GB 50317-2000 Design specification for pig slaughtering and cutting workshops
Some standard content:
Engineering Construction Standard Full Text Information System
National Standard of the People's Republic of China
GB50317—2000
Code for design of pig's
slaughtering and cutting rooms
2000-09-30 Issued
State Administration of Quality and Technical Supervision
Ministry of Construction of the People's Republic of China
Engineering Construction Standard Full Text Information System
2001-03-01 Implementation
Jointly Issued
Engineering Construction Standard Full Text Information System
National Standard of the People's Republic of China
Code for design of pig's
slaughtering and cutting rooms roomsGB50317—2000
Editor: Domestic Trade Engineering Design InstituteApproval department: Ministry of Construction of the People's Republic of ChinaEffective date: March 1, 2001
2001Beijing
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Notice on the release of the national standard "Design Specifications for Pig Slaughtering and Cutting Plants"
Jianbiao [2000] 221 No.
According to the requirements of the Ministry of Industry and Information Technology's "Notice on Issuing the 1999 National Standard Formulation and Revision Plan for Engineering Construction" (Jianbiao [1999] No. 308), the "Design Specifications for Pig Slaughtering and Cutting Workshops" jointly formulated by the State Bureau of Domestic Trade and relevant departments have been reviewed and approved as a mandatory national standard by relevant departments, with the number GB50317-2000, and will be implemented on March 1, 2001.
This specification is managed by the State Bureau of Domestic Trade and is managed by the Domestic Trade Engineering Design Bureau. The Design Institute is responsible for the specific interpretation, and the Standard and Quota Research Institute of the Ministry of Construction organizes the China Planning Press to publish and distribute.
Ministry of Construction of the People's Republic of China
September 30, 2000
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
This specification is revised and compiled by the Domestic Trade Engineering Design Institute based on the original industry standard "Design Specification for Pig Slaughtering and Cutting Workshops" SBJ02-1999 in accordance with the requirements of the Ministry of Construction of the People's Republic of China on the approval of the "Design Specification for Pig Slaughtering and Cutting Workshops" as a national standard ([1999] Jianbiao Hanchanzi No. 443). During the revision and compilation of this specification, in order to meet the needs of expanding meat exports and standardizing designated pig slaughtering, the specification revision group widely solicited opinions from relevant departments and units across the country, combined with the successful experience of domestic pig slaughtering and cutting processing in recent years, absorbed foreign advanced technologies and standards, and finally the State Bureau of Domestic Trade reviewed and finalized it together with relevant departments.
During the implementation of this specification, if any amendments and supplements are found, please send your opinions and relevant materials to the Domestic Trade Engineering Design Institute (address: No. 99, You'anmenwai Street, Beijing, zip code 100054) for reference in future revisions. The editor-in-chief and main drafters of this specification: Editor-in-chief: Domestic Trade Engineering Design Institute Main drafters: Zheng
Cheng Shan Shouliang Huang Yan Deng Jianping Si Biao
Shi Jichun
Engineering Construction Standard Full-text Information System
Engineering Construction Standard Full-text Information System
Factory Site Selection and General Layout
Factory Site Selection
General Layout
Environmental Sanitation
General Provisions
Pre-slaughter Building Facilities
Emergency Slaughter Room, Inedible Meat Processing Room
Slaughterhouse|| tt||Cutting workshop
Staff living facilities
Slaughter and cutting processbZxz.net
General provisions
Stunning and bleeding
Scalding and hair removal
Skinning
5.5 Lying processing
5.6 By-product processing
Cutting
++++++
Precooling, cooling and freezing of raw materials and products Veterinary hygiene and quality inspection
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Engineering construction standard full text information system
7.1 Water supply and hot water supply
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7.2 Drainage···
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Heating, ventilation and air conditioning
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Terms used in this specification
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Engineering Construction Standard Full Text Information System
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Engineering Construction Standard Full Text Information System
1.0.1 This specification is formulated to improve the level of pig slaughtering and processing, ensure the quality of meat products, and standardize the design standards of pig slaughtering and cutting workshops. 1.0.2 This specification is applicable to the engineering design of newly built, expanded and renovated pig slaughtering and cutting workshops.
