GB/T 27301-2008 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 27301-2008 | English | 140 |
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Food safety management system -- Requirements for meat and meat product establishments
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GB/T 27301-2008: Food safety management system -- Requirements for meat and meat product establishments
---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/GBT27301-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
X 00
GB/T 27301-2008
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.
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
3 Terms and Definitions
Those defined in GB/T 22000-2006, and the following terms and definitions apply to this
Standard.
3.1 Meat
Flesh meat and edible by-products of domestic or wild mammals and birds that is fit for
human eating.
3.2 Ante-mortem Inspection
Inspection conducted on animals before slaughter to determine whether they are health
and fit for human consumption.
3.3 Post-mortem Inspection
Inspection conducted on heads, trunks, viscera and other parts of animals after slaughter
to determine whether they are health and fit for human consumption.
3.4 Meat Hygiene
All conditions and measures to ensure that meat is safe and fit for human consumption.
4 Human Resources
4.1 Composition of Food Safety Team
The food safety team shall be consisted of professionals who have relevant knowledge
and experience, usually including the personnel engaged in sanitary quality control,
production and processing, process design, laboratory inspection, equipment
maintenance, purchase of raw and auxiliary materials, warehousing management, sales
and etc.
4.2 Competence, Awareness and Training
5 Prerequisite Programs
5.1 General
In building food safety management systems according to GB/T 22000, meat and meat
product establishments shall ensure their prerequisite programs to conform to relevant
requirements of GB/T 20094-2006 and (or) GB 19303-2003.
5.2 Infrastructure and Maintenance
The layout, care and maintenance of equipment and facilities in abattoir and meat
production establishments shall at least conform to relevant requirements in Chapter 6 to
Chapter 9 in GB/T 20094-2006; the layout, care and maintenance of equipment and
facilities in meat product establishments shall at least conform to relevant requirements in
Chapter 4 to Chapter 6 in GB 19303-2003.
5.3 Sanitation Standard Operation Procedure (SSOP)
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.
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.
6.3 Ante-mortem Inspection
6.3.1 Animals for slaughter shall come from non-epidemic areas and have relevant
certification. Abattoir enterprises shall not slaughter the animals died in transportation,
animals having infectious diseases or suspected infectious diseases, and animals of
unidentified sources or incomplete certification.
6.4 Post-mortem Inspection
6.4.1 The inspection on heads, trunks and viscera of slaughtered animals shall be carried
out in accordance with the relevant state regulations, procedures and standards.
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 control procedures in line
with product hygienic requirements to exercise regular or irregular control on main
production processes, finished products and semi-finished products.
6.7 Physical Hazard Control
Production enterprises shall make use of necessary monitoring equipment such as metal
detectors, X-ray detectors to control physical hazards.
6.10 Meat Product Processing Area Control
Meat product processing is divided into clean and unclean areas. Cooked products shall
be strictly designated with crude and cooked boundaries.
6.11 Product Storage and Transportation
Warehouse temperature shall meet specific requirements for meat storage. The
warehouse shall keep clean, tidy and ventilated inside, and shall not store articles
detrimental to sanitation. The same warehouse shall not store foods that may produce
cross contamination or tainting.
7 Inspection
7.1 Inspection Capacity
7.1.1 There shall be internal inspection departments compatible with production capacity
and inspectors with relevant qualifications.
7.2 Inspection Requirements
7.2.1 Products shall be inspected and determined according to related national and
industrial standards.
7.2.2 Product’s microbiological test items include routine hygienic indexes (e.g. total
bacterial count, coliform groups, etc.) and pathogenic bacteria.
8 Product Tracing and Recall
8.1 Control of Non-Conforming Products
Enterprises shall draw up and carry out control systems of non-conforming products,
including identification, assessment, isolation treatment, etc.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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