On September 25, 2023, the National Health Commission, together with the State Administration for Market Regulation, issued the National Food Safety Standard Hygienic Specifications for the Production of Cooked Meat Products (GB 19303-2023), which stipulates the hygienic requirements for places, facilities and personnel in the procurement, processing, packaging, storage and transportation of raw materials in the production process of cooked meat products, which will be implemented on September 6, 2024.
Standard-setting principles
The first is the principle of science. With reference to domestic and foreign regulations, standards and relevant literature, combined with the research situation, the framework of the standard system is scientifically determined and explained in detail.
The second is the principle of being in line with international standards. Refer to or learn from the relevant standards or experiences of international organizations and foreign developed countries as much as possible.
The third is the principle of applicability. The principle of harmonization with the current food laws and regulations in mainland China.
Integrate the current regulations and standards on the hygiene control requirements of the production and processing of cooked meat products, coordinate and unify the inconsistent or contradictory provisions of the current relevant standards on the process description and specific parameters, and introduce advanced central control and intensive cleaning and disinfection processes, so as to standardize the processing behavior of the industry, reflect the development status of the industry, eliminate backward processing processes, and guide the industry to apply advanced technology and technology.
The main content of the standard
Scope of application
This standard stipulates the basic health requirements in the production and processing of cooked meat products, site selection and factory environment, plant and workshop, facilities and equipment, hygiene management, cooked meat product raw materials, cooked meat product additives, cooked meat products related products, safety control requirements for cooked meat products in the production process, inspection, product storage and transportation, product traceability and recall management, training, management system and personnel, records and document management requirements. This standard applies to the production of all kinds of cooked meat products, and does not apply to canned meat products.
This standard applies to the production of all kinds of cooked meat products. In the process of formulating this standard, the requirements for the production and processing of various types of cooked meat products have been considered, and under normal circumstances, special hygienic specifications for certain types of cooked meat products are no longer formulated.
Terms and Definitions
This standard refers to the relevant national standards, industry standards and local standards such as the "Meat Products Production Management Specification", "Cooked Meat Products Enterprise Production Hygiene Specification", "Safe Meat Products Quality Certification Evaluation Criteria" and other relevant national standards, industry standards and local standards, etc., and clarifies the terms and definitions of clean operation area, quasi-clean operation area and general operation area, and the terms and definitions determined by other relevant standards are also applicable to this standard.
Site selection and factory environment
The site selection and factory environment directly refer to the relevant provisions of GB 14881. For example, the requirements of "factory site selection and roads" specified in GB 14881 are no longer separately described in the new standard. The new standard adds that for joint processing enterprises of slaughtering and cooked meat products, the production area of cooked meat products should be separated from the slaughtering and processing area. The waiting area and harmless treatment room between the cooked meat production area and the slaughtering and processing area should be set up independently to keep a sufficient distance and be in the upwind direction to prevent cross-contamination.
Plant and layout
The plant and layout section directly refers to the relevant provisions of GB 14881. On the basis of the relevant provisions of GB 14881, it is required that each internal area should set up places or areas suitable for raw and auxiliary material processing, pickling, filling, filling, ligation, smoking, cooking, sterilization, secondary sterilization, packaging and other places and areas suitable for product processing capacity according to product characteristics, production technology, production characteristics, etc. According to the requirements of the cleanliness degree of the production process, it is reasonably divided into clean operation area, quasi-clean operation area and general operation area. A raw and cooked interface should be set up in the cooked meat processing workshop.
Facilities & Equipment
The Facilities & Equipment section directly quotes the relevant provisions of GB 14881. On the basis of the relevant provisions of GB 14881, specific requirements are put forward for commonly used production facilities and equipment. It stipulates that the cooked meat products workshop should be equipped with defrosting equipment, smoking equipment, disinfection facilities, metal detectors and other equipment requirements, and the equipment with parameter requirements such as metering equipment, metal detectors, cooking equipment is required to be verified regularly, and verification measures for monitoring equipment are established to ensure effective operation. The design, installation, operation and maintenance of pressure vessels such as sterilization pots comply with the national safety standards for pressure vessels. The sterilization equipment should be equipped with temperature and time indication devices.
Hygiene management
The hygiene management part refers to the relevant provisions of GB 14881. On the basis of the relevant provisions of GB 14881, the relevant requirements for cleaning and disinfection, personnel health management and hygiene, and work clothing management are clarified.
Referring to the relevant provisions of CAC/RCP58-2005 "Meat Hygiene Practice Code" 11, personnel entering areas with high cleanliness from areas with low cleanliness should thoroughly wash, change and/or disinfect work clothes and work shoes (boots) to minimize the possibility of cross-contamination.
Requirements for food raw materials, food additives and food-related products
On the basis of the relevant provisions of GB 14881, it is emphasized that raw materials should be stored under the conditions specified in the production operation procedures or relevant standards, and should also have facilities such as heat preservation, refrigeration and preservation if necessary to avoid pollution and damage. The raw materials that need to be cleaned before use must be cleaned with running water to avoid secondary pollution of the raw materials. Referring to the relevant provisions of CAC/RCP58-2005 "Meat Hygienic Practice Code" 9.7, when frozen raw materials need to be thawed, they should be carried out under conditions that can prevent their quality from deteriorating or being contaminated, causing microbial growth or toxin formation.
It is emphasized that food additives such as nitrite should be stored separately in a special warehouse or counter, and a special person should be responsible for management, and its use should comply with the provisions of GB 2760, and fill in the use record.
Food safety control of the production process
It is mainly formulated with reference to the relevant provisions of GB 14881. On the basis of the relevant provisions of GB 14881, the control of biological pollution, the control of chemical pollution and the control of physical pollution stipulate specific measures in the processing process of cooked meat products, and at the same time, the control of microbial pollution in the processing process is realized through the control of process parameters. According to the processing technology, the control of key factors in the processing process is described in detail.
The reference requirements for cleaning and disinfection are listed, and the control of microbial contamination and the verification of disinfection effect are strengthened through four aspects of disinfection products, air cleanliness, infrastructure, and general requirements for the reference of cooked meat processing enterprises.
Inspection
The inspection part directly quotes the relevant provisions of GB 14881. On the basis of the relevant provisions of GB 14881, it is required to retain samples for each batch of finished products, and stipulate the relevant requirements for the storage of retained samples.
Storage and transportation of products
The storage and transportation section directly refers to the relevant provisions of Chapter 10 of GB 14881 and Chapter 4 and Chapter 6 of GB 20799. It is emphasized that cooked meat products should be stored and transported in accordance with the requirements and should follow the first-in, first-out principle.
Product traceability and recall management
It is emphasized that all production enterprises should establish a sound traceability system to ensure that the products of each sales unit can be traced back to the batch, production, shift and process records of raw materials, auxiliary materials and packaging materials, as well as the status of storage and distribution. Cooked meat products production enterprises should establish sound product quality and safety files and related management systems, should establish relevant operating procedures and formulate relevant plans. In the event of a recall, records should be kept.
Attached: The main content of the "National Food Safety Standard Hygienic Specification for the Production of Cooked Meat Products".
