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This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 19478-2004 Good manufacturing practice for pig slaughting. The following main technical changes have been made with respect to GB/T 19479-2004:
—— The name of the standard is modified to Good manufacturing practice for livestock and poultry slaughtering - Pig;
—— The scope is modified (see clause 1; and clause 1 of Edition 2004);
—— The normative references are modified (see clause 2; and clause 2 of Edition 2004);
—— The terms and definitions are modified (see clause 3; and clause 3 of Edition 2004);
—— The plant environment is added (see 4.3);
—— Some requirements are added for design and layout (see 5.1.4, 5.1.8, and 5.1.12);
—— Some requirements for design and layout are modified (see 5.1.11, 5.1.13, and 5.1.15; and 5.3.12, 5.3.13, and 5.3.4 of Edition 2004);
—— The internal structure and materials of the building are modified (see 5.2.2; and 5.3.1 of Edition 2004);
—— The room temperature of packaging room is modified (see 5.3.2; and 5.3.14 of Edition 2004);
—— Design area requirements are deleted for slaughtering room and cutting room (see 5.3.15 of Edition 2004);
—— The use principle of non-drinking water is added (see 6.1.1.3);
—— Modification is made for the discharge standard requirements for wastewater (see 6.1.2.2; and 5.4.2 of Edition 2004);
—— Requirements are added for the disposal of hazardous wastes (see 6.1.4);
—— Management requirements are added for personal belongings storage cabinets (see 6.1.5.4);
—— Equipment, tools and apparatus are modified (see 6.2.2, 6.2.3; and 5.3.16 of Edition 2004);
—— The procedures of slaughtering and cutting processing are deleted (see clause 6 of Edition 2004);
—— The inspection and quarantine are modified (see clause 7; and clause 7 of Edition 2004).
—— Hygienic control for slaughtering and processing is added (see clause 8);
—— Packaging, storage, and transport are modified (see clause 9; and clauses 8 and 9 of Edition 2004);
—— Product traceability and recall management are added (see clause 10);
—— The personnel requirements are modified (see clause 11; and clause 4 of Edition 2004);
—— The hygienic management is modified (see clause 12; and clause 11 of Edition 2004);
—— The management of records and documents is modified (see clause 13; and clause 10 of Edition 2004);
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 516 on Slaughter & Processing of Standardization Administration of China.
The previous edition of this standard is as follows:
—— GB/T 19479-2004.
Good manufacturing practice for livestock and poultry slaughtering - Pig
1 Scope
This standard specifies requirements for the site selection and the plant environment, plant buildings and rooms, facilities and equipment, inspection and quarantine, hygienic control for slaughtering and processing, packaging, storage and transport, product traceability and recall management, personnel, hygienic management, and records and documents management of pig slaughtering and processing.
This standard is applicable to pig slaughtering and processing enterprises.
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 5749 Standards for drinking water quality
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB 12694 National food safety standard - Hygienic practices for livestock and poultry slaughtering and processing
GB/T 17236 Operating procedures of livestock and poultry slaughtering - Pig
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB/T 19480 Terms of meat and meat products
GB 20799 National food safety standard - Hygienic regulation for operation of meat and meat products
GB 50317 Code for design of pig slaughtering, cutting and deboning rooms
Code for pig slaughtering quarantine (NONGYIFA [2010] No.27 Attachment 1)
Technical specification for innocuous treatment of dead and diseased animals (NONGYIFA [2017] No.25)
Measures for examination of conditions for animal epidemic prevention (Decree [2010] No.6 of the Ministry of Agriculture of the People's Republic of China)
Measures for the administration of packaging and labeling of agricultural products (Decree [2006] No.70 of the Ministry of Agriculture of the People's Republic of China)
3 Terms and definitions
For the purpose of this document, the terms and definitions given in GB 12694, GB/T 19480, and GB 50317 apply.
4 Site selection and plant environment
4.1 General requirements
They shall meet the relevant requirements of GB 12694.
4.2 Site selection
4.2.1 The plant site shall be far away from residential areas, shall not be close to the upstream of urban water sources, and shall be located more than 500 m downwind of the dominant summer wind direction in urban residential areas. It shall avoid the industrial enterprises that produce harmful gases, smoke, dust and other substances, and other areas or places that produce pollution sources.
4.2.2 During site selection, the power supply, water source and transport conditions shall be considered, and the wastewater discharge channels and ways shall be provided.
4.2.3 The protective distance between the plant site and places such as drinking water sources, animal farms. and farming communities shall conform to the provisions of the Measures for examination of conditions for animal epidemic prevention.
4.3 Plant environment
4.3.1 Enclosures or fences shall be built around the plant.
4.3.2 Animals not concerned with in slaughtering and processing shall not be bred in the plant.
5 Plant buildings and rooms
5.1 Design and layout
5.1.1 The plant shall be divided into production area and non-production area. The production area shall include the inspection and acceptance room (area), isolating room, waiting pens, emergency slaughtering room, slaughtering room, cutting room, by-products processing room, waste collection room, innocuous treatment room, etc.
5.1.2 The entrance and exit for live pigs and wastes shall be arranged separately from those for products and personnel in the production area and they shall not share the same passage in the plant.
5.1.3 Pre-slaughter building facilities shall include pig unloading platform, pig driving road, receiving platform, isolating room, waiting pens, veterinary working room, etc. These facilities shall meet the requirements of GB 50317.
5.1.4 A fixed vehicle disinfection space shall be provided in the pig unloading area and shall be equipped with vehicle cleaning and disinfection equipment.
5.1.5 The emergency slaughtering room shall be located near the isolating room, with separate changing room and shower room. The drainage slope of the floor shall not be less than 2%.
5.1.6 Slaughtering and cutting rooms shall be arranged in the upwind direction of innocuous treatment room, waste collection room, wastewater treatment place, boiler room, and slaughtering room, and shall be away from breeding area.
5.1.7 The road surface and space around the area where the slaughtering and cutting rooms are located shall be flat and free of water accumulation. Asphalt or concrete should be used for the main passages and sites.
5.1.8 Each processing area in the room shall meet the requirements of process, hygiene, inspection and quarantine, and human flow, good flow, air flow, and the discharge of wastes shall not cause cross contamination.
5.1.9 The slaughtering room shall be divided into hygienic area and non-hygienic area with clear division, and shall be free of cross-contamination.
5.1.10 Inspection and quarantine positions shall be set up in the slaughtering room and sufficient space shall be reserved.
5.1.11 A room for temporary storage of suspected sick pig products shall be set up in the slaughtering room and shall be arranged near the synchronous inspection track for carcass and offals. The room for temporary storage of suspected sick pig products shall be provided with a door directly connected to the outside of the room or sealed containers for storage.
5.1.12 Red offal processing room, white offal processing room, and head and hoof processing room shall be arranged separately to prevent cross-contamination.
5.1.13 The cutting room shall be equipped with carcass chilling room, cutting and deboning room, product chilling room, packaging room, packaging material room, sharpening and cleaning room, and air conditioning equipment room.
5.1.14 The chilling room and carcass delivery room are connected to the slaughtering room. The delivery room shall be well ventilated and be provided with chilling measures. The delivery platform shall be set outside the delivery room and should be made into closed type.
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Site selection and plant environment
5 Plant buildings and rooms
6 Facilities and equipment
7 Inspection and quarantine
8 Hygienic control for slaughtering and processing
9 Packaging, storage and transport
10 Product traceability and recall management
11 Requirements for personnel
12 Hygienic management
13 Records and documents management
