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SB/T 10360-2008: Evaluating rule on the food quality certification of the safe meat products
Status: Valid SB/T 10360: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10360-2008 | English | 599 |
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Evaluating rule on the food quality certification of the safe meat products
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SB/T 10360-2008
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| SB/T 10360-2003 | English | RFQ |
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3 days [Need to translate]
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(Low-temperature meat product quality and safety certification assessment criteria)
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SB/T 10360-2003
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| SB/T 10360-1997 | English | RFQ |
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3 days [Need to translate]
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(Chinese Industry Standard)
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SB/T 10360-1997
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PDF similar to SB/T 10360-2008
Basic data | Standard ID | SB/T 10360-2008 (SB/T10360-2008) | | Description (Translated English) | Evaluating rule on the food quality certification of the safe meat products | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X01 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 23,236 | | Date of Issue | 2008-09-27 | | Date of Implementation | 2009-03-01 | | Older Standard (superseded by this standard) | SB/T 10360-2003; SB/T 10361-2003 | | Quoted Standard | GB 2726; GB 2760; GB/T 4789.17; GB 5749; GB 7718; GB 9959.1; GB 9959.2; GB 9961; GB 13100; GB 16869; GB/T 17238; GB/T 17239; GB 18394; GB 19303; GB/T 20711; GB/T 20712 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2008 No.72 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard provides high, low temperature meat production enterprises to establish and implement the terms and definitions product quality and safety management system, accreditation requirements and assessment points. This standard applies to the second party machine dig high, low temperature meat products (including production, specifications, quantitative and packaging) food safety certification (including monitoring and extension of validity of the certificate certified after). | SB/T 10360-2008: Evaluating rule on the food quality certification of the safe meat products---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.
Evaluating rule on the food quality certification of the safe meat products
ICS 67.120.10
X01
Record number. 25127-2008
People's Republic of China domestic trade industry standard
Replacing SB/T 10360-2003, SB/T 10361-2003
Safety Meat Products Quality Certification Review Guidelines
Released on.2008-09-27
2009-03-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Review Requirements 2
5 Review points 2
Appendix A (Normative) Good Practice 4
Appendix B (Normative) Health Standard Operating Procedures 7
Appendix C (Normative Appendix) Standard Practice for the Production of High Temperature Meat Products 10
Appendix D (Normative) Standard Practice for Production of Low Temperature Meat Products 12
Appendix E (Normative Appendix) Quality Standard for Low Temperature Meat Products 14
Reference 16
Foreword
In order to standardize the organization to establish and implement the quality management system of safety products and the certification of third-party organizations, the organization provides high and low temperature meat.
The products meet the requirements of national standards, industry standards and safety product quality standards to ensure the safety of high and low temperature meat products and protect consumers.
The interests of this special standard.
This standard replaces and abolishes SB/T 10360-2003 "Guidelines for Quality Certification of Low Temperature Meat Products Safety Products", SB/T 10361-
2003 "Guidelines for Quality Certification of Quality Products for High Temperature Meat Products".
The main changes in this standard compared with SB/T 10360-2003 and SB/T 10361-2003 are as follows.
--- Combine SB/T 10360-2003, SB/T 10361-2003 into the cost standard by category;
--- The definition of high and low temperature meat products has been revised;
--- Increased the limit indicators of cadmium, inorganic arsenic and total mercury;
--- The limit of lead is modified to not exceed 0.5mg/kg;
--- Cancel the limit indicator of complex phosphate.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
Appendix A, Appendix B, Appendix C, Appendix D, and Appendix E of this standard are normative appendices.
This standard was drafted. Ministry of Commerce Slaughter Technical Appraisal Center, China Food Hengxin (Beijing) Quality Certification Center Co., Ltd.
The main drafters of this standard. Zhao Jian, Gong Haiyan, Qin Wen, Sun Xin, Li Wei.
The previous versions of the standards replaced by this standard are.
---SB/T 10360-2003, SB/T 10361-2003.
Safety Meat Products Quality Certification Review Guidelines
1 Scope
This standard specifies the terms and definitions and review requirements for the establishment and implementation of safety product quality management systems for high and low temperature meat products manufacturers.
And review points.
This standard applies to third-party certification of high- and low-temperature meat products (including production, specifications, quantification and packaging) of safe food (including
Post-certification supervision and extension of the validity period of the certificate).
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB 2726 sanitary standard for cooked meat products
GB 2760 food additive use standard
GB/T 4789.17 Food hygiene microbiological examination meat and meat products inspection
GB 5749 Sanitary Standard for Drinking Water
GB 7718 prepackaged food labeling rules
GB 9959.1 fresh and frozen pork
GB 9959.2 Split fresh and frozen pork lean meat
GB 9961 fresh and frozen mutton mutton
GB 13100 Meat canned hygiene standard
GB 16869 Fresh and frozen poultry products
GB/T 17238 fresh and frozen split beef
GB/T 17239 fresh and frozen rabbit meat
GB 18394 Livestock and poultry meat moisture limit
GB 19303 cooked meat products enterprise production hygiene specifications
GB/T 20711 smoked ham
GB/T 20712 ham sausage
3 Terms and definitions
The following terms and definitions established by GB/T 19000 and GB/T 19080 apply to this standard.
3.1
Sanitary standard operating procedure sanitationstandardoperatingprocedure (SSOP)
In order to ensure the quality of product hygiene, organize the operating practices that should be observed during the processing of the product.
Note. The SSOP mainly includes the following. contact products (including raw materials, semi-finished products, finished products) or items in contact with the product, including water and ice, should be safe,
Hygienic requirements; appliances, gloves and internal and external packaging materials that come into contact with the product must be clean, hygienic and safe; ensure that the product is protected from cross-contamination;
Cleaning and disinfecting personnel hands, keeping toilet facilities clean; preventing lubricants, fuels, cleaning and disinfecting supplies, condensate and other chemical, physical and biological
Contaminants cause safety hazards to the product; properly label, store and use all kinds of toxic chemicals; ensure the health of employees who have contact with the product
Health and hygiene; prevention and elimination of rodents and pests.
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