GB 31661-2025 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 31661-2025 | English | 110 |
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National food safety standard - Hygienic code for the production of prepared meat products
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Similar standards GB 31654 GB 14930.2 GB 31661-2025: National food safety standard - Hygienic code for the production of prepared meat products
---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/GB31661-2025
GB
NATIONAL STANDARD OF THE
PEOPLE'S REPUBLIC OF CHINA
National food safety standard - Hygienic standards for the
production of prepared meat products
Issued on: MARCH 16, 2025
Implemented on: MARCH 16, 2026
Issued by. National Health Commission of the People's Republic of China;
State Administration for Market Regulation.
Table of Contents
1 Scope... 3
2 Terms and definitions... 3
3 Site selection and factory environment... 3
4 Factory buildings and workshops... 3
5 Facilities and equipment... 4
6 Hygiene management... 5
7 Food raw materials, food additives and food-related products... 5
8 Food safety control during the production process... 7
9 Pollution control in the production process... 9
10 Inspection... 10
11 Storage and transportation... 10
12 Product traceability and recall management... 11
13 Training... 11
14 Management system and personnel... 11
15 Records and document management... 12
Appendix A Guidelines for microbiological monitoring procedures during the
production of prepared meat products... 13
National food safety standard - Hygienic standards for the
production of prepared meat products
1 Scope
This standard specifies the basic requirements and management criteria for the sites,
facilities, equipment and personnel involved in the procurement of raw and auxiliary
materials, pretreatment, preparation and processing, cooling or freezing, packaging,
storage and transportation during the production of prepared meat products.
This standard applies to the production of prepared meat products.
2 Terms and definitions
The terms and definitions defined in GB 14881, GB 2707 and GB 31646 and the
following terms and definitions apply to this standard.
2.1 prepared meat products
Non-ready-to-eat meat products that are made from fresh (frozen) livestock and poultry
products as the main raw materials, and are processed through pretreatment of raw and
auxiliary materials, preparation and processing, cooling or freezing, and packaging, and
need to be refrigerated or frozen for storage and transportation. They are also called
processed meat products. They include refrigerated prepared meat products and frozen
prepared meat products.
3 Site selection and factory environment
It shall comply with the relevant provisions of GB 14881.
4 Factory buildings and workshops
4.1 Design and layout
4.1.1 It shall comply with the relevant provisions of GB 14881.
4.1.2 The layout of workshops and equipment shall comply with the requirements of
prepared meat products processing technology and be convenient for cleaning and
disinfection.
4.1.3 According to the process requirements, pre-treatment workshops such as thawing
room and dividing (cutting) room, preparation and processing workshops such as curing
room, molding room, hot processing room, as well as cooling room, freezing room,
inner packaging room, outer packaging room, raw material and auxiliary material
storage warehouse, refrigerated product storage warehouse, frozen product storage
warehouse, packaging material storage warehouse, etc. can be set up.
4.1.4 The pretreatment of raw and auxiliary materials shall be carried out in separate
rooms or zones.
4.1.5 The inlet for raw materials and auxiliary materials shall be separated from the
outlet for semi-finished products and finished products.
4.1.6 Raw material and auxiliary material storage warehouses or storage areas shall be
set up separately according to the different types, odors and other characteristics of the
raw materials and auxiliary materials.
4.1.7 Inner and outer packaging materials shall be stored separately in special
warehouses or areas.
4.2 Building internal structure and materials
4.2.1 It shall comply with the relevant provisions of GB 14881.
4.2.2 The ceiling shall be easy to clean and disinfect, and its structure shall effectively
prevent condensation from dripping vertically and prevent insect pests and mold growth.
4.2.3 The workshop shall have sufficient space and height to meet the needs of
equipment installation and maintenance, production operations, sanitation and cleaning,
material transfer, lighting and ventilation, and health inspection.
5 Facilities and equipment
5.1 General requirements
5.1.1 It shall comply with the relevant provisions of GB 14881 and GB 31646.
5.1.2 The structural design and placement of facilities and equipment shall facilitate
cleaning and disinfection to avoid the retention and growth of pollutants containing
harmful microorganisms.
5.1.3 Facilities and equipment shall be regularly inspected and repaired, and damaged
parts shall be replaced in a timely manner to prevent metal debris, lubricating oil and
other substances from contaminating the product.
5.2 Ventilation facilities and equipment
The hot processing room in which scalding, steaming, frying, smoking and other
heating processes are carried out shall be equipped with good ventilation facilities and
equipment.
5.3 Cleaning and disinfection facilities and equipment
5.3.1 Workshops with different cleanliness requirements shall be separately equipped
with necessary cleaning and disinfection facilities and equipment.
