T/GBAS 17.1-2022 Safety Basic Requirements for Poultry Meat and By-Products Part 1: Poultry Meat and By-Products

Scope

Scope: This document specifies the basic safety requirements for the terminology and definitions of meat and by-products, safety indicators, and testing methods. This document is applicable to the production and operation of meat and by-products. Main technical content: This document is applicable to the production and operation of meat and by-products. The main body of this document includes scope, normative reference documents, terminology and definitions, safety indicators, and testing methods, with a total of 5 parts. The main technical content is formulated on the premise of meeting the mandatory national food safety standards. By comparing the provisions of national food safety standards, industry announcements, regulations of the Hong Kong Special Administrative Region, and administrative regulations of the Macao Special Administrative Region, etc., while ensuring the rigorousness and scientificity of technical indicators, the safety indicators such as pollutants, fungal toxins, microorganisms, and agricultural and veterinary drug residues are comprehensively selected to meet the limits of the three regions as the basic safety standards. The use limits of food additives shall meet the relevant standards of the sales area. Where testing methods are specified for safety indicators, they shall be carried out in accordance with the prescribed methods; if no testing methods are given, the testing methods that can meet the limit requirements in terms of detection limit and quantitative limit shall be adopted in accordance with the order prescribed in this document. In the end, a basic safety standard system that is coordinated and complementary with the relevant laws and regulations and other standards of the three regions and meets the technical requirements of the three regions shall be formed.

Development Information

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