GB 12694-2016 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 12694-2016 | English | 85 |
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National food safety standard - Hygienic specifications for slaughtering and processing of livestock and poultry
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| GB 12694-1990 | English | 70 |
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Hygienic specifications of meat packing plant
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GB 12694-2016: National food safety standard - Hygienic specifications for slaughtering and processing of livestock and poultry
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB12694-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard – Hygienic
specifications for slaughtering and processing of
livestock and poultry
Issued on. DECEMBER 23, 2016
Implemented on. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China;
China Food and Drug Administration.
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Site selection and plant environment... 6
4 Plant and workshop... 6
5 Facilities and equipment... 7
6 Quarantine and inspection... 11
7 Hygienic control for slaughtering and processing... 12
8 Packaging, storage and transportation... 13
9 Product tracing and recalling management... 14
10 Personnel requirements... 15
11 Hygienic management... 15
12 Record and file management... 16
Foreword
This Standard replaces GB 12694-1990, Hygienic specifications of meat packing plant,
GB/T 20094-2006, Code of hygienic practice for abattoir and meat processing
establishment, and GB/T 22289-2008, Requirement for processing chilled pork.
Compared with the replaced standards, the main changes of this Standard are as
follows.
-- it changes the standard name into “National food safety standard – Hygienic
specifications for slaughtering and processing of livestock and poultry”;
-- it modifies the application scope;
-- it integrates and modifies the standard structure;
-- it integrates and modifies part of the terms and definitions;
-- it integrates, modifies and supplement the requirements for site selection and
plant environment, plant and workshop, and facilities and equipment, and the
management requirements for hygienic control and operation;
-- it adds the requirements for product tracing and recalling management; and
-- it adds the requirements for record and file management.
National food safety standard – Hygienic
specifications for slaughtering and processing of
livestock and poultry
1 Scope
This Standard specifies the basic requirements for the sites, facilities and equipment
and personnel during acceptance, slaughter, cutting, packaging, storage and
transportation of livestock and poultry and the management guidelines for hygienic
control and operation during the slaughtering and processing of livestock and poultry.
This Standard applies enterprises slaughtering and processing livestock and poultry
above the designed size.
2 Terms and definitions
The terms and definitions defined in GB 14881-2013 apply to this Standard.
2.1
enterprises slaughtering and processing livestock and poultry above the
designed size
the factories with an actual annual slaughtering capacity of more than 20,000 pigs,
3,000 beeves, 30,000 mutton sheep, 2 million chickens and 1 million ducks and gooses.
2.2
livestock and poultry
the livestock and poultry for human consumption
2.3
meat
all parts of livestock and poultry which are for human consumption or which are
determined to be safe and suitable for human consumption, including carcasses, cut
meat and edible by-products
2.7
inspection before slaughtering
the inspection for the groups and individuals of livestock and poultry before
slaughtering of livestock and poultry for a comprehensive judgment whether they are
healthy and suitable for human consumption
2.8
inspection after slaughtering
the inspection for the heads, carcasses, offals and other parts of livestock and poultry
after the slaughtering of livestock and poultry for a comprehensive judgment whether
they are healthy and suitable for human consumption
3 Site selection and plant environment
3.1 General requirements
As specified in Chapter 3 of GB 14881-2013.
3.2 Site selection
3.2.1 The sanitary protection distance shall be as specified in GB 18078 and the
animal epidemic prevention requirements.
3.3 Plant environment
3.3.1 The main roads in the plant areas shall be hardened (e.g. concrete or
bituminous pavement); the roads shall be flat which shall be convenient for washing
without accumulating water.
3.3.2 The plant areas shall be provided with wastes, garbage temporary storage or
processing facilities; the wastes shall be cleared and processed on a timely basis, in
order to prevent pollution to the plant environment. The waste equipment and other
debris shall not be piled up in the plant areas.
