T/QOAPA 012-2024 Mado organic Tibetan lamb

Scope

Scope: This document specifies the terms and definitions, production technical requirements, slaughter and processing, quality requirements, inspection rules, labeling, packaging, storage and transportation, and shelf life of Mado organic Tibetan lamb meat. This document applies to Mado organic Tibetan lamb meat raised and slaughtered in the Mado County area that has been certified by an organic product certification agency. Main technical content: 4. Production technical requirements 4.1 The main method of rearing is natural grazing, which meets the requirements of GB/T 19630. 4.2 The environmental conditions of the production area meet the requirements of GB/T 19630. 4.3 The traceability management of breeding should record the birthplace, birth time, vaccination time, vaccine name, treatment time, drug name, withdrawal period, ear tag wearing time, and ear tag number of Mado organic Tibetan lambs in detail and accurately. 5. Slaughter and processing 24 hours before slaughter, stop grazing, and prohibit watering 2 hours before slaughter. The technical requirements for slaughter and quarantine should meet the requirements of GB 12694 and GB 14881. The slaughter and processing techniques should meet the requirements of GB/T 17237, GB/T 19630, and GB/T 20575. The environment of the slaughterhouse should meet the requirements of HJ 1285. The disinfection of the slaughterhouse should meet the requirements of GB/T 19630.

Development Information

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