NY/T Translated English of Chinese Standard: NY/T

Transcription

1 Translated English of Chinese Standard: NY/T AGRICULTURAL INDUSTRY STANDARD NY OF THE PEOPLE S REPUBLIC OF CHINA ICS X 18 NY/T Quality management practice for broiler slaughtering 肉鸡屠宰质量管理规范 Issued on: July 10, 2006 Implemented on: October 01, 2006 Issued by: Ministry of Agriculture of People s Republic of China Page 1 of 16

2 Table of contents Foreword Scope Normative references Terms and definitions Factory and workshop requirements Quarantine inspection requirements Production process requirements Packaging, marking and transport requirements Quality inspection requirements Staff health, hygiene management and training requirements Quality management system requirements Page 2 of 16

3 Foreword This standard was proposed by the Ministry of Agriculture of the People's Republic of China. This standard shall be under the jurisdiction of the National Animal Husbandry Standardization Technical Committee. The drafting organization of this standard unit: Beijing Huadu Group Limited Liability Company. The drafters of this standard: Zhang Lichang, Li Jiankui, She Feng, Ji Xiaochun, Liu Wei, Yang Binglin, Tian Bencai, Xin Li, Han Shiguo. Page 3 of 16

4 Quality management practice for broiler slaughtering 1 Scope This standard specifies the equipment requirements, hygienic quality requirements and quarantine inspection requirements for broiler slaughtering and processing. This standard applies to broiler slaughtering and processing enterprises to organize production AND conduct quality management level evaluation. 2 Normative references The provisions in following documents become the provisions of this Standard through reference in this Standard. For the dated references, the subsequent amendments (excluding corrections) or revisions do not apply to this Standard; however, parties who reach an agreement based on this Standard are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest edition of the referenced document applies. GB/T 4456 Polyethylene blown film for packaging GB 5749 Sanitary standard for drinking water GB/T 6543 Single and double corrugated boxes for transport packages GB 7718 General standard for the labeling of prepackaged foods GB General hygienic regulation for food enterprises GB Code for the bio-safety disposal of carcasses and by-products from diseased livestock and poultry GB Quarantine requirements for livestock and poultry at the places of production GB Fresh and frozen poultry product NY/T 330 Technology of the chick processing JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content Page 4 of 16

5 4.2.8 The factory shall have the harmless processing facilities in accordance with the requirements of GB The factory shall set up a special area for cleaning and disinfecting of the live broiler transportation vehicles and tools as well as the related equipment The transportation vehicles and containers of live broilers shall be thoroughly cleaned and disinfected before leaving the factory. 4.3 Factory design and facility hygienic requirements Plant construction shall be durable, easy to repair, clean and disinfection, AND has a good thermal insulation and fire performance The height of the parapet wall of the workshop shall not be less than 2 m, AND the height of the parapet wall at the bloodletting area shall not be less than 3 m. The parapet wall shall use non-toxic, harmless, easy to clean, light color and bright building materials The design of the trench in the factory shall be smooth AND easy to clean and disinfection, and equipped with a device to prevent the entry of solid waste, odor overflow, and rodents access The design of other facilities such as dressing room, bathroom, shower and so on in the factory shall comply with the requirements of GB Quarantine inspection requirements 5.1 The pre-slaughtering and post-slaughtering quarantine inspection in the slaughtering plant shall be conducted by the animal quarantine officers stationed or dispatched by animal epidemic prevention supervision institutes. 5.2 Pre-slaughter quarantine inspection The live broiler shall, before entering into factory, have the animal quarantine certificate and animal and animal products delivery disinfection certificate as issued by the animal husbandry epidemic prevention supervision institute It shall stop feeding the live broiler 12 h before slaughtering AND feed sufficient water until 3 h before slaughtering The quarantine officer shall first check and collect the quarantine certificate and the disinfection certificate of the animal and animal product Page 7 of 16

