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GB 31616-2025: National food safety standard - Hygienic code for processing edible livestock and poultry by-products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
Similar standardsGB 31616-2025: National food safety standard - Hygienic code for processing edible livestock and poultry by-products---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/GB31616-2025 GB NATIONAL STANDARD OF THE PEOPLE'S REPUBLIC OF CHINA National food safety standard - Hygienic standards for processing edible livestock and poultry by-products Issued on: MARCH 16, 2025 Implemented on: MARCH 16, 2026 Issued by. National Health Commission of the People's Republic of China; State Administration for Market Regulation. Table of Contents1 Scope... 3 2 Terms and definitions... 3 3 Site selection and factory environment... 3 4 Factory buildings and workshops... 3 5 Facilities and equipment... 4 6 Hygiene management... 5 7 Food raw materials, food additives and food-related products... 5 8 Food safety control during processing... 6 9 Inspection... 9 10 Storage and transportation... 9 11 Product traceability and recall management... 10 12 Training... 10 13 Management system and personnel... 10 14 Records and document management... 10 Appendix A Guidelines for microbiological monitoring procedures during the processing of edible livestock and poultry by-products... 11 National food safety standard - Hygienic standards for processing edible livestock and poultry by-products1 ScopeThis standard specifies the basic requirements and hygiene control management criteria for the sites, facilities, equipment, and personnel in the collection, classification, trimming, cleaning, cooling, freezing, inspection, packaging, storage and transportation of raw materials, product traceability and recall during the processing of edible livestock and poultry by-products. This standard applies to the processing of edible livestock and poultry by-products.2 Terms and definitionsThe terms and definitions defined in GB 14881 and GB 12694 apply to this standard.3 Site selection and factory environmentIt shall comply with the relevant provisions of GB 14881 and GB 12694.4 Factory buildings and workshops4.1 General requirements It shall comply with the relevant provisions of GB 14881 and GB 12694. 4.2 Design and Layout 4.2.1 According to the processing technology requirements, edible blood storage room (tank), edible livestock and poultry by-product processing room, cooling room (zone), freezing room, packaging room, cooling by-product storage warehouse, frozen by- product storage warehouse, etc. shall be set up. 4.2.2 The area of the processing room for edible livestock and poultry by-products shall be adapted to the processing capacity, and shall be reasonably arranged in combination with the livestock and poultry slaughtering process and the cleanliness of the raw materials of edible livestock and poultry by-products. The processing room for large livestock by-products such as pigs, cattle, and sheep shall be equipped with processing rooms for organs such as heart, liver, and lungs, processing rooms for spleen, stomach, intestines, and bladder, and processing rooms for heads, hooves, and tails. The processing room for edible poultry and rabbit by-products shall be equipped with processing rooms (zones) for viscera, and processing rooms (zones) for heads and claws. 4.2.3 A temporary waste storage area shall be set up in the edible livestock and poultry by-product processing room. 4.2.4 There shall be separate dedicated exits for finished products and waste such as digestive tract contents. The dedicated exit for finished products shall be far away from the dedicated exit for waste.5 Facilities and equipment5.1 General requirements 5.1.1 It shall comply with the relevant provisions of GB 14881 and GB 12694. 5.1.2 Based on processing requirements, exhaust facilities shall be installed in areas where hot air or strong odors are generated. 5.2 Water supply and drainage facilities 5.2.1 According to the processing technology requirements, cold and hot water pipes shall be installed separately at the water use location of the edible livestock and poultry by-product processing room. The cold and hot water pipes shall be clearly distinguished and marked with the flow direction. 5.2.2 Drainage facilities shall be equipped according to the processing technology requirements. The floor drains of the workshop shall be equipped with solid waste collection and floor drains with water seals to prevent solid waste from clogging the drainage pipes and prevent foul air from escaping. 