5.3.2 Cleaning facilities and equipment for livestock and poultry products and other
auxiliary materials shall be set up separately, and their configuration shall be adapted
to the processing capacity. The purpose of each type of facilities and equipment shall
be clearly marked.
5.4 Temperature and humidity monitoring equipment
Temperature, humidity and other control, display and recording devices shall be
installed and configured according to environmental condition control requirements,
and shall be calibrated and maintained regularly.
5.5 Water supply and drainage facilities and equipment
5.5.1 According to the production process requirements, cold and hot water pipes shall
be installed separately at the water use location in the workshop. The cold and hot water
pipes shall be clearly distinguished and marked with the flow direction.
5.5.2 The drainage outlet shall be equipped with water-sealed floor drains, filters and
other devices to prevent foul air from escaping and solid waste from clogging the
drainage pipe.
5.6 Waste storage facilities
The workshop shall be equipped with special facilities for storing waste that are leak-
proof, corrosion-resistant and easy to clean, and have clear distinguishing signs.
6 Hygiene management
It shall comply with the relevant provisions of GB 14881.
7 Food raw materials, food additives and food-related products
7.1 General requirements
7.1.1 It shall comply with the relevant provisions of GB 14881.
7.1.2 A special system shall be established for the procurement, acceptance, storage and
use of food raw and auxiliary materials, food additives and food-related products, and
relevant records shall be kept.
7.2 Food raw materials
7.2.1 Raw materials of livestock and poultry products shall have quarantine certificates,
and pork shall also have meat quality inspection certificates. Imported livestock and
poultry products shall have relevant certification documents for entry goods.
7.2.2 Raw materials of fresh (frozen) livestock and poultry products shall comply with
the requirements of GB 2707 and related standards.
7.3 Food auxiliary materials
7.3.1 Auxiliary materials such as starch, seasonings and spices shall comply with
relevant standards.
7.3.2 The qualification certification documents of auxiliary materials shall be checked
and they can only be used after they have passed acceptance inspection.
7.4 Food additives
7.4.1 Food additives shall comply with the requirements of the relevant national food
safety standards and their use shall comply with the provisions of GB 2760.
7.4.2 When inspecting compound food additives, the specification sheet of the
compound food additives' scope of use and maximum addition amount (or usage
amount) shall be requested. The scope of use and limit of food additives in ingredients
shall comply with the provisions of GB 2760.
7.4.3 A weighing and verification system shall be established for the use of food
additives.
7.5 Food-related products
7.5.1 Packaging materials shall meet food safety requirements.
7.5.2 If the prepared meat products need to be packed with inner packaging to complete
the heating process, the inner packaging shall be made of heat-resistant materials; if the
prepared meat products need to be stored frozen, the inner packaging shall be made of
low-temperature resistant materials.
7.5.3 The skewers used for skewering prepared meat products shall comply with the
requirements of GB 4806.9, GB 4806.12, etc.
7.5.4 The smoking materials or smoking seasonings used for smoking shall comply
with the relevant standards.
8 Food safety control during the production process
8.1 General requirements
8.1.1 It shall comply with the relevant provisions of GB 14881.
8.1.2 Production water shall comply with the relevant provisions of GB 5749.
8.1.3 The temperature and processing time in the raw material and semi-finished
product processing shall be controlled in accordance with the product processing
technology requirements.
8.1.4 When raw materials and auxiliary materials are stored, if there are special
requirements for storage temperature and humidity, effective measures shall be taken
to monitor the temperature and humidity of the storage environment and records shall
be kept. Fresh livestock and poultry raw materials shall be stored in a storage warehouse
at 0 ℃~4 ℃, and frozen livestock and poultry products shall be stored in a storage
warehouse below -18 ℃.
8.1.5 The storage of raw and auxiliary materials shall follow the first-in-first-out
principle.
8.2 Pretreatment of raw materials and auxiliary materials
8.2.1 Raw material pretreatment includes all or part of the processing procedures such
as thawing, deboning, cutting, sorting, grinding, and dicing (shredding).
8.2.2 Appropriate thawing methods shall be selected based on the characteristics of
frozen livestock and poultry products and processing technology requirements. The
core temperature of livestock and poultry products after thawing shall not be higher
than 4 °C.
8.2.3 When air is used for thawing, the ambient air shall be non-toxic, harmless, free of
abnormal odor and comply with relevant standards. When static airflow is used for
thawing, the ambient temperature shall not be higher than 18 °C; when flowing air is
used for thawing, the ambient temperature shall not be higher than 21 °C.
8.2.4 When thawing with normal pressure water, the water temperature for static water
thawing shall not be higher than 18 °C, and the water temperature for running water
thawing shall not be higher than 21 °C. Raw materials of different livestock and poultry
species shall not be thawed in the same water medium.
8.2.5 When deboning, cutting, sorting, dicing (shredding) or grinding livestock and
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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