GB/T 20809-2006 Active National standards

GB/T 20809-2006 Evaluating specification on the HACCP certification of the meat products

Publish Date: 2006-12-29 Implement Date: 2007-06-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 20809-2006

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Meat and meat products

Publish Date: 2006-12-29

Implement Date: 2007-06-01

Pages: 32 pages

Scope

This standard specifies the general requirements for meat product production enterprises to establish and implement the HACCP system, as well as the requirements for documents, good manufacturing practices (GMP), sanitary standard operating procedures (SSOP), standard operating procedures (SOP), harmful microorganism testing, and the establishment procedures of the HACCP system. It also proposes a HACCP plan model table for meat products. This standard applies to the establishment and implementation of the HACCP system in meat product production enterprises, and can be used as a reference basis for related evaluation activities.

Development Information

Word Count: 60 Thousand words Pages: 32 pages

Referenced Standards

GB/T 17238 GB/T 19000 SB 10251 CAC/RCP 1-1969 Rev.3(1997) GB 2760-1996 Hygienic standards for uses of food additives GB 2760-2007 Hygienic standards for uses of food additives GB 2760-2011 Food Safety National Standards and Standard for Food Additives Usage GB 2760-2014 Food Safety National Standards for Food Additives Usage GB 2760-2024 Food Safety National Standard and Standards for Use of Food Additives GB 5749-1985 Sanitary standard for drinking water GB 5749-2006 Standards for drinking water quality GB 5749-2022 Standards for drinking water quality GB 7718-1994 General standard for the labelling of foods GB 7718-2004 General standard for the labeling of prepackaged foods GB 7718-2011 Food Safety National Standards Prepackaged Food Label General Rules GB 9959.1-2001 Fresh and frozen demi carcass pork GB/T 9959.1-2019 Fresh and frozen pork and pig by-products—Part 1:Demi-carcass pork GB 9959.2-2001 Frozen pork muscle, cuts GB/T 9959.2-2008 Fresh and frozen pork lean,cuts GB 9961-2001 Fresh and frozen mutton, whole carcasses GB/T 9961-2008 Fresh and frozen mutton carcass GB 16869-2000 Fresh and frozen poultry product GB 16869-2005 Fresh and frozen poultry product 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 19080-2003 Guidelines on the application of GB/T 19001—2000 for the food and drink industry GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods GB/T 9959.2-2026 Fresh and frozen pork and pig by-products—Part 2:Pork lean cuts GB/T 9961-2026 Fresh and frozen sheep meat

Related Standards

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GB/T 7741-1987 Replaced

GB/T 7741-1987 Method of inspection for export salted casings

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GB/T 9695.10-1988 Replaced

GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT

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GB/T 9695.11-1988 Replaced

GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content

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