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
GB/T 20575-2019
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 00
Replacing GB/T 20575-2006
Specification of Good Manufacture Practice for Fresh
and Frozen Meat Processing
ISSUED ON: MARCH 25, 2019
IMPLEMENTED ON: OCTOBER 01, 2019
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 Equipme...