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国家质量监督检验检疫总局[2002]第26号
2002年8月22日
第一章 总 则
第一条 为加强进出境肉类产品检验检疫及监督管理，保障进出境肉类产品安全卫生，防止动物疫情传入传出我国，保护我国农牧业生产安全和人体健康，维护对外贸易信誉，根据《中华人民共和国进出口商品检验法》及其实施条例、《中华人民共和国进出境动植物检疫法》及其实施条例、《中华人民共和国国境卫生检疫法》及其实施细则和《中华人民共和国食品卫生法》等法律法规的规定，制定本办法。
第二条 本办法适用于对进出境肉类产品的检验检疫及监督管理。
第三条 本办法所称肉类产品是指动物屠体的任何可供人类食用部分，包括胴体、肉类、脏器、副产品以及以上述产品为原料的制品（不含罐头）。
第四条 国家质量监督检验检疫总局（以下简称国家质检总局）统一管理全国进出境肉类产品检验检疫和监督管理工作。国家质检总局设在各地的出入境检验检疫机构（以下简称检验检疫机构）负责进出境肉类产品检验检疫和监督管理。
第二章 进境检验检疫
第五条 向中国输出肉类产品的国家或者地区政府主管当局应当与国家质检总局签订检验检疫议定书，确定相应的检验检疫要求。检验检疫机构按照检验检疫议定书和中国法律法规的有关规定实施检验检疫。
国家质检总局根据需要可以派员到输出肉类产品的国家或者地区进行预检。
第六条 国家质检总局对向中国出口肉类产品的加工企业实施注册登记制度。未经国家质检总局注册登记的国外加工企业生产的肉类产品不得向中国出口。
第七条 国家质检总局对进境肉类产品实行检疫审批制度。进境肉类产品的货主应当在贸易合同签订前办理检疫审批手续，取得进境动植物检疫许可证。
第八条 进境肉类产品只能从国家质检总局指定的口岸进境。进境口岸应当具备下列条件：
(一) 具有与进境肉类产品数量相适应的存储冷库。存储冷库的条件应当符合《进境肉类产品存储冷库检验检疫要求》（附件）。直属检验检疫局负责对所辖地区用于存储进境肉类产品的冷库实行备案管理；
(二) 进境口岸的检验检疫机构具备实施进境肉类产品实验室检验检疫的必要设施，并配备相应的专业技术人员。
第九条 肉类产品进境前或者进境时，货主或者其代理人应当持进境动植物检疫许可证、输出国家或者地区政府官方签发的检验检疫证书（正本）、原产地证书、贸易合同、信用证、提单、发票等单证向进境口岸检验检疫机构报检。
第十条 检验检疫机构对报检所提交的单证进行审核，符合要求的，受理报检，并对审批数量进行核销。
对无输出国家或者地区政府官方检验检疫证书或者检验检疫证书不符合要求的，以及无有效进境动植物检疫许可证的，作退回或者销毁处理。
第十一条 对装运进境肉类产品的集装箱应当在进境口岸检验检疫机构的监督下实施箱体防疫消毒处理。
未经检验检疫机构许可，进境肉类产品不得卸离运输工具。
第十二条 进境口岸检验检疫机构依照下列规定对肉类产品实施现场检验检疫：
(一) 核对单证与货物的名称、数（重）量、集装箱号码、输出国家或者地区、生产加工厂家名称或者注册号、包装、铅封号、检验检疫标志或封识等是否相符；
(二) 检查集装箱温度记录是否符合要求；
(三) 查验包装：外包装上应当有明显的中英文标识，标明品名、规格、产地、生产日期、保质期、储存温度、工厂注册号和目的地等内容，目的地必须注明为中华人民共和国，封口处应当加施一次性检验检疫标识；内包装必须使用无毒、无害的全新材料，并标明品名、注册厂号；
(四) 查验有无腐败变质，有无异味、毛、血、粪污等杂质及其它有害杂质。
第十三条 根据现场检验检疫的情况，对进境肉类产品分别作如下处理：
(一) 货证不相符或者不符合我国标准规定的，作退回或者销毁处理；
(二) 腐败变质或者受有害杂质污染的，作退回或者销毁处理；
(三) 疑似受病原体污染的，应当立即采样送检，并作封存处理。
第十四条 进境肉类产品经现场检验检疫合格后，运往检验检疫机构指定的储存冷库存放。同时，检验检疫机构根据有关规定采样进行实验室检验。
第十五条 采样应当遵守以下要求：
(一) 采样时，应当避免样品被污染；使用专用样品袋存放样品，或者直接抽取原包装；采集的样品应当保持在与运输环境近似的温度下（可放冰内、冰箱的冷盒内或低温冰箱内保存）；
(二) 采样后在盛装样品的容器或者样品袋上应当加贴标签，标明样品名称、报检单号、来源、数量、采样地点、采样人及采样日期等，并出具《抽/采样凭证》。
第十六条 实验室应当对送检样品进行感官特性检验，检查其新鲜度、色泽、气味是否正常；是否有毛、血、粪污等杂质；是否有出血、淤血等，必要时进行挥发性盐基氮、蒸煮试验。
第十七条 对抽取的进境肉类产品样品进行微生物检验，并按照《动物源性食品有毒有害物质残留监控计划》对重金属、农药残留、兽药残留等理化指标进行监测。
