GB/T 20551-2022
ActiveSpecification on the application of HACCP in the slaughter of livestock and poultry
畜禽屠宰HACCP应用规范
Application Summary AI generated
This standard specifies the application of Hazard Analysis and Critical Control Point (HACCP) principles specifically for the slaughtering process of livestock and poultry. It is used by meat processing facilities in China to establish, implement, and maintain food safety management systems, ensuring the control of biological, chemical, and physical hazards during slaughter operations. The standard applies to the entire slaughter chain, from ante-mortem inspection to chilling and packaging, for both domestic consumption and export-oriented meat production.
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.