GB 2707-2005 English PDF

GB 2707-2005: Hygienic standard for aquatic flavouring
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GB 2707-2005
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
C 53
Replacing GB 2707~2708-1994
Hygienic Standard for Fresh (Frozen)
Meat of Livestock
ISSUED ON. JANUARY 25, 2005
IMPLEMENTED ON. OCTOBER 01, 2005
Jointly issued by. Ministry of Health;
Standardization Administration of the People's
Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative References ... 4 
3 Index Requirements ... 4 
4 Production and Processing ... 5 
5 Packaging ... 5 
6 Marking ... 5 
7 Storage and Transportation ... 6 
8 Inspection Method ... 6 
Foreword 
All text of this Standard is mandatory.
This Standard replaces and abolishes GB 2707-1994 "Hygienic Standard for Frozen
Pork" and GB 2708-1994 "Hygienic Standard of Beef, Mutton and Rabbit Meat".
Compared with GB 2707-1994 and GB 2708-1994, the main changes of this Standard
are as follows.
— The text format of the original standard is modified in accordance with GB/T
1.1-2000;
— This Standard is formulated by combining GB 2707-1994 and GB 2708-1994,
and expanding the application scope;
— The structure of GB 2707-1994 and GB 2708-1994 are modified; the hygienic
requirements for raw material, food additives, production and processing and
packaging, transportation and storage are added;
— Limit index for lead, inorganic arsenic, total mercury, cadmium limit indexes, and
pesticide residue requirements are added;
— Limit of volatile basic nitrogen is revised to be ≤15mg/100g.
This Standard shall be implemented from October 1, 2005; the transitional period will
last 1 year. That is, products produced before October 1, 2005 and meeting the
requirements in relevant standards are permitted to be sold until November 30, 2006.
This Standard was proposed by and shall be under the jurisdiction of the Ministry of
Health of the People's Republic of China.
Drafting organizations of this Standard. Jiangsu Provincial Center for Disease Control
and Prevention, Shanghai Health Inspection Bureau, Hangzhou Health Inspection
Bureau, Liaoning Health Inspection Bureau, National Center for Health Inspection and
Supervision of Ministry of Health, and Beijing Center for Disease Prevention and
Control.
Chief drafting staffs of this Standard. Yuan Baojun, Gu Zhenhua, Fan Baorong, Cai
Yanping, Li Jiangping, Zheng Yunyan, and Ding Xiuying.
The previous editions replaced by this Standard are as follows.
— GB 2707-1981, and GB 2707-1994;
— GB 2708-1981, and GB 2708-1994.
Hygienic Standard for Fresh (Frozen) Meat of
Livestock
1    Scope 
This Standard specifies the hygienic indexes and inspection methods, and hygienic
requirements for production and processing, marking, packaging, transportation and
storage of fresh (frozen) meat of livestock.
This Standard is applicable to fresh (frozen) meat of livestock which is butchered,
processed and qualified upon the veterinary sanitary inspection.
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, all
parties who enter into agreements based on this Standard are encouraged to
investigate the possibility of applying the most recent editions of these standards. For
undated references, the latest editions of the normative documents referred to apply.
GB 2763 Maximum Residue Limits for Pesticides in Food
GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food
GB/T 5009.12 Method for Determination of Lead in Foods
GB/T 5009.15 Determination of Cadmium in Foods
GB/T 5009.17 Determination of Total Mercury and Organic-mercury in Foods
GB/T 5009.44 Method for Analysis of Hygienic Standard of Meat and Meat
Products
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 12694 Hygienic Specifications of Meat Packing Plant
3    Index Requirements 
3.1 Raw material requirements
GB 2707-2005
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
C 53
Replacing GB 2707~2708-1994
Hygienic Standard for Fresh (Frozen)
Meat of Livestock
ISSUED ON. JANUARY 25, 2005
IMPLEMENTED ON. OCTOBER 01, 2005
Jointly issued by. Ministry of Health;
Standardization Administration of the People's
Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative References ... 4 
3 Index Requirements ... 4 
4 Production and Processing ... 5 
5 Packaging ... 5 
6 Marking ... 5 
7 Storage and Transportation ... 6 
8 Inspection Method ... 6 
Foreword 
All text of this Standard is mandatory.
This Standard replaces and abolishes GB 2707-1994 "Hygienic Standard for Frozen
Pork" and GB 2708-1994 "Hygienic Standard of Beef, Mutton and Rabbit Meat".
Compared with GB 2707-1994 and GB 2708-1994, the main changes of this Standard
are as follows.
— The text format of the original standard is modified in accordance with GB/T
1.1-2000;
— This Standard is formulated by combining GB 2707-1994 and GB 2708-1994,
and expanding the application scope;
— The structure of GB 2707-1994 and GB 2708-1994 are modified; the hygienic
requirements for raw material, food additives, production and processing and
packaging, transportation and storage are added;
— Limit index for lead, inorganic arsenic, total mercury, cadmium limit indexes, and
pesticide residue requirements are added;
— Limit of volatile basic nitrogen is revised to be ≤15mg/100g.
This Standard shall be implemented from October 1, 2005; the transitional period will
last 1 year. That is, products produced before October 1, 2005 and meeting the
requirements in relevant standards are permitted to be sold until November 30, 2006.
This Standard was proposed by and shall be under the jurisdiction of the Ministry of
Health of the People's Republic of China.
Drafting organizations of this Standard. Jiangsu Provincial Center for Disease Control
and Prevention, Shanghai Health Inspection Bureau, Hangzhou Health Inspection
Bureau, Liaoning Health Inspection Bureau, National Center for Health Inspection and
Supervision of Ministry of Health, and Beijing Center for Disease Prevention and
Control.
Chief drafting staffs of this Standard. Yuan Baojun, Gu Zhenhua, Fan Baorong, Cai
Yanping, Li Jiangping, Zheng Yunyan, and Ding Xiuying.
The previous editions replaced by this Standard are as follows.
— GB 2707-1981, and GB 2707-1994;
— GB 2708-1981, and GB 2708-1994.
Hygienic Standard for Fresh (Frozen) Meat of
Livestock
1    Scope 
This Standard specifies the hygienic indexes and inspection methods, and hygienic
requirements for production and processing, marking, packaging, transportation and
storage of fresh (frozen) meat of livestock.
This Standard is applicable to fresh (frozen) meat of livestock which is butchered,
processed and qualified upon the veterinary sanitary inspection.
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, all
parties who enter into agreements based on this Standard are encouraged to
investigate the possibility of applying the most recent editions of these standards. For
undated references, the latest editions of the normative documents referred to apply.
GB 2763 Maximum Residue Limits for Pesticides in Food
GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food
GB/T 5009.12 Method for Determination of Lead in Foods
GB/T 5009.15 Determination of Cadmium in Foods
GB/T 5009.17 Determination of Total Mercury and Organic-mercury in Foods
GB/T 5009.44 Method for Analysis of Hygienic Standard of Meat and Meat
Products
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 12694 Hygienic Specifications of Meat Packing Plant
3    Index Requirements 
3.1 Raw material requirements