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GB/T 20575-2019 English PDF (GBT20575-2019)

GB/T 20575-2019 English PDF (GBT20575-2019)

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GB/T 20575-2019: Specification of good manufacture practice for fresh and frozen meat processing

This Standard specifies the site selection and plant environment, plant and workshop, facilities and equipment, production raw material requirements, inspection and quarantine, production process control, packaging, storage and transportation, product identification, product traceability and recall management, sanitation management and control, record and document management for fresh and frozen meat production.
GB/T 20575-2019
ICS 67.120.10
X 00
Replacing GB/T 20575-2006
Specification of Good Manufacture Practice for Fresh
and Frozen Meat Processing
Issued by: State Administration for Market Regulation;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 Terms and Definitions ... 6
4 Site Selection and Plant Environment ... 7
5 Plant and Workshop ... 7
6 Facilities and Equipment ... 9
7 Requirements for Raw Material of Production ... 12
8 Inspection and Quarantine ... 13
9 Production Process Control ... 14
10 Packaging, Storage and Transportation ... 18
11 Product Identification ... 20
12 Product Traceability and Recall Management ... 20
13 Sanitation Management and Control... 20
14 Record and Document Management ... 20
Specification of Good Manufacture
Practice for Fresh and Frozen Meat Processing
1 Scope
This Standard specifies the site selection and plant environment, plant and workshop, facilities and equipment, production raw material requirements, inspection and quarantine, production process control, packaging, storage and transportation, product identification, product traceability and recall management, sanitation management and control, record and document management for fresh and frozen meat production. This Standard is applicable to the production of fresh and frozen pigs, cattle, sheep, poultry and other products (including fresh and frozen pigs, cattle, sheep, poultry and other products directly or after further processing for consumption) for human consumption.
2 Normative References
The following documents are essential to the application of this document. For the dated documents, only the versions with the dates indicated are applicable to this document; for the undated documents, only the latest version (including all the amendments) is applicable to this document.
GB/T 191 Packaging ?€? Pictorial Marking for Handling of Goods
GB 4806.7 National Food Safety Standard - Food Contact Plastic Materials and Articles
GB 5749 Sanitary Standard for Drinking Water
GB/T 6388 Transport Package Shipping Mark
GB/T 6543 Single and Double Corrugated Boxes for Transport Packages
GB 7718 National Food Safety Standard - Standard for Nutrition Labelling of Prepackaged Foods
GB 12694-2016 National Food Safety Standard - Hygienic Specifications of Meat Packing Plant
Livestock and poultry, such as pigs, cattle, sheep, poultry, etc., that are allowed to be slaughtered by law in slaughter enterprises.
3.4 Livestock and poultry body
The body of live livestock and poultry after slaughtering and bloodletting. 3.5 Fresh and frozen meat
Meat products that are obtained after slaughtering livestock and poultry, including hot fresh meat, chilled meat and frozen meat.
3.6 Slaughter processing
The process of processing slaughtered livestock and poultry into carcass (or cut meat) and other by-products.
3.7 Cleaning
The process of removing contaminants on the surface of meat (carcass).
4 Site Selection and Plant Environment
It shall comply with the relevant provisions of Clause 3 in GB 12694-2016. 5 Plant and Workshop
5.1 Design and layout
5.1.1 The structure of the plant and facilities shall be reasonable, sturdy, well ventilated, with sufficient natural or artificial light sources, and easy to clean. 5.1.2 The layout of the workshop and the design, construction and installation of the facilities shall meet the requirements of the process flow without causing cross contamination.
5.1.3 The waiting pen (area) shall have sufficient housing capacity, a roof (if climatic conditions permit it, no need to set up), and sufficient fences to facilitate pre-slaughter inspection and quarantine. The structure of the waiting pen shall be reasonable and easy to maintain; the ground is well laid and drained; the water supply is sufficient; and the water supply pipes shall be set up to facilitate the cleaning of the waiting pen (area), passage, loading and unloading platform and transportation tools.
5.1.4 There shall be a suitable isolation pen to facilitate careful inspection of livestock and poultry. The isolation pen shall be able to be locked; have a separate sewage pipe; 6 Facilities and Equipment
6.1 Basic requirements
6.1.1 It shall meet the requirements of Clause 5 in GB 12694-2016.
6.1.2 There shall be facilities for thoroughly cleaning and disinfecting vehicles, as well as facilities for collecting and harmless treatment of livestock and poultry manure. 6.1.3 The design and structure of facilities and equipment in direct contact with the edible parts of livestock and poultry shall be easy and effective to clean; and their sanitary conditions can be effectively monitored.
6.1.4 The facilities of the livestock and poultry slaughter processing workshop shall be constructed with waterproof, anti-seepage and corrosion-resistant materials for easy cleaning. Their design, construction and installation shall ensure that the meat does not touch the ground.
