1 Range
This standard specifies the qualification grade division and grade evaluation conditions for designated pig slaughtering plants (farms).
This standard applies to the qualification rating of designated pig slaughtering plants (farms) established in accordance with the Regulations on the Administration of Pig Slaughtering of The State Council.
2 Normative reference documents
The terms in the following documents become terms of this Standard by reference to this Standard. All subsequent amendments (excluding errata) or revisions to dated citations are not applicable to this Standard; however, parties to an agreement under this Standard are encouraged to explore the availability of new versions of these documents. For undated references, the new version applies to this standard.
GB 12694 Hygienic code for meat processing plants
GB 50317 Specification for design of pig slaughtering and dividing workshop
GB/T17237 General technical conditions for livestock slaughter and processing
GB 5749 Hygienic standard for drinking water
GB/T 17236 Pig slaughtering procedures
GB/T 17996 Quality inspection rules of pig slaughtering products
GB 9959.1 Fresh and frozen sliced pork
GB/T 9959.2 Cut fresh and frozen pork
GB/T 9959.3 subdivision of frozen pork
GB 18406.3 Safety and quality of agricultural products pollution-free livestock and poultry meat safety requirements
GB/T 20799 Transport conditions of fresh and frozen meat
GB 16548 Biosafe handling of diseased animals and diseased animal products
GB 13457 Discharge standard for water pollutants in meat processing industry
GB/T 20094 Hygienic Registration and management of slaughtering and meat processing plants
NY/T909 Quarantine code for pig slaughter
3 Terms and definitions
The following terms and definitions apply to this part of SB/T 10396
3.1
Designated pig slaughterhouse
Designated pig slaughtering plant (farm) established in accordance with the Regulations on the Administration of Pig Slaughtering of The State Council.
3.2
Qualification level
It is A grade division of the basic requirements for fixed-point slaughter of live pigs (farms) and the degree to which various slaughtering conditions have been achieved, and "A" is used to represent the grade.
4. Basis and classification of qualification levels
4.1 Basis for qualification level recognition
It is based on eight requirements, including basic requirements, design and environment, facilities and equipment, slaughter and segmentation process, inspection and quarantine, quality control, product transportation and product quality.
4.2 Classification
Pig slaughterhouses (field) level of qualification in * * *, from high to low is divided into: AAAA, AAA, AA * * * * * * * * *, * * *, * * * A.
5 *** Pig slaughterhouse (farm) requirements
5.1 Basic Requirements
5.1.1 The design scale of pig slaughter should reach more than 30 head /h, and the annual number of pig slaughter should reach more than 40,000 head.
5.1.2 Carry out production and business activities in accordance with the law, and obtain the certificate of designated slaughter of live pigs, industrial and commercial business license, animal epidemic prevention certificate, pollutant discharge permit, etc.
5.1.3 The plant shall not concurrently engage in, produce, and store other products that are harmful to the safety of meat; Other types of livestock and poultry should not be slaughtered in the pig slaughtering room.
5.1.4 Slaughtering technicians who have passed the training and assessment and obtained health certificates according to law, and more than 7 meat inspectors who have secondary school or above or equivalent professional level should be equipped with the scale of slaughtering and processing.
5.1.5 Pigs to be slaughtered shall have the immunity mark and the animal quarantine qualification certificate issued by the animal health supervision agency of the producing place.
5.2 Design and environment
5.2.1 The design of the plant (plant) shall comply with the relevant requirements of GB 12694, GB/T17237, GB 50317
5.2.1.1 There shall be good environmental hygiene conditions around the site. The plant area shall be far away from polluted water bodies, and shall be away from industrial enterprises or other areas or places that produce pollution sources such as harmful gases, smoke and dust.
5.2.1.2 The site is far away from the water source protection area and drinking water intake, and the water quality meets the requirements of GB5749
5.2.1.3 The production area shall be set separately from the living area; The delivery of live pigs and finished products shall not share the same gate, and the same channel shall not be shared in the factory.
5.2.1.4 The layout and facilities of each workshop in the production area shall meet the production process and hygiene requirements. Generally, it should be set in the order of waiting for slaughter, slaughtering, segmentation and processing, and refrigeration.
5.2.1.5 Clean and unclean areas in the plant shall be strictly separated. Clean area, non-clean area production personnel's *** room, rest room, shower, toilet, etc., should be arranged separately; The production personnel of each district shall not cross each other when entering their own production area.
5.2.1.6 The processing room, boiler room and coal storage site, sewage and sewage treatment facilities shall be located at a certain distance from the meat cutting shop and downwind of the main wind.
