ICS65.020.30 CCSB43 21 辽宁省地方标准 DB21/T4063—2024 生猪屠宰质量安全风险管控技术规范 Technicalspecificationsforthequalityandsafetyriskcontrolofpig slaughter 2024-11-30发布 2024-12-30实施 辽宁省市场监督管理局  发布 DB21/T4063—2024 I目次 前言.................................................................................III 1范围................................................................................1 2规范性引用文件......................................................................1 3术语和定义..........................................................................1 4厂区布局与环境......................................................................1 厂址............................................................................1 厂区布局........................................................................2 厂区环境........................................................................2 5车间及设施设备......................................................................2 待宰区..........................................................................2 车间布局........................................................................2 车间建筑........................................................................3 卫生消毒设施....................................................................3 屠宰分割设备及器具..............................................................3 车间照明........................................................................3 供排水系统......................................................................4 通风设施........................................................................4 冷却或冻结间....................................................................4 6检疫检验............................................................................4 生猪来源........................................................................4 检疫............................................................................4 检验............................................................................4 7屠宰加工过程控制....................................................................5 人员管理........................................................................5 屠宰加工操作....................................................................5 肉品品质检验....................................................................5 温度控制........................................................................6 水源条件........................................................................6 加工助剂及消毒药剂..............................................................6 8产品检验............................................................................6 9无害化处理..........................................................................6 10包装和贮运.........................................................................6 包装...........................................................................7 贮存和运输.....................................................................7 11车辆消毒效果评价...................................................................7 DB21/T4063—2024 II12可追溯管理.........................................................................7 13生产记录...........................................................................7 参考文献...............................................................................9