Pig slaughtering workshops are divided into four levels according to the hourly slaughtering volume: Level I: 300 heads/h (including 300 heads/h) or more; Level II: 70 heads/h (including 70 heads/h) 300 heads/h; Sub-level: 30 heads/h (including 30 heads/h) ~ 70 heads/h; Level IV: less than 30 heads/h.
Slicing workshops are divided into two levels according to the shift production and cutting volume: Level I: 5t (including 5t) or more,
Level II: less than 5t.
1.0.3 Slaughtering and cutting workshops should ensure that the operating process, hygiene, and veterinary health inspections meet the requirements, and should be technologically advanced, economically reasonable, energy-saving, and easy to use and maintain. 1.0.4 The engineering design of the slaughtering and cutting workshop of the export registered factory shall not only be no less than the requirements of this specification for Level I slaughtering workshops and Level I cutting workshops, but also meet the relevant requirements and regulations issued by the State Entry-Exit Inspection and Quarantine Bureau. 1.0.5 In addition to complying with this specification, the engineering design of slaughter and cutting workshops shall also comply with the provisions of the relevant mandatory standards currently in force in the country. 1
Engineering Construction Standard Full-text Information System
Engineering Construction Standard Full-text Information System
2.0.1 Pig Carcass Pigbody
The body of a pig after slaughter and bleeding.
2.0.2 Pig Carcass Pigcarcass
The body of a pig after slaughter and bleeding, with the hair, head, hoof, tail and internal organs removed. 2.0.3 Half Carcass (Pork Slices) Half Carcass The pig carcass is split into two halves along the midline of the spine. 2.0.4 Offals
The heart, liver, lungs, spleen, stomach, intestines, kidneys, etc. in the pig's internal organs. 2.0.5 Breast splitting
Use a knife to pierce the bleeding port and split the sternum along the middle of the chest. 2.0.6 Cutting of around the anus Use a knife to separate the rectum from the surrounding sphincter along the periphery of the anus. 2.0.7 Cut meat
After the body is deboned, the meat is cut into various parts according to the specifications. 2.0.8 Synchronous inspection After the pig is slaughtered and cut open, the internal organs are taken out and placed on a set plate or hook device and run synchronously with the body production line, so that the veterinarian can conduct a comparative inspection and comprehensive judgment.
2.0.9 Inspection and reception department The place where live pigs are inspected and received after entering the factory.
Isolating room
The place where suspected sick pigs are isolated and observed and inspected for epidemic diseases. 2.0.11 Waiting pens
The place where food, water and showers are stopped before slaughter. 2
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Emergency slaughtering room
The place for slaughtering sick and injured pigs.
2.0.13 Slaughtering room slaughtering room The place from stunning and bleeding to processing into two parts. 2.0.14 Cutting and deboning room The place for deboning, cutting and dividing meat. 2.0.15 By-products processing room by-productsprocessingroom The place where organs such as heart, liver, lung, spleen, stomach, intestine, kidney, head, hoof, tail, etc. are processed and arranged. 2.0.16 Edible processing room edibleprocessingroom The place where parasites and harmful microorganisms in edible meat are killed by high temperature, freezing or other effective methods.
2.0.17 Inedible and waste processingroom The place where sick and dead pigs and waste are chemically treated (harmless). 2.0.18 Non-clean area nan-hygienicarea The place for slaughter, stunning, bleeding, scalding, depilation, skinning, and processing of intestine, stomach, head, hoof, tail.
2.0.19 Clean area hygienicarea
The place for carcass processing and trimming, heart, liver, lung processing, temporary storage and delivery room, grading and measurement, etc.
Pre-dryer pre-dryer
After pigs are slaughtered and dehaired, the machine that wipes the surface of the pig carcass dry before burning the residual hair with fire.
2.0.21 Flamingfumace A machine that burns the residual hair on the surface of the pig carcass with fire. 2.0.22 Washingmachine A machine that washes and removes the burnt hair on the surface of the pig carcass after singeing to make the surface smooth. 2.0.23 Carcassdelivergoodsdepartment The place where pigs are shipped.
