GB/T 20809-2006 (English Version) PDF

Standard No.: GB/T 20809-2006
Language: Chinese, Available in English version
Release Date: 2006
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 20809-2006

Scope: This standard specifies the general requirements for meat production enterprises to establish and implement the HACCP system, as well as documents, Good Manufacturing Practice (GMP), Sanitation Standard Operating Procedure (SSOP), Standard Operating Procedure (SOP), harmful microorganism inspection and establishment procedures of the HACCP system According to the requirements of the aspect, the HACCP plan model table for meat products is proposed. This standard is applicable to the establishment and implementation of the HACCP system of meat production enterprises, and can be used as a reference for relevant evaluation activities.

GB/T 20809-2006 Referenced Document

GB 16869 Fresh and frozen poultry product
GB 18394 Permitted level of moisture in meat of livestock and poultry*， 2020-12-24 Update
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
GB 9959.1 "Fresh and Frozen Sliced Pork" Amendment No. 2*， 2014-01-14 Update
GB 9959.2 Frozen pork muscle,cuts
GB 9961 Fresh and frozen mutton, whole carcasses
GB/T 17238 Fresh and frozen beef cuts*， 2022-04-15 Update
GB/T 19000 Quality management systems—Fundamentals and vocabulary*， 2016-12-30 Update
GB/T 19080 Gudielines on the application of GB/T 19001-2000 for the food and drink industry
SB 10251 Ham sausage(Autoclaved ham sausage)

2006 GB/T 20809-2006 Evaluating specification on the HACCP certification of the meat products