生猪定点屠宰企业制度及标准化操作规范手册

　生猪定点屠宰企业制度及标准化操作规范手册

　 1 目 目

　 录

　生猪屠宰管理制度 ························································ 1

　一、引用的相关标准 ························································· 1

　二、各屠宰及检验环节的具体操作 ······································· 1

　1

　入厂检验 ··············································································· 1

　2

　病健分离 ··············································································· 1

　3

　停食管理 ··············································································· 2

　4

　待宰检验 ··············································································· 2

　5

　送宰检验 ··············································································· 2

　6

　签发《准宰证》 ······································································· 2

　7

　淋浴 ····················································································· 3

　8

　致昏（麻电）·········································································· 3

　9

　刺杀放血 ··············································································· 3

　10

　头部检疫 ·············································································· 4

　11

　浸烫 ···················································································· 4

　12

　打毛（脱毛）

　········································································ 4

　13

　燎毛、刮黑 ··········································································· 5

　14

　修整 ···················································································· 5

　15

　统一编号 ·············································································· 5

　16

　体表检验 ·············································································· 5

　17

　开膛、净膛 ··········································································· 6

　17.1

　雕圈 ····························································································· 6 17.2

　挑胸、剖腹 ···················································································· 6 17.3

　拉直肠、割膀胱 ·············································································· 6 17.4

　取肠胃 ·························································································· 6 17.5

　取心、肝、肺 ················································································· 6 17.6

　冲洗胸、腹腔 ················································································· 7 18

　内脏检验 ·············································································· 7

　18.1

　肠系膜淋巴结和脾脏的检查 ······························································· 7 18.2

　膀胱和生殖器的检查 ········································································ 7 18.3

　心肝肺的检查 ················································································· 7 20

　整理内脏 ·············································································· 8

　20.1

　分离心、肝、肺 ·············································································· 8 20.2

　分离脾、胃 ···················································································· 8 20.3

　扯大肠 ·························································································· 9 20.4

　扯小肠 ·························································································· 9 21

　胴体检验 ·············································································· 9

　22

　去头蹄 ··············································································· 10

　23

　劈半 ·················································································· 10

　24

　胴体修整 ············································································ 10

　25

　复检 ·················································································· 10

　 2 26

　出章出证 ············································································ 11

　三、常见病害生猪及不合格肉病害肉的处理 ························· 12

　1

　宰前检验中病害生猪的处理 ······················································ 12

　2

　病害肉、不合格肉的处理 ························································· 12

　2.1

　放血不全 ························································································ 12 2.2

　白肌肉（PSE 肉）。一般认为是应激性反应造成的 ··································· 12 2.3

　白肌病 ··························································································· 13 2.4

　黄脂、黄脂病和黄疸 ········································································· 13 2.5

　骨血素病 ························································································ 13 2.6

　种公母猪、晚阉猪 ············································································ 14 2.7

　脓毒症 ··························································································· 14 2.8

　急性慢性中毒 ·················································································· 14 2.9

　全身性肿瘤 ····················································································· 14 2.10

　过度脊瘦及肌肉变质、高度水肿 ························································ 14 2.11

　部分组织器官修割 ·········································································· 14 3

　无害化处理的方式方法 ···························································· 14

　3.1

　运送 ······························································································ 14 3.2

　销毁 ······························································································ 15 3.3

　化制 ······························································································ 15 3.4

　高温 ······························································································ 15 3.5

　复制 ······························································································ 16 动物进场检查登记制度 ················································· 17

　生猪进厂检查登记制度 ················································· 18

　待宰动物巡查制度 ······················································· 19

　无害化处理制度 ·························································· 20

　卫生消毒管理规范 ······················································· 22

　1

　 入厂消毒 ·································································· 22

　2

　 生产车间消毒 ···························································· 22

　2.1

　日常消毒 ··········································································· 22

