Compared with GB/T 20799-20 14, GB/T 2 1735-2008, SB/T 10395-2005, the main changes of this standard are as follows:-The name of the standard is changed to Hygienic Standard for Meat and Meat Products Management; -Revised terms and definitions.
Ⅰ
GB 20799—20 16
National food safety standards
Hygienic code for meat and meat products enterprises
1 range
This standard specifies the food safety requirements of meat and meat products in the process of procurement, transportation, acceptance, storage and sales.
This standard applies to meat and meat products business activities. Meat in this standard includes fresh meat, chilled meat, frozen meat and edible by-products. This standard does not apply to online food transactions, catering services and the business activities of meat and meat products that are now made and sold.
2 Terms and definitions
2 1 fresh meat
Meat naturally cooled but not artificially cooled after slaughter of livestock and poultry. 22 Frozen meat (frozen meat)
After the slaughter of livestock and poultry, the ambient temperature is always kept at 0℃ ~4℃ during the operation. 23 Frozen meat
The central temperature of frozen meat is not higher than-65438 05℃.
24 kinds of edible by-products
Edible products such as viscera, fat, blood, bone, skin, head, hoof (claw) and tail after slaughter and processing of livestock and poultry. 25 kinds of meat products
Livestock and poultry meat or its edible by-products are used as the main raw materials, with or without auxiliary materials, and are processed by relevant production processes such as pickling, marinating, sauce making, steaming, boiling, smoking, roasting, baking, frying, molding, fermentation and modulation.