GB 20799-2016_English: PDF (GB20799-2016)
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Fresh and frozen meat transport condition
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GB 20799-2016
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| GB/T 20799-2014 | English | 120 |
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Fresh and frozen meat transport condition
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GB/T 20799-2014
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| GB/T 20799-2006 | English | 279 |
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| Standard ID | GB 20799-2016 (GB20799-2016) | | Description (Translated English) | Fresh and frozen meat transport condition | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 5,575 | | Date of Issue | 2016-12-23 | | Date of Implementation | 2017-06-23 | | Older Standard (superseded by this standard) | GB/T 20799-2014; GB/T 21735-2008; SB/T 10395-2005 | | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 | | Standard ID | GB/T 20799-2014 (GB/T20799-2014) | | Description (Translated English) | Fresh and frozen meat transport condition | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X08 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 9,947 | | Date of Issue | 2014/7/8 | | Date of Implementation | 2015/1/10 | | Older Standard (superseded by this standard) | GB/T 20799-2006 | | Quoted Standard | GB/T 191; GB/T 5600; GB/T 6388; GB/T 7392; GB/T 15233; GB/T 16470; GB/T 16471; GB/T 19480; QC/T 449 | | Drafting Organization | Ministry of Commerce Circulation Industry Promotion Center | | Administrative Organization | PRC Ministry of Commerce | | Regulation (derived from) | 2014 National Standards Bulletin No. 18 | | Proposing organization | People's Republic of China Ministry of Commerce | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the fresh, frozen transportation-related terms and definitions, transport, packaging, labeling, transportation control requirements, handling, management, documents and records. This standard applies to fresh, frozen transportation | | Standard ID | GB/T 20799-2006 (GB/T20799-2006) | | Description (Translated English) | Fresh and frozen meat transport condition | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X08 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 7,760 | | Date of Issue | 2006-11-28 | | Date of Implementation | 2007-03-01 | | Drafting Organization | Nanjing Yurun Food Co., Ltd. | | Administrative Organization | Chinese General Chamber of Commerce | | Regulation (derived from) | China National Standard Approval Announcement 2006 No.13 (Total No.100); National Standard Announcement 2014 No.18 | | Proposing organization | China General Chamber of Commerce | | Issuing agency(ies) | Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China | | Summary | This standard provides for the sale of edible fresh directly or further processed, related terms and definitions frozen meat, packaging requirements during transportation, contents of health conditions, temperature and time. This standard applies to fresh, frozen transport management. |
GB 20799-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety
Standard – Operating Hygienic
Code for Meat and Meat Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Purchase ... 5
4 Transportation ... 5
5 Acceptance ... 6
6 Storage ... 7
7 Sales ... 7
8 Product Traceability and Recall ... 8
9 Hygiene Management ... 8
10 Training ... 8
11 Management System and Staff ... 8
12 Record and Document Management ... 8
Foreword
This Standard replaced GB/T 20799-2014 Fresh and Frozen Meat Transport Condition,
GB/T 21735-2008 Logistics Code for Meat and Meat Products, and SB/T 10395-2005
Operating Practice for Livestock and Poultry in Circulating.
Compared with GB/T 20799-2014, GB/T 21735-2008 and SB/T 10395-2005, this
Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Operating
Hygienic Code for Meat and Meat Products”;
--- Modify the terms and definitions.
National Food Safety
Standard – Operating Hygienic
Code for Meat and Meat Products
1 Scope
This Standard specifies the food safety requirements during the purchase,
transportation, acceptance, storage, sales, and the like operating processes of the
meat and meat products.
This Standard is applicable to the operating activities of the meat and meat products.
The meat in this Standard includes fresh meat, chilled meat, frozen meat and edible
by-products, etc.
This Standard isn’t applicable to the online food trade, catering services, as well as the
operating activities of meat and meat products that are made and sold on-site.
2 Terms and Definitions
2.1 Fresh meat
After slaughter of livestock and poultry, the meat through natural cooling rather than
the artificial cooling process.
2.2 Chilled meat (cold fresh meat)
After slaughter of livestock and poultry, the meat goes through the cooling procedure,
and always keep the environmental temperature in the operating process at 0°C~4°C.
2.3 Frozen meat
The meat goes through the freezing procedure, and its center temperature shall no
higher than -15°C.
2.4 Edible by-products
After slaughter and processing of livestock and poultry, the obtained viscera, fat, blood,
bone, skin, head, hoof (or claw), tail and the like edible products.
2.5 Meat products
4.6 Under the refrigerated or frozen transportation conditions, the transportation tools
shall be equipped with temperature monitoring device, and record the temperature
properly.
4.7 The inner wall of the transportation tools shall be complete, smooth, safe, non-
toxic, anti-absorption, corrosion-resistant, and easy to clean.
4.8 The transportation tools shall be equipped with necessary placement and dust-
proofing facilities. When transporting the fresh filet meat, there shall be hanging
facilities. The products that are transported in the hanging way shall keep at an
appropriate distance, and products are prohibited to contact the bottom of the
transportation tools.
4.9 Fresh meat, chilled meat, frozen meat and edible by-products are prohibited to
be transported in the same vehicles as the live livestock and poultry.
4.10 Head, hoof (claw), viscera and the like shall be shipped with the watertight
containers. The stomach, intestine and heart, liver, lungs, kidneys that are not sealed
packaged shall not be contained in the same container.
4.11 Fresh meat, chilled meat, frozen meat and edible by-products shall take
appropriate separation measures.