5.2.2 Factory environment
5.2.2.1 The road surface and site of the plant shall be smooth and free of water. The main roads and sites should be paved with concrete or asphalt.
5.2.2.2 The area around the buildings and the open space on both sides of the road should be green.
5.2.2.3 Pollutant discharge shall meet the requirements of relevant national standards.
5.2.2.4 Vehicle cleaning and disinfection facilities shall be provided in the raw material receiving area. The entrance of live pigs into the factory shall be set up with the same width and length as the door
Wheel disinfection tank 3.00m, deep (0.10 -- 0.15) m, and capable of discharging disinfectant.
5.3 Facilities and Equipment
5.3.1 Facilities
5.3.1.1 The live pig receiving area shall be equipped with vehicle cleaning and disinfection facilities, pig unloading platform, pig drive track and other facilities.
5.3.1.2 Live pigs shall be slaughtered in the slaughtering room, isolation circle, slaughtering room, emergency slaughtering room, harmless treatment room, inspection and quarantine studio, disinfection drug storage room, etc.
5.3.1.3 The building area of the waiting slaughtering room shall be more than 200㎡, the width of the pig drive road in the waiting slaughtering room shall not be less than 1.5m, the ground slope shall not be less than 1.5%, and the slope drainage ditch shall be used.
5.3.1.4 The area of the isolation room shall not be less than 3㎡
5.3.1.5 The slaughtering workshop shall have pig drive road, stabbing bloodletting room, ironing and hair removal (peeling) room, carcass processing room, by-product processing room, parasite quarantine room, etc. The processing areas in the workshop should be clearly divided according to the production process flow, the flow of people and logistics do not interfere with each other, and meet the process, health and inspection requirements.
5.3.1.6 Doors and Windows should be made of materials with good sealing performance, no deformation, no water seepage and no rust. The window sill surface in the workshop should be tilted down by 45°, or no window sill structure should be adopted.
5.3.1.7 Slaughter workshop construction area should be more than 420 square meters, the net height should not be less than 5m; The ground should be made of non-permeable, non-slip, easy to clean and corrosion-resistant materials, and the surface should be flat without cracks and local water accumulation. Workshop drainage slope should not be less than 2%.
5.3.1.8 The emergency killing room should be located near the isolation room of the waiting killing room. If the emergency killing room is built together with the harmless treatment room, a partition wall shall be provided in the middle.
5.3.1.9 The ground drainage slope of the emergency killing room and harmless treatment room shall not be less than 2%. The exit entrance should be equipped with a disinfection tank for easy access of carts. The disinfection tank should be the same width as the door, no less than 2m long, 0.1m deep, and can discharge disinfectant.
5.3.1.10 The slaughtering room, emergency killing room, harmless treatment room and toilet shall be equipped with non-manual hand-washing and disinfection facilities commensurate with the production capacity.
5.3.1.11 In places such as slaughtering, quick killing and harmless treatment, a supply facility with hot water above 82 ° C or a cleaning and disinfecting device for tools and equipment with the same disinfection effect shall be equipped.
5.3.2 Devices
5.3.2.1 Should be equipped with pig carcass cleaning device, electric stunning device, suspension conveyor, dip ironing pool, hair removal machine (or peeling machine), splitting machine, etc.
5.3.2.2 The height of the bloodletting track from the ground should not be less than 3.5m.
5.3.2.3 There should be a special track for sick pigs or unqualified meat and a special transport for sick pigs that is sealed and watertight.
5.3.2.4 The length of the operating area of each operating point in post-mortem inspection shall be calculated as not less than 1.5m for each inspection personnel, and the height of the track plane and foot table at the inspection operating point shall be suitable for the needs of the inspection operation.
5.3.2.5 The location of the slaughtering equipment should be convenient for installation, maintenance, cleaning and disinfection, and meet the requirements of the pig slaughtering process.
5.3.2.6 Equipment, utensils and containers in contact with the product shall be made of non-toxic, corrosion-resistant, non-rusting, easy to clean and disinfect, and strong materials.
5.4 Slaughter Process
5.4.1 The technological arrangement of slaughter shall comply with the requirements of veterinary health inspection procedures and operations.
5.4.2 The process of pig slaughter and processing shall be set according to the procedures of pig acceptance, waiting for slaughter, washing, stunning, stabbing and bloodletting, ironing, hair removal (peeling), cleaning, dressing, numbering, carving circle, opening, visceralizing, cleaning, head removal, hoof tail removal, picking three glands, splitting (sawing) half, dressing and grading.
5.4.3 The time from intoxication to assassination and bloodletting shall comply with the provisions of the current national standard GB/T17236 of the Operating Procedures for Pig Slaughter.
