GB/T 27301-2008 PDF English
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Food safety management system -- Requirements for meat and meat product establishments
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GB/T 27301-2008: PDF in English (GBT 27301-2008) GB/T 27301-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
X 00
Food Safety Management System -
Requirements for Meat and Meat Product
Establishments
ISSUED ON. AUGUST 28, 2008
IMPLEMENTED ON. DECEMBER 01, 2008
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People’s Republic of China;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
Introduction ... 4
1 Scope ... 5
2 Normative References ... 5
3 Terms and Definitions ... 5
4 Human Resources ... 6
5 Prerequisite Programs ... 7
6 Critical Process Control ... 8
7 Inspection ... 11
8 Product Tracing and Recall ... 12
Annex A (Informative) Correspondence between GB/T 22000-2006 and
GB/T 27301-2008 ... 13
Bibliography ... 16
Foreword
Annex A of this Standard is informative.
This Standard was proposed by China National Accreditation Service for Conformity
Assessment and Hebei Entry-Exit Inspection and Quarantine Bureau of the People’s
Republic of China.
This Standard shall be under the jurisdiction of the Standardization Administration of the
People's Republic of China (SAC/TC 261).
Drafting organizations of this Standard. China National Accreditation Service for
Conformity Assessment, Hebei Entry-Exit Inspection and Quarantine Bureau of the
People’s Republic of China, Registration Management Department of Certification and
Accreditation Administration of the People’s Republic of China, China Quality Certification
Center, Shijiazhuang Animal Husbandry & commerce Development Corporation, Henan
Shuanghui Group, Shanghai Shanghai Husi Food Co., Ltd, Beijing Huadu Broiler Co., Ltd,
Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People’s Republic of China,
and Slaughter Technology Appraisal Center of Ministry of Commerce.
Main drafters of this Standard. Wang Xiaoxia, Gao Yongfeng, Fan Enjian, You Anjun,
Meng Fanya, She Feng, Liu Qinglong, Wang Gang, Zhao Jian, Yan Jingqing, and Cheng
Wangming.
Introduction
Starting from the key problems existed in meat and meat products in China, this Standard,
based on the principle of laying stress on both independent innovation and active
introduction as well as the production characteristics of meat and meat product
establishments, makes specific requirements for setting up a food safety management
system for meat and meat product establishments in China.
This Standard is formulated on the basis of “food safety management system.
requirements for meat and meat product establishments” - one of the achievements in
scientific research of the National Science and Technology Major Project in the “10th
Five-year Plan”- “Establishment and implementation of HACCP system in food enterprises
and food service industry”.
GB/T 22000-2006 “Food Safety Management Systems - Requirements for Any
Organization in the Food Chain” provides general requirements. Meat and meat product
establishments and interested parties, in the application of GB/T 22000, make a request
for further detail of the general requirements according to the production characteristics of
the food enterprises.
To ensure conformity of the food safety management for meat and meat product
establishments to the laws, regulations, and documents at both domestic and abroad, this
standard clearly proposes to apply relevant requirements in GB 19303-2003 “Hygienic
Practice of Cooked Meat and Meat-Products Factory” and GB/T 20094-2006 “Code of
Hygienic Practice for Abattoir and Meat Processing Establishment”. This standard puts
forward requirements of “Critical process control”, in which it includes raw material
acceptance; adopt the idea that food safety begins in the farm; includes ante-mortem and
post-mortem inspection, reflects the particularity of meat slaughtering. At the same time, it
also introduces microbiological control requirements; promotes process hygiene
monitoring to ensure product safety. Considering the differences of meat product
establishments in production processes, this Standard only gives general requirements for
meat product establishments. In order to ensure its conformity to other laws and
regulations, this Standard also introduces the concept and requirements of sanitation
standard operation procedure (SSOP).
Food Safety Management System -
Requirements for Meat and Meat Product
Establishments
1 Scope
The standard specifies the particular requirements of food safety management systems
for meat and meat product establishments, including human resources, prerequisite
programs, critical process control, inspection, product tracing and recall.
The standard, together with GB/T 22000, is applicable to meat and meat product
establishments for setting up, implementation and self-evaluation of their food safety
management systems. It is also applicable to external evaluation and certification of the
food safety management system of such establishments.
When used for the purpose of certification, this Standard shall be used together with GB/T
22000. The correspondence between GB/T 22000 and this Standard is shown in Annex A.
2 Normative References
The articles contained in the following documents have become part of this Standard
when they are quoted herein. For the dated documents so quoted, all the modifications
(excluding corrections) or revisions made thereafter shall not be applicable to this
Standard. For the undated documents so quoted, the latest editions shall be applicable to
this Standard.
GB 2760 Hygienic Standard for Uses of Food additives
GB 19303-2003 Hygienic Practice of Cooked Meat and Meat - Products Factory
GB/T 20094-2006 Code of Hygienic Practice for Abattoir and Meat Processing
Establishment
GB/T 22000-2006 Food Safety Management Systems - Requirements for Any
Organization in the Food Chain
3 Terms and Definitions
d) Operators’ hands shall be positively clean and aseptic; the restroom fixtures shall
keep maintained and sanitary;
e) Contaminants like lubricants, fuel, cleaning and disinfecting products, condensate
and other chemical, physical and biological contamination shall be prevented from
doing safety harm to foods;
f) Various toxic chemicals shall be correctly labelled, stored and used;
g) The personnel who are in contact with foods shall remain health and hygienic;
h) Pest insects and rodents shall be eliminated and prevented.
5.4 Personnel Health and Hygienic Requirements
5.4.1 Personnel dealing with meat production, inspection and management shall comply
with the requirements of hygiene and health examination for food processing in the Food
Hygiene Law of the People's Republic of China.
5.4.2 For personnel who directly deal with meat production, inspection and management,
if they have a disease affecting food hygiene, he/she shall be transferred from their post.
6 Critical Process Control
6.1 General
Enterprises shall, in making hazard analysis according to GB/T 22000, at least take
account of relevant critical processes mentioned in this chapter; and choose appropriate
control measure portfolios to exercise control to the hazards.
6.2 Raw Material Acceptance
6.2.1 Requirements for Animals for Slaughter
The animals for slaughter shall come from the farms that is approved by the competent
agency concerned. The farms shall follow relevant regulations and breeding specifications
to apply effective control over the breeding process. All animals leaving the farms are
provided with a quarantine certificate.
6.2.2 Hygienic Requirements for Raw and Auxiliary Materials for Meat Product
Processing
a) Raw material meat shall come from designated meat slaughter and processing
enterprises, and shall carry a quarantine certificate and pass acceptance;
b) Imported raw material meat shall come from foreign meat production enterprises
that has been registered in the competent agency concerned, and shall carry an
inspection and quarantine certificate issued by official veterinary administrative
6.4.5 In order to make sure that post-mortem inspection can be fully performed, the
veterinarian in charge shall be entitled to slow-down or stop slaughtering and processing.
6.4.6 Post-mortem inspection shall keep good records. Post-mortem inspection results
shall be immediately analyzed and summarized to report to agencies concerned, or fed
back to the farms if necessary.
6.5 Control of Visible Contaminants like Excrement, Milk, Bile, etc.
Abattoir and meat production establishments shall bring visible contaminants like
excrement, milk, bile, etc. under control to ensure products are free of contamination.
6.6 Control of Meat and Meat Product Microorganisms
Production enterprises shall formulate written microorganism contro...
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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