T/NXS 0115T-2024 Technical Specifications for Cold Chain Transportation and Distribution of Fresh Chilled Beef and Lamb Products in Ningxia

Scope

Scope: This standard specifies the requirements for pre-storage preparation, pre-cooling treatment, freshness preservation, logistics labeling, transit processing, unloading and loading, and cold chain transportation of chilled beef and mutton in Ningxia. This standard applies to the processing, storage, and cold chain transportation of chilled beef and mutton in Ningxia Hui Autonomous Region; Main technical contents: 3. Terms and definitions: The terms and definitions defined in GB/T 17238 and the following terms and definitions apply to this document. 3.1 Chilled beef and mutton: Meat that has undergone cooling processing after slaughtering cattle, sheep, poultry, and is kept at an environmental temperature of 0℃~4℃ during the entire process of operation. [Cited from GB 20799-2016, section 2.2] 3.2 Chilled meat processing: The process of processing slaughtered cattle and sheep into carcasses (or cut meat) and other products. [Cited from GB/T 20575-2019, section 3.6] 3.3 Cold chain transportation and distribution: A logistics activity based on freezing technology and using refrigeration techniques to ensure that chilled meat products are kept at a specified temperature environment throughout the entire process of production, circulation, sales, and distribution to consumers, in order to guarantee the fresh quality of beef and mutton and reduce the loss of chilled meat products. [Cited from T/YNLTX 001-2020, section 3.1] 3.4 Pre-cooling: Pre-cooling refers to exposing fresh meat to a specific low-temperature environment, maintaining appropriate humidity and environmental conditions, and rapidly cooling its center temperature to a set value, facilitating the next processing step. 4. Personnel requirements 4.1 Beef and mutton processing personnel shall hold a health examination certificate. Personnel with food safety diseases and those with unhealed skin wounds shall not directly contact the products. 4.2 Inspection personnel shall have professional inspection qual

Development Information

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