T/NXXH 064-2024 Cold Chain Logistics Transportation Standards

Scope

Scope: This document specifies the norms for cold chain logistics transportation, including cooling and freezing processing, packaging and labeling, storage, loading and unloading, transportation, energy-saving requirements, and personnel management. This document applies to the management of cold chain logistics transportation. Main technical content: 3. Terms and definitions: There are no terms or definitions that need to be defined in this document. 4. Cooling and freezing processing 4.1.1 Cooling and freezing processing of poultry meat After slaughter, pork should be placed in a 0°C to 4°C cooling chamber within 45 minutes and have its deep-central temperature of the hind leg muscles reduced to 0°C to 7°C within 24 hours. Beef should be placed in a 0°C to 4°C cooling chamber within 45 minutes after slaughter and have its deep-central temperature of the hind leg and shoulder muscles reduced to 0°C to 7°C within 24 hours. Sheep carcasses should be placed in a 0°C to 4°C cooling chamber within 1 hour after slaughter and have their deep-central temperature of the hind leg and shoulder muscles reduced to 0°C to 7°C within 10 hours. Chicken carcasses should be cooled in a 0°C to 4°C medium and have their center temperature reduced to below 7°C within 45 minutes. Other poultry carcasses should be cooled according to the control requirements of the above-mentioned processes. 4.1.2 Cold cutting of poultry products Cooled poultry products should be cut in a good hygienic environment and in a workshop with a temperature below 12°C, and the center temperature of the cut meat should not exceed 7°C. Freezing of poultry products Pork should have its deep-central temperature reduced to below -15°C within 24 hours after cutting. Beef and cut beef should have their deep-central temperature reduced to below -15°C within 72 hours and 36 hours, respectively. Sheep carcasses should have their deep-central temperature reduced to below -15°C within 16 hours. Chicke

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