GB 20799-2016 PDF English
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GB 20799: Historical versions
| Standard ID | USD | BUY PDF | Delivery | Standard Title (Description) | Status |
| GB 20799-2016 | 70 | Add to Cart | Auto, 9 seconds. | Fresh and frozen meat transport condition | Valid |
| GB/T 20799-2014 | 120 | Add to Cart | Auto, 9 seconds. | Fresh and frozen meat transport condition | Obsolete |
| GB/T 20799-2006 | 279 | Add to Cart | 3 days | Fresh and frozen meat transport condition | Obsolete |
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GB 20799-2016: Fresh and frozen meat transport condition
---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/GB20799-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Operating Hygienic Code for Meat and Meat Products Issued on. DECEMBER 23, 2016 Implemented on. DECEMBER 23, 2017 Issued by. National Health and Family Planning Commission of PRC; China Food and Drug Administration
Table of Contents
Foreword... 3 1 Scope... 4 2 Terms and Definitions... 4 3 Purchase... 5 4 Transportation... 5 5 Acceptance... 6 6 Storage... 7 7 Sales... 7 8 Product Traceability and Recall... 8 9 Hygiene Management... 8 10 Training... 8 11 Management System and Staff... 8 12 Record and Document Management... 8Foreword
This Standard replaced GB/T 20799-2014 Fresh and Frozen Meat Transport Condition, GB/T 21735-2008 Logistics Code for Meat and Meat Products, and SB/T 10395-2005 Operating Practice for Livestock and Poultry in Circulating. Compared with GB/T 20799-2014, GB/T 21735-2008 and SB/T 10395-2005, this Standard has the major changes as follows. --- Modify the standard name as “National Food Safety Standard – Operating Hygienic Code for Meat and Meat Products”; --- Modify the terms and definitions. National Food Safety Standard – Operating Hygienic Code for Meat and Meat Products1 Scope
This Standard specifies the food safety requirements during the purchase, transportation, acceptance, storage, sales, and the like operating processes of the meat and meat products. This Standard is applicable to the operating activities of the meat and meat products. The meat in this Standard includes fresh meat, chilled meat, frozen meat and edible by-products, etc. This Standard isn’t applicable to the online food trade, catering services, as well as the operating activities of meat and meat products that are made and sold on-site.2 Terms and Definitions
2.1 Fresh meat After slaughter of livestock and poultry, the meat through natural cooling rather than the artificial cooling process. 2.2 Chilled meat (cold fresh meat) After slaughter of livestock and poultry, the meat goes through the cooling procedure, and always keep the environmental temperature in the operating process at 0°C~4°C. 2.3 Frozen meat The meat goes through the freezing procedure, and its center temperature shall no higher than -15°C. 2.4 Edible by-products After slaughter and processing of livestock and poultry, the obtained viscera, fat, blood, bone, skin, head, hoof (or claw), tail and the like edible products.3 Purchase
3.1 It shall conform to the relevant provisions of Clause 2 in GB 31621-2014. 3.2 When purchasing fresh meat, chilled meat, frozen meat, and edible by-products, the supplier’s Animal Epidemic Prevention Qualification Certificate and other qualification documents shall be checked. 3.4 The following meat and meat products are prohibited to be purchased, such as the meat and meat products of livestock or poultry that are dead due to illness or poison or the death cause is unknown;4 Transportation
4.1 It shall conform to the relevant provisions of Clause 3 stipulated in GB 31621- 2014. 4.2 The fresh meat and fresh edible by-products shall be cooled off to the room temperature before shipment. The transportation time under the normal temperature shall not exceed 2h. 4.4 For the frozen meat and frozen edible by-products, reduce the product center temperature to -15°C and below before shipment; the interior container temperature shall be maintained at -15°C and below during the transportation process; and record the temperature properly. 4.5 The meat products required refrigerated transportation shall conform to the relevant provisions of 4.3.While the meat products required frozen transportation shall conform to the relevant provisions of 4.4. 4.6 Under the refrigerated or frozen transportation conditions, the transportation tools shall be equipped with temperature monitoring device, and record the temperature properly. 4.7 The inner wall of the transportation tools shall be complete, smooth, safe, non- toxic, anti-absorption, corrosion-resistant, and easy to clean. 4.9 Fresh meat, chilled meat, frozen meat and edible by-products are prohibited to be transported in the same vehicles as the live livestock and poultry. 4.10 Head, hoof (claw), viscera and the like shall be shipped with the watertight containers. The stomach, intestine and heart, liver, lungs, kidneys that are not sealed packaged shall not be contained in the same container. 4.11 Fresh meat, chilled meat, frozen meat and edible by-products shall take appropriate separation measures.5 Acceptance
5.1 It shall conform to the relevant provisions of Clause 4 stipulated in GB 31621- 2014. 5.2 When accepting fresh meat, chilled meat, frozen meat and edible by-products, the animal quarantine conformity certificate and animal quarantine sign, etc. 5.3 When accepting the meat and meat products, the hygienic condition and maintenance situation of the transportation tools of meat and meat products shall be checked; the meat and meat products that have temperature requirements shall check the temperature record of transportation tools.6 Storage
6.1 It shall conform to the relevant provisions of Clause 5 stipulated in GB 31621- 2014. 6.2 The facilities and devices that are used for storing the chilled meat, refrigerated edible by-products, and the meat products that requires refrigerated storage shall maintain the temperature at 0°C~4°C; and record the temperature properly. 6.4 The products that have taint of odor risk shall not be stored in the same warehouse. 6.5 The storage time of meat and meat products shall be implemented as per the corresponding relevant provisions.7 Sales
7.1 It shall conform to the relevant provisions of Clause 6 stipulated in GB 31621- 2014. 7.2 Fresh meat, chilled meat, frozen meat, edible by-products and meat products shall be sold in separated zones or separated cabinets. 7.3 Chilled meat, refrigerated edible by-products, and the meat products that requires refrigerated sales shall be sold in the 0°C~4°C refrigerated cabinet; frozen meat, frozen edible by-products and the meat products that requires frozen sales shall be sold in the -15°C and below frozen cabinet; and record the temperature properly. 7.6 When selling the meat and meat products without sealed package, try to avoid the products being contaminated during the purchasing process, necessary hygiene measures shall be taken, such as wearing disposable gloves, etc.8 Product Traceability and Recall
It shall conform to the relevant provisions of Clause 7 stipulated in GB 31621-2014.9 Hygiene Management
9.1 It shall conform to the relevant provisions of Clause 8 stipulated in GB 31621- 2014. 9.2 Transportation, storage and sales staff shall during the working process follow the principle of separating the raw and cooked meat and meat products. 9.4 The transportation tools shall be maintained clean and hygienic; which shall be cleaned and disinfected thoroughly before and after use.10 Training
It shall conform to the relevant provisions of Clause 9 stipulated in GB 31621-2014.11 Management System and Staff
It shall conform to the relevant provisions of Clause 10 stipulated in GB 31621-2014.12 Record and Document Management
It shall conform to the relevant provisions of Clause 11 stipulated in GB 31621-2014. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
