GB/T 29342-2012Criterion of producing management for meat-products (English PDF)

1 Scope

This standard specifies the terms and definitions meat processing, general provisions, documentation requirements, raw materials, ingredients, food additives and packaging, plant and set up

Requirements facilities, equipment, personnel and requirements management, health management, production management, quality control and labeling.

This standard applies to meat processing enterprise product quality management of the production process.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein

Member. For undated references, the latest edition (including any amendments) applies to this document.

GB 2760 national food safety standards of food additives using standard

GB 7718 National Food Safety Standard pre-packaged food labels General

GB 9959.1 fresh and frozen pork slices

GB/T 9959.2 segmentation fresh and frozen pork

GB/T 9961 for fresh and frozen lamb carcasses

GB 14881 food companies General hygienic practices

GB 16869 Fresh and frozen poultry products

GB/T 17238 Fresh and frozen beef cuts

GB/T 19001-2008 Quality Management System Requirements

GB/T 19480 Meat and meat products - Terminology

GB/T 21735 Meat and meat products logistics specification

Food Recall regulations (the State Administration of Quality Supervision, Inspection and Quarantine Order [2007] No. 98)

Food labeling regulations (the State Administration of Quality Supervision, Inspection and Quarantine Order [2007] No. 102)

3 Terms and Definitions

GB/T 19480 and defined by the following terms and definitions apply to this document.

4 General