GB/T 27301-2008Food safety management system - Requirements for meat and meat product establishments (English PDF)

3.1 Meat

Flesh meat and edible by-products of domestic or wild mammals and birds that is fit for human eating.

3.2 Ante-mortem Inspection

Inspection conducted on animals before slaughter to determine whether they are health and fit for human consumption.

3.3 Post-mortem Inspection

Inspection conducted on heads, trunks, viscera and other parts of animals after slaughter to determine whether they are health and fit for human consumption.

3.4 Meat Hygiene

All conditions and measures to ensure that meat is safe and fit for human consumption.

4.1 Composition of Food Safety Team

The food safety team shall be consisted of professionals who have relevant knowledge and experience, usually including the personnel engaged in sanitary quality control, production and processing, process design, laboratory inspection, equipment maintenance, purchase of raw and auxiliary materials, warehousing management, sales and etc.

4.2 Competence, Awareness and Training

5.1 General

In building food safety management systems according to GB/T 22000, meat and meat product establishments shall ensure their prerequisite programs to conform to relevant requirements of GB/T 20094-2006 and (or) GB 19303-2003.

5.2 Infrastructure and Maintenance

The layout, care and maintenance of equipment and facilities in abattoir and meat production establishments shall at least conform to relevant requirements in Chapter 6 to Chapter 9 in GB/T 20094-2006; the layout, care and maintenance of equipment and facilities in meat product establishments shall at least conform to relevant requirements in Chapter 4 to Chapter 6 in GB 19303-2003.

5.3 Sanitation Standard Operation Procedure (SSOP)

5.4 Personnel Health and Hygienic Requirements

5.4.1 Personnel dealing with meat production, inspection and management shall comply with the requirements of hygiene and health examination for food processing in the Food Hygiene Law of the People's Republic of China.

6.1 General

Enterprises shall, in making hazard analysis according to GB/T 22000, at least take account of relevant critical processes mentioned in this chapter; and choose appropriate control measure portfolios to exercise control to the hazards.

6.2 Raw Material Acceptance

6.2.1 Requirements for Animals for Slaughter

The animals for slaughter shall come from the farms that is approved by the competent agency concerned. The farms shall follow relevant regulations and breeding specifications to apply effective control over the breeding process. All animals leaving the farms are provided with a quarantine certificate.

6.3 Ante-mortem Inspection

6.3.1 Animals for slaughter shall come from non-epidemic areas and have relevant certification. Abattoir enterprises shall not slaughter the animals died in transportation, animals having infectious diseases or suspected infectious diseases, and animals of unidentified sources or incomplete certification.

6.4 Post-mortem Inspection

6.4.1 The inspection on heads, trunks and viscera of slaughtered animals shall be carried out in accordance with the relevant state regulations, procedures and standards.

6.6 Control of Meat and Meat Product Microorganisms

Production enterprises shall formulate written microorganism control procedures in line with product hygienic requirements to exercise regular or irregular control on main production processes, finished products and semi-finished products.

6.7 Physical Hazard Control

Production enterprises shall make use of necessary monitoring equipment such as metal detectors, X-ray detectors to control physical hazards.

6.10 Meat Product Processing Area Control

Meat product processing is divided into clean and unclean areas. Cooked products shall be strictly designated with crude and cooked boundaries.

6.11 Product Storage and Transportation

Warehouse temperature shall meet specific requirements for meat storage. The warehouse shall keep clean, tidy and ventilated inside, and shall not store articles detrimental to sanitation. The same warehouse shall not store foods that may produce cross contamination or tainting.

7.1 Inspection Capacity

7.1.1 There shall be internal inspection departments compatible with production capacity and inspectors with relevant qualifications.

7.2 Inspection Requirements

7.2.1 Products shall be inspected and determined according to related national and industrial standards.

7.2.2 Product's microbiological test items include routine hygienic indexes (e.g. total bacterial count, coliform groups, etc.) and pathogenic bacteria.

8.1 Control of Non-Conforming Products

Enterprises shall draw up and carry out control systems of non-conforming products, including identification, assessment, isolation treatment, etc. […]