　2.2

　每周一次的大消毒 ······························································· 22

　2.3

　刀具器械消毒 ····································································· 23

　3

　 运肉车辆消毒 ···························································· 23

　4

　 工作人员消毒 ···························································· 23

　5

　 废弃物处理消毒 ························································· 23

　6

　 待宰圈及地面消毒 ······················································ 23

　7

　 隔离圈消毒 ······························································· 24

　8

　 急宰间消毒 ······························································· 24

　生猪屠宰和肉品品质检验管理制度 ·································· 26

　 3 “瘦肉精”检测制度 ···················································· 29

　重大动物疫情及人畜共患病报告及应急处进制度 度 ················ 30

　加工过程及 肉品检验中不合格肉品管理制度 ······················ 31

　1

　 目的 ········································································ 31

　2

　 适用范围 ·································································· 31

　3

　 职责 ········································································ 31

　4

　 评审职责 ·································································· 31

　5

　 处置职责 ·································································· 31

　6

　 工作程序 ·································································· 31

　7

　 评审、记录 ······························································· 32

　8

　 标识、隔离 ······························································· 32

　9

　 处置 ········································································ 32

　10

　 其它 ······································································· 33

　11

　 过程记录 ································································· 33

　屠宰生产工艺操作核查制度 ··········································· 34

　清场管理制度 ····························································· 42

　1

　 目的 ········································································ 42

　2

　 适用范围 ·································································· 42

　3

　 责任者 ····································································· 42

　4

　 管理制度 ·································································· 42

　4.1

　清场的频次 ········································································ 42

　4.2

　清场的内容及要求 ······························································· 42

　4.3

　清场的方法及程序 ······························································· 43

　4.3.1

　设备的清洗 ·················································································· 43 4.3.2

　门窗、灯具、风管、地面、墙壁等的清洗 ··········································· 44 4.4

　过程记录 ··········································································· 44

　5

　 检查方法 ·································································· 44

　5.1

　一看 ················································································· 44

　5.2

　二摸 ················································································· 45

　6

　 消杀 ········································································ 45

　7

　 闭门 ········································································ 45

　原始记录生产记录管理制度 ··········································· 47

　1

　 范围 ········································································ 47

　2

　 职责 ········································································ 47

　3

　 管理内容与方法 ························································· 48

　 4 3.1

　原始记录的建立 ·································································· 48

　3.2

　原始记录的分类 ·································································· 48

　3.3

　原始记录的填写 ·································································· 49

　3.4

　原始记录的整理与保管 ························································· 50

　3.5

　原始记录销毁 ····································································· 50

　4

　 检查与考核 ······························································· 50

　质量安全追溯制度 ······················································· 51

　不合格肉品召回制度 ···················································· 52

　动物入场 和动物产品出场登记制度 ·································· 53

　动物屠宰场（点）动物疫情报告制度 ······························· 54

　定点屠宰厂食品安全工作制度 ········································ 55

　记录台帐管理及信息报送制度 ········································ 57

　设施设备检测保养管理制度 ··········································· 59

　化验室检验制度 ·························································· 61

　工作人员持证上岗制度 ················································· 63

　肉品品质检验人员持证上岗制度 ····································· 64

　肉品品质检验人员岗位制度 ··········································· 65

　1

　 宰前检验 ·································································· 65

　1.1

　宰前检验 ··········································································· 65

　1.2

　验收检验 ··········································································· 65

　1.3

　待宰检验 ··········································································· 65

　1.4

　送宰检验 ··········································································· 66

　1.5

　急宰猪检验 ········································································ 66

　1.6

　卫生清洁 ··········································································· 66

　2

　 宰后检验 ·································································· 66

　屠宰场场长岗位工作职责 ·············································· 68

　肉品品质检验员工作职责 ·············································· 70

　屠宰工岗位职责 ·························································· 71

　维修工、电工岗位责任制 制 ·············································· 72

　司炉工岗位责任制 ······················································· 73

　畜禽销售台账管理制度 ················································· 74

　屠宰场证章管理制度 ···················································· 76

　 5 定点屠宰场检疫工作管理制度 ········································ 77

　定点屠宰场检疫人员工作制度 ········································ 78

　生猪肉品销售管理制度 ················································· 79

　屠宰动物标识回收销毁制度 ··········································· 80

　冷库管理制度 ····························································· 81

　定点屠宰场检疫人员责任追究制度 ·································· 83

　屠宰动物同步检疫制度 ················································· 84

　生猪屠宰加工工艺 ······················································· 86

　1

　 待宰圈管理 ······························································· 86

　2

　 击晕 ········································································ 87

　3

　 刺杀放血 ·································································· 87

　3.1

　卧式放血 ··········································································· 87

