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GB 12694-1990 English PDF (GB12694-1990)

GB 12694-1990 English PDF (GB12694-1990)

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GB 12694-1990: Hygienic specifications of meat packing plant

This Specification specifies the hygienic requirements of design and facilities of meat packing plant, hygienic management, process technology, storage, and transportation of finished products. This Specification is suitable for plants that slaughter pigs, cows and sheep, and produce cut-meat and meat products. The hygiene in processing process in this Specification is temporarily based on pig. National specifications for cows and sheep will be separately formulated.
GB 12694-1990
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
UDC 628.5
C 53
Hygienic Specifications of Meat Packing Plant
ISSUED ON. MARCH 18, 1991
IMPLEMENTED ON. OCTOBER 01, 1991
Issued by. Ministry of Health of the PEOPLE Republic of China
Table of Contents
1 Subject contents and applicable scopes??...??3
2 Normative references??...??3
3 Terms??...??3
4 Plant design and hygiene of facilities??...??3
5 Hygiene management in the plant??...??7
6 Personal hygiene and health??...??8
7 Hygiene in the packing process...??9
8 Hygiene in product storage and transportation??...??12
9 Hygiene and quality inspection management??...??12
Additional explanation??...??13
Hygienic Specifications of Meat Packing Plant
1 Subject contents and applicable scopes
This Specification specifies the hygienic requirements of design and facilities of meat packing plant, hygienic management, process technology, storage, and transportation of finished products.
This Specification is suitable for plants that slaughter pigs, cows and sheep, and produce cut- meat and meat products.
The ?€?hygiene in processing process?€? in this Specification is temporarily based on pig. National specifications for cows and sheep will be separately formulated.
2 Normative references
GB 2722 Hygienic Standard for Fresh Pork
GB 2723 Hygienic Standard for Fresh Beef, Fresh Mutton and Fresh Rabbit Meat GB 2760 Hygienic Standard of Use for Food Additives
GB 5749 Hygienic Standard for Drinking Water
GB 7718 General Standard for Food Labeling
3 Terms
3.1 Carcass. refers to the body of livestock after slaughtering and blood-letting. 3.2 Midsection. refers to the body parts except the mane, viscera, head, tail and four limbs (under wrist and joint) after slaughtering and blood-letting.
3.3 Cut-meat. after the boning, the midsection is cut into meat-with-fat or meat-without-fat according to specifications.
3.4 Meat product. refers to the raw or cooked meat products made of pork, beef and sheep as the main raw materials through one or several processing methods of saucing, red-cooking, smoking, roasting, curing, steam-cooking.
3.5 Conditional-edible meat. refers to the meat that must undergo high temperature, freezing or treatments through other effective methods to reach the hygienic standards and be harmless to people who eat.
3.6 Rendering. refers to treating the carcasses or other pathological tissues, organs, viscera and others that do not conform to the hygienic standards (inedible) through dry method or wet method to reach the standard of harmless to people and livestock.
4 Plant design and hygiene of facilities
4.1 Site selection
4.1.1 The meat packing plant, slaughter plant, meat product plant shall be established at high and dry places with adequate water source and convenient transportation, without harmful gases, sand dust or other pollution sources, and convenient for water drainage. 4.1.2 The meat packing plant and slaughter plant shall not be established in area with dense residents. The meat production packing plant (workshop) can be established at proper urban places after approval of Urban Planning Department and Hygiene Department. 4.2 Plant site and roads
4.2.1 The plant site shall be greened; main roads in the site and main roads entering the site (including garage or carriage shed) shall be hard pavement (such as concrete or asphalt pavement) suitable for vehicle pass. The pavement shall be flat, without ponding; there shall be good water connection and drainage systems in the plant site.
4.2.2 There must not have foul ditch, garbage pile or other places that affect the hygiene in the plant site.
4.3 Layout
4.3.1 The production operation area shall be separately set from the living area. 4.3.2 The transportation of livestock and finished products must not share the same gate, and must not share the same channel in the plant site.
4.3.3 To avoid cross-infection, the storage place (warehouse) of raw material, auxiliary material, raw meat, cooked meat and product must be separately set.
4.3.4 The location setting of each workshop and process flow shall conform to the hygienic requirements. The workshop of meat packing plant is reasonably set, generally according to the order of feeding, slaughtering, cutting, packing and freezing.
