GB/T 19479-2019

Active

Good manufacturing practice for livestock and poultry slaughtering—Pig

畜禽屠宰良好操作规范生猪

Standard Type

GBT

ICS

67.120.10

CCS

X00

Status

Active

Issue Date

2019-03-25

Implementation

2019-10-01

Centralized Committee

农业农村部

Issuing Authority

国家市场监督管理总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies the requirements for personnel, facilities, equipment, sanitation, and process control in pig slaughtering operations. It is applied in the Chinese meat processing industry to ensure consistent product safety and quality during the slaughter, dressing, and initial handling of pigs. The standard serves as a regulatory and operational benchmark for slaughterhouses and food safety audits.

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.