T/KPCIA 0003-2022 Active Group standards

T/KPCIA 0003-2022 Product Technical Specification for "High-quality Kepi" - Kepi Sheep

Publish Date: 2022-08-25 Implement Date: 2022-08-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/KPCIA 0003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Animal husbandry and breeding

Publish Date: 2022-08-25

Implement Date: 2022-08-30

Scope

Scope: This document is applicable to the internal self-evaluation and external third-party certification of "High-quality Keping" Keeping sheep and primary processing enterprises; Main technical content: Based on the actual situation of the survey, this document formulates the "Product Technical Specifications for 'High-quality Keping' Products - Keeping Sheep", which is divided into 7 chapters, with the main contents as follows: (1) Scope. This chapter clarifies that this document is applicable to the internal self-evaluation and external third-party certification of "High-quality Keping" Keeping sheep and primary processing enterprises. (2) Normative reference documents. This chapter specifies the normative documents referenced in this document, including 10 national standards and 2 industry standards. (3) Terms and definitions. This chapter defines the definition of Keeping sheep. (4) Requirements for the rearing process. This chapter clarifies the requirements for the rearing of Keeping sheep in terms of the production environment, general requirements, breeding, feeding management, forage supply and demand, and disease prevention and control. (5) Requirements for the processing process. This chapter proposes the technical management norms for the processing of Keeping sheep meat, including general requirements, discharge standards, slaughter and processing, cutting, freezing processing, packaging, storage, and transportation. (6) Quality requirements. This chapter clarifies the sensory and quality requirements for Keeping sheep meat. (7) Inspection rules. This chapter specifies the inspection rules for Keeping sheep meat, which are divided into acceptance inspection and type inspection.