GB/T 43562-2023_English: PDF (GB/T43562-2023)
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Code of practice for livestock and poultry slaughtering operation -- Sheep and goat
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GB/T 43562-2023
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Standard ID | GB/T 43562-2023 (GB/T43562-2023) | Description (Translated English) | Code of practice for livestock and poultry slaughtering operation -- Sheep and goat | Sector / Industry | National Standard (Recommended) | Classification of Chinese Standard | X22 | Classification of International Standard | 67.120.10 | Word Count Estimation | 10,158 | Date of Issue | 2023-12-28 | Date of Implementation | 2023-12-28 | Drafting Organization | China Animal Disease Prevention and Control Center (Slaughter Technology Center of the Ministry of Agriculture and Rural Affairs), Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences, Xinxiang Yuxuan Halal Food Co., Ltd., Hebei Jinhong Halal Meat Co., Ltd., Shaanxi Animal Disease Prevention and Control Center | Administrative Organization | National Slaughter and Processing Standardization Technical Committee (SAC/TC 516) | Proposing organization | Ministry of Agriculture and Rural Affairs of the People's Republic of China | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration |
GB/T 43562-2023: Livestock and poultry slaughtering operating procedures sheep
ICS 67:120:10
CCSX22
National Standards of People's Republic of China
Livestock and poultry slaughtering operating procedures sheep
Published on 2023-12-28
Implemented on 2023-12-28
State Administration for Market Regulation
Released by the National Standardization Administration Committee
Preface
This document complies with the provisions of GB/T 1:1-2020 "Standardization Work Guidelines Part 1: Structure and Drafting Rules of Standardization Documents"
Drafting:
Please note that some content in this document may be subject to patents: The publisher of this document assumes no responsibility for identifying patents:
This document is proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China:
This document is under the jurisdiction of the National Slaughter and Processing Standardization Technical Committee (SAC/TC516):
This document was drafted by: China Animal Disease Prevention and Control Center (Slaughtering Technology Center of the Ministry of Agriculture and Rural Affairs), Chinese Academy of Agricultural Sciences Agricultural Products
Processing Research Institute, Xinxiang Yuxuan Halal Food Co:, Ltd:, Hebei Jinhong Halal Meat Co:, Ltd:, Shaanxi Province Animal Disease Prevention and Control
manufacturing center:
The main drafters of this document: Feng Zhongze, Zhang Dequan, Gao Shengpu, Hou Chengli, Zhang Shaomao, Hu Lanying, Zhang Xinling, You Hua, Qu Ping, Wang Debao,
Li Cheng, Zhang Xiaofu, Li Shaobo, Wang Feng, Li Jinhuo, Chen Minyan:
Livestock and poultry slaughtering operating procedures sheep
1 Scope
This document establishes sheep slaughtering procedures and stipulates stunning, hanging, slaughtering and bleeding, skinning or scalding, hair removal, head and foot removal, viscera removal, and carcass trimming:
The operation instructions for the whole process, by-product sorting and other processes describe the traceability method of each stage of operation:
This document applies to the slaughtering operations of sheep slaughtering plants (fields):
2 Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text: Among them, the dated quotations
For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to
this document:
GB/T 4456 Polyethylene blown film for packaging
GB 5749 Hygienic Standards for Drinking Water
GB 18393 Quality inspection procedures for cattle and sheep slaughter products
GB/T 19480 Meat and meat products terminology
GB/T 28117 Multi-layer co-extruded films and bags for food packaging
GB/T 40468 Sheep by-products
NY/T 1564 Technical Specification for Cutting Livestock and Poultry Meat Mutton
NY/T 3224 Livestock and poultry slaughter terminology
NY/T 3383 Packaging and labeling of livestock and poultry products
3 Terms and definitions
The following terms and definitions as defined in GB/T 19480, GB/T 40468 and NY/T 3224 apply to this document:
3:1
sheep carcass sheepandgoatbody
The body of a sheep after it has been slaughtered and bled:
3:2
sheep carcass sheepandgoatcarcass
After the sheep are slaughtered and bled, the skin is removed or the skin is removed and the hair is removed, and the head, hooves, internal organs, etc: are removed from the body:
4 Pre-slaughter management
4:1 The sheep to be slaughtered should be in good health and accompanied by a quarantine certificate issued by the animal health supervision agency of the place of production:
4:2 Stop eating and rest for no less than 12 hours before slaughter, and stop drinking water 3 hours before slaughter: If the time to be slaughtered exceeds 24 hours, it should be fed appropriately:
4:3 Pre-slaughter inspection should be carried out: For quarantine requirements, please refer to the "Sheep Slaughter and Quarantine Regulations": The inspection requirements shall be implemented in accordance with the provisions of GB 18393: Only those who pass the inspection can
slaughter:
4:4 It is advisable to follow the principle of “first into the pen, first to slaughter”, and send animals to slaughter in separate pens, and rush them through the slaughter channel in order, and should not be driven brutally:
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