　3.2

　倒立放血 ··········································································· 88

　3.3

　毛猪放血 ··········································································· 88

　4

　 浸烫刨毛 ·································································· 88

　4.1

　烫猪池浸烫 ········································································ 88

　4.2

　封闭运河式烫猪池浸烫 ························································· 88

　4.3

　隧道式蒸汽烫毛系统 ···························································· 89

　4.4

　卧式刨毛 ··········································································· 89

　4.5

　螺旋自动刨毛 ····································································· 89

　5

　 机械剥皮 ·································································· 89

　6

　 胴体加工 ·································································· 90

　7

　 同步卫检 ·································································· 91

　8

　 副产品加工 ······························································· 91

　9

　 白条排酸 ·································································· 91

　10

　 分割包装 ································································· 92

　第 1 页

　共 93 页 生猪屠宰管理制度

　为加强生猪屠宰管理，按照《生猪屠宰管理条例实施办法》的有关要求，根据国家相关标准，制定屠宰管理规定。

　一、 引用的相关标准

　1、生猪屠宰操作规程（GB/T 17236-1998）

　2、生猪屠宰良好操作规程（GB/T 19479-2004）

　3、生猪屠宰产品品质检验规程（GB/T 17996-1999）

　4、肉类加工厂卫生规范（GB 12694-90）

　5、病害动物和病害动物产品生物安全处理规程（GB 16548-2006）

　6、《生猪屠宰管理条例实施办法》 二、各屠宰及检验环节的具体操作

　按照屠宰及检验的工艺流程图，对各屠宰及检验环节的具体操作规范如下：

　1 1

　入厂检验

　1.1

　索要产地检疫合格证明。

　1.2

　检查是否灌水。

　2 2

　病健分离

　在卸车的过程中，检验人员应当逐一检查生猪的健康状况，按检查结果进行分圈、编号。

　2.1 健康生猪赶入待宰圈休息。

　第 2 页

　共 93 页 2.2 可疑生猪赶入隔离圈继续观察。对检出可疑病猪，经过充分饮水和休息后，恢复正常的，可以赶入待宰圈；症状仍不见缓解的，签发《急宰证》送急宰间进行急宰。

　2.3

　病猪及伤残猪，签发《急宰证》送入急宰间进行急宰。

　2.4

　死亡及患有传染病的，签发《无害化处理登记表》进行无害化处理。

　3 3

　停食管理

　3.1 应当停食静养 12-24 小时； 3.2 充分喂水至宰前 3 小时； 3.3 赶猪时，应按顺序赶送，不得采用脚踢、棒打等粗暴方式驱赶。

　4 4

　待宰检验

　4.1 检查待宰期间的停食静养是否达到 3 的要求。

　4.2 对待宰生猪进行“动、静、饮水”观察，检查有无漏检病猪。

　5 5

　送宰检验

　5.1 送宰前，进行一次全面的检查，确认健康的签发《准宰证》。

　5.2 检查生猪通过通道是否按照 3.3 要求执行。

　5.3 检查生猪淋浴时是否按照 7 的要求执行。

　6 6

　签发《准宰证》

　6.1 车间凭借宰前检验人员签发的《准宰证》进行屠宰生猪。屠宰头数必须与《准宰证》中的头数一致。

　第 3 页

　共 93 页 6.2 《准宰证》应当按与宰后检验登记记录一起，按要求进行保管。

　7 7

　淋浴

　7.1

　尽可能除去体表内的污物； 7.2

　水压不宜过大，水温应当适中，尽可能不惊吓到生猪； 7.3

　应从各个方面进行淋浴。淋浴间应设置不同方向和角度的喷淋装置。

　8 8

　致昏（麻电）

　8.1

　必须准确把握麻电的电压。人工麻电器：电压为 70-90V，电流 0.5-1.0A，麻电作用时间 1-3s，盐水浓度 5%；自动电麻器：电压不超过 90V，电流不应大于 1.5A，麻电时间 1-2s。

