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Similar standardsGB 16869-2005: Fresh and frozen poultry product---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB16869-2005GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.120.20 X 18 Replacing GB 16869-2000 Fresh and Frozen Poultry Product Issued on. MARCH 23, 2005 Implemented on. JANUARY 01, 2006 Jointly issued by. General Administration of Quality Supervision, Inspection and Quarantine (GAQSIQ); Standardization Administration (SAC) of the People's Republic of China. Table of ContentsForeword... 3 1 Scope... 5 2 Normative References... 5 3 Terms and Definitions... 6 4 Technical Requirements... 7 5 Inspection Method... 9 6 Inspection Rules... 12 7 Labeling, Marking, Packaging and Storing... 16 Appendix A... 18ForewordChapter 6 of this Standard is recommendatory; and the rest are compulsory. This Standard replaces GB 16869-2000 "Fresh and Frozen Poultry Product". Compared with GB 16869-2000, the main differences of this Standard are as follows. — Limit of detection of methamidophos and clenbuterol hydrochloride are not specified any more; — Add that stasis-blood with area ≤0.5 is negligible, calculation method of stasis-blood number and hard feather, and inspection rules; — Technical requirements are adjusted; — Freezing center temperature for frozen poultry products is adjusted to 18°C at maximum; — Water loss rate due to unfreezing is adjusted up to 6%; — Lead limit is adjusted to be up to 0.2mg/kg; — Pesticide hexachlorocyclohexane residue limit is adjusted to be up to 0.1 mg/kg (calculated by bulk sample), 1 mg/kg (calculated by fat); — The coliform bacteria limit on the frozen poultry product is adjusted to be up to 5×103 MPN/100g; — Salmonella limit of detection is adjusted to "0/25 g"; — Limit of detection for diarrhoea causative escherichia coli is adjusted to be that the detextion limit of hemorrhagic escherichia coli (O157.H7) is 0/25 g; — Determination method of stilbestrol is adjusted to be "Determine according to methods as specified in SN 0672". In Chapter 6, routine inspection, acceptance inspection sampling plans, and allowable number of common defects are equivalently adopt inspection level I and inspection level II in CAC/RM 42-1969 "Sampling Plan of Prepackaged Food". Appendix A of this Standard is normative. This Standard was jointly proposed by National Technical Committee 64 on Food Industry of Standardization Administration of China, and Specialized Committee on Foods Hygienic Standard of Technical Committee on Hygienic Standard of Ministry of Health. This Standard shall be under the jurisdiction of the National Technical Committee 64 on Food Industry of Standardization Administration of China. Drafting organizations of this Standard. Institute of Food Safety Control and Inspection Ministry of Public Health, Secretariat of National Technical Committee 64 on Food Industry of Standardization Administration of China, and Shanghai Health Inspection Bureau; Participating drafting organizations of this Standard. Domestic Trade Bureau Slaughter Technology Evaluation Center, Ministry of Agriculture Center of Quality Inspection of Livestock and Poultry Products, China Meat Association, Beijing Entry-Exit Inspection and Quarantine Bureau, and Shenzhen Entry-Exit Inspection and Quarantine Bureau. Chief drafting staffs of this Standard. Hao Yu, Han Yulian, Gu Jingyu, Ruan Bingqi, Lin Li'nan, Yang Xiaoming, Liu Hong, Liu Suying, Li Chunfeng, and Tan Guoying. Drafting organizations of Appendix A of this Standard. Chinese Academy of Preventive Medicine, Institute of Nutrition and Food Hygiene, and Institute of Food Safety Control and Inspection Ministry of Public Health. Chief drafting staffs of Appendix A of this Standard. Chen Huijing, Wang Xuqing, Yang Dajin, and Wu Guohua. The previous editions replaced by this Standard are as follows. — GB 2710-1996, GB 16869-1997, and B 16869-2000. Fresh and Frozen Poultry Product1 ScopeThis Standard specifies technical requirements, inspection method, inspection rules and the requirements for labelling, marking, packaging, storing of fresh and frozen poultry products. This Standard is applicable to fresh or frozen poultry products which are made of healthy and live poultries, through butchering, processing and packing; it is also applicable to the unpacked fresh or frozen poultry products.2 Normative ReferencesThe following documents contain provisions which, through reference in this Standard, constitute provisions of this Standard. For dated reference, subsequent amendments (excluding corrections) or revisions of these publications do not apply. However, the parties who enter into agreements based on this Standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition of the normative document referred to applies. GB/T 191 Packaging-Pictorial Marking for Handling of Goods GB/T 4789.2-2003 Microbiological Examination of Food Hygiene - Detection of Aerobic Bacterial Count GB/T 4789.3-2003 Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria GB/T 4789.4-2003 Microbiological Examination of Food Hygiene - Examination of Salmonella GB/T 5009.11-2003 Determination of Total Arsenic and Abio-arsenic in Food GB/T 5009.12-2003 Method for Determination of Lead in Foods GB/T 5009.17-2003 Determination of Total Mercury and Organic-mercury in Foods GB/T 5009.19-2003 Determination of HCH and DDT Residues in Foods GB/T 5009.44-2003 Method for Analysis of Hygienic Standard of Meat and Meat Products3 Terms and DefinitionsFor the purposes of this Standard, the following terms and definitions apply. 