GB/T 20551-2022Specification on the application of HACCP in the slaughter of livestock and poultry (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" drafted.

This document replaces GB/T 20551-2006 "Application Specification of HACCP for Livestock and Poultry Slaughtering". Compared with GB/T 20551-2006, except for the In addition to structural adjustments and editorial changes, the main technical changes are as follows.

--- Changed the scope (see Chapter 1, Chapter 1 of the 2006 edition);

--- Changed terms and definitions (see Chapter 3, Chapter 3 of the 2006 edition);

--- Changed the application of HACCP system (see Chapter 4, Chapter 4 of the 2006 edition);

--- Changed good practice (see Chapter 5, Chapter 5 of the 2006 edition);

--- Changed the sanitation standard operating procedure (see Chapter 6, Chapter 6 of the 2006 edition);

--- Changed the standard operating procedures (see Chapter 7, Chapter 7 of the 2006 edition);

--- Changed the microbiological test (see Chapter 8, Chapter 8 of the 2006 edition);

--- Changed the establishment procedures of the HACCP system (see Chapter 9, Chapter 9 of the 2006 edition);

--- Delete other (see Chapter 11 of the 2006 edition);

--- Deleted the HACCP application logic program diagram (see Appendix A of the 2006 edition);

--- Deleted good practice (see Appendix B of the 2006 edition);

--- Changed the sanitation standard operating procedure (see Appendix A, Appendix C of the 2006 edition);

--- Deleted the standard operating procedures for slaughtering pigs (see Appendix D of the 2006 edition);

--- Deleted the standard operating procedures for cattle and sheep slaughtering (see Appendix E of the 2006 edition);

--- Deleted the standard operating procedures for poultry slaughter (see Appendix F of the 2006 edition);

--- Changed the HACCP plan model table for hog slaughter (see Appendix B, Appendix H of the 2006 edition);

--- Changed the cattle slaughtering HACCP plan model table (see Appendix C, Appendix I of the 2006 edition);

--- Added sheep slaughtering HACCP plan mode table (see Appendix D);

--- Changed the chicken slaughtering HACCP plan model table (see Appendix E, Appendix J of the 2006 edition);

--- Added duck slaughtering HACCP plan mode table (see Appendix F);

--- Changed the "judgment tree for determining CCPs" (see Appendix G, Appendix G of the 2006 edition).

1 Scope

This document specifies the application requirements and good practices of the Hazard Analysis and Critical Control Point (HACCP) system for livestock and poultry slaughtering and processing enterprises Specification (GMP), Sanitation Standard Operating Procedure (SSOP), Standard Operating Procedure (SOP), Harmful Microorganism Inspection and HACCP System Establishment According to the requirements of the regulations, it provides a model table of HACCP plan for livestock and poultry slaughtering.

This document is applicable to the establishment, implementation and related evaluation activities of the HACCP system of livestock and poultry slaughtering and processing enterprises.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.

GB/T 17236 Livestock and poultry slaughtering operating procedures live pigs

GB/T 19000 Quality Management System Fundamentals and Terminology

GB/T 19477 Livestock and poultry slaughtering operating procedures cattle

GB/T 19478 Livestock and poultry slaughtering operating procedures chicken

GB/T 19480 Terms of Meat and Meat Products

GB/T 19538 Hazard Analysis and Critical Control Point (HACCP) system and its application guide

GB/T 20575 Good Manufacturing Practice for Fresh and Frozen Meat

GB/T 27341 General Requirements for Hazard Analysis and Critical Control Point (HACCP) System Food Manufacturers

NY/T 3224 Livestock and Poultry Slaughter Terminology

NY/T 3469 Code of Practice for Livestock and Poultry Slaughtering Sheep

NY/T 3470 Code of Practice for Livestock and Poultry Slaughtering Rabbits

NY/T 3741 Code of Practice for Livestock and Poultry Slaughtering Ducks

NY/T 3742 Livestock and poultry slaughtering procedures for goose

NY/T 3743 Livestock and poultry slaughtering procedures donkey

3 Terms and Definitions

GB/T 19000, GB/T 19480, GB/T 19538, GB/T 27341 and NY/T 3224 and the following terms and definitions applies to this document.