5.4.4 The height of the bloodletting track from the ground should not be less than 3.5m.
5.4.5 From the point of stabbing and bloodletting to the point of dipping (or peeling) of the pig carcass, the time of bloodletting shall be no less than 5min.
5.5 Inspection and Quarantine
5.5.1 The pre-slaughter and post-slaughter inspection of pigs shall meet the requirements specified in GB/T 17996, and the pre-slaughter and post-slaughter quarantine of pigs shall meet the requirements specified in NY/T909-2004.
5.5.2 The pre-slaughter inspection positions shall be set for acceptance inspection, waiting for slaughter inspection and sending off slaughter inspection.
5.5.3 The postmortem inspection of pigs shall be carried out in accordance with the unified comparison numbering method of carcasses.
5.5.4 The post of meat quality inspection of live pigs after slaughter shall be set up to seal the operating points and inspection results of head inspection, body surface inspection, internal inspection, initial carcass inspection, reinspection of dichotomous carcass (slice of pork) and inspection of suspicious diseased meat.
5.5.5 The head inspection operation point should be set after the bloodletting process or in front of the body surface inspection operation point.
5.5.6 The treatment of general disease meat after inspection shall be in accordance with the provisions of GB/T 17996; Handling of other diseased pigs (meat) shall comply with the requirements specified in GB 16548.
5.5.6 The product shall be commissioned by a qualified inspection institution for more than one test per year in accordance with the index requirements of GB9959.1 standard.
5.5.7 There should be clenbuterol and other testing capabilities, and the supporting testing equipment includes homogenizers and heating devices or centrifuges and testing cards.
5.6 Quality Control
5.6.1 There should be a quality management department that is compatible with the production capacity; Establish a sound management system and record to ensure meat food safety.
5.6.1.1 Management system includes: live pig entering factory (farm) inspection registration system, live pig slaughtering and meat inspection management system, live pig slaughtering certificate, seal and sign plate storage and use management system, non-conforming product management system, quality traceability and recall system, information submission system, qualification training system for staff, health management system for employees.
5.6.1.2 Records mainly include: pre-slaughter inspection record, pig delivery and handover record, production record, post-slaughter inspection result record, product sales account, workshop environment and equipment disinfection record, disease pig (meat) treatment notice, pig slaughtering certificate and seal management file, qualification training record of personnel, personnel health management file, harmless treatment record includes: Harmless treatment records of diseased pigs, harmless treatment records of diseased pig products, and harmless treatment records of pigs dying before slaughter.
5.6.1.3 The original records shall be kept for more than two years.
5.6.2 The pig slaughtering process flow chart and meat quality inspection process location chart shall be clearly displayed in the slaughtering workshop.
5.6.3 Non-conforming products should be marked to prevent cross-contamination with other meat and personnel.
5.6.4 Pig products that have not been inspected for meat quality or have failed to pass the meat quality inspection shall not leave the factory (farm).
5.7 Product Transportation
5.7.1 Different means of transport shall be used for the transport of live pigs and live pig products, and special vehicles with closed and hanging facilities shall be used for the transport of pieces of pork, and shall not be carried open.
5.7.2 The live pig products transported shall have the seal of quarantine and meat inspection qualification, and the certificate of qualification of animal product quarantine and quality inspection shall be attached.
5.7.3 Containers and tools used for loading and unloading meat shall be safe and harmless to human body, and shall be kept clean. Meat shall not be transported together with toxic, harmful and objectionable goods.
5.8 Product Quality
The quality of pig slaughtering products shall meet the requirements specified in GB9959.1 standard.
6 A*** Pig slaughterhouse (farm) requirements
Qualification conditions In addition to meet the *** conditions, but also meet the following requirements:
6.1 Basic Requirements
6.1.1 The design scale of pig slaughtering should reach more than 70 pigs /h; The annual number of pigs slaughtered should reach more than 100,000.
6.1.2 There shall be no less than 9 meat inspectors.
6.1.3 There should be a registered trademark of the factory (site)
6.2 Facilities and Equipment
6.2.1 The building area of the waiting room shall be more than 400 square meters, the area of the isolation room shall be more than 5 square meters, and the building area of the slaughter workshop shall be more than 800 square meters.
6.2.2 Meat drying room, freezing room and cold room suitable for production.
6.2.3 For the production of chilled meat, special cooling rooms and cooling equipment should be provided.
6.2.4 Automatic temperature and humidity display devices shall be installed in the pre-cooling room, freezing room and cold storage room.
6.3 Slaughter Process
There should be cooling, freezing and refrigeration processes.
