This standard specifies the basic requirements and management guidelines for the premises, facilities, equipment, and personnel involved in various stages of the production process of formulated meat products, including raw and auxiliary material procurement, pre-treatment, processing, cooling or freezing, packaging, storage, and transportation.

This standard applies to the production of formulated meat products.

It includes:

1 Scope

2 Terms and definitions

3 Site selection and plant environment

4 Factory buildings and workshops

5 Facilities and equipment

6 Sanitation management

7 Food raw and auxiliary materials, food additives, and food-related products

8 Food safety control in the production process

9 Pollution control in the production process

10 Inspection

11 Storage and transportation

12 Product traceability and recall management

13 Training

14 Management systems and personnel

15 Record and document management

Annex A Guidelines for microbiological monitoring procedures in the production of formulated meat products