op141肉品课收货标准（Op141 meat class receiving standards）.docVIP

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2017-09-08 发布于河南
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op141肉品课收货标准（Op141 meat class receiving standards）.doc

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op141肉品课收货标准（Op141 meat class receiving standards）

op141肉品课收货标准（Op141 meat class receiving standards） OP141.txt 1. Purpose: to unify the meat receiving standards to control the quality of the goods and to reduce the quality of the goods due to improper receipt Necessary wastage. Scope of application: meat courses at all branches. Pork standard: I. vehicles: insulated cars (refrigeration vehicles) and box type cars must have refrigeration facilities, and must be cleaned and disinfected every day without fouling, Keep clean. Do not cool and use ice to cool down. Two, health certificate must be attached: a county animal and animal products inspection certificate and animal and animal products Carrier disinfection certificate, the direct delivery of goods from other provinces and cities must be proved by non infected areas. Three, pork classification: pre IOUs, red, cold meat and frozen meat parts parts. Four, pork carcass receiving standards, grades, specifications and hygiene three aspects of inspection. (1) grade standard: ious are divided into breeds, pigs one or two and three. With pork sixth, seventh ribs parallel to sixth The thickness of the remaining fat below the spinous process of the thoracic spine is the basis: 1, a level of 1 cm - 2.5 cm, weight of about 20KG. 2 and two are 2 centimeters to 3 centimeters, and the weight is about 18KG. 3, three is more than 3 centimeters, the weight is not limited. (two) specifications and standards: 1, subject to ante mortem and post-mortem veterinary inspection without any infectious disease or parasite, cover veterinary inspection stamp. 2. Remove all blood and scrape hair, without blood, feces, dirt, or spots. 3, according to flat head specifications to head, without brain top meat, go to the genitals, go to the viscera, repair the nipple, go to three glands (thyroid gland, renal gland, diseased lymph gland). 4, pig without peeling broken skin, peel the fat pig with almost no fat. 5, back fat to the ribs row half. (three) hygienic standard: 1: Color: muscle luster, colo