GB 2707-2016 PDF English
GB 2707: Historical versions
| Standard ID | USD | BUY PDF | Delivery | Standard Title (Description) | Status |
| GB 2707-2016 | 80 | Add to Cart | Auto, 9 seconds. | Hygienic standard for fresh (frozen) meat of livestock | Valid |
| GB 2707-2005 | 70 | Add to Cart | Auto, 9 seconds. | Hygienic standard for aquatic flavouring | Obsolete |
| GB 2707-1994 | 199 | Add to Cart | 2 days | Hygienic standard for pork | Obsolete |
| GB 2707-1981 | RFQ | ASK | 3 days | Hygienic standard for frozen pork | Obsolete |
GB 2707-2016: Hygienic standard for fresh (frozen) meat of livestock
---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/GB2707-2016GB NATIONAL STANDARD Food Safety National Standard Fresh (frozen) livestock and poultry products Issued on. DECEMBER 23, 2016 Implemented on. JUNE 23, 2017 Issued by. National Health and Family Planning Commission of the People's Republic of China; The State Food and Drug Administration.
Table of Contents
Foreword... 3 1 Scope... 4 2 Terms and definitions... 4 3 Technical requirements... 4Foreword
This standard replaces GB 2707-2005 Hygienic standard for fresh (frozen) meat of livestock AND some indicators of GB 16869-2005 Fresh and frozen poultry product; AND the indicators in GB 16869-2005 as related to this standard shall be based on this standard. As compared with GB 2707-2005, the main changes of this standard are as follows. - CHANGE the standard name into “National Food Safety Standard Fresh (frozen) livestock and poultry products”; - ADD the terms and definitions; - MODIFY the raw material requirements; - MODIFY the sensory requirements; - MODIFY the physical and chemical indicators; Food Safety National Standard Fresh (frozen) livestock and poultry products1 Scope
This standard is applicable to the fresh (frozen) livestock and poultry products. The standard is not applicable to the ready-to-eat raw meat products.2 Terms and definitions
2.1 Fresh livestock and poultry meat It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry (chickens, ducks, geese, etc.) after being slaughtered and processed, without frozen treatment. 2.2 Frozen livestock and poultry meat It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry (chickens, ducks, geese, etc.) after being slaughtered and processed and subjected to frozen treatment at the temperature ≤ -18 °C.3 Technical requirements
3.1 Raw material requirements Live animals and birds before slaughter shall pass the quarantine and inspection by animal health supervision institute. 3.2 Sensory requirements Sensory requirements shall be in accordance with Table 1. 3.3 Physical and chemical indicators Physical and chemical indicators shall be in accordance with the provisions of Table 2. 3.5 Pesticide residue limits and veterinary drug residue limits 3.5.1 Pesticide residues shall comply with the provisions of GB 2763. 3.5.2 Veterinary drug residues shall comply with the relevant provisions of the relevant national provisions and announcements. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