6.1.5 The meat shall not come into contact with the ground, wall and surface of facilities other than those specified in 6.1.3.
6.1.6 The meat track shall not cause pollution to the meat.
6.1.7 If necessary, special facilities and equipment for processing and storing edible fats shall be provided.
6.1.8 There shall be suitable natural light or artificial lighting fixtures in the workshop. The luster of lighting fixtures shall not change the true color of the processed objects. The lighting intensity of the production workshop and the pre-slaughter inspection and quarantine area shall be above 220 lx; and the lighting intensity of the inspection and quarantine area in the production workshop shall be above 540 lx; and the pre-cooling room, passage and other places shall be above 110 lx.
6.2 Water supply facilities
6.2.1 The supply of drinking water conforming to GB 5749 shall be guaranteed under sufficient pressure. The storage and use of water shall avoid siphoning and ensure that it is not contaminated.
6.2.2 Corresponding equipment should be provided to provide non-potable water. The supply of non-potable water is completely separated from drinking water. Non-potable water pipes and containers shall be distinguished by different colors or other methods allowed by the competent authority.
6.2.3 Enough cold and hot water shall be supplied. The temperature of hot water for cleaning should be no lower than 40??C; and the temperature of hot water for 6.6 Storage and temperature control facilities
6.6.1 All workshops for cooling, refrigerating and freezing carcasses, carcasses segmentation, meat segmentation and edible by-products shall have suitable temperature recording devices.
6.6.2 The walls and roofs of cooling rooms for all carcasses, carcasses segmentation, meat segmentation and edible by-product shall be insulated. If installing a suspended cooling drain pipe, it shall be equipped with an insulated drip tray; if installing a floor- standing cooler, when it is not close to the ground drainage pipe, it shall be installed in an edge area with independent drainage facilities.
6.6.3 The design and construction of cooling room and freezing room facilities shall meet the requirements of GB 50317, GB 51225 and GB 51219.
6.7 Equipment
6.7.1 All equipment and tools used in slaughter enterprises or meat enterprises that come into contact with meat products shall be easy to clean in design and manufacturing, with smooth surfaces, wear-resistant, anti-seepage, no dents and cracks; they shall be corrosion-resistant and non-corrosive. Toxic-free, no peculiar smell; and can be washed and disinfected repeatedly.
6.7.2 The installation method of fixed equipment shall be easy to carry out comprehensive cleaning.
6.7.3 Chutes and similar equipment shall be easy to inspect; and there shall be cleaning openings to ensure effective cleaning, when necessary.
6.7.4 The equipment and tools that are used to handle inedible or unqualified meat shall be cleaned, disinfected and stored separately.
6.7.5 There shall be equipment to control the temperature, humidity and other factors required by the specific processing of meat.
6.8 Transportation tools
6.8.1 The design and manufacture of tools used to transport meat shall be able to prevent or inhibit the growth of microorganisms.
6.8.2 The surface of the transportation tool contacting the product shall be made of corrosion-resistant raw materials; and shall be smooth, anti-seepage, easy to clean and disinfect. Transportation tools shall have sealed doors and seams to prevent the invasion of insects and other harmful organisms. The transportation tools shall be designed, manufactured and equipped to meet the temperature required for the transportation of meat, and ensure that the meat does not touch the bottom surface of The identification of livestock and poultry to be slaughtered shall be complete. 7.3.2 Identification of livestock and poultry requiring special treatment When slaughtered livestock and poultry are judged to require special treatment during transportation, pre-slaughter, during and after slaughter, the correct transmission of livestock, poultry or carcass and related information shall be guaranteed. 7.3.3 Information transmission and isolation in the slaughter enterprise The slaughter enterprise shall establish an effective information transmission system to ensure the transmission of inspection and quarantine information before the arrival of the livestock and poultry at the slaughter enterprise, before and after slaughter. The relevant information of the slaughtered livestock and poultry with special requirements shall be transmitted to relevant personnel in a timely manner and adopted effective isolation measures.
7.3.4 Pre-slaughter requirements for livestock and poultry Livestock and poultry shall stop eating and rest before slaughter. Livestock and poultry suffering from any disease or defect that affects or may affect the safety of fresh and frozen meat shall be isolated from other livestock and poultry. Different breeds of livestock shall be slaughtered on different slaughter lines. The livestock to be slaughtered shall be sprayed and washed before being slaughtered.
8 Inspection and Quarantine
8.1 Requirements for inspection and quarantine
8.1.1 The layout and equipment of slaughter enterprises and meat enterprises shall be convenient for inspection and quarantine.
8.1.2 Slaughter enterprises and meat enterprises shall provide inspection and quarantine personnel with specialized inspection rooms and office equipment suitable for production.
8.1.3 Appropriate laboratory facilities shall be provided; and documented laboratory management procedures shall be established and operated effectively.
8.2 Operational requirements for isolated slaughter
and the enterprise shall ensure that the verification personnel can fully understand the implementation and records of the process control procedures.
