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SB/T 10731-2012 English PDF

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SB/T 10731-2012: Operation specification for perishable food cold chain. Livestock poultry meat
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Standard similar to SB/T 10731-2012

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Basic data

Standard ID SB/T 10731-2012 (SB/T10731-2012)
Description (Translated English) Operation specification for perishable food cold chain. Livestock poultry meat
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X08
Classification of International Standard 67.120.01
Word Count Estimation 9,983
Quoted Standard GB/T 6388; GB/T 9829; GB/T 9961; GB/T 17236; GB/T 17238; GB/T 19477; SBJ 15; SB/T 10730
Regulation (derived from) Ministry of Commerce Notice No. 47 of 2012; industry standard for filing Notice No. 9 of 2012 (Serial No. 153);
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the pigs, cattle, sheep, and chickens, ducks, geese and other meat products (hereinafter referred to as poultry meat) processing in the cold chain, operating requirements storage, transportation, sale and links between the various

SB/T 10731-2012: Operation specification for perishable food cold chain. Livestock poultry meat

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Operation specification for perishable food cold chain.Livestock poultry meat ICS 67.120.01 X08 Record number. 37168-2012 People's Republic of China domestic trade industry standard Perishable food cold chain operation specification livestock and poultry meat Published on.2012-08-01 2012-11-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 General requirements 2 5 carcass treatment 2 6 Cooling and splitting processing 2 7 freeze 2 8 packaging, logo 2 9 Storage 3 10 Refrigerated transport 4 11 sales 5

Foreword

This standard is drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Refrigeration Standardization Technical Committee (SAC/TC119) and is responsible for interpretation. This standard is mainly drafted by. China Refrigeration Society, Guangzhou University, Domestic Trade Engineering Design and Research Institute, Guangzhou Bayer Airport Cold Chain Logistics Center Co., Ltd., Beijing Ershang Group Co., Ltd., Tianjin University of Commerce, Zhejiang Dunan Cold Chain System Co., Ltd., Ingersoll Rand (China) Investment Co., Ltd., Changzhou Jingxue Refrigeration Equipment Co., Ltd. The main drafters of this standard. Yin Congxu, Xie Ruhe, Yang Yifan, Zhao Xiulan, Wang Hong, Tang Junjie, Shen Jiang, Liu Guanghai, Gu Zhong, Shang Yue, Liu Fang, Chang Lin, Jia Fuzhong. Perishable food cold chain operation specification livestock and poultry meat

1 Scope

This standard stipulates the processing, storage and transportation of pork, cattle, sheep and meat products such as chicken, duck and goose (hereinafter referred to as livestock and poultry meat) in the cold chain. Sales requirements for all aspects and links. This standard applies to cooled, frozen livestock and poultry meat for human consumption. This standard does not apply to meat products.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 6388 transport packaging receipt and delivery mark GB/T 9829 Definition and measurement of physical conditions in cold storage of fruits and vegetables GB/T 9961 fresh and frozen mutton mutton GB/T 17236 Slaughtering Procedures for Pigs GB/T 17238 fresh and frozen split beef GB/T 19477 cattle slaughter operation procedures SB J15 Design Specification for Poultry Slaughter and Segmentation Workshop SB/T 10730 Perishable food cold chain technology requires livestock and poultry meat

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Perishable food perishablefood Perishable foods, including meat, eggs, milk, aquatic products, fruits, vegetables and cold drinks, ice cream, soy products, frozen foods, etc. 3.2 Livestock and poultry meat cold chain coldchainforlivestockpoultrymeat With refrigeration technology as the main means, the livestock and poultry meat will always maintain a suitable temperature circulation in all aspects of slaughtering, processing, storage, transportation and sales. system. 3.3 Cooling meat chiledmeat Under good operating practices and hygienic conditions, livestock and poultry are qualified before and after slaughter and after quarantine, and the carcass is cooled after slaughter, and is followed by Meat that is always in a suitable low temperature state during processing, packaging, storage, transportation, and sales. Cooling meat is divided when packaged after cooling The temperature does not exceed 7 ° C, and the temperature in the subsequent link is -1 ° C ~ 4 ° C. 3.4 Frozen meat frozenmeat Cooled by a freezing process so that its center temperature is not higher than -15 ° C, and maintains the specified temperature in subsequent packaging, storage, transportation, and sales. State of meat.

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