5.3 Cleaning and disinfection facilities 5.3.1 Cleaning and disinfection facilities shall be set up separately according to the different cleanliness requirements of edible livestock and poultry by-product processing areas. 5.3.2 Cleaning and disinfection facilities shall be made of non-toxic, corrosion-resistant and easy-to-clean materials. 5.4 Temperature and humidity monitoring facilities Edible livestock and poultry by-product processing rooms, cooling rooms, freezing rooms, packaging rooms, cooling by-product storage warehouses, and frozen by- product storage warehouses shall be equipped with temperature display devices and the temperature shall be monitored. Cooling rooms and cooling by-product storage warehouses shall be equipped with hygrometers. 5.5 Equipment 5.5.1 Appropriate processing equipment shall be equipped based on the characteristics of edible livestock and poultry by-products and set up according to different processing procedures to avoid cross-contamination. 5.5.2 Equipment and tools in different processing rooms (zones) shall not be mixed. 5.5.3 Cleaning equipment and tools shall be made of stainless steel or non-toxic, harmless, non-corrosive materials. The containers shall be watertight and made of non- toxic, odorless, corrosion-resistant, non-deformable, non-falling materials that can be repeatedly cleaned and disinfected. 5.5.4 Containers for different purposes shall have clear markings or different colors and shall not be mixed. 5.5.5 Containers for holding waste shall be made of waterproof materials, shall be sealed with lids to prevent leakage, and shall be dedicated.6 Hygiene management6.1 It shall comply with the relevant provisions of GB 14881. 6.2 Processing water shall comply with the provisions of GB 5749.The temperature of hot water for cleaning should not be lower than 40 °C, and the temperature of hot water for disinfection shall not be lower than 82 °C. 6.3 A hygiene management system for cleaning, disinfection, etc. shall be established. Equipment and tools before and after cleaning and disinfection shall be placed separately to avoid cross-contamination. 6.4 A safety control system for edible livestock and poultry by-products should be established and effectively operated based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system.7 Food raw materials, food additives and food-related products7.1 It shall comply with the relevant provisions of GB 14881. 7.2 Raw materials of edible livestock and poultry by-products shall be processed only after passing inspection and quarantine. 7.3 The use of food additives and processing aids shall comply with the relevant provisions of GB 2760.8 Food safety control during processing8.1 General requirements 8.1.1 It shall comply with the relevant provisions of GB 14881. 8.1.2 The temperature in the processing room for livestock heart, liver, lung and other organs and poultry viscera should be controlled below 12 °C. 8.1.3 The heart, liver, stomach and intestines of poultry and rabbit offal shall be separated before entering the processing room (zone) and then processed. Edible livestock and poultry by-products shall be processed as soon as possible after entering the processing room (zone). 8.1.4 During the processing of edible livestock and poultry by-products, if any abnormal tissues such as abscesses, necrotic foci, or foci of infection by non-zoonotic parasites are found, they shall be removed. 8.1.5 Processing sites, facilities and equipment shall be prevented from being contaminated by suspected pathological tissues, body fluids, digestive tract contents, etc. Processing sites, counter tops, facilities and equipment, and tools that have been contaminated shall be cleaned and disinfected before they can be used again. 8.2 Edible livestock and poultry blood 8.2.1 The blood collection of edible livestock and poultry shall be set up near the livestock and poultry slaughter and bleeding process. It is advisable to collect blood by bleeding with a hollow slaughtering knife or stabbing. The collected blood shall be cooled to below 8 ℃ within 4 hours and stored in an environment of 0 ℃~4 ℃. 8.2.2 Blood shall be filtered when collected to remove foreign matter such as hair and chyme. 8.2.3 The collected blood shall be stored in sealed containers, which shall be numbered synchronously. If the livestock and poultry slaughter inspection and quarantine fail, all the blood in the corresponding sealed containers shall be discarded and treated harmlessly. 8.2.4 The processing time from blood collection to blood product production shall not exceed 72 hours. 8.3 Heart, liver, lungs, kidneys and other organs ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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