肉类产品的微生物学检验项目包括强制性进行细菌总数、沙门氏菌、致病性大肠杆菌（包括O157和O157：H7）检验和监测性进行单核细胞增生李斯特杆菌、弯曲杆菌等检验；肉制品还必须强制性进行金黄色葡萄球菌检验。
根据输出国家或者地区的动物疫情状况，对可能受动物传染病原、寄生虫感染的肉类产品，必须进行相关病原和寄生虫的检测。
第十八条 进境口岸检验检疫机构根据检验检疫结果，对进境肉类产品按照出入境检验检疫签证管理的有关规定作如下处理：
(一) 经检验检疫合格的，签发《入境货物检验检疫证明》，准予生产、加工、使用；
(二) 经检验检疫不合格的，签发《检验检疫处理通知书》，在检验检疫机构的监督下，作退回、销毁或者无害化处理；
(三) 需要对外索赔的，签发相关证书。
第十九条 货主或者其代理人未取得检验检疫机构出具的《入境货物检验检疫证明》前，不得擅自转移、生产、加工、使用进境肉类产品。
第三章 出境检验检疫
第二十条 出境肉类产品必须经检验检疫机构检验检疫合格，方准出境。
第二十一条 国家质检总局对出境肉类产品的生产、加工、存放企业实行注册登记管理。
第二十二条 检验检疫机构应当按照下列要求对出境肉类产品实施检验检疫：
(一) 中国法律、行政法规和国家质检总局规定的检验检疫要求；
(二) 中国政府与输入国家或者地区政府签订的双边检验检疫协议、议定书、备忘录等规定的检验检疫要求；
(三) 输入国家或者地区检验检疫要求。
第二十三条 检验检疫机构向出境肉类产品加工企业派出兽医，对出境肉类产品的生产、加工、仓储、运输、出境的全过程进行监督管理。生产、加工、存放企业应当为检验检疫机构派出的兽医（以下简称派出兽医）提供必要的工作条件。
派出兽医的主要职责是：
(一) 按照检验检疫要求和有关规定对屠宰动物实施宰前、宰后检验检疫；
(二) 对加工企业生产、加工过程中的安全卫生条件进行监督检查，并根据检验检疫需要抽样，送实验室检验；
(三) 完成国家残留监控计划和疫病监测方案中规定的抽样工作；
(四) 负责申领和保管出境肉类产品所需检验检疫印章、标志，并做好使用登记。
第二十四条 货主或者其代理人应当在出境肉类产品生产、加工前向生产、加工企业所在地检验检疫机构预报检。
检验检疫机构受理预报检后，应当检查确认检验检疫要求，并对生产、加工企业周围地区、供屠宰动物来源地的动物疫情情况和农药、兽药的使用情况进行调查。符合出口要求的，方可同意生产、加工。
第二十五条 供屠宰动物应当来自经过检验检疫机构注册或者备案的饲养场。注册或者备案工作参照供港澳活动物有关检验检疫管理办法进行。
供屠宰动物的饲养应当由出境肉类产品生产、加工企业实行“五统一管理方式”管理（即统一供应鸡苗、仔猪等、统一防疫消毒、统一供应饲料、统一使用药物、统一收购屠宰）。动物出场前应当经其所在地检验检疫机构实施检验检疫并出具证明，出境肉类产品加工厂所在地检验检疫机构凭证明准予屠宰加工。
第二十六条 检验检疫机构对宰前动物进行动物疫病监测。没有《动物产地检疫合格证明》或者疫情监测、残留监控不合格的动物不得用于屠宰、加工出境肉类产品。
非饲养的供屠宰动物须经宰前检疫合格，并对有毒有害残留物质检测合格。
第二十七条 出境肉类产品加工企业应当按照国家有关标准及输入国家或者地区的要求，对微生物和有毒有害物质残留进行检测和自控。
第二十八条 检验检疫机构应当按照本办法第二十二条的规定对出境肉类产品中微生物和有毒有害残留物质进行检测，并对企业的卫生状况进行监测。
第二十九条 用于出境肉类产品包装的材料应当符合卫生标准，包装箱（袋）上应当按照输入国家或者地区的要求标明品名、数（重）量、生产企业名称、注册编号、生产日期、保质期、保存条件等。需要加施检验检疫印章或者标志的，应当按照有关规定，在派出兽医的监督下进行。
第三十条 在派出兽医监督下生产、加工的肉类产品，由检验检疫机构派出兽医进行登记，填写监管记录，并结合检测结果，确认生产加工的产品是否符合进境国家或者地区的检验检疫要求。符合要求的，由派出兽医签发肉类产品出厂检验检疫合格证明。
第三十一条 货主或者其代理人应当在出境肉类产品启运前，凭派出兽医签发的货物出厂检验检疫合格证明向出境肉类产品生产、加工企业所在地检验检疫机构报检。
第三十二条 运输出境肉类产品的运输工具必须具备良好的密封性能和制冷设备，保证运输过程中所需要的温度条件，其所提供的装载方式能有效地避免肉类产品受到污染，并在检验检疫机构的监督下进行严格的清洗消毒处理。
第三十三条 检验检疫机构对出境肉类产品的发运实施监装。出境肉类产品装运时，检验检疫机构派员对装运过程进行监督，并填写监督装运记录。
检验检疫机构根据需要，可以按照有关规定对检验检疫合格的出境肉类产品、包装容器、运输工具等加施检验检疫标志或者封识。
第三十四条 检验检疫机构对出境肉类产品的出厂检验检疫合格证明、检测结果报告、监督装运记录等进行审核。符合规定的，签发有关检验检疫证单；不符合规定的，签发不合格通知单。
第三十五条 存放出境肉类产品的中转冷库应当经所在地检验检疫机构登记，并接受监督管理。
