GB/T 19478-2018
ActiveOperating procedure of livestock and poultry slaughtering—Chicken
畜禽屠宰操作规程 鸡
Application Summary AI generated
This standard specifies the technical requirements and operational procedures for chicken slaughtering, including steps such as pre-slaughter inspection, stunning, bleeding, scalding, defeathering, evisceration, and post-slaughter inspection. It is applied in commercial poultry slaughterhouses and meat processing facilities in China to ensure product quality, food safety, and humane handling during chicken processing. The standard serves as a mandatory guideline for production management and regulatory compliance in the domestic poultry meat industry.
Related Standards
NY/T 628-2002
Dry salted duck
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 633-2002
Chilled mutton
NY/T 632-2002
Chilled pork
NY/T 1162-2006
Deer Velvet Slices
GB/T 19477-2004
Operating procedures of cattle slaughtering
GB/T 19478-2004
Operating procedure of chicken slaughtering
GB/T 19480-2004
Terms of meat and meat products
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.