Meat products (cured meat products).
Detailed Rules for the Examination of the Production License of Meat Products (2006 Edition) I. The scope of certified products and the meat products subject to the management of food production license by the units applying for the license refer to meat processed foods made from fresh and frozen livestock and poultry meat through the processes of selecting materials, trimming, curing, seasoning, shaping, curing (or not curing) and packaging.
There are five applicants for meat products: cured meat products; Braised pork products in sauce; Smoked barbecue meat products; Smoked sausage and ham products; Fermented meat products.
The application units of cured meat products include bacon, bacon, air-dried meat, Chinese sausage, Chinese ham, raw bacon, raw sausage and so on. The application units of braised pork products in sauce include boiled meat, braised pork in sauce, patties, aspic, fried meat and dried meat. The application units of smoked barbecue products include smoked barbecue, bacon and cooked bacon. Applicants for smoked sausage and ham products include smoked sausage and smoked ham; The application units of fermented meat products include fermented sausage and fermented meat.
The production license shall indicate the name of the certified product, that is, the name of the meat product and the unit applying for certification, that is, the meat product (cured meat product, marinated meat product, smoked barbecue product, smoked sausage and ham product, fermented meat product).
The production license for meat products is valid for 3 years, and its product category number is 040 1.
Two. Basic production technology and key control links Name of the applicant: Quality and safety problems that may occur in key control links of basic production technology → Selection of cured meat products → Seasoning → Ingredients → Pickling → Filling → Drying → Baking → Packaging Note: China sausages and raw sausages need to go through the filling process.
1. Quality of raw and auxiliary materials, 2. Temperature control in processing. Additives, 4. Food additives exceed the standard in product packaging and storage, and the product is oxidized and rancid → dressing → batching → cooking → (frying → drying →) cooling → packing precautions: loose meat needs to be fried, kneaded, jumped and picked. Dried meat needs drying; Meat pie, aspic, etc. Need shaping.
Frying meat requires a frying process.
1. Quality of raw materials. Additives, 3. Heat treatment temperature and time, 4. Excessive food additives and microbial contamination in product packaging, storage and transportation.
Selecting materials → dressing → batching → curing → smoking → cooling → packaging 1. Quality of raw and auxiliary materials, 2. Additives, 3. Heat treatment temperature and time, 4. Excessive food additives, benzo (a) pyrene and microbial contamination in product packaging and storage.
Selecting materials → trimming → batching → curing → filling (or molding) → smoking → cooking → cooling → packaging 1. Quality of raw and auxiliary materials, 2. Additives, 3. Heat treatment temperature and time, 4. Excessive food additives and microbial contamination in product packaging, storage and transportation.
Selection of fermented meat products → dressing → ingredients → curing → filling (or molding) → fermentation → hanging → packaging 1. Quality of raw and auxiliary materials, 2. Additives, 3. Fermentation temperature and time, 4. Excessive food additives and microbial contamination in product packaging, storage and transportation.
3. Necessary production resources (1) Production site.
The factory should have a good water supply and drainage system, and there should be no stinking ditch, garbage dump, toilet pit or other places that hinder hygiene.
The design of the workshop should meet the requirements of the production process from raw materials entering the site to finished products leaving the factory to avoid cross-contamination.
The storage places of raw and auxiliary materials and finished products must be set separately.
The floor and walls of the workshop should be made of waterproof, moisture-proof, washable and non-toxic materials, and the floor should be flat without large area of water accumulation. Open ditches should be kept clean, and drainage ditches should be covered with nets to prevent rats.
Floors, walls, doors, windows and ceilings should be free of dust.
Processing sites should have facilities to prevent flies and insects, and waste storage facilities should be convenient for cleaning and disinfection to prevent pests from breeding.
There should be a dressing room, hand cleaning and disinfection facilities and work boots (shoes) disinfection pool suitable for the number of people at the entrance of the workshop.
