GB/T 19479-2004 English PDF (GBT19479-2004)

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GB/T 19479-2004: Good manufacturing practice for pig slaughtering
GB/T 19479-2004
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 22
Good manufacturing practice for pig slaughting
ISSUED ON. MARCH 16, 2004
IMPLEMENTED ON. AUGUST 01, 2004
Issued by.
General Administration of Quality Supervision, Inspection
and Quarantine of the People’s Republic of China;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3 
1  Scope ... 4 
2  Normative references ... 4 
3  Terms and definitions ... 4 
4  Personnel ... 8 
5  Environment and facilities ... 9 
6  Process of slaughtering and cutting ... 13 
7  Slaughter process inspection ... 18 
8  Packaging, labelling and identification ... 19 
9  Storage and transportation of finished goods ... 20 
10  Records ... 20 
11  Quality management ... 21 
Foreword
This Standard is developed according to the principle of CAC/RCPT-1969, Rev.3 (1997)
and CAC/RCPT-1969, R ev.3 (1997) Annex, on the basis of referring to part 110 of US
FDA and the content of relevant Canadian standards, and combining the China's national
conditions. This Standard clearly defines the slaughter processing enterprises’ factory
environment, plant and facilities, equipment, organizational structure, personnel, health
management, process management, packaging and health marking, labeling, quality
management, storage management, quality information feedback and process, system
establishment and records, and so on.
This Standard was proposed by China General Chamber of Commerce.
This Standard shall be under the jurisdiction of China Meat Association.
This Standard is responsibly drafted by College of Food Science of China Agricultural
University, and SETC slaughtered Identification Centre.
Main drafters of this Standard. Ma Changwei, Jin Zhixiong, Xu Jing, Wang Guiji, Zhang
Xinling, and Liu Hucheng,
Good manufacturing practice for pig slaughting
1 Scope
This Standard specifies the basic technical requirements for pig slaughtering-cutting
enterprises’ personnel; environment and equipment; processing and segmentation before
slaughtering, in slaughtering and after slaughtering; and quality and sanitation
management during storage and transportation; and other aspects.
This Standard applies to pig slaughtering and cutting processing enterprises.
2 Normative references
The articles contained in the following documents have become this Standard when they
are quoted herein. For the dated documents so quoted, all the modifications (excluding
corrections) or revisions made thereafter shall not be applicable to this Standard. For the
undated documents so quoted, the latest editions shall be applicable to this Standard.
GB 5749 Standards for drinking water quality
GB/T 6388 Transport package shipping mark
GB 7188 Office machines and data processing equipment; Keyboard layouts for
numeric applications
GB 9959.2 Fresh and frozen pork lean cuts
GB 9959.3 Frozen pork, parts
GB 13457 Discharge standard of water pollutants for meat packing industry
GB/T 17236-1998 The operating procedures of pig-slaughtering
GB/T 17996-1999 Code for product quality inspection for pig in slaughtering
GB 50317-2000 Code for design of pigs slaughtering and cutting rooms
Food Hygiene Law of the People's Republic of China
3 Terms and definitions
The following terms and definitions apply to this Standard.
Synchronous inspection
An inspection method that removes the offal after slaughtering the pig and places it on the
arranged pan or hook device, and make it run with carcass production line synchronously,
so as to be ease for veterinarian to do contrast test and comprehensive judgment.
3.10
Inspection and reception department
The place where the inspection and reception to live pig are done, after they enter into the
factory.
3.11
Isolation room
The place where the suspicious pigs are isolated, observed and the disease of them are
inspected.
3.12
Waiting pens
The place where the starvation, water drinking and shower to pigs are done before
slaughtering.
3.13
Emergency slaughtering room
The place where the slaughtering to sick and injured pigs is done.
3.14
Slaughtering room
The place where syncope, bleeding, processing to be half carcass to pigs are done.
3.15
Cutting and deboning room
The place where the cooling, deboning, split and cutting to each cut to carcass are done.
3.16
By-products processing room
The place where the heart, liver, lung, spleen, stomach, intestine, kidney, head, hooves,
3.24
Chilling room
The room used to chill products.
3.25
Freezing room
The room used to freeze products.
4 Personnel
4.1 Health education
The factory shall conduct the qualification health-safety education to staffs who newly
participate in work and the staffs who participates in temporary-work; conduct publicity
and education of Food Hygiene Law of the People's Republic of China, various health
practices and operation procedures on a regular basis to staffs; and institutionalize and
standardize the health training.
4.2 Physical examination
The production personnel and management personnel related to production shall do
health examination at least once a year; the staffs who newly participate in work and the
staffs who participate in temporary-work can only take up his post after physical
examination and obtaining health certificate. The employee health records shall be
established. The person having one of the following diseases can not engage in
slaughtering and meat-contact work. dysentery, typhoid, viral hepatitis, gastrointestinal
diseases (including pathogen carriers), active tuberculosis, suppurative, exudative skin
disease, or other diseases that are incompatible with food hygiene.
4.3 Injury treatment
For the production personnel who get stab wounds or other injuries, it shall immediately
take appropriate measures and bandage for protection, otherwise, they cannot engage in
slaughtering and meat-contact work.
4.4 Hand-washing requirements
The production staffs must wash hands and do disinfection when encountering the
following situation. before starting work; after using the toilet; after treating contaminated
material or pigs and their offal; after engaging in other activities unrelated to production.
4.5 Personal hygiene
4.5.1 Production staffs shall maintain good personal hygiene, regularly bathe, change
There shall be flat without water on the road and field where the slaughtering room and
cutting and deboning room located. The main channel and venue shall adopt concrete to
lay.
5.3 Slaughterhouse (plant) facility requirements
5.3.1 The material in workshop shall be impermeable, slip prevention and easy-to-clean
material. The surface of it shall be smooth without cracks and local water. The drainage
slope. the drainage slope in cutting and deboning room shall not be less than 15; within
slaughtering room, it shall not be less than 2%. The wall surface and dado in workshop
shall be smooth; the material shall be non-toxic and non-porous. White or light color is
suitable. If the dado is made from stainless steel or plastic plate, all boards interface and
edge connections shall be closed. Dado height. the dado height in slaughtering room shall
not be less than 3m; within cutting and deboning room, it shall not be less than 2m.
5.3.2 The corners at floor, ceilings, walls, columns, windows, etc. shall be design...