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Skills requirements on disinfection staff in the slaughter house
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SB/T 10661-2012
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PDF similar to SB/T 10661-2012
Standard similar to SB/T 10661-2012 GB/T 5497 GB/T 5496 GB/T 5526 SB/T 10379 Basic data | Standard ID | SB/T 10661-2012 (SB/T10661-2012) | | Description (Translated English) | Skills requirements on disinfection staff in the slaughter house | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X10 | | Classification of International Standard | 64.040 | | Word Count Estimation | 7,780 | | Quoted Standard | GB 12694; " pig slaughtering regulations" PRC State Council Order No. 525 in 2008; "Disinfection management approach" the Ministry of Health to make 2002 the 27th | | Regulation (derived from) | ?Ministry of Commerce released on "frozen food production management practices" and other 60 domestic trade industry standard announcement; Industry Standard Filing Announcement 2012 No.5 (Total No.149) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions slaughtering enterprises disinfection personnel, grades and skill requirements. This standard applies to slaughterhouses disinfection staff. | SB/T 10661-2012: Skills requirements on disinfection staff in the slaughter house---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.
Skills requirements on disinfection staff in the slaughter house
ICS 64.040
X10
People's Republic of China domestic trade industry standards
Slaughtering enterprises disinfection personnel skill requirements
Issued on. 2012-03-15
2012-06-01 implementation
People's Republic of China Ministry of Commerce released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 skill grading 1
5 requires 1
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the People's Republic of China Ministry of Commerce.
This standard was drafted. Circulation Industry Promotion Center of the Ministry of Commerce, Industry Group Co., Ltd. Jiangsu Yurun meat.
The main drafters of this standard. Min Cheng Jun, club wins gold, Hu Xinying, Fang Fang, Li Huan, Wen Xiaohui.
Slaughtering enterprises disinfection personnel skill requirements
1 Scope
This standard specifies the terms and definitions, grades and skill requirements slaughterhouses disinfected personnel.
This standard applies to slaughterhouses disinfection staff.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB 12694 meat processing plant health norms
"Pig slaughtering regulations" (People's Republic of China State Council Decree No. 525 of 2008)
"Disinfection management approach" (People's Republic of China Ministry of Health Order No. 27 of 2002)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Disinfection disinfection
Kill or remove pathogenic micro-organisms on the media to reach the harmless treatment.
4 skill classification
Based on the knowledge and skills are divided into primary, secondary workers, senior workers three skill levels.
5 Requirements
5.1 Basic requirements
5.1.1 secondary and higher education or equivalent.
5.1.2 health and obtain a health certificate.
5.1.3 sterilized relevant knowledge and skills training, obtain a certificate.
5.2 Primary Workers
5.2.1 Knowledge Requirements
5.2.1.1 understand the "People's Republic of China Food Safety Law," "People's Republic of China on Animal Epidemic Prevention", "pig slaughtering regulations"
"Disinfection management approach", "meat processing plant health norms" and other relevant laws and regulations and technical standards, understand the poultry slaughter and processing technology
Process.
5.2.1.2 Learn the basics of microorganisms.
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