The stamp on pork is usually carried out by the food safety supervision department or the health and quarantine department. The main purpose of this stamp is to prove that this piece of pork has passed the relevant inspection and audit, meets the food safety standards and can be safely eaten. This seal is a guarantee for consumers and a certification of pork quality. There are usually two kinds of seals on pork, one is quarantine certificate.
The other is the slaughter qualification seal, which is usually green, indicating that the pork has passed the animal disease detection and there is no risk of epidemic spread. The seal of slaughter qualification is usually red, which means that pork meets the hygiene standards during slaughter and there is no hygiene problem. The main requirement of stamping is that pork must meet food safety and hygiene standards. Specifically, pork must not have the risk of epidemic spread, health problems, additives and drug residues.
Characteristics of Hongzhang pork
1, meaning and requirements of red seal
Red pork refers to the pork that has passed the inspection by the national quality supervision and inspection department and is labeled with the red quality qualification mark. The production, sale and use of red pork must meet the requirements of relevant national laws, regulations and standards, including the production, processing, storage, transportation and sale of pork, and strictly follow the relevant national regulations to ensure the quality and safety of pork.
2. Hongzhang pork inspection process
The inspection process of Hongzhang pork mainly includes the following steps: firstly, the raw materials of pork are inspected, including pig species, feeding environment and feed quality. Secondly, the production process of pork is monitored, including slaughtering, cutting, cooling and packaging. Then, check the quality of pork, including color, smell, taste, nutrients and so on. Finally, the storage and transportation links of pork are inspected.