GB/T 20572-2006
AbolishedThe evaluating specification on the HACCP certification of the natural casings processing
天然肠衣生产HACCP应用规范
Application Summary AI generated
This standard specifies the requirements for Hazard Analysis and Critical Control Point (HACCP) certification in the processing of natural casings, covering raw material receiving, cleaning, salting, and storage stages. It is applied by Chinese food safety certification bodies and natural casing manufacturers to ensure systematic control of biological, chemical, and physical hazards during production. The standard is used specifically in the animal-derived food packaging industry, where natural casings (e.g., from sheep, pigs, or cattle) are processed for use as sausage skins.
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 19479-2004
Good manufacturing practice for pig slaughting
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.