NY/T 909-2004
AbolishedAnimal health inspection Code for swine slaughter
生猪屠宰检疫规范
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 术语和定义 → 4 屠宰厂(场)防疫要求 Foreword → 1 Scope → 2 Normative References → 3 Terms and Definitions → 4 Epidemic Prevention Requirements for Slaughterhouses (Plants)
Scope
This standard specifies the technical requirements for epidemic prevention, ante-mortem inspection, post-mortem inspection, and handling of inspection results for swine slaughter. This standard applies to all designated swine slaughterhouses (plants) for epidemic prevention and inspection activities.
本标准规定了生猪屠宰防疫、宰前检疫、宰后检疫以及检疫结果处理的技术要求。本标准适用于所有定点生猪屠宰厂(场)防疫检疫活动。
Normative References
Keywords
Application Summary AI generated
Inspectors at swine slaughterhouses use this standard to regulate epidemic prevention and inspection procedures during slaughter. They rely on it for ante-mortem and post-mortem inspections to ensure pork product safety. This standard is critical for preventing the spread of animal diseases and safeguarding food safety.
生猪屠宰厂（场）的检疫人员使用本标准来规范屠宰过程中的防疫和检疫操作。他们依据本标准进行宰前和宰后检疫，确保猪肉产品安全。本标准对防止动物疫病传播、保障食品安全至关重要。
AI Summary AI generated
This standard specifies technical requirements for epidemic prevention, ante-mortem inspection, post-mortem inspection, and handling of inspection results during swine slaughter, applicable to all designated slaughterhouses. It references several related standards and defines key terms such as swine carcass, emergency slaughter, and synchronous inspection. By standardizing inspection procedures, it aims to ensure pork product safety and prevent the spread of animal diseases.
本标准规定了生猪屠宰过程中的防疫、宰前检疫、宰后检疫及检疫结果处理的技术要求，适用于所有定点屠宰厂（场）。标准引用了多项相关规范，并定义了猪胴体、急宰、同步检疫等关键术语。通过规范检疫流程，旨在确保猪肉产品安全，防止动物疫病传播。
Key Sentences extracted from text
本标准规定了生猪屠宰防疫、宰前检疫、宰后检疫以及检疫结果处理的技术要求。
下列文件中的条款通过本标准的引用而成为本标准的条款。
生猪经屠宰放血，去掉毛、头、尾、蹄、内脏后的躯体。
对出现普通病症临床症状、物理性损伤以及一、二类疫病以外的生猪，从急宰间进行的紧急屠宰。
与屠宰操作相对应，对同一头的头、蹄、内脏、胴体等实行的现场检疫。
This standard specifies the technical requirements for epidemic prevention, ante-mortem inspection, post-mortem inspection, and handling of inspection results for swine slaughter.
The provisions in the following documents become provisions of this standard through reference in this standard.
The body of a swine after slaughter bleeding, removal of hair, head, tail, hooves, and internal organs.
Emergency slaughter of swine with common clinical symptoms, physical damage, or diseases other than Category I and II diseases, conducted in an emergency slaughter room.
On-site inspection corresponding to slaughter operations, performed on the head, hooves, internal organs, and carcass of the same animal.