6.4 Inspection and Quarantine
6.4.1 The inspection shall be carried out by a comparison method with a uniform number of carcasses and internal organs.
6.4.2 Laboratories should be set up to determine volatile base nitrogen and water content in meat.
6.5 Quality Control
6.5.1 There should be a system and record of temperature, mildew, rat and product quality management in the pre-cooling room, freezing room and cold storage room.
6.5.2 The temperature of the pre-cooling room, freezing room and refrigerating room shall be controlled within the range of: pre-cooling room: 0℃-4℃, freezing room: -23℃ and refrigerating room: -18℃.
6.5.3 Items that are harmful to the hygiene of meat shall not be stored in the cold storage, and food that is contaminated or contaminated with each other shall not be stored in the same storage.
6.6 Product Transportation
6.6.1 During the transportation of fresh pork to retailers, the transportation time shall not exceed 4h under normal temperature conditions; The transport time shall not exceed 12h under the conditions of 0℃ - 4℃.
6.6.2 The center temperature of frozen pork should be reduced by ***-15℃ or lower before shipment.
7 AA*** Pig slaughterhouse (farm) requirements
Qualification conditions In addition to meeting the A*** conditions, also meet the following requirements:
7.1 Basic Requirements
7.1.1 The design scale of pig slaughter shall reach more than 120 head /h, and the annual number of pig slaughter shall reach more than 150,000 head.
7.1.2 There shall be no less than 12 meat inspectors.
7.1.3 There should be brand stores.
7.2 Design and environment
In the plant, there should be a temporary storage place for animal manure and waste in the non-clean area away from the slaughtering and dividing workshop, and the ground, walls or pool walls should be convenient for washing and disinfection. Vehicles transporting waste should be airtight and equipped with cleaning and disinfection facilities and storage places.
7.3 Facilities and equipment
7.3.1 The building area of the waiting room shall be more than 700㎡, the area of the isolation room shall be more than 8㎡, the building area of the slaughtering room shall be more than 1000㎡, the building area of the dividing room shall be more than 700㎡, and the drainage slope of the dividing room shall not be less than 1.00%.
7.3.2 The slaughtering workshop shall have a by-product processing room and a sick pig carcass room, in which the sick pig carcass room is provided with a separate door leading to the outdoor.
7.3.3 The slaughter workshop shall be equipped with live pig conveyor and synchronous inspection device.
7.3.4 The slaughtering workshop shall adopt the hanging conveyor to stab and bleed, and the height of the hanging conveyor track surface from the ground shall not be less than 3.50m.
The distance between hanging pigs should be 0.8m.
7.3.5 From the point of stabbing bloodletting to the point of dipping (or peeling) of the pig carcass, the time of bloodletting shall be no less than 5.00min.
7.3.4 Pigs should be stunned by three-point stupefier or carbon dioxide stupefier method.
7.3.5 When collecting the blood of edible pigs, a medium vacuum bloodletting device should be equipped.
7.3.6 The division workshop shall be equipped with a pre-cooling room, a division boning room, a packaging room, a packaging material room, and a cleaning and disinfecting room for containers and tools. The partition boning room, the cleaning and disinfecting room for containers and tools shall be equipped with a supply facility with hot water above 82 ℃ or a cleaning and disinfecting device for tools and equipment with the same disinfection effect.
7.3.7 The connection between the indoor drainage ditch and the outdoor drainage pipe of the slaughtering workshop and the dividing workshop shall be equipped with a water seal device, and the height of the water seal shall not be less than 50mm.
7.3.8 The drainage and overflow pipes of the processing equipment, water tank, pool and other water equipment in the slaughter and division workshop shall not be directly connected with the drainage pipes of the workshop, and indirect drainage shall be adopted.
7.3.9 The pre-cooling room, freezing room and cold storage room shall be equipped with automatic temperature and humidity control and recording devices.
7.4 Segmentation processing technology
7.4.1 The following two processes shall be adopted for segmentation processing:
7.4.1.1 The raw material "Dichotomous carcass (slice of pork)" rapid cooling → balancing → dichotomous carcass (slice of pork) receiving segment → boning and processing → packing and warehousing.
7.4.1.2 Pre-cooling of raw material "Dichotomous carcass (slice of pork)" → receiving segment of dichotomous carcass (slice of pork) → boning segment processing → product cooling → packing and warehousing.
7.44.1.3 When the raw material (split carcass (slice of pork)) is cooled first and then divided, the raw material should be cooled to a central temperature not higher than 7℃ before entering the split boning process. When the raw material is pre-cooled before being segmented and divided, the cut meat product should be cooled to 7℃ before entering the packaging process.