3.1 Fresh poultry product Fresh iced-products when the poultry alive is butchered and processed and then pre-cooled, including a full eviscerated poultry, parts of the poultry (including meat, wing, leg, etc.), by-products [poultry head, neck, giblets, feet (claw)]. 3.2 Frozen poultry product Frozen products when the poultry alive is butchered and processed, including a full eviscerated poultry, parts of the poultry (including meat, wing, leg, etc.), by-products [poultry head, neck, giblets, feet (claw)].4 Technical Requirements4.1 Raw material The live poultry shall be from non-epidemic area, and be butchered and qualified upon the quarantine. 4.2 Processing The butchered poultry body shall be qualified upon quarantine and then processed. 4.3 Freezing The center temperature shall be -18°C or less within 12h, for the products that are required to be frozen. 4.4 Sensory characteristics They shall be in accordance with those specified in Table 1. 4.5 Physiochemical indexes Fresh poultry product and frozen poultry product shall meet those specified in Table 2.5 Inspection Method5.1 Sensory characteristics Frozen poultry product shall be identified after unfrozen. 5.1.1 Texture, color-lustre, smell Place all the samples, other than those for microbe inspection, under natural light or sensory assessment room with the same natural light. Use touching identification method to identify the texture; visual identification method to identify the color-lustre; and smelling identification method to identify the smell. 5.1.4 Hard feather Conduct at the same time with identification of texture, color-lustre, and smell. Measure with a vernier caliper, accurate to 0.05mm; the number of hard feather per 10kg in one base-box is calculated according to Formula (2). 5.2 Water loss rate due to unfreezing 5.2.1 Instruments and tools Electronic scale. sensitivity is 1g; Thermometer. -10°C~50°C, and division value is 0.5°C; Enamel tray and wire mesh. 5.9 Tetracycline, aureomycin, oxytetracycline Determine according to methods as specified in GB/T 14931.1-1994. 5.10 Sulfamethazine Determine according to methods as specified in SN 0208-1993. 5.11 Clopidol Determine according to methods as specified in SN/T 0212.3-1993. 5.12 Diethylstilbestrol Determine according to methods as specified in SN 0672-1997. 5.13 Total plate count Inspect according to methods as specified in GB/T 4789.2-2003. 5.17 Product center temperature 5.17.1 Thermometer Non-mercury column glass thermometer or other temperature tester ranging from -20°C to 50°C.6 Inspection Rules6.1 Inspection classification 6.1.1 Routine inspection 6.1.2 Acceptance inspection 6.2 Group-batch 6.2.1 Continuous batch The products of same-processing conditions, same-part (integral poultry, meat, wing, leg, head, feet, giblets), same-package, and delivered at the same-time are deemed as a batch. The batch size is calculated in base-packing box (hereinafter referred to as base-box). 6.3 Sampling 6.3.1 Routine inspection sampling According to the size of gropu-batch, randomly draw the sample according to the quantity specified in Table 4. 6.3.2 Acceptance inspection sampling According to the size of gropu-batch, randomly draw the sample according to the quantity specified in Table 5. 6.4 Sampling procedure and inspection procedures See Figure 1 for the sampling procedure and inspection procedures of fresh and frozen poultry products samples. 6.5 Sampling method The following samples shall be free from stasis-blood, hard feather or foreign matters. 6.5.3 Volatile basic nitrogen samples Take 3 base-boxes at random from all the samples and take about 100g of fatless and boneless samples for each box and mix them together. 6.5.4 Heated broth sample Take 3 base-boxes from all samples of the integral poultry, meat, wing or leg, take 100g of meat for each one and mix them together. 6.6 Judgment rules and reinspection 6.6.1 Classification of defects 6.6.1.1 Common defects. Stasis-blood and hard feather fail to conform to this Standard. 6.6.1.2 Severe defects. Texture, color-lustre, smell, heated broth and items specified in Table 2 and Table 3 fail to conform to this Standard, and the visible foreign matters are available. 6.6.2 Judgment of inspection results 6.6.3 Routine inspection judgment and reinspection 6.6.3.1 If all the routine inspection items (6.1.1.2) meet the requirements of this Standard, this batch of products are judged as qualified. 6.6.4 Acceptance inspection judgment and re-inspection 6.6.4.1 If all the acceptance inspection items (6.1.2.2) comply with this Standard, the entire batch is qualified. 6.6.4.2 If any item in acceptance inspection results has severe defects (6.6.1.2) and fails to conform to this Standard, the entire batch of products are judged as unqualified, and shall not be re-inspected.7 Labeling, Marking, Packaging and Storing7.1 Labeling and marking 7.2 Packaging The fresh or frozen poultry products shall be all provided with packaging, for which the packing materials are brand-new and comply with relevant hygienic standard. 7.3 Storage The frozen poultry products shall be stored in the freezer below -18°C, and the up-down amplitude of storage temperature shall not be more than 1°C in 24 hours.Appendix A(Normative) Determination of Residual Quantity for Organophosphorus Pesticide Multicomponents in Animal Foods This appendix is applicable to the determination of residual quantity for organophosphorus pesticide multicomponents (methamidophos, dichlorvos, acephate, monocrotophos, dimethoate, disulfoton, parathion-methyl, fenitrothion, pirimiphos methyl, malathion, fenthion, parathion and ethion) in livestock and poultry meat, milk and milk products as well as eggs and egg products. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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