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SN/T 1883.1-2007: Hygienic specifications of storage and transportation for export and import meat. Part 1: Storage
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 1883.1-2007 | English | 259 |
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Hygienic specifications of storage and transportation for export and import meat. Part 1: Storage
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SN/T 1883.1-2007
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Basic data | Standard ID | SN/T 1883.1-2007 (SN/T1883.1-2007) | | Description (Translated English) | Hygienic specifications of storage and transportation for export and import meat. Part 1: Storage | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X08 | | Classification of International Standard | 65.040.20 | | Word Count Estimation | 8,873 | | Date of Issue | 2007-12-24 | | Date of Implementation | 2008-07-01 | | Quoted Standard | GB 5749; GB/T 19480 | | Regulation (derived from) | Industry standard filing Notice 2008 No. 2 (No. 98 overall) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies requirements for import and export of meat and meat preservation process hygiene requirements. This standard applies to animals fit for human consumption each part of meat, such as pigs, cattle, sheep, deer, rabbits, chickens, ducks, geese, pigeons, ostrich, turkey and so on. | SN/T 1883.1-2007: Hygienic specifications of storage and transportation for export and import meat. Part 1: Storage
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Hygienic specifications of storage and transportation for export and import meat.Part 1. Storage
Exit inspection and quarantine industry standard book People's Republic of China
Import and export of meat hygiene practices Storage
Part 1. Meat Storage
Posted 2007-12-24
2008-07-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
SN/T 1883 "Meat Importers and storage hygiene norms" is divided into two parts.
--- Part 1. Meat storage;
--- Part 2. Meat transport.
This section SN/T 1883 Part 1.
This section proposed and managed by the National Certification and Accreditation Administration Committee.
This section is drafted. Tianjin People's Republic of China Exit Inspection and Quarantine.
The main drafters of this section. Wangli Bing, is Zhu Tong, Wen Jinsong, Gao Jian, Zhang Lan Jun, Pang Zhen.
The first part of the Department of Inspection and Quarantine issued by industry standards.
Import and export of meat hygiene practices Storage
Part 1. Meat Storage
1 Scope
SN/T 1883 provisions of this part of the import and export of meat and meat preservation process hygiene requirements.
This section applies to animals for human consumption, the parts of meat, such as pigs, cattle, horses, sheep, deer, rabbits, chickens, ducks, geese, pigeons, ostriches, turkeys
Meat.
2 Normative references
The following documents contain provisions which, through reference SN/T 1883 this section, constitute provisions of this part. For dated reference documents
Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section
Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this
section.
GB 5749 drinking water health standards
GB/T 19480 Meat and meat products - Terminology
3 Terms and Definitions
GB/T 19480 and established the following terms and definitions apply SN/T 1883 of this section.
3.1
Collectively, cold storage and frozen storage library.
3.2
Having a refrigeration unit, the inside temperature can be maintained at the following 4 ℃, and can maintain product temperature at 7 ℃ goods less than the freezing point of the ability of the repository.
3.3
Any part of the product reached a temperature equilibrium in the storage temperature, generally refers to the core temperature.
3.4
After the slaughter, the resulting edible portion collectively. Including the body (except bone), head, hooves, tail, offal.
4 warehouse design and health facilities
4.1 siting requirements and Reservoir
4.1.1 surrounding area had no sources of pollution, environmental compliance, around should be kept clean, and convenient transportation, adequate water.
4.1.2 shall not impede built in meat hygiene area.
4.1.3 library district may not concurrently, production, storage incompatible with food hygiene another product.
4.1.4 library district shall not be stacked discarded equipment, materials, or handle waste should be promptly removed to avoid contamination of the environment Reservoir.
4.1.5 Reservoir main road suitable for vehicular traffic should be laid hard surface (such as. concrete or asphalt pavement, etc.), Pavement, easy to wash,
No water.
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