GB 16869-2005 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 16869-2005 | English | 85 |
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Fresh and frozen poultry product
| Valid |
| GB 16869-2000 | English | 519 |
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4 days
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Fresh and frozen poultry product
| Obsolete |
| GB/T 16869-1997 | English | 279 |
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3 days
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Fresh (or frozen) chicken cuts
| Obsolete |
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GB
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 Contents
Foreword... 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... 18
Foreword
Chapter 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 Product
1 Scope
This 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 References
The 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
Products
3 Terms and Definitions
For 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 Requirements
4.1 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 Method
5.1 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 Rules
6.1 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 Storing
7.1 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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