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食品安全国家标准 肉和肉制品经营卫生规范
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GB 20799-2016
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标准编号: GB 20799-2016 (GB20799-2016)
中文名称: 食品安全国家标准 肉和肉制品经营卫生规范
英文名称: Fresh and frozen meat transport condition
行业: 国家标准
中标分类: X09
字数估计: 5,586
发布日期: 2016-12-23
实施日期: 2017-06-23
旧标准 (被替代): GB/T 21735-2008; SB/T 10395-2005; GB/T 20799-2014
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 20799-2016: 食品安全国家标准 肉和肉制品经营卫生规范
GB 20799-2016 英文名称: Fresh and frozen meat transport condition
1 范围
本标准规定了肉和肉制品采购、运输、验收、贮存、销售等经营过程中的食品安全要求。
本标准适用于肉和肉制品经营活动。本标准的肉包括鲜肉、冷却肉、冻肉和食用副产品等。
本标准不适用于网络食品交易、餐饮服务、现制现售的肉和肉制品经营活动。
2 术语和定义
2.1 鲜肉
畜禽屠宰后,经过自然冷却,但不经过人工制冷冷却的肉。
2.2 冷却肉(冷鲜肉)
畜禽屠宰后经过冷却工艺处理,并在经营过程中环境温度始终保持0℃~4℃的肉。
2.3 冻肉
经过冻结工艺过程的肉,其中心温度不高于-15℃。
2.4 食用副产品
畜禽屠宰、加工后,所得内脏、脂、血液、骨、皮、头、蹄(或爪)、尾等可食用的产品。
2.5 肉制品
以畜禽肉或其食用副产品等为主要原料,添加或者不添加辅料,经腌、卤、酱、蒸、煮、熏、烤、烘焙、干燥、油炸、成型、发酵、调制等有关生产工艺加工而成的生或熟的肉类制品。
3 采购
3.1 应符合GB 31621-2014中第2章的相关规定。
3.2 采购鲜肉、冷却肉、冻肉、食用副产品时应查验供货者的《动物防疫条件合格证》等资质证件。
3.3 鲜肉、冷却肉、冻肉、食用副产品应有动物检疫合格证明和动物检疫标志。
3.4 不得采购病死、毒死或者死因不明的畜禽肉及其制品,不得采购未按规定进行检疫检验或者检疫
检验不合格的肉、或者未经检验或者检验不合格的肉制品。
4 运输
4.1 应符合 GB 31621-2014中第3章的相关规定。
4.2 鲜肉及新鲜食用副产品装运前应冷却到室温。在常温条件下运输时间不应超过2h。
4.3 冷却肉及冷藏食用副产品装运前应将产品中心温度降低至0℃~4℃,运输过程中箱体内温度应
保持在0℃~4℃,并做好温度记录。
4.4 冻肉及冷冻食用副产品装运前应将产品中心温度降低至-15℃及其以下的温度,运输过程中箱
体内温度应保持在-15℃及其以下的温度,并做好温度记录。
4.5 需冷藏运输的肉制品应符合4.3的相关规定。需冷冻运输的肉制品应符合4.4的相关规定。
4.6 冷藏或冷冻运输条件下,运输工具应具有温度监控装置,并做好温度记录。
4.7 运输工具内壁应完整、光滑、安全、无毒、防吸收、耐腐蚀、易于清洁。
4.8 运输工具应配备必要的放置和防尘设施。运输鲜片肉时应有吊挂设施。采用吊挂方式运输的,产
品间应保持适当距离,产品不能接触运输工具的底部。
4.9 鲜肉、冷却肉、冻肉、食用副产品不得与活体畜禽同车运输。
4.10 头、蹄(爪)、内脏等应使用不渗水的容器装运。未经密封包装的胃、肠与心、肝、肺、肾不应盛装在同一容器内。
4.11 鲜肉、冷却肉、冻肉、食用副产品应采取适当的分隔措施。
4.12 不能使用运送活体畜禽的运输工具运输肉和肉制品。
4.13 装卸肉应严禁脚踏和产品落地。
5 验收
5.1 应符合GB 31621-2014中第4章的相关规定。
5.2 验收鲜肉、冷却肉、冻肉、食用副产品时,应检查动物检疫合格证明、动物检疫标志等,应开展冷却
肉、冻肉的中心温度检查。
5.3 验收肉和肉制品时,应检查肉和肉制品运输工具的卫生条件和维护情况,有温度要求的肉和肉制
品应检查运输工具的温度记录。
6 贮存
6.1 应符合 GB 31621-2014中第5章的相关规定。
6.2 贮存冷却肉、冷藏食用副产品以及需冷藏贮存的肉制品的设施和设备应能保持0℃~4℃的温
度,并做好温度记录。
6.3 贮存冻肉、冷冻食用副产品以及需冷冻贮存的肉制品的设施和设备应能保持-18℃及其以下的
温度,并做好温度记录。
6.4 不得同库存放可能造成串味的产品。
6.5 肉和肉制品的贮存时间应按照相关规定执行。
7 销售
7.1 应符合GB 31621-2014中第6章的相关规定。
7.2 鲜肉、冷却肉、冻肉、食用副产品与肉制品应分区或分柜销售。
7.3 冷却肉、冷藏食用副产品以及需冷藏销售的肉制品应在0℃~4℃的冷藏柜内销售,冻肉、冷冻食
用副产品以及需冷冻销售的肉制品应在-15℃及其以下的温度的冷冻柜销售,并做好温度记录。
7.4 对所销售的产品应检查并核对其保质期和卫生情况,及时发现问题。发现有异味、有酸败味、色泽
不正常、有粘液、有霉点和其他异常的,应停止销售。
7.5 销售未经密封包装的直接入口产品时,应佩戴符合相关标准的口罩和一次性手套。
7.6 销售未经密封包装的肉和肉制品时,为避免产品在选购过程中受到污染,应配备必要的卫生防护
措施,如一次性手套等。
8 产品追溯和召回
应符合GB 31621-2014中第7章的相关规定。
9 卫生管理
9.1 应符合GB 31621-2014中第8章的相关规定。
9.2 运输、贮存、销售人员在工作期间应遵循生熟分开的原则。
9.3 对贮存、销售过程中所使用的刀具、容器、操作台、案板等,应使用82℃以上的热水或符合相关标
准的洗涤剂、消毒剂进行清洗消毒。
9.4 运输工具应保持清洁卫生,使用前后应进行彻底清洗消毒。
10 培训
应符合GB 31621-2014中第9章的相关规定。
11 管理制度和人员
应符合GB 31621-2014中第10章的相关规定。
12 记录和文件管理
应符合GB 31621-2014中第11章的相关规定。
GB 20799-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety
Standard – Operating Hygienic
Code for Meat and Meat Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Purchase ... 5
4 Transportation ... 5
5 Acceptance ... 6
6 Storage ... 7
7 Sales ... 7
8 Product Traceability and Recall ... 8
9 Hygiene Management ... 8
10 Training ... 8
11 Management System and Staff ... 8
12 Record and Document Management ... 8
Foreword
This Standard replaced GB/T 20799-2014 Fresh and Frozen Meat Transport Condition,
GB/T 21735-2008 Logistics Code for Meat and Meat Products, and SB/T 10395-2005
Operating Practice for Livestock and Poultry in Circulating.
