SN/T 1346-2004 in English

本标准规定了肉类卫生的基本原则、初级生产的要求、屠宰加工企业的设计和环境卫生、车间及设备设施、屠宰加工的卫生控制、包装、储存、运输的卫生、人员卫生、卫生质量体系及其运行和特殊条款等要求。本标准适用于经国家认证认可监督管理委员会注册的动物屠宰厂、肉类分割厂、肉制品加工厂、肉类及其制品的冷库等。

Scope

This standard specifies the basic principles of meat hygiene, requirements for primary production, the design and environmental sanitation of slaughtering and processing enterprises, workshops and equipment and facilities, hygiene control of slaughtering and processing, hygiene of packaging, storage and transportation, personnel hygiene, and sanitation. Quality system and its operation and special provisions and other requirements. This standard applies to animal slaughtering plants, meat cutting plants, meat product processing plants, cold storage of meat and its products, etc. registered by the National Certification and Accreditation Supervision and Administration Commission.