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GB/T 22469-2008: Hygiene conditions for fresh poultry meat producing holdings
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22469-2008 | English | 229 |
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Hygiene conditions for fresh poultry meat producing holdings
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GB/T 22469-2008
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Basic data | Standard ID | GB/T 22469-2008 (GB/T22469-2008) | | Description (Translated English) | Hygiene conditions for fresh poultry meat producing holdings | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B41 | | Classification of International Standard | 11.220 | | Word Count Estimation | 10,177 | | Date of Issue | 2008-11-04 | | Date of Implementation | 2009-01-01 | | Quoted Standard | GB 5749; GB/T 6543; GB 12694; GB 13457 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.18 (Total No.131) | | 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 poultry production enterprises in the slaughter, carcass division, meat storage and transportation process to be followed by the veterinary health standards. This standard applies to fresh poultry producers, including the slaughter, segmentation, freezing cold storage. | GB/T 22469-2008: Hygiene conditions for fresh poultry meat producing holdings---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.
Hygiene conditions for fresh poultry meat producing holdings
ICS 11.220
B41
National Standards of People's Republic of China
Poultry producers veterinary hygiene practices
Posted 2008-11-04
2009-01-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
The standard proposed by the People's Republic of China Ministry of Agriculture.
This standard by the National Standardization Technical Committee on Animal Epidemic Prevention.
This standard was drafted. Ministry of Agriculture, Animal Quarantine, Ministry of Agriculture and Veterinary Authority.
The main drafters of this standard. Wang Zhiliang, Song Cuiping, Wang Changjiang, Cai Lijuan.
Poultry producers veterinary hygiene practices
1 Scope
This standard specifies the poultry production enterprises in the slaughter, carcass segmentation, meat storage and transport process to be followed by the veterinary hygiene standards.
This standard applies to fresh poultry meat production enterprises, including slaughtering, cutting, freezing cold storage (workshop).
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 5749 drinking water health standards
GB/T 6543 transport packaging corrugated box with a single and double corrugated boxes
GB 12694 meat processing plant health norms
GB 13457 meat processing industrial water pollutant discharge standards
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Farmed for the production and consumption of meat, eggs, chickens, turkeys, guinea fowl, ducks, geese, quail, meat pigeon, duck, ostrich and other birds, not included
Including display, observation or experiment with poultry.
3.2
All parts of the body is adapted to poultry for human consumption.
3.3
In addition to the use of cooling, freezing or quick freezing outside, without any preservative treatment of poultry.
3.4
Poultry by bleeding, hair loss, gutted the whole body or part of the divided body.
3.5
Other than edible parts of poultry carcasses, as well as from the carcass of the head, neck and claws and wings.
3.6
Chest, abdomen and pelvic cavity meat by-products, sometimes including the trachea, esophagus and crop.
3.7
For land, sea and air transport of cars, trains, ships, containers, aircraft.
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