　8.2

　人工电麻时，应将生猪固定位置后，再进行麻电。

　8.3

　麻电操作人员应穿戴绝缘靴、绝缘手套，注意自身的防护安全。

　8.4

　猪被麻电后应保持心脏跳动，呈昏迷状态，不得使其致死。

　9 9

　刺杀放血

　9.1

　从麻电致昏到刺杀放血，不得超过 30s，刺杀放血的刀口长度约为 5cm，沥血时间不得少于 5min。

　9.2

　正常情况下应当采用吊挂放血。

　9.3

　放血时，操作人员一手抓住猪前脚，另一手握刀，刀尖向上，刀锋向前，对准第一肋骨咽喉正中偏右 0.5-1.0cm 处向心脏方向刺入，再侧刀下拖切断颈部动脉和静脉，不得刺破心脏。

　第 4 页

　共 93 页 9.4

　刺杀时不得使猪呛隔、淤血。（即不得刺破气管）

　9.5

　应配备两把放血刀，消毒后轮流使用。

　10

　头部检疫

　（具体操作由检疫人员进行，在此不予叙述）

　主要目的是为了检疫炭疽和结核。

　11

　浸烫

　11.1

　放血后的猪屠体应用喷淋水或清洗机冲淋，清洗血污等污物。

　11.2

　按猪屠体的大小、品种和季节差异，控制浸烫池水温。一般为 58—63℃，浸烫时间为 3-6min。

　11.3

　浸烫时，不得使猪屠体沉底、烫老。

　11.4

　浸烫池应有溢水口和补充净水的装置。

　11.5

　浸烫池中的热水应及时更换，以保证烫池水的清洁。

　12

　打毛（脱毛）

　12.1

　打毛应采用合适的打毛机进行。对于特大猪只，也可采用人工刮毛的方式。采用人工刮毛时，不得使猪只落地，可搭建适合人工操作的刮毛操作台。

　12.2

　经机械脱毛或人工刮毛后，应对猪只进行洗刷浮毛、污垢后，再将猪体提升悬挂、修割、冲淋。

　12.3

　猪只进行洗刷浮毛、污垢时，建议采用平板操作台或者吊挂洗刷，不建议采用清水池。

　第 5 页

　共 93 页 13

　燎毛、刮黑

　有条件的企业，建议配备燎毛、刮黑设备，以清除屠体内的残毛、绒毛。条件达不到的企业，也可以采用酒精喷灯燎毛、手工刮黑的方法。但严禁采用松香和沥青进行拔毛。

　14

　修整

　通过燎毛刮黑后，对屠体的外观等再进行一次修整，以除去残毛、浮毛、燎黑的皮肤等。

　15

　统一编号

　15.1

　对没有设置同步检验线的中小型屠宰厂，必须采用统一编号的方法进行对照检验。

　15.2

　在每头屠体的耳部、腿部外侧，用变色笔进行编号，字迹应清晰。

　15.3

　不得漏遍、重遍 15.4

　在开膛后，也应当对内脏进行统一编号。

　16

　体表检验

　16.1

　对屠体的体表和四肢进行全面观察，剥皮猪还要检查皮张，检查有无充血、出血和严重的皮肤病。当发现皮肤肿瘤或皮肤坏死时，要在屠体上做出标志，供胴体检验人员处理。

　16.2

　检查颈部耳后有无注射针孔或局部肿胀、化脓，发现后，应做局部修割。

　16.3

　检查屠体脱毛是否干净，有无烫生、烫老和机械损伤，修

　第 6 页

　共 93 页 刮后浮毛是否冲洗干净，剥皮猪体表是否残留毛、小皮，是否冲洗干净。

　17

　开膛、净膛

　17.1

　雕圈

