A production license is required in the meat product unit.

Meat products (cured meat products).

Meat Products Production License Examination Rules (2006 Edition) 1. Scope of Licensed Products and Application Units Meat products subject to food production license management refer to fresh and frozen livestock and poultry meat as the main raw materials. Processed meat food made by selecting materials, trimming, pickling, seasoning, shaping, aging (or not aging) and packaging.

There are 5 application units for meat products: cured bacon products; sauce-braised meat products; smoked and barbecued meat products; smoked and boiled sausage and ham products; and fermented meat products.

The application unit for cured meat products includes salted meat, bacon, air-dried meat, Chinese sausages, Chinese hams, raw bacon and raw sausages, etc.; the application unit for sauce-braised meat products includes Boiled meat, braised meat, meat cakes, frozen meat, fried meat, meat floss and dried meat, etc.; smoked and barbecued meat product application units include smoked and barbecued meat, dried meat and cooked bacon. categories, etc.; the application unit for smoked and boiled sausage and ham products includes smoked and boiled sausages and smoked and boiled hams, etc.; the application unit for fermented meat products includes fermented sausages and fermented meats, etc.

The name of the certified product, i.e., meat products, and the name of the unit applying for the certificate, i.e., meat products (cured bacon products, sauce-braised meat products, smoked and barbecued meat products, smoked and boiled sausages and hams), should be indicated on the production license. products, fermented meat products).

The meat products production license is valid for 3 years, and its product category number is 0401.

2. Basic production process and key control links Application unit name Basic production process Key control links Common quality and safety issues Selection of cured meat products → Trimming → Ingredients → Pickling → Filling → Drying → Baking → Packaging Note: Chinese sausages and raw sausages need to go through the filling process.

1. Quality of raw materials, 2. Temperature control during processing, 3. Additives, 4. Product packaging, storage and transportation of excess food additives, product oxidation, rancidity and contamination. Selection of ingredients for sauce-braised meat products → Trimming → Ingredients → Cooking → (Frozen → Drying →) Cooling → Packaging Note: Meat floss needs to go through the process of frying, wiping, fluffing and sorting; dried meat needs to go through the drying process; meat cake, meat Freezing, etc. need to go through the forming process.

Fried meat requires a frying process.

1. Quality of raw materials and auxiliary materials, 2. Additives, 3. Thermal processing temperature and time, 4. Product packaging, storage and transportation, excessive food additives and microbial contamination.

Smoked and barbecued meat products: Select materials → Trim → Ingredients → Marinate → Smoke and grill → Cool → Packaging 1. Quality of raw materials and auxiliary materials, 2. Additives, 3. Thermal processing temperature and time, 4. Product packaging, storage and transportation Excess food additives, benzo(a)pyrene and microbial contamination.

Smoked and boiled sausage and ham products: material selection → trimming → ingredients → pickling → filling (or forming) → smoking and grilling → steaming → cooling → packaging 1. Quality of raw materials and auxiliary materials, 2. Additives, 3. Thermal processing temperature and time, 4. Product packaging, storage and transportation, excessive food additives and microbial contamination.

Fermented meat products: material selection → trimming → ingredients → pickling → filling (or forming) → fermentation → hanging → packaging 1. Quality of raw materials, 2. Additives, 3. Fermentation temperature and time, 4. Product packaging, storage and transportation, excessive food additives and microbial contamination.

3. Necessary production resources (1) Production place.

The factory area should have good water supply and drainage systems. There should be no smelly ditches, garbage dumps, pit toilets or other places that are harmful to hygiene in the factory area.

The design of the factory building should comply with the requirements of the production process from the entry of raw materials to the delivery of finished products to avoid cross-contamination.

The storage locations for raw and auxiliary materials and finished products must be set up separately.

The floors and walls of the factory building should be made of waterproof, moisture-proof, washable, and non-toxic materials. The floor should be flat and there should be no large areas of water accumulation. The open ditches should be kept clean, and the drainage outlets must be equipped with mesh covers to prevent rats.

There should be no accumulation of dirt on the floors, walls, doors, windows and ceilings.

The processing site should have anti-fly facilities, and the waste storage facilities should be easy to clean and disinfect to prevent the breeding of pests.

The entrance to the workshop should be equipped with changing rooms, hand washing and disinfection facilities and work boots (shoes) disinfection pools suitable for the number of people.

The toilets in the production workshop should be set up outside the workshop, and should be flush with water. They should be equipped with hand cleaning and disinfection facilities and odor exhaust devices. The entrance and exit should not be directly opposite the workshop door, and should avoid passages. The pipeline should be separated from the workshop drainage pipeline.

