GB/T 20551-2006
AbolishedThe evaluating specification on the HACCP certification in the slaughter of livestock and poultry
畜禽屠宰HACCP应用规范
Application Summary AI generated
This standard specifies the requirements for evaluating HACCP (Hazard Analysis and Critical Control Point) certification in the slaughtering process of livestock and poultry. It is applied by certification bodies and food safety auditors to assess the implementation of HACCP systems in slaughterhouses and meat processing facilities. The standard ensures that critical control points for biological, chemical, and physical hazards are effectively managed during the slaughter of animals such as pigs, cattle, sheep, and chickens.
Related Standards
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 628-2002
Dry salted duck
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.