Release date: August 25th, 2006 16: 25: 06 Source: Chuzhou Pig Market Management Office Author:
1 Subject content and scope of application
This standard specifies the hygienic requirements and inspection methods of pork.
This standard is applicable to fresh pork and frozen pork that have passed the veterinary hygiene inspection and are allowed to be sold in the market after being slaughtered and processed by pigs. . .
Hygienic standard for pork GB2707- 1994
1 Subject content and scope of application
This standard specifies the hygienic requirements and inspection methods of pork.
This standard is applicable to fresh pork and frozen pork that have passed the veterinary hygiene inspection and are allowed to be sold in the market after being slaughtered and processed by pigs.
2 reference standard
GB 2762 Allowable standard of mercury in food
GB 5009. 17 determination of total mercury in food
GB 5009.44 Analysis method of hygienic standard for meat and meat products
3 Health requirements
3. 1 sensory index
Sensory indicators are shown in table 1:
Table 1
Fresh pork frozen pork
Muscles are shiny, red is even, fat is milky white, muscles are shiny, red or slightly dark, and fat is white.
In the tissue state, the fiber is clear and tough. After shiatsu, depression immediately returned to tension and toughness. After thawing, the depression recovered slowly.
Viscosity: wet appearance, non-stick to hands: wet appearance, exudation on the cut surface, non-stick to hands.
The smell has the inherent smell of fresh pork, and it has the inherent smell of fresh pork after thawing, without peculiar smell.
After boiling, the broth is clear and transparent, and the fat on the surface is clear and transparent or slightly turbid, and the fat on the surface is aggregated.
3.2 Physical and chemical indicators
Physical and chemical indicators are shown in Table 2:
Table 2 Physical and chemical indexes
Project index
Volatile basic nitrogen mg/ 100g ≤ 20
Mercury (in Hg), according to GB2762, mg/kg≤ 1.
4 inspection method
4. 1 volatile basic nitrogen shall be implemented according to 2. 1 in GB 5009.44.
4.2 Mercury shall comply with GB 5009. 17.
Technical operating rules for safe and high-quality pork production
1 and range
This standard provides guidelines for the use, product processing and packaging of feed, feed additives and veterinary drugs for the production of safe, hygienic and high-quality pork.
This standard is applicable to the production and processing of safe, hygienic and high-quality pork in pig farms, designated slaughterhouses, livestock and poultry transportation and meat trading markets.
2. Reference standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, all versions shown are valid and all standards will be revised. All parties using this standard should explore the possibility of using the latest version of the following standards.
GB 5749- 1985 hygienic standard for drinking water.
GB77 18 General Standard for Food Labeling
GB 7959- 1987 Hygienic standard for harmless feces.
GB 9687- 1988 Hygienic standard for polyethylene molded products for food packaging
GB 9693- 1988 Hygienic standard of polypropylene resin for food packaging
GB11680-1989 Hygienic standard for food packaging base paper.
GB 12694- 1990 Hygienic standard for meat processing plants.
GB 13078-200 1 Hygienic standard for feed.
GB 16548- 1996 Code for Harmless Treatment of Livestock and Poultry Carcass and Their Products
GB 16549- 1996 Quarantine Specification for Livestock and Poultry Origin
GB 16567- 1996 technical specification for transportation and quarantine of livestock and poultry.
GB/T 17236- 1998 operating rules for pig slaughtering.
GB/T 17237- 1998 general technical conditions for livestock slaughtering and processing.
GB/T 17823- 1999 Veterinary epidemic prevention standard for small and medium-sized intensive pig farms.
Gb/t17824.1-1999 construction of small and medium-sized intensive pig farms.
GB/T 17824.3- 1999 equipment for small and medium-sized intensive pig farms
GB/T 17824.4- 1999 environmental parameters and environmental management of small and medium-sized intensive pig farms
GB 18596-200 1 Emission Standard for Pollutants from Livestock and Poultry Breeding
3. terminology
3. 1 epidemic prevention
Various preventive measures against animal infectious diseases and parasitic diseases.
3.2 quarantine
Using various diagnostic methods of animal infectious diseases and parasitic diseases, the epidemic diseases of animals and their products are examined.
3.3 disinfection
Chemical, physical and biological methods are used to eliminate or kill pathogens discharged from infectious sources into the external environment.