4.3.5 The rendering room, the boiler room and coal storage place, wastewater and sewage treatment facilities shall be set with certain distance from the cut-meat workshop and meat product workshop, located on the down-wind of the prevailing wind direction. The boiler room shall be equipped with smoke eliminating and de-dusting facilities.
4.3.6 The production refrigeration house shall be directly connected with the cut-meat and meat product workshops.
4.4 Plants and facilities
4.4.1 The plant and facilities must be in reasonable-structure and solid, convenient for cleaning and disinfection.
4.4.2 The plant and facilities shall adapt to the production capacity. The height of plant shall meet the requirements of production operation, equipment installation and maintenance, lighting and ventilation.
4.4.3 The plant and facilities shall be equipped with facilities that prevent the invasion or hiding of mosquito, fly, mouse and other inspect pests, as well as smoke and dust protective facilities. 4.4.4 Ground in the plant. shall be waterproof, anti-skidding, non hygroscopic, flushable, corrosion resisting and nontoxic materials, with slope about 1%???2% (above 2% in the slaughter workshop). There shall be no crack on the surface, neither local ponding. The ground shall be easy for washing; the external trenches shall be curved; and the outlet shall be equipped with mesh enclosure.
4.4.5. Wall and wall column in the plant. shall use waterproof, non-hygroscopic, flushable, nontoxic light-colored materials. The wainscot shall be pasted or coated with light-colored ceramic tiles or paints no lower than 2m. The top color, corner of wall and ground shall be curved to facilitate the washing.
4.4.6 Ceiling in the plant. The surface coating shall be smooth, hard to drop to avoid the accumulation of sewage.
4.4.7 Door and window in the plant. shall be closely equipped, made of non-deformable materials. All doors, windows and openings shall be equipped with screen doors, screen windows or compressed air curtains easy for washing, and be maintained regularly to keep clean. The inner windowsill shall tilt down 45??, or the plant can adopt structure without windowsill. 4.4.8 Stairs and other auxiliary facilities in the plant. shall be convenient for cleaning and disinfection to avoid causing food contamination.
4.4.9 The slaughter workshop shall be equipped with veterinary hygienic inspection facilities, including synchronic inspection, inspection by number, trichina inspection, viscera inspection, laboratory etc.
4.4.10 The capacity of pigpen in the waiting workshop shall be same as the daily slaughter quantity. Cold-proof, heat insulation and ventilation facilities shall be equipped in pigpen, as well as the feeding, showering before slaughter and other facilities. The health pigpen, suspected disease pigpen, disease pigpen, emergency slaughter room and veterinary office shall be set in the workshop.
4.4.11 The waiting workshop shall be equipped with livestock loading platform, vehicle cleaning and disinfecting facilities, as well as good sewage drainage system.
4.4.12 The production refrigeration house shall be equipped with precooling room (0???4??C), freezing room (below???23??C), and the cold storage room (below???18??C). All refrigeration houses (including refrigeration house for meat products) shall be equipped with automatic temperature recorder and relative humidity indicator.
4.5 Water supply
4.5.1 Production water supply. there shall be adequate water supply equipment in the plant, and the water quality shall conform to regulations in GB 5749. If water storage facilities are needed, there shall be pollution protective measures, and the facilities shall be cleaned and disinfected regularly. The circulating water, if used, shall be treated and reach the above regulations.
4.5.2 Ice making water supply. shall conform to regulations in GB 5749, prevent pollution during the ice making and storage processes.
4.5.3 Others
Water supply. Non-drinking water that is used for steam making, refrigeration, fire protection and other non-drinking water that is not contacted with foods shall use completely-independent and colored-pipes to transport, and cannot cross linked with production (drinking) water system or be suck-back to production (drinking) water system.
4.6 Hygienic facilities
4.6.1 Temporary waste storage facilities
Set the temporary waste storage facilities at proper places far from production workshop. The facilities shall be made of materials convenient for cleaning and disinfection. The structure shall be closed, can prevent the invasion of insect pest, and prevent the waste from polluting the plants and roads.
hanged meat shall...

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