SN/T 1346-2004 English PDFUS$389.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SN/T 1346-2004: Code of hygienic pratice for registration on abattoir and meat processing establishment Status: Valid
Basic dataStandard ID: SN/T 1346-2004 (SN/T1346-2004)Description (Translated English): Code of hygienic pratice for registration on abattoir and meat processing establishment Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: C53;X09 Classification of International Standard: 67.040 Word Count Estimation: 12,126 Date of Issue: 2004-06-01 Date of Implementation: 2004-12-01 Quoted Standard: SN/T 1252 Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China Summary: This standard specifies the basic principles of meat hygiene, primary production requirements, slaughtering and processing enterprises in the design and environmental health, plant and equipment and facilities, slaughtering and processing of health control, packaging, storage, transportation and health, personal hygiene, sanitation quality system terms of its operation, and special requirements. This standard applies to the Certification and Accreditation Administration of the Registration of animal slaughtering plants, meat cutting plants, meat processing plants, meat and meat products, such as cold storage. SN/T 1346-2004: Code of hygienic pratice for registration on abattoir and meat processing 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. Code of hygienic pratice for registration on abattoir and meat processing establishment Book of the People's Republic of China Entry and Exit Inspection and Quarantine Meat slaughtering and processing enterprise health registration specification Released on June.2004 Implementation of.2004-12-01 People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued ForewordThis standard is proposed and managed by the National Certification and Accreditation Administration. This standard is mainly drafted by. National Certification and Accreditation Administration Committee Registration Department, Zhejiang Entry-Exit Inspection and Quarantine Bureau, Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Hebei Entry-Exit Inspection and Quarantine Bureau, People's Republic of China Heilongjiang Entry-Exit Inspection and Quarantine Bureau and Shandong Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China. The main drafters of this standard. Shi Xiaowei, Chen Haiyang, Liu Xiande, Wang Zhigang, Chen Former Name, Gao Yongfeng, Leng Lianbo, Wang Yuezhong. This standard is the industry standard for inspection and quarantine issued for the first time.IntroductionAt CAC/RCP1-1969, Rev. 3 (1997), Amd. (1999) General Principles of Food Hygiene and Meat in Many Countries and Regions of the World In the hygiene regulation of slaughtering and processing enterprises, the establishment of meat hygiene control system and the health control of primary production from the "farm to the table" process The requirements of the system and the application of the HACCP system have become important contents. National Certification and Accreditation Administration Committee as China's export food hygiene registration and import food foreign production enterprise health registration The competent authorities have established the establishment of the HACCP system as a prerequisite for the health registration of import and export meat slaughtering and processing enterprises. Meat slaughtering and processing enterprise health registration specification1 ScopeThis standard specifies the basic principles of meat hygiene, the requirements of primary production, the design of the slaughtering and processing enterprises and environmental sanitation, workshops and facilities. Equipment, sanitary control of slaughtering, packaging, storage, transportation, sanitation, personnel hygiene, sanitary quality system and its operation and special provisions, etc. Claim. This standard applies to animal slaughter plants, meat segmentation plants, meat processing plants, meat registered by the National Certification and Accreditation Administration. Cold storage of the class and its products.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. SN/T 1252 Hazard Analysis and Critical Control Point (HACCP) System and its Application Guide3 Terms and definitionsThe following terms and definitions apply to this standard. 3.1 Animal slaughter plants, meat segmentation plants, meat processing plants, meat and their products registered by the National Certification and Accreditation Administration Cold storage, etc., referred to as the enterprise. 3.2 For the purposes of this standard, it refers to domestic or wild mammals and birds for human consumption. For example. pigs, cattle, horses, sheep, deer, rabbits, chickens, Ducks, geese, pigeons, ostriches, turkeys, etc. 3.3 Bloody, depilated, peeled or unpeeled, to the head and hoof (claw), to the internal organs of the animal after the internal organs. 3.4 Identification of quarantines as animals, carcasses, offal or other parts of animals that are not suitable for human consumption or that do not meet veterinary hygiene requirements A method or process that performs treatments such as high temperature, incineration, or deep burial. 3.5 After the animal has physical damage or serious physiological and functional problems, the veterinarian ordered the slaughter. 3.6 Domestic or wild mammals and poultry meat, meat products, and edible by-products suitable for human consumption. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SN/T 1346-2004_English be delivered?Answer: Upon your order, we will start to translate SN/T 1346-2004_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of SN/T 1346-2004_English with my colleagues?Answer: Yes. The purchased PDF of SN/T 1346-2004_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay. |
