SB/T 10359: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10359-2011 | English | 279 |
Add to Cart
|
3 days [Need to translate]
|
Requirement for meat quality inspector
| Obsolete |
SB/T 10359-2011
|
| SB/T 10359-2003 | English | RFQ |
ASK
|
3 days [Need to translate]
|
Requirement for Meat Quality Inspector
| Obsolete |
SB/T 10359-2003
|
PDF similar to SB/T 10359-2011
Basic data | Standard ID | SB/T 10359-2011 (SB/T10359-2011) | | Description (Translated English) | Requirement for meat quality inspector | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X01 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 7,722 | | Date of Issue | 7/7/2011 | | Date of Implementation | 11/1/2011 | | Older Standard (superseded by this standard) | SB/T 10359-2003 | | Regulation (derived from) | Ministry of Commerce Notice 2011 No. 40 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions meat quality inspection personnel, skill level, health, education and skill level requirements. This standard applies to livestock and poultry slaughtering plant (field) in meat quality inspection personnel. | SB/T 10359-2011: Requirement for meat quality inspector---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.
Requirement for meat quality inspector
ICS 67.120.10
X01
Record number. 33199-2011
People's Republic of China domestic trade industry standard
Replacing SB/T 10359-2003
Meat quality inspection personnel job skills requirements
Published on.2011-07-07
2011-11-01 implementation
Published by the Ministry of Commerce
Content
Foreword I
1 Scope 1
2 Terms and Definitions 1
3 skill level 1
4 physical condition 1
5 Education level 1
6 Skills requirement 1
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10359-2003 "Skills Quality Inspection Personnel Skills Requirements", compared with SB/T 10359-2003, the main technology
The changes are as follows.
--- Added normative references;
---Adjusted the requirements of the cultural level, from "graduation from junior high school" to "related professional (or equivalent) secondary school or above";
--- Removed the apprenticeship requirement;
--- Removed the understanding of the name of the pig in the professional knowledge requirements of the primary inspector and the mastery of the name of the pig skin;
--- Increased the laws and regulations that should be understood in the requirements of the primary inspectors' professional knowledge;
---Adjusted the physical condition requirements, adjusted from health to meet food practice requirements;
--- Added terms and definitions;
--- Revised the professional knowledge requirements of junior inspectors, intermediate inspectors and senior inspectors;
--- Revised the skills requirements for junior inspectors, intermediate inspectors and senior inspectors.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted by the Circulation Industry Promotion Center of the Ministry of Commerce and Henan Zhongpin Food Industry Co., Ltd.
The main drafters of this standard. Luo Zhiliang, Guo Yurui, Zhang Xinling, Hu Xinxin, Li Huan, Zhang Jianlin, Zhang Qingfeng.
This standard was first published on November 5,.2003. This is the second revision.
Meat quality inspection personnel job skills requirements
1 Scope
This standard specifies the terms and definitions, skill levels, physical condition, education level and skill level requirements of meat quality inspectors.
This standard applies to people engaged in meat quality inspection in livestock and poultry slaughtering plants (fields).
2 Terms and definitions
The following terms and definitions apply to this document.
2.1
Meat inspection worker
According to the relevant laws, regulations and standards of the state, the quality of livestock and poultry and its products will be improved by means of sensory inspection and instrumental inspection.
The type of work to be inspected.
3 skill level
Meat quality inspectors are divided into three levels. primary, intermediate and advanced.
4 physical condition
Meet the requirements of food industry.
5 Education
Relevant majors (or equivalent) secondary school or above.
6 Skill requirements
6.1 Primary inspector
6.1.1 Professional knowledge requirements
6.1.1.1 Understand the Food Safety Law of the People's Republic of China, the Animal Epidemic Prevention Law of the People's Republic of China, the Regulations on the Management of Live Pig Slaughter, etc.
Relevant laws, regulations, standards and requirements.
6.1.1.2 Master the general knowledge of physiological and anatomical, common diseases, zoonotic diseases, personal safety protection, meat hygiene and disinfection of livestock and poultry.
6.1.1.3 Understand the process of slaughtering, inspection or meat processing of livestock and poultry; be familiar with the meat quality inspection procedures.
6.1.1.4 Understand the quality standards of major products.
6.1.1.5 Understand the knowledge of production, storage and transportation to prevent product contamination and ensure meat quality.
6.1.1.6 Understand the hazards and emergency measures of livestock and poultry infectious diseases.
6.1.1.7 Master the parts of the quality inspection, inspection methods, common pathological changes, determination and treatment requirements and inspection records.
|