Toilets in the production workshop should be located outside the workshop, all of which are flush-type, equipped with hand-washing disinfection facilities and deodorizing devices. Their entrances and exits should not face the workshop door to avoid the passage, and their sewage pipes should be separated from the workshop drainage pipes.
The temperature of raw material cold storage should be able to keep raw meat frozen, and the temperature of finished product warehouse should meet the storage conditions of products.
1. Bacon products should have raw material cold storage, auxiliary material warehouse, raw material thawing, material selection, dressing, batching, curing workshop, packaging workshop and finished product warehouse.
Enterprises that produce raw sausages should also have filling (or molding) workshops.
Enterprises that produce Chinese sausages should also have filling (or molding), drying and baking workshops.
Enterprises that produce Chinese ham should also have fermentation and drying workshops.
2. Sauced braised pork products, smoked barbecue meat products and smoked sausage ham products should have raw material cold storage, auxiliary material storage and raw material processing room (raw material thawing, material selection, seasoning, ingredients, etc.). ), thermal processing room and clinker processing area (cooling room, packaging workshop and finished product warehouse, etc. ).
The layout of processing workshops should avoid cross-contamination of raw and cooked foods, and the thermal processing workshop should be the dividing line of raw and cooked food processing areas. The thermal processing workshop should have a raw meal inlet and a clinker outlet, which lead to the raw meal processing area and the clinker processing area respectively.
The raw meal processing area and clinker processing area should be equipped with staff entrance, dressing room and hand washing and disinfection facilities respectively.
Enterprises that produce smoked sausages and ham products should also have filling (or molding), kneading or curing rooms.
3. Fermented meat products should have raw material cold storage, auxiliary material warehouse and raw material processing room (raw material thawing, material selection, dressing and batching, etc.). ), fermentation room, hanging room, packaging workshop and finished product warehouse, etc.
The layout of the processing workshop should avoid cross-contamination of raw and cooked food, and the fermentation room should be the dividing line of raw and cooked food processing areas. There should be a raw meal inlet and a clinker outlet in the fermentation room, which lead to the raw meal processing area and the clinker processing area respectively.
The raw meal processing area and clinker processing area should be equipped with staff entrance, dressing room and hand washing and disinfection facilities respectively.
(2) Necessary production equipment.
The workshop should have temperature control facilities to meet the requirements of different processing procedures.
Equipment, facilities and appliances directly used in production and processing shall be made of materials that are non-toxic, harmless, corrosion-resistant, rust-free, easy to clean and disinfect, and difficult to breed microorganisms.
Packaging equipment and transportation tools suitable for production capacity should be available.
1. Bacon products should have equipment or facilities such as material selection, dressing, batching, curing and packaging.
The production of bacon should also have drying and baking equipment or facilities; The production of raw sausages should also have filling equipment or facilities; The production of Chinese sausages should also have filling, drying and baking equipment or facilities; China ham production should also have fermentation and drying equipment or facilities.
2. Sauced braised pork products should have equipment or facilities such as material selection, seasoning, batching, cooking and packaging.
The production of meat floss should also have frying equipment or facilities; There should also be baking equipment or facilities for the production of dried meat; The production of meat pies and aspic should also have molding equipment or facilities; The production of fried meat should also have frying equipment or facilities.
3. Smoked barbecue meat products should have equipment or facilities such as material selection, dressing, batching, curing, smoking and packaging.
4. Smoked sausage and ham products should be equipped with equipment or facilities such as material selection, dressing, batching, stirring (or rolling), pickling, minced meat (or chopping), filling (filling or molding), cooking and packaging.
5. Fermented meat products should have equipment or facilities such as material selection, dressing, batching, pickling, fermentation, hanging and packaging.
The production of fermented sausages should also be equipped with equipment or facilities such as stirring (or rolling), meat grinding (or chopping) and filling.