4 Plant and workshop
4.1 Design and layout
4.1.1 The plant areas shall be divided into production and area and non-production
area. The transportation of live livestock and poultry and the delivery of finished
products shall not share the same gate, nor share the same channel within a slaughter
house.
4.1.4 The slaughter houses shall provide waiting circle (area), isolation workshop,
emergency slaughtering workshop, laboratory, official veterinarian workshop, chemical
storage workshop and innocent treatment workshop. The plant area of the slaughter
houses shall provide special areas for the cleaning and sterilization of livestock and
poultry as well as product transportation vehicles and tools.
4.1.5 The slaughter houses without an innocent treatment workshop shall resort to a
competent professional innocent treatment plant to carry out innocent treatment.
4.2 Building internal structures and materials
As specified in 4.2 of GB 14881-2013.
4.3 Workshop temperature control
4.3.1 The workshop temperature shall be controlled within the range specified in
accordance with the product process requirements. The precooling temperature for the
facilities shall be controlled at 0ºC to 4ºC; the temperature for the cutting workshops
shall be controlled below 12ºC;
4.3.2 The working procedures or sites which have requirements for temperature shall
be equipped with temperature displaying devices to monitor the temperature, and
humidometers if necessary. The thermometers and humidometers shall be calibrated
at fixed times.
5 Facilities and equipment
5.1 Water supply requirements
5.1.1 The production water supply for the slaughtering and cutting workshops shall
be as specified in GB 5749; the enterprises shall control the quality of water supply.
5.2 Water drainage requirements
5.2.1 The floor of the slaughtering and cutting workshops shall not accumulate water;
the drainage water flows from the clean area to the non-clean area.
5.3 Cleaning and sterilization facilities
5.3.1 Cleaning and sterilization facilities for changing rooms and toilets
5.3.2 Cleaning and sterilization facilities for plants and workshops
5.3.2.1 The vehicle passageways in the plant area for transporting livestock and
poultry shall be provided with a sterilization tank as wide as gates, more than 4 m long
and 0.3 m deep;
5.4 Equipment and utensils
5.4.1 Production equipment shall be provided to match with the production capacity;
they shall be arranged in order in accordance with the process to prevent cross
pollution.
5.4.2 Equipment, utensils and containers in contact with meat shall be made of
materials that are non-toxic, tasteless, nonabsorbent, corrosion resistant and not easy
to deform or fall off and can be cleaned and sterilized repeatedly and they will not react
with meat, detergents and disinfectants under normal conditions and maintain intact;
bamboo and wood utensils or containers shall not be used.
5.5 Ventilation facilities
5.5.1 The workshops shall be provided with good ventilation devices to discharge
polluted air and water vapour. The air flows in the direction from the clean area to the
non-clean area.
5.6 Illumination facilities
5.6.1 The workshops shall be provided with appropriate natural light or artificial
illumination. The lustrousness of illumination lamps shall not change the natural
colours of the processed articles; the luminance shall meet the requirements for the
work of the quarantine and inspection personnel and the production operators.
5.7 Storage facilities
5.7.1 The temperature of storage warehouses shall meet the specific requirements
of the products to be stored.
5.7.2 The products shall be kept clean, tidy and well-ventilated in the storage
warehouse. There shall be mould, rat and insect prevention measures.
5.8 Wastes storage and innocent treatment facilities
5.8.1 Wastes temporary storage facilities shall be provided at appropriate locations
far away from the workshops and the facilities shall be made of materials convenient
for cleaning and sterilization;
5.8.2 The equipment for innocent treatment shall meet the relevant national laws,
regulations and standards, and meet the requirements for innocent treatment.
6 Quarantine and inspection
6.1 Basic requirements
6.1.1 The enterprises shall have an inspection department which matches with the
production capacity.
6.1.2 The measuring instruments, facilities and equipment for product processing,
inspection and maintenance, and maintaining the operation of the food safety control
system shall be verified as specified and calibrated before use.
