GB/T 9959.1-2019 Fresh and frozen pork and pig by-products—Part 1:Demi-carcass pork

GB/T 9959.3-2019 Fresh and frozen pork and pig by-products—Part 3:Pork cuts GB/T 9959.4-2019 Fresh and frozen pork and pig by-products—Part 4:Pig by-products

GB 9959.1-2001 Fresh and frozen demi carcass pork

生猪屠宰检疫规程(农医发〔2010〕27号　附件1) 食品动物禁用的兽药及其它化合物清单(中华人民共和国农业部第193号公告) GB/T 191-2000 Packaging—Pictorial marking for handling of goods GB/T 191-2008 Packaging—Pictorial marking for handling of goods GB 2707-1994 Hygienic standard for pork GB 2707-2005 Hygienic standard for fresh(frozen)meat of livestock GB 2707-2016 Food Safety National Standard Fresh (Frozen) Animal and Poultry Products GB 2762-2005 Maximum levels of contaminants in foods GB 2762-2012 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2762-2017 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2762-2022 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2763-2005 Maximum residue limits for pesticides in food GB 2763-2012 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2014 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2016 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2019 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2021 National food safety standard—Maximum residue limits for pesticides in food GB/T 6388-1986 Transport package shipping mark GB 12694-1990 Hygienic specifications of meat packing plant GB 12694-2016 Food Safety National Standards for Slaughtering and Processing Hygiene Specification GB/T 17236-1998 The operating procedures of pig-slaughtering GB/T 17236-2008 Operating procedures of pig-slaughtering GB/T 17236-2019 Operating procedures of livestock and poultry slaughtering—Pig GB/T 17237-1998 The general technical conditions for animal slaughtering GB/T 17237-2008 General qualification of technology on livestock animal slaughtering process GB/T 17996-1999 Code for product quality inspection for pig in slaughtering GB 18394-2001 Permitted level of moisture in meat of livestock and poultry GB 18394-2020 Permitted level of moisture in meat of livestock and poultry GB/T 19480-2004 Terms of meat and meat products GB/T 19480-2009 Terms of meat and meat products GB/T 20575-2006 Specification of good manufacture practice for fresh and frozen meat processing GB/T 20575-2019 Specification of good manufacture practice for fresh and frozen meat processing GB/T 20799-2006 Fresh and frozen meat transport condition GB/T 20799-2014 Fresh and frozen meat transport condition GB 20799-2016 National standard for food safety: Health regulations for the operation of meat and meat products GB 2763.1-2018 National Food Safety Standards Maximum Residual Limitations of 43 Pesticides, including Paraquat, in Foods GB/T 19480-2025 Vocabulary for meat and meat products GB/T 191-2025 Graphical symbols marking for handling and storage of packages GB 2762-2025 Food Safety National Standards for Contaminant Limits in Foods GB/T 17237-2026 General technical conditions for livestock and poultry slaughtering