出境肉类产品运抵中转冷库时应向其所在地检验检疫机构申报。中转冷库所在地检验检疫机构凭生产、加工企业所在地检验检疫机构签发的检验检疫证单监督入库。
出境肉类产品出库时由中转库所在地检验检疫机构换证。
第三十六条 出境冷冻肉类产品应当在生产加工后6个月内、冰鲜肉类产品应当在生产加工后72小时内出境。输入国家或者地区政府另有要求的，按照其要求执行。
第三十七条 国家质检总局对签发检验检疫证书的兽医实行备案管理制度，未经备案的兽医不得签发证书。
第四章 附 则
第三十八条 进出境肉类产品的货主或者其代理人违反本办法规定的，由检验检疫机构依照有关法律法规的规定予以处罚。
第三十九条 检验检疫机构及其工作人员在对进出境肉类产品实施检验检疫和监督管理工作中，应当依照法定职权和法定程序严格执法，遵守职业道德，忠于职守，文明服务。违反法律法规及本办法规定的，由其所在单位或者上级机构按照规定查处。
第四十条 本办法由国家质检总局负责解释。
第四十一条 本办法自2002年10月1日起施行。
附件：进境肉类产品指定存储冷库检验检疫要求
附件:
进境肉类产品指定存储冷库检验检疫要求
一、 指定存储冷库的基本条件：
(一) 交通、运输便利、位于进境口岸辖区范围内，具备有方便搬运的运作空间，冷库容量达3000吨（来料加工企业自有的冷库除外）。
(二) 应当位于无污染源的区域，环境卫生应当符合环保要求，库区路面应当铺设水泥并保持平坦不积水。
(三) 库房密封，有防虫、防鼠、防霉设施。
(四) 库房温度应当达到-18℃以下，昼夜温差不超过1℃。
(五) 保持无污垢、无异味，环境卫生整洁，布局合理。
(六) 应当设有温度自动记录装置，库内应当装备非水银温度计。
(七) 建立包括以下内容的卫生质量体系：
1. 卫生质量方针和卫生质量目标；
2. 组织机构及其职责；
3. 生产人员管理；
4. 环境卫生要求；
5. 冷库及设施卫生要求；
6. 储存、运输卫生的控制；
7. 质量记录控制；
8. 质量体系内部审核。
二、 进库管理
(一) 指定存储冷库对入库的进境肉类产品需要查验检验检疫机关出具的《入境货物通关单》第一联正本，并保留其复印件。
(二) 凡有下列情况，一律不许进库，并及时通知有关检验检疫机构：
1. 货证不符、散装、拼装或者中性包装，以及包装不符合检验检疫规定要求的；
;2. 腐败变质、有异味的。
(三) 不同产品（包括不同品种、不同产地、不同进库时间、不同的货主）不得在库内的同一区域混合堆放，国内产品不能与进境产品存放于同一库内。保持过道整洁，不准放置障碍物品。
(四) 指定存储冷库应当建立入库登记核查制度，指定专人负责管理进境肉类产品的入库登记（包括货物资料的登记、货主资料的登记）、卫生与防疫工作，并配合检验检疫机构的检疫监督管理。
(五) 指定存储冷库应当填写《进境肉类产品指定存储冷库质量监督管理手册》，以备检验检疫机构核查。
(六) 指定存储冷库如发现有非法进境的肉类产品，应当及时向检验检疫机构报告。
三、 出库管理：
(一) 指定存储冷库对出库的进境肉类产品需要查验检验检疫机关出具的《入境货物检验检疫证明》第一联正本，并保留复印件。
(二) 产品出库时，由专人负责做好出库登记。
(三) 产品出库后及时清理残留物并进行有效的消毒处理。
四、 监督管理
(一) 指定存储冷库应当为检验检疫人员提供必要的检验检疫和监督管理设施。
(二) 指定存储冷库的监督管理工作由直属检验检疫机构组织实施，其内容包括：定期或者不定期派员到指定存储冷库检查存储、出入库登记、质量体系的运行、遵守检验检疫法律法规等情况，包括有无存放非法进境肉类产品、发现非法进境肉类产品不如实向检验检疫机构报告以及存放期间擅自开拆或者损毁检验检疫标志、封识等情况。
(三) 检验检疫机构在检查时，发现有违反有关规定的，应当责令其限期改正；情节严重的，可以警告、暂停存储进境肉类产品或者取消指定存储冷库资格。
(四) 指定存储冷库每月将上月出入库进境肉类产品的统计表报检验检疫机关，并接受检验检疫机关核查。
(五) 指定存储冷库修缮或者因其他情况需要改变结构时，应当取得检验检疫机构的同意，并在其指导下作好防疫工作。
(六) 进境肉类产品出入库装卸过程中的废弃物，应当按照检验检疫机构的要求，集中在指定地点作无害化处理。
(七) 检验检疫机构依法对指定存储冷库实施检疫监督时，冷库负责人应当密切配合，不得隐瞒情况或者拒绝接受检查。
国家质量监督检验检疫总局 2002年8月22日 颁布
Measures for the Administration of the Inspection and Quarantine of Meat Products at Entry and Exit
Order [2002] No. 26 of the State Administration of Quality Supervision, Inspection and Quarantine
