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GB/T 22289-2008 English PDF

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US$279.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 22289-2008: Requirement for processing chilled pork
Status: Obsolete

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 22289-2008	279	Add to Cart	3 days	Requirement for processing chilled pork	Obsolete

Similar standards

GB 18394 GB/T 23493 GB/T 22338 GB/T 45533 GB/T 45535 GB/T 19480

Basic data

Standard ID: GB/T 22289-2008 (GB/T22289-2008)
Description (Translated English): Requirement for processing chilled pork
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.01
Word Count Estimation: 7,799
Date of Issue: 2008-08-12
Date of Implementation: 2008-10-01
Quoted Standard: GB/T 191; GB 5749; GB 7718; GB 9959.1; GB 9959.2
Regulation (derived from): National Standard Approval Announcement 2008 No.14 (Total No.127)
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the terms and definitions related to the cooling pork, processing technology requirements, signs, labels, packaging, storage and transportation requirements. This standard applies to chilled pork production and processing.

GB/T 22289-2008: Requirement for processing chilled pork

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Requrirement for processing chilled pork ICS 67.120.01 X22 National Standards of People's Republic of China Chilled pork processing technology requirements Posted 2008-08-12 2008-10-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard is proposed and managed by the People's Republic of China Ministry of Commerce. This standard was drafted. Ministry of Commerce butcher Identification Center, Henan Luohe Shuanghui Industry Group Co., Ltd.. The main drafters of this standard. Wang Yufen, Wang Yonglin, Chen Song, WANG JIPENG, Wang Qiaoling, Zhang Xinling, Hu Xinying. Chilled pork processing technology requirements

1 Scope

This standard specifies the relevant terms and definitions of chilled pork processing technology requirements, marking, labeling, packaging, storage and transportation requirements. This standard applies to chilled pork production and processing.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB/T 191 Packaging - Pictorial signs GB 5749 drinking water health standards GB 7718 pre-packaged food labels General GB 9959.1 fresh and frozen pork slices GB 9959.2 segmentation fresh and frozen pork GB 16548 diseases and diseases of animals and animal products processing biosafety regulations GB/T 17236 pig slaughter rules GB/T 17996 pig slaughter product quality inspection procedures GB/T 19480 Meat and meat products - Terminology GB/T 20575 Fresh and frozen meat production and good manufacturing practices GB/T 20799 fresh, frozen conditions of transport NY/T 632 chilled pork "Meat Hygiene Inspection trial procedures" (59) Farming Committee Zi No. 113, (59) Anti-Wei Zi No. 556, (59) the subject of a joint No. 231 words And (59) United Methodist Suppliers Zi No. 399

3 Terms and Definitions

GB/T 19480 and established the following terms and definitions apply to this standard. 3.1 After collectively resulting edible parts of pig slaughtering. Including the body (except bone), head, hooves, tail, viscera. 3.2 Strict implementation of pig carcasses quarantine, slaughter inspection system after the rapid cooling treatment by sawing (split) and a half later, so deep carcass temperature of meat (a Hind legs like a center temperature) rapidly reduced within 24h -1 ℃ ~ 7 ℃, and in the subsequent segmentation processing, distribution and sales process is always guaranteed Held under cold chain conditions for fresh pork. 3.3 In good practices and good hygienic conditions, the whole pig carcass after slaughter along the spine midline longitudinal saw (split) into two separate bodies swine ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 22289-2008_English be delivered?

Answer: Upon your order, we will start to translate GB/T 22289-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 22289-2008_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 22289-2008_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.