SB/T 10353-2011 English PDFSB/T 10353: Historical versions
Basic dataStandard ID: SB/T 10353-2011 (SB/T10353-2011)Description (Translated English): Profession standard and technique requirement for the job in the slaughter establishment Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: X01 Classification of International Standard: 67.120.10 Word Count Estimation: 7,798 Date of Issue: 7/7/2011 Date of Implementation: 11/1/2011 Older Standard (superseded by this standard): SB/T 10353-2003 Regulation (derived from): Ministry of Commerce Notice 2011 No. 40 Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the pig slaughter and processing jobs terms and definitions vocational skills, skill levels, skill requirements. This standard applies to pig slaughtering plant (field) in pig slaughter and processing of personnel. SB/T 10353-2011: Profession standard and technique requirement for the job in the slaughter establishment---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. Profession standard and technique requirement for the job in the slaughter establishment ICS 67.120.10 X01 Record number. 33198-2011 People's Republic of China domestic trade industry standard Replacing SB/T 10353-2003 Pig slaughtering and processing vocational skills post standards, occupations Skill job requirements Establishment Published on.2011-07-07 2011-11-01 implementation Published by the Ministry of Commerce ContentForeword I 1 Scope 1 2 Terms and Definitions 1 3 skill level 1 4 Skills requirement 1ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. Please note that some of the contents of this document may involve patents. The issuing organization of this document is not responsible for identifying these patents. This standard is revised to implement the Regulations of the State Council on the Management of Pig Slaughter and the Implementation Measures of the Regulations on the Management of Pig Slaughter in the Ministry of Commerce. The requirements for skilled positions of pig slaughtering and processing personnel are to improve the technical quality and technical level of pig slaughtering personnel and ensure the sanitary quality of meat products. This standard replaces SB/T 10353-2003 "Standards for the occupational skills of pig slaughtering and processing, and the qualifications for the identification of vocational skills", and Compared with SB/T 10353-2003, the main technical changes are as follows. --- Added normative references; --- Revised the professional knowledge requirements of junior workers, from "a preliminary understanding of the "Food Safety Law of the People's Republic of China", "the People's Republic of China The Law on the Prevention of Epidemics and the Regulations on the Management of Livestock Slaughter and Others, and the Provisions and Requirements for Meat Products Standards and Sanitary Standards were changed to "Understanding the "Food Safety Law of the People's Republic of China", "The Animal Epidemic Prevention Law of the People's Republic of China" and other relevant laws and regulations"; --- Modify the job definition to terms and definitions; --- Revised the knowledge requirements for primary workers, intermediate workers, and senior workers; --- Revised the operational skills requirements for primary, intermediate and advanced workers; --- Removed the content of the post identification specification. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Department of Market Order of the Ministry of Commerce, the Circulation Industry Promotion Center of the Ministry of Commerce, and Henan Zhongpin Food Industry Co., Ltd. The main drafters of this standard. Luo Zhiliang, Guo Yurui, Zhang Xinling, Hu Xinxin, Li Huan, Zhang Jianlin, Zhang Qingfeng. This standard was first published on November 5,.2003. This is the first revision. Pig slaughtering and processing vocational skills post standards, occupations Skill job requirements1 ScopeThis standard stipulates the terminology and definition, skill level and skill requirements of the occupational skills post for slaughtering and processing of pigs. This standard applies to pig slaughter plants (sites) engaged in slaughtering and processing of pigs.2 Terms and definitions2.1 Pig slaughter skills post Use a variety of slaughtering and processing machinery and tools to stun, smother, smear, cleanse, depilate or peel the pigs, open the cavity, and smash Semi-finished grading, by-product finishing cleaning, and division processing.3 skill levelEach type of work is divided into three skill levels. junior, intermediate, and senior.4 skill requirements4.1 Primary workers 4.1.1 Knowledge requirements 4.1.1.1 Understand the basics of pig anatomy. 4.1.1.2 Understand the slaughtering process of pigs and the slaughtering procedures of pigs. 4.1.1.3 Understand the name, specifications and quality requirements of sliced pork, split meat and by-products. 4.1.1.4 Understand the general knowledge of the names, specifications, models, performance and safe operation and maintenance of common slaughtering and processing machinery and equipment. 4.1.1.5 Master the mechanical equipment, tools, environmental and personal hygiene and disinfection requirements of the slaughtering workshop. 4.1.1.6 Master the technical requirements for safe operation of mechanical equipment and tools for slaughtering and processing of pigs and general knowledge of safe production. 4.1.1.7 Understand the relevant laws and regulations such as the Food Safety Law of the People's Republic of China and the Animal Epidemic Prevention Law of the People's Republic of China. 4.1.2 Operational skills 4.1.2.1 The operation of the process can be carried out correctly and skillfully. 4.1.2.2 It is possible to preliminarily identify the processing quality of sliced pork, cut meat and by-products from the senses. 4.1.2.3 It is possible to independently disinfect the slaughtering and processing machinery and tools used. 4.2 Intermediate workers 4.2.1 Knowledge requirements 4.2.1.1 Master the basic knowledge of pig anatomy and common lesions. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SB/T 10353-2011_English be delivered?Answer: Upon your order, we will start to translate SB/T 10353-2011_English as soon as possible, and keep you informed of the progress. 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