August 22, 2002
Chapter I General Rules
Article 1 The present Measures have been formulated on the basis of the Law of the People's Republic of China on the Inspection of Import and Export Commodities and the regulations for the implementation thereof, the Law of the People's Republic of China on the Quarantine of Animals and Plants at Entry and Exit and the regulations for the implementation thereof, the Law of the People's Republic of China on the Frontier Hygiene and Quarantine and the detailed rules for the implementation thereof, the Law of the People's Republic of China on Food Hygiene and other relevant laws and regulations for the purpose of reinforcing the inspection, quarantine and supervision of meat products at entry and exit, ensuring the security and hygiene of meat products at entry and exit, preventing epidemic diseases of animals from entering into our country, protecting the security of production of agriculture and animal husbandry as well as the health of people, and maintaining the reputation of foreign trade.
Article 2 The present Measures shall be applicable to the inspection, quarantine and supervision of meat products at entry and exit.
Article 3 The term “meat products” as mentioned in the present Measures refers to any part of the slaughtered animal that is edible for the humans, including the body, meat, viscera, byproducts, and products made of the aforementioned products as raw materials (excluding cans).
Article 4 The General Administration of Quality Supervision, Inspection and Quarantine of the State (hereafter “the General Administration”) takes charge of the unified administration of the inspection, quarantine and supervision of meat products at entry and exit of the whole country. The institutions of entry and exit inspection and quarantine set up by the General Administration at all places (hereafter “inspection and quarantine institutions”) shall be responsible for the inspection, quarantine and supervision of meat products at entry and exit.
Chapter II Inspection and Quarantine at Entry and Exit
