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Technical regulations for utilization of pig by-products
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SB/T 10910-2012
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Basic data | Standard ID | SB/T 10910-2012 (SB/T10910-2012) | | Description (Translated English) | Technical regulations for utilization of pig by-products | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 6,693 | | Quoted Standard | GB 7718; GB 12694; GB/T 17236 | | Regulation (derived from) | ?Industry Standard Filing Announcement 2013 No.3 (Total No.159); Ministry of Commerce Announcement 2013 No.7 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions pig by-products, requirements, storage and so on. Production 3. 1 This standard applies to the use of the definition of the product. | SB/T 10910-2012: Technical regulations for utilization of pig by-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.
Technical regulations for utilization of pig by-products
ICS 67.120.10
X22
Record number. 39284-2013
People's Republic of China domestic trade industry standard
Technical specifications for the use of pig by-products
Released on.2013-01-23
2013-09-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Ministry of Commerce Circulation Industry Promotion Center, Henan Zhongpin Food Industry Co., Ltd. was drafted.
The main drafters of this standard. Zhang Jianlin, Li Huan, Gong Haiyan, Fang Fang.
Technical specifications for the use of pig by-products
1 Scope
This standard specifies the terms and definitions, requirements, storage, etc. of pig by-products.
This standard applies to the production and utilization of products defined in 3.1.
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 7718 National Food Safety Standards for Prepackaged Food Labels
GB 12694 Meat Processing Factory Hygienic Specifications
GB/T 17236 Slaughtering Procedures for Pigs
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Pig by-product pigby-products
By-products obtained from slaughtering and processing of pigs, including blood, bone, fat, and internal organs. Divided into edible type, biochemical pharmaceutical type, feed for use
Type or other industrial type.
4 requirements
4.1 Raw material requirements
From pigs that have passed the quarantine inspection.
4.2 Excipient requirements
It should comply with the national or industrial standards of the relevant products.
4.3 Personnel requirements
4.3.1 The enterprise shall establish an employee health record and develop a health check plan. Personnel engaged in the production, processing and management of pig by-products
Can only be employed after passing the medical examination. Have a health check at least once a year and a temporary health check if necessary. Anyone suffering from food hygiene
The personnel of the disease should be removed from the production position.
4.3.2 Personnel engaged in production, processing and management shall keep their personal cleanliness and shall not bring items not related to production into the workshop;
Wear jewelry, watches, no makeup; when entering the workshop, you should change the overalls, caps, shoes, and wash your hands and disinfect; when leaving the workshop, you should change the overalls, caps,
Shoes; work clothes should be centrally managed, unified cleaning and disinfection, unified release.
4.3.3 Workshop staff and maintenance personnel should wear uniforms or caps of different colors or logos for differentiation. Personnel from different regions is not allowed
Chaining to prevent cross-contamination.
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