GB/T 20809-2006
ActiveThe evaluating specification on the HACCP certification of the meat products
肉制品生产 HACCP 应用规范
Application Summary AI generated
This standard specifies the requirements for establishing, implementing, and maintaining a Hazard Analysis and Critical Control Point (HACCP) system specifically for meat product manufacturing. It is applied by Chinese meat processing enterprises seeking HACCP certification, providing the evaluation criteria for certification bodies to audit food safety management in facilities producing raw, cooked, or fermented meat products.
Related Standards
NY/T 628-2002
Dry salted duck
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 632-2002
Chilled pork
NY/T 633-2002
Chilled mutton
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.