4.12 The transportation tools that transport the live livestock and poultry shall not be
used to transport the meat and meat products.
4.13 When loading and unloading meat, stamping and product landing on the floor
are strictly prohibited.
5 Acceptance
5.1 It shall conform to the relevant provisions of Clause 4 stipulated in GB 31621-
2014.
5.2 When accepting fresh meat, chilled meat, frozen meat and edible by-products,
the animal quarantine conformity certificate and animal quarantine sign, etc. shall be
checked; while the center temperature of chilled meat and frozen meat shall also be
checked.
5.3 When accepting the meat and meat products, the hygienic condition and
maintenance situation of the transportation tools of meat and meat products shall be
checked; the meat and meat products that have temperature requirements shall check
the temperature record of transportation tools.
......
GB/T 20799-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 08
Fresh and frozen meat transport condition
ISSUED ON. JULY 08, 2014
IMPLEMENTED ON. JANUARY 01, 2015
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
1. Scope ... 4
2. Normative references ... 4
3. Terms and definitions ... 4
4. Transportation tools ... 5
5. Packaging and labeling ... 5
6. Transportation control ... 6
7. Handling requirements ... 7
8. Management requirements ... 8
9. Requirements of documents and records ... 9
Bibliography ... 10
Foreword
This Standard was drafted according to the rules given by GB/T 1.1-2009.
This Standard is the revision to GB/T 20799-2006 “Fresh and Frozen Meat Transport
Conditions”. Compared with GB/T 20799-2006, the main changes are as follows.
- Add and adjust the references;
- Delete and adjust the terms and definitions;
- Specify and add the requirements to the transport tools;
- Specify and add the packaging requirements;
- Specify, add and refine the control of transport process and temperature
requirements;
- Specify, add and refine the handling requirements;
- Add the management requirements;
- Add the requirements of documents and records;
This Standard shall be under the jurisdiction of Ministry of Commerce of the People’s
Republic of China.
Drafting organizations of this Standard. Circulation Industry Promotion Center of Ministry
of Commerce, and Linyi Xincheng Jinluo Meat Products Co., Ltd.
Main drafters of this Standard. Zhang Lifeng, Meng Fanyang, Gong Haiyan, Li Huan, Fang
Fang, and Zhang Jingmao.
Previous versions replaced by this Standard is as follows.
- GB/T 20799-2006.
Fresh and frozen meat transport conditions
1. Scope
This Standard specifies the terms and definitions, transportation tools, packaging, label,
transport control, handling, management, documents and records related to the fresh and
frozen meat.
This Standard is applicable to the transport management of fresh and frozen meat.
2. Normative references
The articles contained in the following documents have become part of this document
when they are quoted herein. For the dated documents so quoted, all the modifications
(including all corrections) or revisions made thereafter shall be applicable to this
document.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 5600 General technical specification for railway freight car
GB/T 6388 Transport package shipping mark
GB/T 7392 Series 1 thermal containers - Specification and testing
GB/T 15233 Packaging - Unit load size
GB/T 16470 Palletized unit loads
GB/T 16471 Dimensional and weight constraints for transport package
GB/T 19480 Terms of meat and meat products
QC/T 449 Technical conditions and test methods of insulated and refrigerated
vehicles
3. Terms and definitions
Those defined in GB/T 19480, and following terms and definitions are applicable to this
document.
of transportation tool to ensure that there is no dirt in the cabinet and it shall be clean, free
of odor and mildew; if necessary, use the pad or isolation plate.
7.4 Before shipment, reduce the temperature in the transportation tool to the required
range. Check the temperature of loaded meat and keep the records.
7.5 Before shipment, implement filtering and grouping on the meat with different purposes;
handle the goods according to the order of “unloading first and then loading, loading first
and then unloading); mark and group the products with various purposes clearly.
7.6 When using the food plastic box to pack the meat, the ventilation space between the
boxes and between box and box wall shall be 15 cm at least; the stacking bottom shall not
use the grid-type box, otherwise take the isolation measures between the box plates.
7.7 Reserve the ventilation space to be not less than 10 cm between the top layers of
meat and top of box; reserve the distance of 10 cm between the meat and rear door; if
necessary, take other measures to prevent the goods moving and keep the cooling air
circulating in cabinet.
7.8 The fresh and frozen piece of meat shall use the trail hanging way; the distance
between the carcasses shall not be less than 3cm.
7.9 During the handling process, don not contact with the ground, throw and trample with
foot; ensure the complete package to prevent the damage and deformation of package.
8. Management requirements
8.1 The transportation shall use the special vehicle; prohibit from transporting together
with any dangerous goods and items with odor; do not mix and split the non-meat
products. After completion of transportation, clean, disinfect and dry the cabinet of
transportation equipment; after reaching the relevant food health requirements, implement
the new transportation operation.
8.2 During the delivery, handling and storage of product, control the operation ambient
temperature and time of strictly.
8.3 All used equipment and tools, packaging vessels shall maintain health; before use that,
clean and disinfect them; prohibit from using the equipment and tools without cleaning and
disinfecting.
8.4 The staffs who contact with the meat product shall have the effective heath certificate.
8.5 The site for handling the meat (including the transit station or distribution destination,
etc.) shall have the enough space to meet the needs of quality protection of meat; there
shall not have the harmful gas, dust, radioactive substances and other diffuse pollution
sources around; there shall have the effective facilities to prevent the inspects, mouse,
dust and so on.
Bibliography
[1] GB/T 18354-2006 Logistics Terminology
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