2.0.24 By-productsdelivergoodsdepartment3
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
The place where pig by-products are shipped.
Packingdepartment packing
The place where pig cut meat products are packed.
Cooling room chillingroam
A room for cooling products.
7Freezing room freezingroam
A room for freezing products with large-flow low-temperature air circulation. 4
Engineering Construction Standard Full-text Information System
Engineering Construction Standard Full-text Information System
3Site selection and general layout
3.1Site selection
3.1.1When selecting a site for a slaughterhouse or meat processing plant where the slaughter and cutting workshop is located, it shall not be close to the upstream of the urban water source, and shall be located on the leeward side of the maximum frequency of summer wind direction in the urban residential area. 3.1.2The site of the slaughter and cutting workshop must have a water source and power supply that meet the requirements. Its location should be selected in a place with convenient transportation and reasonable flow of goods. It should be determined according to the principles of saving land and not occupying farmland, combined with the requirements of hygiene and processing technology, and should meet the requirements of urban planning. 3.1.3 The surrounding area of the factory site should have good environmental sanitation conditions, and should avoid industrial enterprises that produce harmful gases, smoke, dust and other substances and other areas or places that produce pollution sources. 3.1.4 There should be channels or places near the factory where the slaughter and cutting workshops are located to allow the discharge of treated sewage.
3.2 General layout
3.2.1 The slaughterhouse or meat processing plant should be divided into production areas and non-production areas. The production area must have separate entrances and exits for live pigs and waste, and the entrances and exits for products and personnel must be set up separately, and products, live pigs, and waste must not share the same passage in the factory. 3.2.2 The layout and facilities of each workshop in the production area must meet the production process and hygiene requirements. Healthy pigs and suspected diseased pigs must be strictly separated. The processing of raw materials, semi-finished products, products, etc. should avoid relocation and transportation to prevent cross contamination. 3.2.3 The slaughter and cutting workshop should be located upwind of the inedible meat processing room, waste storage place, sewage treatment plant, boiler room, coal yard and other buildings and places, and the distance between them should meet the requirements of environmental protection, food hygiene and building fire prevention. 3.2.4 The layout of the slaughter and cutting workshop should take into account the connection with other buildings, and make the non-clean area and clean area in the factory clearly separated to prevent the latter from being polluted. 3.3 Environmental Sanitation
3.3.1 The road surface and site of the factory where the slaughter and cutting workshop is located should be flat and free of water accumulation. The main roads and sites should be paved with concrete or asphalt. 3.3.2 The open space around the buildings (structures) in the factory area and on both sides of the road should be greened. 3.3.3 The treatment of three wastes should not be lower than the requirements of relevant national standards. 3.3.4 The factory should have a temporary storage place for animal manure, waste, etc. in a non-clean area away from the slaughter and cutting workshops, and its ground and walls should be easy to wash and disinfect. Vehicles transporting waste should also be equipped with cleaning and disinfection facilities and storage places. 3.3.5 A wheel disinfection pool with the same width as the door, 3m long, 0.10-0.15m deep, and capable of discharging disinfectant should be set up at the entrance for live pigs into the factory. Disinfection pools that are convenient for trolleys to enter and exit should be set up at the entrances and exits of emergency slaughter rooms, inedible meat processing rooms, and isolation rooms. The disinfection pool should be the same width as the door, 2m long, 0.10m deep, and capable of discharging disinfectant.