Four. Product-related standard unit name product category name National standard industry standard bacon GB2730-2005 Hygienic standard for bacon products SB/ T 10294- 1998 Bacon Dried bacon sausage China sausage. SB/T 10003- 1992 cantonese sausage, SB/T 10278- 1997 Chinese sausage, China GB2730-2005 hygienic standard for bacon products, GB 1 8357. 9088-2003 Jinhua ham SB/t 654333 minced meat and dried meat) SB/ T 10283- 1997 Bacon, smoked sausage of cooked bacon and smoked sausage of ham products GB2726-2005 Hygienic standard for cooked meat products SB/T1.
For products that cannot be covered by the above standards, local standards or enterprise standards that take effect after filing can be implemented.
Verb (abbreviation of verb) raw and auxiliary materials require that livestock and poultry meat must be inspected and quarantined by veterinary hygiene and have a certificate of conformity.
Pork must choose the products of pig slaughtering enterprises.
Imported raw meat must provide qualified certification materials from the entry-exit inspection and quarantine department.
Raw and auxiliary materials and packaging materials shall conform to relevant national standards or industry standards.
Slaughtered livestock and poultry meat and non-edible raw materials shall not be used.
Recycled food shall not be used as raw materials for processed food.
If the raw and auxiliary materials used are products managed by production license, products produced by enterprises with production license must be selected.
Establish detailed records of raw and auxiliary materials procurement and keep them properly.
6. Necessary factory inspection equipment (1) cured meat products.
1. analytical balance (0.1mg); ); 2. Drying box; 3. Spectrophotometer (required for the production of China ham products).
(2) Sauced braised pork products.
1. balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or clean workbench; 5. Biological microscope; 6. Drying furnace (required for the production of dried meat floss and dried meat products); 7. Analytical balance (0. 1mg, required for the production of floss and dried meat products).
(3) Smoked barbecue meat products.
1. balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or clean workbench; 5. Biological microscope; 6. drying box; 7. Analytical balance (0. 1mg, required for making bacon products).
(4) Smoked sausage and ham products.
1. balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or clean workbench; 5. Biological microscope.
(5) Fermented meat products.
1. balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or clean workbench; 5. Biological microscope; 6. Analytical balance (0. 1 mg).
Seven. Inspection Items Certification inspection, supervision inspection and ex-factory inspection of meat products shall be carried out according to the corresponding inspection items listed in the following table.
If there is an "*" in the ex-factory inspection items of an enterprise, the enterprise shall conduct inspection twice a year.
(1) Cured meat products.
1 .bacon 2. Bacon 3. China sausage 4. China ham 5. Other products (2) Sauced braised pork products.
1. White-cut meat, braised meat, patties, aspic, fried meat and other products.
2. Loose meat and dried meat.
(3) Smoked barbecue meat products.
(4) Smoked sausage and ham products.
1. Smoked sausage.
2. Smoked and boiled ham.
(5) Fermented meat products.
Eight, sampling method according to the product variety that the enterprise applies for evidence collection, in the finished product warehouse of the enterprise, according to the type (bacon, bacon, air-dried meat, Chinese sausage, Chinese ham, raw bacon, raw sausage, boiled meat, braised pork, patties, aspic, fried meat, dried meat, smoked barbecue, bacon, cooked bacon.
The samples must be the same batch of products within the warranty period, with a sampling base of not less than 20kg, and each batch of samples is 4kg (not less than 4 packages), which is divided into two parts. 1 is for inspection and 1 is for future reference.
After the sample is confirmed to be correct, the sampling personnel and the sampled unit shall sign and seal the sampling form, seal the sample on the spot, and affix the seal, which shall be signed by the sampling personnel, stamped by the sampling unit and the sampling date.
Nine. Other requirements (1) Enterprises shall establish detailed records of product sales and keep them properly; (2) Workshop staff must wear clean work clothes, work shoes, working caps and masks. Work caps should cover all the hair, and work clothes should be cleaned and disinfected regularly.