall not be placed in the same vessel.
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