6 6.2 Chicken hanging and bleeding Equipment requirements for bleeding and dripping room It shall provide the bloodletting equipment, except otherwise there are relevant requirements of religious customs It shall provide a blood collection tank which is impermeable AND easy to clean and disinfection It shall provide the equipment to clean and disinfect the bleeding tools The indoor illumination shall be kept below 50 lx The dripping room shall be kept dark during production Hygienic quality requirements It shall gently grasp and hang the live broiler to avoid mechanical damage AND hang the both legs of the chicken on the hook at the same time The bloodletting equipment voltage control shall be maintained at 30 V ~ 50 V Chickens entering the slaughtering room shall immediately be subjected to bleeding after faint, except otherwise there are relevant requirements of religious customs During bleeding, it shall accurately cut off the carotid artery, AND the dripping duration shall be maintained at 3 min ~ 5 min The bleeding tools in the production shall be cleaned and disinfected in accordance with the specified frequency It shall establish the cleaning procedures AND the production tools shall be kept clean and well maintained The pre-slaughtering room, bleeding room, and dripping room shall be thoroughly cleaned and disinfected after production. 6.3 Immersion and feather removal Equipment requirements It shall have the immersion tank compatible with the production capacity which has automatic temperature control facilities. Page 9 of 16

7 6.4.1 Equipment and operational requirements All operations for visceral removal shall be performed in the visceral removal room When opening, the size of the opening shall be such as able to be inserted with hand, manipulator or other tools; AND it shall avoid damaging the internal organ by knife When using the automatic visceral removal machine or special tools to remove the internal organs, it shall avoid the device from hurting the digestive tract In the mechanical or manual removal of the anus, it shall avoid the contents of the digestive tract from contaminating the carcass The removal of head, neck and claw shall comply with the requirements of NY/T Hygienic quality requirements When cutting off the neck skin and separating the skin, it shall avoid damaging the muscles It shall completely remove the crop and esophagus, AND the carcasses contaminated with crop contents, bile and feces shall be removed from the production line for separate cleaning and processing The tools used for visceral removal shall be cleaned every time after use or after each hand operation before the follow-up operation The tools used for bleeding and visceral removal shall be cleaned and disinfected with hot water of more than 83 C at least once per hour The tools used for bleeding and visceral removal shall not contact the ground or wall The disinfectant in disinfection tanks used for the disinfection of the operator's hand, shoes and boots shall be kept at an effective concentration Hygiene cleaning tools for three different areas of bleeding, visceral removal, and chilling shall be dedicated AND stored separately in a suitable place. 6.5 Rinse Equipment requirements Page 11 of 16

8 The temperature of the chilling water in the carcass chilling tank shall be kept below 4 C When chilling the carcass, it shall accurately measure the consumption of the chilling water, with the water replacement for each chicken not less than 2.5 L The cooling time shall be not less than 30 min, AND after cooling the carcass center temperature shall reach below 10 C It shall reasonably control the consumption of disinfectant; when using sodium hypochlorite for disinfection, the concentration of the disinfectant in the pre-cooling water shall be kept at 50 mg/kg ~ 100 mg/kg After moving the carcass out of the chilling tank, it shall completely drain the free water from the body surface and body cavity It shall develop and effectively implement the chilling system monitoring procedures, AND it shall record and save the monitoring results Before, during and after production, it shall clean the chilling equipment, with special person being responsible for inspection and recording The thermometers, pressure gauges, flowmeters and weighing scales shall be regularly checked and calibrated. 6.7 Offal processing Equipment requirements There shall be dedicated chilling equipment in the offal processing room, which is divided into the internal organ sorting room and the chilling processing room The offal processing room shall be provided with the same hand-washing and disinfection facilities as the carcass processing room Hygienic quality requirements The equipment used for offal processing shall be cleaned at least once per hour. 6.8 Freezing and refrigeration Equipment requirements Page 13 of 16

9 7.2 Marking Chicken products packaging markings shall comply with the requirements of GB The tools for transporting chicken products shall comply with the following requirements Vehicles shall be sealed, easy to clean and disinfection, AND the long-distance transport vehicles shall have a chilling function Vehicles shall be cleaned and disinfected before each shipment Vehicles shall not transport other items that may contaminate the chicken Packaged chicken shall be transported in different vehicles from the unpackaged chicken, OR otherwise it shall take necessary physical protection measures. 8 Quality inspection requirements 8.1 The sensory traits shall comply with the requirements of GB The physical & chemical and microbial indicators shall comply with the requirements of GB Net product content shall be checked using the methods as specified in JJF Staff health, hygiene management and training requirements 9.1 The employees of the broiler slaughtering and processing factory shall be subjected to health check to obtain a health certificate before starting work. 9.2 Personnel who have passed the health check shall undergo a health check at least once a year AND, if necessary, undergo temporary check, AND anyone diagnosed with active tuberculosis, infectious hepatitis, intestinal infectious disease and their carriers or carriers, exudative skin disease, scabies and skin purulent infection shall be immediately transferred away from the production post. Page 15 of 16