9.2 Operational requirements for slaughter processing
9.2.1 The slaughter processing workshops and utensils shall only be used for slaughter, not for deboning and segmentation.
9.2.2 Livestock and poultry that need to be slaughtered urgently shall be slaughtered and processed under the supervision of inspection and quarantine personnel. 9.2.3 Livestock and poultry entering the slaughter room shall be slaughtered immediately.
9.2.4 Stunning, slaughter and bloodletting shall be adapted to the subsequent slaughter processing speed.
9.2.5 The operations of slaughter, bloodletting and dehairing and chest-opening shall ensure the cleanliness and sanitation of the meat.
9.2.6 The bloodletting shall be thorough. If the blood of livestock and poultry is used for food, it shall be collected and processed by safe and sanitary methods; when stirring is required, tools that meet the requirements shall be used.
9.2.7 After hair (feather) removal or peeling, a certain distance shall be maintained between the carcasses to prevent cross contamination.
9.2.8 Before dividing the meat and brain for consumption from the head, the head shall be thoroughly rinsed; except for scalding and hair (feather) removal, the head shall be peeled to facilitate the sanitary inspection of the head, and the segmentation of the head meat and brain.
9.2.9 Avoid cutting the tonsils when removing the tongue.
9.2.10 Peeling and other related operations shall meet the following requirements: a) Peeling shall be carried out before chest-opening and viscera removal to avoid contamination of the meat;
b) Livestock and poultry body without removing the viscera and after peeling shall be washed to prevent the washing water from entering the chest cavity and abdominal cavity;
c) Livestock and poultry body that have undergone scalding, depilation, singeing or related treatments, shall remove bristles, hair, dander and dirt;
d) The water in the scalding pool shall be replaced regularly;
c) For carcasses that require cold segmentation, the temperature and/or water activity of the carcass shall be reduced as soon as possible.
9.3.2 Workshops, equipment and utensils used for deboning, segmentation or deep processing of meat shall not be used for other purposes.
9.3.3 The deboning segmentation room shall maintain a certain temperature and humidity, suitable for operation.
9.3.4 The ambient temperature during cold deboning and segmentation shall be no higher than 12??C.
9.3.5 For hot segmentation, the following requirements shall be met:
a) It shall go directly from the slaughter room to the deboning and segmentation room;
b) Deboning segmentation, packaging, rapid cooling shall be carried out quickly; or deboning segmentation, rapid cooling, packaging and the operation process shall meet the requirements of the process control procedures;
c) The ambient temperature of the deboning and segmentation room shall be controlled at no higher than 15??C.
9.3.6 When carcasses, divided carcasses, divided meat and edible by-products are cooled or frozen, the following requirements shall be met:
a) The hot cut meat shall be cooled before entering the cooling room;
b) Meat products not placed in corrugated boxes shall be hung or placed in appropriate trays, and sufficient air circulation shall be ensured;
c) Corrugated boxes or trays containing meat shall be neatly arranged to ensure sufficient air circulation around each carton or tray;
d) Meat not placed in corrugated boxes or trays shall be prevented from dripping and contaminating other meat products;
e) When stacking trays containing meat, prevent the bottom of the tray from contacting the meat below;
f) After cooling, within 24h after segmentation, keep the center temperature of livestock meat no higher than 7??C, the center temperature of edible by-products no higher than 3??C, and the center temperature of all products no lower than 0??C; g) After being frozen, within 48h after segmentation, the core temperature of the meat shall be no higher than -15??C;
d) Prevent dripping of juice from contaminating other meat products;
e) Prevent dripping of water, including water condensation.
10.2.4 When frozen carcass, divided carcass, divided meat and edible by-products are stored, the following requirements shall be met:
a) The temperature of the refrigerated warehouse shall be controlled below -18??C, and the daily temperature fluctuation shall be ???1??C;
b) Carcasses or meat packaging shall not directly touch the ground to ensure sufficient air circulation.
10.2.5 The storage process shall be monitored and recorded in details to ensure that its time and temperature parameters can meet the requirements.
10.3 Transportation
10.3.1 Transport vehicles and containers shall be cleaned, disinfected and repaired before loading.
10.3.2 The transportation process shall meet the following requirements: a) It shall not be mixed with other goods;
b) After cleaning and scalding the stomachs, the livestock and poultry may be transported;
c) The head and hoof shall be peeled or scalded and depilated before being transported;
d) The carcasses of pigs, cattle and sheep shall be hung during transportation; and can be transported in an appropriate way when they are packed and frozen in good condition;
e) Unpackaged and unfrozen by-products shall be transported in suitable airtight containers;
f) The product shall not touch the floor of the transport vehicle;
g) The transportation tools shall be equipped with refrigeration and heat preservation facilities according to the characteristics of the products; and the appropriate temperature shall be maintained during transportation.

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