3.3.6 All outdoor toilets within the factory area should be water-flushed and have fly-proof facilities. 6
Engineering Construction Standard Full-text Information System1. Slaughterhouses or meat processing plants should be divided into production areas and non-production areas. The production area must have separate entrances and exits for live pigs and waste, and the entrances and exits for products and personnel must be set up separately, and products, live pigs, and waste must not share the same passage in the factory. 3.2.2 The layout and facilities of each workshop in the production area must meet the production process and hygiene requirements. Healthy pigs and suspected diseased pigs must be strictly separated. The processing of raw materials, semi-finished products, products, etc. should avoid relocation and transportation to prevent cross contamination. 3.2.3 Slaughterhouse and cutting workshops should be set up in the upwind direction of buildings and places such as inedible meat processing rooms, waste storage places, sewage treatment plants, boiler rooms, coal yards, etc., and the distance between them should meet the requirements of environmental protection, food hygiene, and building fire prevention. 3.2.4 The layout of slaughterhouse and cutting workshops should take into account the connection with other buildings, and make the non-clean area and clean area in the factory clearly separated to prevent the latter from being contaminated. 3.3 Environmental Sanitation
3.3.1 The road and ground of the factory where the slaughter and cutting workshops are located should be flat and free of water accumulation. The main roads and grounds should be paved with concrete or asphalt. 3.3.2 The open spaces around the buildings (structures) in the factory area and on both sides of the roads should be greened. 3.3.3 The treatment of three wastes should not be lower than the requirements of relevant national standards. 3.3.4 The factory should have a temporary storage place for animal manure, waste, etc. in a non-clean area away from the slaughter and cutting workshops, and its ground and walls should be easy to wash and disinfect. Vehicles transporting waste should also be equipped with cleaning and disinfection facilities and storage places. 3.3.5 The entrance for live pigs to enter the factory should be equipped with a wheel disinfection pool that is the same width as the door, 3m long, 0.10-0.15m deep, and can discharge disinfectant. Disinfection pools that are convenient for trolleys to enter and exit should be set up at the entrances and exits of emergency slaughter rooms, inedible meat processing rooms and isolation rooms. The disinfection pool should be the same width as the door, 2m long, 0.10m deep, and be able to discharge disinfectant.
3.3.6 All outdoor toilets in the factory area should be flush-type and have fly-proof facilities. 6
Engineering Construction Standard Full Text Information System1. Slaughterhouses or meat processing plants should be divided into production areas and non-production areas. The production area must have separate entrances and exits for live pigs and waste, and the entrances and exits for products and personnel must be set up separately, and products, live pigs, and waste must not share the same passage in the factory. 3.2.2 The layout and facilities of each workshop in the production area must meet the production process and hygiene requirements. Healthy pigs and suspected diseased pigs must be strictly separated. The processing of raw materials, semi-finished products, products, etc. should avoid relocation and transportation to prevent cross contamination. 3.2.3 Slaughterhouse and cutting workshops should be set up in the upwind direction of buildings and places such as inedible meat processing rooms, waste storage places, sewage treatment plants, boiler rooms, coal yards, etc., and the distance between them should meet the requirements of environmental protection, food hygiene, and building fire prevention. 3.2.4 The layout of slaughterhouse and cutting workshops should take into account the connection with other buildings, and make the non-clean area and clean area in the factory clearly separated to prevent the latter from being contaminated. 3.3 Environmental Sanitation
3.3.1 The road and ground of the factory where the slaughter and cutting workshops are located should be flat and free of water accumulation. The main roads and grounds should be paved with concrete or asphalt. 3.3.2 The open spaces around the buildings (structures) in the factory area and on both sides of the roads should be greened. 3.3.3 The treatment of three wastes should not be lower than the requirements of relevant national standards. 3.3.4 The factory should have a temporary storage place for animal manure, waste, etc. in a non-clean area away from the slaughter and cutting workshops, and its ground and walls should be easy to wash and disinfect. Vehicles transporting waste should also be equipped with cleaning and disinfection facilities and storage places. 3.3.5 The entrance for live pigs to enter the factory should be equipped with a wheel disinfection pool that is the same width as the door, 3m long, 0.10-0.15m deep, and can discharge disinfectant. Disinfection pools that are convenient for trolleys to enter and exit should be set up at the entrances and exits of emergency slaughter rooms, inedible meat processing rooms and isolation rooms. The disinfection pool should be the same width as the door, 2m long, 0.10m deep, and be able to discharge disinfectant.
3.3.6 All outdoor toilets in the factory area should be flush-type and have fly-proof facilities. 6
Engineering Construction Standard Full Text Information System
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