7.5 Inspection and Quarantine
7.5.1 Pig inspection and quarantine shall be carried out simultaneously with slaughter.
7.5.2 The laboratory has the ability to test the microbial indicators required in GB 9959.2.
7.6 Quality Control
7.6.1 Establish and implement a food safety management system.
7.6.2 The meat packing box should have the meat inspection mark.
7.6.3 There shall be "Production Record of partition workshop", "Product inspection Record of partition workshop" and "temperature and humidity record of partition workshop".
7.7 Product Transportation
7.7.1 If the transportation time of frozen pork products is less than 12h, it should be transported by insulated car, but ice should be added to maintain the temperature of the car; For more than 12h, refrigerated vehicles are used to transport the product so that the temperature is maintained at -15 ° C or lower.
7.7.2 During the transportation of frozen pork products to the sales terminal, the central temperature of the products shall be kept below -12℃.
7.7.3 Refrigerated trucks should be equipped with automatic temperature control and recording monitoring devices.
7.7.4 There should be a refrigerated Truck Temperature Inspection Record.
7.8 Product Quality
The product quality shall meet the requirements specified in GB/T9959.2 and GB/T9959.3 standards.
8 AAA*** Pig slaughterhouse (farm) requirements
Qualification conditions In addition to meeting the AA*** conditions, also meet the following requirements:
8.1 Basic Requirements
8.1.1 The design scale of pig slaughtering and processing is required to reach more than 300 heads /h, and the annual number of pigs slaughtered should reach more than 400,000 heads.
8.1.2 The proportion of pigs slaughtered by enterprises from the breeding base of enterprises and pigs ordered with pig farms (households) shall account for 30%.
8.1.3 Pig slaughtering and processing enterprises shall implement information management and shall be equipped with servers, computers, management software and other supporting implementation equipment.
8.1.4 There shall be no less than 15 meat inspectors.
8.1.5 Meat sales network covers more than 5 provincial cities.
8.2 Facilities and Equipment
8.2.1 The building area of the waiting room shall be more than 2000㎡, the building area of the isolation room shall be more than 15㎡, the building area of the slaughtering room shall be more than 2000㎡, and the building area of the dividing room shall be more than 1500㎡.
8.2.2 The division workshop shall have a temporary storage room for the division by-products.
8.2.3 The disc and hook on the synchronous inspection device shall be equipped with a hot water disinfection device during recycling.
8.2.4 There should be automatic low-voltage and high-frequency three-point dizzy machine, tunnel steam ironing, pre-drying machine and singeing furnace equipment.
8.3 Inspection and Quarantine
The laboratory has the ability to carry out the tests required in 4.5 and 4.6 of GB/T 9959.2.
8.4 Quality Control
Product quality and safety information traceability system should be established
8.5 Product Transportation
8.5.1 Cooling meat should be reduced to a temperature range of 0 ° C -4 ° C before shipment.
8.5.2 During the transportation of chilled meat from the cooling room to the retailer, the transportation time shall not exceed 12 hours, and the transportation equipment shall be able to keep the central temperature of the product below 7℃.
8.5.3 Refrigerated transport vehicles shall be equipped with GPS whole-process temperature positioning monitoring devices.
9 AAAA*** Pig slaughterhouse (farm) requirements
Qualification conditions In addition to meeting the AAA*** conditions, also meet the following requirements:
9.1 Basic Requirements
9.1.1 Deemed to be more than four *** years.
9.1.2 The number of pigs slaughtered every year shall reach more than 500,000.
9.1.3 The proportion of pigs slaughtered from the enterprise's breeding base farm and pigs ordered with pig farms (households) shall account for 50%.
9.1.4 The live pig product sales network covers more than 10 provincial-level cities.
9.1.5 Obtain the Sanitary Registration of Export Food Production Enterprises for the record.
9.1.6 There shall be no less than 18 meat inspectors.
9.2 Facilities
The construction area of the division workshop should be more than 2000 square meters.
9.3 Inspection and Quarantine
The laboratory has the ability to carry out the tests required by the limits of toxic and harmful substances and 4.3 microbial indicators in GB 18406.3 4.2.
9.4 Product Quality
The product quality shall meet the requirements specified in GB18406.3 standard.
Shandong Ousheng Machinery Equipment Co., Ltd. mainly produces complete sets of slaughtering equipment for pigs, cattle and sheep, slaughtering machinery, slaughtering line, pig shaver machine manufacturers, providing a full set of overall design, manufacturing, installation, commissioning, maintenance, etc., if there is demand, please call for advice. Contact number: 0531-88918498
Customer Service 1