NY 467-2001
Sanitary and Quarantine Specification for Livestock and Poultry Slaughter
畜禽屠宰卫生检疫规范
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 术语和定义 → 4 宰前检验 → 5 宰前检疫后的处理 → 6 屠宰过程中卫生要求 → 7 宰后卫生检验 → 8 宰后检验后处理 → 9 检疫记录 Foreword → 1 Scope → 2 Normative References → 3 Terms and Definitions → 4 Ante-mortem Inspection → 5 Treatment after Ante-mortem Inspection → 6 Hygiene Requirements during Slaughter → 7 Post-mortem Hygiene Inspection → 8 Treatment after Post-mortem Inspection → 9 Quarantine Records
Scope
This standard specifies the technical requirements for ante-mortem quarantine, post-mortem inspection, and treatment after quarantine inspection for livestock and poultry slaughter. This standard applies to all units and individuals engaged in livestock and poultry slaughter processing.
本标准规定了畜禽屠宰检疫的宰前检疫、宰后检验及检疫检验后处理的技术要求。本标准适用于所有从事畜禽屠宰加工的单位和个人。
Normative References
Keywords
Application Summary AI generated
Slaughterhouses and quarantine inspectors use this standard to regulate sanitary inspection procedures during livestock and poultry slaughter. It ensures systematic disease detection before and after slaughter, preventing contaminated meat from entering the market. This standard is critical for ensuring meat food safety and public health.
屠宰加工企业和检疫人员使用本标准来规范畜禽屠宰过程中的卫生检疫操作。它确保屠宰前后对动物疫病进行系统检查，防止染疫肉品流入市场。该标准对保障肉类食品安全和公共卫生至关重要。
AI Summary AI generated
This standard specifies sanitary quarantine procedures for livestock and poultry slaughter, covering ante-mortem inspection, post-mortem inspection, and treatment. It applies to all slaughter processing units. It requires verification of quarantine certificates, observation of healthy animals before slaughter, and treatment of major diseases like foot-and-mouth disease per GB 16548. Slaughter hygiene requirements include showering, stunning, bleeding, and evisceration. Post-mortem inspection covers head, viscera, carcass, and parasites; qualified products are stamped. Records are kept for at least two years.
本标准规定了畜禽屠宰的卫生检疫规范，涵盖宰前检疫、宰后检验及处理。适用于所有屠宰加工单位。要求查验检疫证明，对健康畜禽进行待宰观察，发现口蹄疫等重大疫病时按GB 16548处理。屠宰过程有严格卫生要求，包括淋浴、电麻、放血、开膛等步骤。宰后检验包括头部、内脏、胴体和寄生虫检查，合格产品加盖印章。记录保存两年以上。
Key Sentences extracted from text
本标准规定了畜禽屠宰检疫的宰前检疫、宰后检验及检疫检验后处理的技术要求。
经宰前检疫发现口蹄疫、猪水泡病、猪瘟、非洲猪瘟、非洲马瘟、牛瘟、牛传染性胸膜肺炎、牛海绵状脑病、痒病、蓝舌病、小反当兽疫、绵羊痘和山羊痘、高致病性禽流感、鸡新城疫、兔出血热时，病畜禽按GB 16548-1996 3.1处理。
只有出具准宰通知书的畜禽才可进入屠宰线。
经检疫合格的胴体或肉品应加盖统一的检疫合格印章，并签发检疫合格证。
所有屠宰场均应对生产、销售和相应的检疫、处理记录保存两年以上。
This standard specifies the technical requirements for ante-mortem quarantine, post-mortem inspection, and treatment after quarantine inspection for livestock and poultry slaughter.
When foot-and-mouth disease, swine vesicular disease, swine fever, African swine fever, African horse sickness, rinderpest, contagious bovine pleuropneumonia, bovine spongiform encephalopathy, scrapie, bluetongue, peste des petits ruminants, sheep pox and goat pox, highly pathogenic avian influenza, Newcastle disease, or rabbit hemorrhagic disease are found during ante-mortem inspection, diseased livestock and poultry shall be treated according to GB 16548-1996 3.1.
Only livestock and poultry with a slaughter permit may enter the slaughter line.
Carcasses or meat products that pass inspection shall be stamped with a uniform inspection qualification stamp and issued a quarantine certificate.
All slaughterhouses shall keep production, sales, and corresponding quarantine and treatment records for at least two years.