The temperature of the raw material cold storage should be able to keep the raw meat frozen, and the temperature of the finished product warehouse should comply with the express storage conditions of the product.

1. Cured bacon products should have raw material cold storage, auxiliary material warehouse, raw material thawing, material selection, trimming, ingredients, curing workshop, packaging workshop and finished product warehouse.

Enterprises that produce sausages should also have a filling (or forming) workshop.

Enterprises that produce Chinese sausages should also have filling (or forming), drying and baking workshops.

Enterprises that produce Chinese ham should also have fermentation and drying workshops.

2. Sauce-braised meat products, smoked barbecue meat products, smoked and boiled sausage and ham products should have raw material cold storage, auxiliary material warehouse, raw material processing room (raw material thawing, material selection, trimming and ingredients, etc.), hot Processing room, clinker processing area (cooling room, packaging workshop and finished product warehouse, etc.).

The layout of the processing workshop should avoid cross-contamination of raw and cooked materials. The hot processing workshop should be the dividing line between the raw and cooked processing areas. The hot processing workshop should have a raw material entrance and a clinker outlet, leading to the raw material processing area respectively. and clinker processing area.

The raw material processing area and the clinker processing area should be equipped with staff entrances, changing rooms and hand cleaning and disinfection facilities respectively.

Enterprises that produce smoked and boiled sausage and ham products should also have filling (or forming), rolling or curing rooms.

3. Fermented meat products should have raw material cold storage, auxiliary material warehouse, raw material processing room (raw material thawing, material selection, trimming and ingredients, etc.), fermentation room, hanging room, packaging workshop and finished product warehouse, etc. .

The layout of the processing workshop should avoid cross-contamination of raw and cooked materials. The fermentation room should be the dividing line between the raw and cooked processing areas. The fermentation room should have a raw material entrance and a clinker exit, leading to the raw material processing area and cooked material respectively. Material processing area.

The raw material processing area and the clinker processing area should be equipped with staff entrances, changing rooms and hand cleaning and disinfection facilities respectively.

(2) Necessary production equipment.

The factory building should have temperature control facilities that can meet the requirements of different processing procedures.

Equipment, facilities and utensils used directly for production and processing should be made of materials that are non-toxic, harmless, corrosion-resistant, rust-free, easy to clean and disinfect, and not easy for microorganisms to breed.

Packaging equipment and transportation tools that are suitable for production capacity should be available.

1. Cured bacon products should have equipment or facilities for material selection, trimming, ingredients, pickling and packaging.

The production of bacon should also have drying and baking equipment or facilities; the production of raw sausages should also have filling equipment or facilities; the production of Chinese sausages should also have filling, drying and baking equipment or facilities ; The production of Chinese ham should also have fermentation and drying equipment or facilities.

2. Sauce-braised meat products should have equipment or facilities for material selection, trimming, ingredients, cooking and packaging.

The production of meat floss should also have frying equipment or facilities; the production of dried meat should also have baking equipment or facilities; the production of meat cakes and meat jelly should also have forming equipment or facilities; the production of fried meat should also have equipment or facilities. Meats should also have frying equipment or facilities.

3. Smoked and barbecued meat products should have equipment or facilities such as material selection, trimming, ingredients, marinating, smoking and packaging.

4. Smoked sausage and ham products should have the following functions: material selection, trimming, batching, stirring (or rolling), pickling, mincing (or chopping and mixing), filling (filling or forming), and cooking and packaging and other equipment or facilities.

5. Fermented meat products should have equipment or facilities for material selection, trimming, ingredients, pickling, fermentation, hanging and packaging.

The production of fermented sausages should also have equipment or facilities such as stirring (or rolling), mincing (or chopping) and filling.

IV. Product Related Standards Unit Name Product Category Name National Standard Industry Standard Cured Meat Products Bacon GB2730-2005 "Hygienic Standards for Cured Meat Products" SB/T10294-1998 "Cured Pork" Cured Meat Air-dried Meat Raw bacon-like raw sausages Chinese sausages SB/T10003-1992 "Cantonese-style sausages", SB/T10278-1997 "Chinese-style sausages" Chinese hams GB2730-2005 "Hygienic Standards for Cured Meat Products", GB18357-2001 "Xuanwei Ham", GB19088-2003 "Jinhua Ham" SB/T10004-1992 "Chinese Ham" Sauce-braised meat products Boiled meat GB2726-2005 "Hygienic Standards for Cooked Meat Products" Sauce-braised meat floss (pork floss, crispy meat floss, meat powder Floss) SB/T10281-1997 "Meat Floss" Dried Meat SB/T10282-1997 "Dried Meat" Fried Meat Meat Loaf Aspic Aspic Smoked BBQ Meat Products Smoked BBQ Meat Products GB2726-2005 "Hygienic Standards for Cooked Meat Products" BBQ Meats and preserved meats (preserved meat, minced meat) SB/T10283-1997 "Preserved meat" Cooked bacon smoked sausages and ham products smoked sausages GB2726-2005 "Hygienic Standards for Cooked Meat Products" SB/T10279-1997 "Smoked Boiled Sausage", SB10251-2000 "Ham Sausage" Smoked and Boiled Ham SB/T10280-1997 "Smoked and Boiled Ham" Fermented meat products Fermented sausages Fermented meat Fermented meat products are implemented according to the "Fermented Meat Products Inspection Plan".