6.2 Inspection before slaughtering
6.2.1 Livestock and poultry to be slaughtered shall be accompanied by an animal
quarantine certificate and provided with a satisfactory identification of livestock and
poultry.
6.2.3 Livestock and poultry determined to be not appropriate for normal slaughter
shall be handled in accordance with relevant provisions.
6.2.4 Livestock and poultry shall be resting without feeding before slaughtering.
6.2.5 The information of inspection before slaughtering shall be feedbacked to
feeding farms and inspectors after slaughtering on a timely basis and keep good
records of inspection before slaughtering.
6.3 Inspection after slaughtering
6.3.1 Carry out inspection for the heads, hoofs (claws), carcasses and offals (body
cavities) in accordance with relevant national laws, regulations and standards after
slaughtering.
6.3.4 The slaughtering workshop for pigs shall be provided with a trichina laboratory
as well as testing facilities.
6.3.5 Those which need to be tested in a laboratory in accordance with national
provisions shall be sampled and tested in a laboratory.
6.4 Innocent treatment
6.4.1 Livestock and poultry and their tissues which are found in quarantine and
inspection to have infectious diseases, parasitic diseases, toxic diseases or hazardous
substance residue shall be transported with special vehicles in airtight containers;
6.4.2 Livestock and poultry and their tissues which are determined in other ways to
be subjected to innocent treatment, shall be subjected to innocent treatment under the
supervision of the official veterinarian.
6.4.3 The enterprises shall establish relevant protection measures to prevent
hazards caused to the personnel during the process of innocent treatment and the
product cross pollution and environmental pollution.
7 Hygienic control for slaughtering and processing
7.1 The enterprises shall abide by the provisions made by the government
department on the residual substance monitoring, illegal additives and pathogenic
microorganisms monitoring, and based on these, formulate for their enterprises the
residual substance monitoring plans, illegal additives and pathogenic microorganisms
monitoring plans for all meats.
7.2 Provide inspection posts at appropriate locations to examine the hygienic
conditions of carcasses and products.
7.5 The utensils used for processing (such as containers for products and water
pipes for cleaning) shall not be placed on the ground or in contact with dirty surfaces
to prevent cross pollution; when the products fall to the ground, appropriate measures
shall be taken to eliminate pollution.
7.7 The slaughtering workshops shall be provided with enough area and all
operations shall be as specified. Different types of livestock and poultry shall not be
slaughtered at the same time in the same slaughtering workshop.
8 Packaging, storage and transportation
8.1 Packaging
8.1.1 Packaging shall be as specified in 8.5 of GB 14881-2013.
8.1.2 Packaging materials shall be as specified in relevant standards, which shall
contain no toxic and hazardous substance and shall not change the sensory
characteristics of meat.
8.1.3 Packaging materials for meats shall not be used repeatedly, unless they are of
corrosion resistant materials easy to clean and that they are subjected to cleaning and
sterilization before use.
8.1.4 Inner and outer packaging materials shall be stored separately; the packaging
material warehouses shall be kept dry, ventilated and clean.
8.1.5 The temperature of the product packaging workshops shall meet the specific
requirements of products.
8.2 Storage and transportation
8.2.1 As specified in Chapter 10 of GB 14881-2013.
8.2.4 The refrigeration storage warehouses shall be defrosted at fixed times.
8.2.5 Meats shall be transported in special transportation facilities which shall not be
used to transport livestock and poultry, livestock and poultry products requiring
innocent treatment or other articles which may pollute meats.
8.2.6 Mixed transportation of packaged meat and non-packaged meat on the same
vehicle shall be avoided; if not avoidable, take physical isolation and protection
measures.
9 Product tracing and recalling management
9.1 Product tracing
Establish a complete traceability system to ensure that meats and their products can
be traceable in case of any inacceptable food safety risk.
9.2 Product recalling
9.2.1 The enterprises slaughtering and processing livestock and poultry shall
establish a recalling system in accordance with relevant laws and regulations;
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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