3.4 Harmless treatment
Disposal of dead animals, corpses or their diseased tissues and organs that do not meet the hygiene requirements, so as to achieve the requirements of being harmless to people and animals.
3.5 isolation
According to the different provisions of the People's Animal Epidemic Prevention Law of China on the first, second and third kinds of zoonotic diseases, measures such as culling, isolation, prevention and purification were taken respectively.
3.6 Immunization
Through the use of various veterinary biological products, animal individuals and groups can obtain specific immunity to epidemic diseases.
3.7 immunization program
According to the immune characteristics of various epidemic (bacterial) vaccines and the environmental conditions of livestock farms, a reasonable vaccination plan should be formulated.
3.8 Feed additives
It refers to various trace effective ingredients added to feed, which can be generally divided into nutritional feed additives, pharmaceutical feed additives and non-nutritional feed additives.
3.9 Veterinarians
Refers to the substances (including feed drug additives) used to prevent, treat and diagnose animal diseases such as livestock and poultry, with the purpose of regulating their physiological functions and defining their functions, uses, usage and dosage.
3. 10 All in and all out
It means that all livestock and poultry in a building are transferred in or out at the same time, which can effectively cut off the transmission route of epidemic diseases and prevent pathogenic microorganisms from forming persistent infection and cross-infection in the group.
4. Requirements
4. 1 Requirements for site selection and facilities of feeding grounds
4. 1. 1 The site selection of the feedlot should refer to GB 17824. 1 and GB 17824.4, and meet the requirements of environmental protection and veterinary epidemic prevention. The layout of the farm is reasonable and the production area is strictly separated from the living area.
4. 1.2 The source of drinking water for pigs must meet the quality standard of drinking water for livestock and poultry.
4. 1.3 fecal sewage treatment facilities shall be set up, which shall conform to the provisions of GB7959 after treatment, and the discharged water shall conform to the relevant provisions of GB 18596.
4. 1.4 The equipment of the pig farm shall comply with the relevant provisions of GB/T 17824.3, and be equipped with disinfection dressing rooms, veterinary rooms, reference rooms, pharmacies, etc. And adapt to the production capacity, and equipped with the necessary instruments and equipment.
4.2 Epidemic prevention requirements of farms
4.2. 1 Implement veterinary epidemic prevention according to the Law on Animal Epidemic Prevention and GB 17823 and GB 16548.
4.2.2 Advocate the feeding management mode of "all in and all out" and build isolated pig houses.
4.2.3 According to the immunization procedures formulated by the animal husbandry and veterinary station of the city, district (county), and in combination with the actual situation of the field, carry out immunization, and accept the disease monitoring, supervision and inspection of the relevant veterinary epidemic prevention supervision institutions.
4.2.4 The feedlot shall, in accordance with the provisions of GB 16549, regularly or irregularly accept the pig disease quarantine organized by the supervising agency for veterinary epidemic prevention.
4.2.5 Standardize the import procedures. According to GB 16567, imported breeding pigs must be kept in isolation and monitored for epidemic situation. After inspection, it is confirmed that it is a healthy animal before it can be polyculture.
4.2.6 Implement plans and measures for killing rats, mosquitoes and flies, and prohibit other livestock, birds, dogs, cats and other animals from entering the venue.
4.2.7 If an epidemic situation is found, it shall immediately report to the local (county) supervising agencies for veterinary epidemic prevention, and control and extinguish the epidemic situation as soon as possible. Dead pigs shall be treated harmlessly according to GB 16548.
4.3 Qualification and health requirements of farm employees
4.3. 1 Animal husbandry and veterinary technicians and farm breeders must undergo professional training and assessment and obtain vocational skills qualification certificates.
4.3.2 On-site aquaculture and technical personnel shall have annual health check-ups, which conform to the provisions of Article 26 of the Food Hygiene Law of People's Republic of China (PRC), and can only work at their posts after obtaining health certificates.
4.4 Quality requirements for breeding pigs
4.4. 1 Breeding pig farms shall abide by the Regulations of the State Council on the Administration of Breeding Livestock and Poultry, and apply for the production and operation license of breeding livestock and poultry after approval.