　刀刺入肛门外围，雕成圆圈，掏出大肠头垂直放入骨盆内。应使雕圈少带肉，肠头脱离括约肌，不得割破直肠。

　17.2

　挑胸、剖腹

　自放血口沿胸部正中挑开胸骨，沿腹部中正线自上而下剖腹，将生殖器从脂肪中拉出，连同输尿管全部割除，不得刺伤内脏。放血口、挑胸、剖腹口应连成一线，不得出现三角肉。

　17 .3

　拉直肠、割膀胱

　一手抓住直肠，另一手持刀，将肠系膜及韧带割断，再将膀胱和输尿管割除，不得刺破直肠。

　17.4

　取肠胃

　一手抓住肠系膜及胃部大弯头处，另一手持刀在靠近肾脏处将系膜组织和肠、胃共同隔离猪体，并割断韧带及食道，不得刺破肠、胃、胆囊。

　17.5

　 取心、肝、肺

　一手抓住肝，另一手持刀，割开两边隔膜，取横隔肌交备检（旋毛虫检疫）。左手顺势将肝下揪，右手持刀将连接胸腔和颈部的韧带割断，并割断食管和气管，取出心、肝、肺，不得使其破损。

　第 7 页

　共 93 页 17.6

　 冲洗胸、腹腔

　取出内脏后，应及时用足够压力的净水冲洗胸腔和腹腔，洗净腔内淤血、浮毛、污物，并摘除两侧肾上腺。（严禁在未摘除内脏的情况下进行冲膛）

　18

　内脏检验

　屠体挑胸剖腹后进行，首先，检查肠系膜淋巴结和脾脏，随后对摘出的心肝肺进行检验，当发现肿瘤等重要病变时，将该胴体推入病肉岔道，由专人对照检验、综合判定和处理。

　18.1

　肠系膜淋巴结和脾脏的检查

　首先检验胃肠浆膜面上有无出血、水肿、黄染和结节状增生物，触检全部肠系膜淋巴结，并拉出脾脏进行观察。对肿大、出血的淋巴结要切开检查，当发现可疑肿瘤、白血病、霉菌感染和黄疸时，连同心肝肺一起将该胴体推入病猪岔道，进行详细检验和处理。胃肠内容物清除后，还要对黏膜面进行检验和处理。（对于胃肠黏膜面的检验，可直接观察肠胃颜色，如果对于肠内出现血肠样的，必须进行检验，如无异常，可以不检）

　18.2

　膀胱和生殖器的检查

　剖腹后，还应注意观察膀胱和生殖器有无异常，当发现膀胱中有血尿、生殖器有肿瘤时，要与胴体进行对照检验和处理。同时，还应对种公母猪晚阉猪进行判定。

　18.3

　心肝肺的检查

　18.3.1

　心脏检验：观察心包和心脏有无异常，随即切开左心室

　第 8 页

　共 93 页 检查心内膜。注意有无心包炎、心外膜炎、心肌炎、心内膜炎、肿瘤和寄生虫性病变等。

　18.3.2

　肝脏检验：观察其色泽、大小有无异常，并触检其弹性有无异常，对肿大的肝门淋巴结、胆管粗大部分要进行切检。注意有无肝包膜炎、肝淤血、脂肪肝变性、肝脓肿、肝硬变、胆管炎、坏死性肝炎、寄生虫性白斑和肿瘤。

　18.3.3

　肺脏检验：观察其色泽、大小是否正常，并进行触检。发现硬变部分要切开检查，切检支气管淋巴结有无肿大、出血、化脓等病变。注意有无肺呛血、肺呛水、肺水肿、小叶性肺炎、肺气肿、融合性支气管肺炎、纤维素性肺炎、寄生虫性病变和肿瘤等。气管上附着的甲状腺进行摘除。

　20

　整理内脏

　20.1

　分离心、肝、肺

　切除肝隔韧带和肺门芥蒂组织、摘除胆囊时，不得使其损伤、不得残留；猪心上不得带护心油、横膈膜；猪肝上不得带水泡；猪肺上允许保留 5cm 的肺管。

　20.2

　分离脾、胃

　将胃底端...