Compared with GB/T 20799-2014, GB/T 21735-2008 and SB/T 10395-2005, this
Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Operating
Hygienic Code for Meat and Meat Products”;
--- Modify the terms and definitions.
National Food Safety
Standard – Operating Hygienic
Code for Meat and Meat Products
1 Scope
This Standard specifies the food safety requirements during the purchase,
transportation, acceptance, storage, sales, and the like operating processes of the
meat and meat products.
This Standard is applicable to the operating activities of the meat and meat products.
The meat in this Standard includes fresh meat, chilled meat, frozen meat and edible
by-products, etc.
This Standard isn’t applicable to the online food trade, catering services, as well as the
operating activities of meat and meat products that are made and sold on-site.
2 Terms and Definitions
2.1 Fresh meat
After slaughter of livestock and poultry, the meat through natural cooling rather than
the artificial cooling process.
2.2 Chilled meat (cold fresh meat)
After slaughter of livestock and poultry, the meat goes through the cooling procedure,
and always keep the environmental temperature in the operating process at 0°C~4°C.
2.3 Frozen meat
The meat goes through the freezing procedure, and its center temperature shall no
higher than -15°C.
2.4 Edible by-products
After slaughter and processing of livestock and poultry, the obtained viscera, fat, blood,
bone, skin, head, hoof (or claw), tail and the like edible products.
2.5 Meat products
4.6 Under the refrigerated or frozen transportation conditions, the transportation tools
shall be equipped with temperature monitoring device, and record the temperature
properly.
4.7 The inner wall of the transportation tools shall be complete, smooth, safe, non-
toxic, anti-absorption, corrosion-resistant, and easy to clean.
4.8 The transportation tools shall be equipped with necessary placement and dust-
proofing facilities. When transporting the fresh filet meat, there shall be hanging
facilities. The products that are transported in the hanging way shall keep at an
transportation tools.
4.9 Fresh meat, chilled meat, frozen meat and edible by-products are prohibited to
be transported in the same vehicles as the live livestock and poultry.
4.10 Head, hoof (claw), viscera and the like shall be shipped with the watertight
containers. The stomach, intestine and heart, liver, lungs, kidneys that are not sealed
packaged shall not be contained in the same container.
4.11 Fresh meat, chilled meat, frozen meat and edible by-products shall take
appropriate separation measures.
4.12 The transportation tools that transport the live livestock and poultry shall not be
4.13 When loading and unloading meat, stamping and product landing on the floor
are strictly prohibited.
5 Acceptance
5.1 It shall conform to the relevant provisions of Clause 4 stipulated in GB 31621-
2014.
5.2 When accepting fresh meat, chilled meat, frozen meat and edible by-products,
the animal quarantine conformity certificate and animal quarantine sign, etc. shall be
checked; while the center temperature of chilled meat and frozen meat shall also be
checked.
maintenance situation of the transportation tools of meat and meat products shall be
checked; the meat and meat products that have temperature requirements shall check
the temperature record of transportation tools.
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