4.4.2 Breeds of pigs should come from non-epidemic areas, meet the requirements of breeds, have clear blood relationship and have no hereditary diseases dominated by recessive bad genes.
4.4.3 Breeding pigs shall not suffer from atrophic rhinitis, treponema dysentery, infectious vesicular disease, swine fever (including African swine fever), foot-and-mouth disease, blue ear disease, pseudorabies, brucellosis and other epidemics as stipulated by the animal husbandry and veterinary administrative department of the State Council.
4.4.4 Breeding pig farms must cooperate with municipal, district (county) animal husbandry and veterinary stations to detect diseases related to breeding pigs.
4.5 Rules for disinfection of farms
4.5. 1 Vehicles and personnel entering and leaving should be strictly disinfected.
4.5.2 Necessary disinfection system should be established in the field, and different disinfection methods such as environmental disinfection inside and outside the field, spray disinfection of livestock body surface, drinking water disinfection and comprehensive disinfection should be carried out regularly.
4.5.3 Disinfectant used should be safe, efficient, low toxicity, low residue and easy to prepare. Different disinfectants should be selected according to the characteristics of disinfectants and the sanitary conditions on site to obtain the best disinfection effect.
4.6 Provisions on the Use of Veterinary Drugs
4.6. 1 farms should adhere to the principle of prevention first and comprehensive prevention and control, and control the occurrence of infectious diseases through immunization combined with other measures.
4.6.2 Rational use of veterinary drugs in strict accordance with the relevant provisions of the state, and products that have not been approved by the veterinary administrative department are strictly prohibited.
4.6.3 The transportation, storage and use of vaccines shall be carried out under specified conditions.
4.6.4 The use of feed pharmaceutical additives shall be strictly in accordance with the Regulations on the Varieties and Use of Veterinary Drugs as Feed Pharmaceutical Additives (see Appendix A) issued by the Ministry of Agriculture [1997] No.8.
It is forbidden to use the following substances as animal growth promoters: hormones that affect reproduction (such as sex hormones, gonadotropins and anabolic steroids), substances with estrogen-like effects (such as zearalanol), hypnotic sedatives (such as diazepam, chlorpromazine and methaqualone), adrenergic drugs (such as β -adrenergic agonists such as isoproterenol, dopamine and clenbuterol) and other substances that are forbidden to be used as animal growth promoters.
4.7 Rules for the Use of Feed and Feed Additives
Feed raw materials and feed products used shall come from clean and disease-free areas, free from mildew and deterioration, pesticides or some pathogens, and conform to GB 13078 and announcement number. Ministry of Agriculture 105 Allowable Feed Additives. (See Appendix B and Appendix C)
4.8 Quality Control of Pork Processing
4.8. 1 Pigs and their products must come from non-epidemic areas and hold valid certificates such as quarantine certificates of animal origin.
4.8.2 Meat processing plants shall slaughter and process meat according to the requirements of GB 12694, GB/T 17236 and GB/T 17237.
4.8.3 Carcass and viscera after slaughter shall be inspected, judged and disposed according to the Trial Rules for Meat Hygiene Inspection jointly issued by the Ministry of Agriculture, the Ministry of Health, the Ministry of Commerce and the Ministry of Foreign Trade in June 1959 165438.
4.9 Packaging and Labeling Requirements
4.9. 1 The packaging of pork and its products in direct contact shall conform to relevant national standards such as GB9687, GB 1 1680 and GB9693.
4.9.2 Labels shall comply with the provisions of GB77 18. Genetically modified pork and its products must be accompanied by descriptive labels for consumers to choose when purchasing.
4. 10 marking, storage and transportation requirements
4. 10. 1 logo
Each piece of pork must be stamped with the veterinary inspection seal, the handwriting must be clear and tidy, and the printing pigment must be prepared with food-grade pigment.
4. 10.2 storage
The chilled pork should be hung in a cooling room with a relative humidity of 75%~84% and a temperature of 0℃ ~ 65438 0℃, and a certain distance should be kept between the meat. Frozen pork should be hung under the condition of relative humidity of 95%~ 100%, the temperature of cooling room should be below-18℃, and the temperature of cold storage should not rise or fall more than 1℃ day and night, and the shelf life of the product is 10 ~ 12 months.
4. 10.3 transportation
Use special vehicles that meet the food hygiene requirements for transportation.