This standard specifies the site selection and factory environment of fresh and frozen meat production, plant and workshop, facilities and equipment, raw material requirements, inspection and quarantine, production process control, packaging, storage and transportation, product identification, product traceability and recall management, hygiene management and control, record and document management.
It applies to the production of fresh, frozen pigs, cattle, sheep, poultry and other products dried for human consumption (including fresh, frozen pigs, cattle, sheep, poultry and other products directly or after further processing for consumption).

Contents:
1. Scope
2. Normative References
3. Terms and Definitions
4. Location and Environment of Factories
5. Plants and Workshops
6. Equipments
7. Requirements of Raw Material Processing
8. Inspection and Quarantine
9. The Control of Productive Process
10. Package, Storage and Transportation
11. Product Identification
12. Managements of Product Traceability and Recall
13. Hygiene Management and Control
14. The Management of Records and Documents