Products that cannot be covered by the above standards can implement local standards or registered and valid enterprise standards.

5. Relevant requirements for raw and auxiliary materials. Livestock and poultry meat should undergo veterinary health inspection and quarantine, and have certificates of conformity.

Pork must be produced by designated pig slaughtering enterprises.

Imported raw meat must provide certification materials from the entry-exit inspection and quarantine department.

Raw and auxiliary materials and packaging materials should comply with corresponding national standards or industry standards.

Livestock and poultry meat and non-edible raw materials that have not been slaughtered must not be used.

Recycled food is not allowed to be used as raw materials for processed food.

If the raw and auxiliary materials used are products subject to production license management, products produced by enterprises that have obtained production licenses must be used.

Establish detailed records of raw and auxiliary material procurement and properly keep them.

6. Necessary factory inspection equipment (1) Cured bacon products.

1. Analytical balance (0.1mg); 2. Drying oven; 3. Spectrophotometer (required for the production of Chinese ham products).

(2) Sauce-braised meat products.

1. Balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or ultra-clean workbench; 5. Biological microscope; 6. Drying box (for producing meat floss) and dried meat products); 7. Analytical balance (0.1mg, required for the production of meat floss and dried meat products).

(3) Smoked and barbecued meat products.

1. Balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or ultra-clean workbench; 5. Biological microscope; 6. Drying box; 7. Analytical balance (0.1mg, required for the production of dried meat products).

(4) Smoked and cooked sausage and ham products.

1. Balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or ultra-clean workbench; 5. Biological microscope.

(5) Fermented meat products.

1. Balance (0.1g); 2. Sterilization pot; 3. Microbial incubator; 4. Sterile room or ultra-clean workbench; 5. Biological microscope; 6. Analytical balance (0.1mg ).

7. Inspection items The certification inspection, supervisory inspection and factory inspection of meat products shall be carried out in accordance with the corresponding inspection items listed in the following table.

If the enterprise's factory inspection items are marked with "*", the enterprise shall inspect them twice a year.

(1) Cured bacon products.

1. Salted meats 2. Cured meats 3. Chinese sausages 4. Chinese hams 5. Other products (2) Sauce-braised meat products.

1. Boiled meat, braised meat, meat loaf, aspic, fried meat and other products.

2. Meat floss and dried meat.

(3) Smoked and barbecued meat products.

(4) Smoked and cooked sausage and ham products.

1. Smoked and cooked sausages.

2. Smoked and cooked ham.

(5) Fermented meat products.

8. Sampling method: According to the product varieties applied for certification by the enterprise, in the enterprise's finished product warehouse, by type (salted meat, cured meat, air-dried meat, Chinese sausage, Chinese ham, raw bacon) , raw sausages, boiled meats, braised meats, meat cakes, meat jelly, fried meats, meat floss, dried meats, smoked barbecue meats, dried meats, cooked bacon, smoked and boiled meats Sausages, smoked and boiled hams, fermented sausages and fermented meats, etc.) are randomly selected to conduct certification inspection.

The samples taken must be products within the shelf life of the same batch. The sampling base is not less than 20 kg. The sample quantity of each batch is 4kg (not less than 4 packages), divided into 2 parts, 1 One copy for inspection and one copy for future reference.

After the sample is confirmed to be correct, the sampling personnel and the unit being inspected shall sign and seal the sampling sheet, seal the sample on the spot, and affix a seal. The seal shall have the signature of the sampling personnel, the seal of the sampling unit, and Sampling date.

9. Other requirements (1) Enterprises should establish detailed records of product sales and properly keep them; (2) Workshop staff must wear clean work clothes, work shoes, work caps and masks, and the work caps should be covered Keep all hair in place and work clothes should be cleaned and disinfected regularly.