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SN/T 1346-2004: Code of hygienic pratice for registration on abattoir and meat processing establishment
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Code of hygienic pratice for registration on abattoir and meat processing establishment
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SN/T 1346-2004
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Basic data | Standard ID | SN/T 1346-2004 (SN/T1346-2004) | | Description (Translated English) | Code of hygienic pratice for registration on abattoir and meat processing establishment | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | C53;X09 | | Classification of International Standard | 67.040 | | Word Count Estimation | 12,126 | | Date of Issue | 2004-06-01 | | Date of Implementation | 2004-12-01 | | Quoted Standard | SN/T 1252 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China | | Summary | This standard specifies the basic principles of meat hygiene, primary production requirements, slaughtering and processing enterprises in the design and environmental health, plant and equipment and facilities, slaughtering and processing of health control, packaging, storage, transportation and health, personal hygiene, sanitation quality system terms of its operation, and special requirements. This standard applies to the Certification and Accreditation Administration of the Registration of animal slaughtering plants, meat cutting plants, meat processing plants, meat and meat products, such as cold storage. | SN/T 1346-2004: Code of hygienic pratice for registration on abattoir and meat processing establishment
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Code of hygienic pratice for registration on abattoir and meat processing establishment
Book of the People's Republic of China Entry and Exit Inspection and Quarantine
Meat slaughtering and processing enterprise health registration specification
Released on June.2004
Implementation of.2004-12-01
People's Republic
The General Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
This standard is proposed and managed by the National Certification and Accreditation Administration.
This standard is mainly drafted by. National Certification and Accreditation Administration Committee Registration Department, Zhejiang Entry-Exit Inspection and Quarantine
Bureau, Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Hebei Entry-Exit Inspection and Quarantine Bureau, People's Republic of China
Heilongjiang Entry-Exit Inspection and Quarantine Bureau and Shandong Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China.
The main drafters of this standard. Shi Xiaowei, Chen Haiyang, Liu Xiande, Wang Zhigang, Chen Former Name, Gao Yongfeng, Leng Lianbo, Wang Yuezhong.
This standard is the industry standard for inspection and quarantine issued for the first time.
Introduction
At CAC/RCP1-1969, Rev. 3 (1997), Amd. (1999) General Principles of Food Hygiene and Meat in Many Countries and Regions of the World
In the hygiene regulation of slaughtering and processing enterprises, the establishment of meat hygiene control system and the health control of primary production from the "farm to the table" process
The requirements of the system and the application of the HACCP system have become important contents.
National Certification and Accreditation Administration Committee as China's export food hygiene registration and import food foreign production enterprise health registration
The competent authorities have established the establishment of the HACCP system as a prerequisite for the health registration of import and export meat slaughtering and processing enterprises.
Meat slaughtering and processing enterprise health registration specification
1 Scope
This standard specifies the basic principles of meat hygiene, the requirements of primary production, the design of the slaughtering and processing enterprises and environmental sanitation, workshops and facilities.
Equipment, sanitary control of slaughtering, packaging, storage, transportation, sanitation, personnel hygiene, sanitary quality system and its operation and special provisions, etc.
Claim.
This standard applies to animal slaughter plants, meat segmentation plants, meat processing plants, meat registered by the National Certification and Accreditation Administration.
Cold storage of the class and its products.
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.
SN/T 1252 Hazard Analysis and Critical Control Point (HACCP) System and its Application Guide
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
Animal slaughter plants, meat segmentation plants, meat processing plants, meat and their products registered by the National Certification and Accreditation Administration
Cold storage, etc., referred to as the enterprise.
3.2
For the purposes of this standard, it refers to domestic or wild mammals and birds for human consumption. For example. pigs, cattle, horses, sheep, deer, rabbits, chickens,
Ducks, geese, pigeons, ostriches, turkeys, etc.
3.3
Bloody, depilated, peeled or unpeeled, to the head and hoof (claw), to the internal organs of the animal after the internal organs.
3.4
Identification of quarantines as animals, carcasses, offal or other parts of animals that are not suitable for human consumption or that do not meet veterinary hygiene requirements
A method or process that performs treatments such as high temperature, incineration, or deep burial.
3.5
After the animal has physical damage or serious physiological and functional problems, the veterinarian ordered the slaughter.
3.6
Domestic or wild mammals and poultry meat, meat products, and edible by-products suitable for human consumption.
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