Article 5 The administrative authority of the government of the country or region that exports meat products to China shall enter into a protocol of inspection and quarantine with the General Administration so as to determine the corresponding requirements for inspection and quarantine. The inspection and quarantine institutions shall implement inspection and quarantine according to the protocols of inspection and quarantine and the relevant provisions of the laws and regulations of China.
The General Administration may, where it is necessary, send people to the countries or regions that export meat products to China to make preliminary inspections.
Article 6 The processing enterprises that export meat products to China shall be subject to registration at the General Administration. The foreign processing enterprises that fail to be registered at the General Administration may not export their meat products to China.
Article 7 The General Administration adopts the system of quarantine approval to the meat products that enters into China. The consignor of entry meat products shall go through quarantine approval formalities and obtain a license for entry animal and plant quarantine before concluding a trade contract.
Article 8 Entry meat products can only enter into China at the ports designated by the General Administration. An entry port shall meet the following conditions:
(1) Having refrigerated warehouses that suit the quantity of entry meat products. The conditions of the refrigerated warehouses shall conform to the Inspection and Quarantine Requirements of Refrigerated Warehouses for Entry Meat Products (see annex). The inspection and quarantine administrations directly under the General Administration administers the refrigerated warehouses for storing entry meat products within their respective jurisdictions by way of archivist files.
(2) The inspection and quarantine institutions at entry ports shall have laboratory facilities necessary for the inspection and quarantine of meat products and shall be equipped with corresponding professional personnel.
Article 9 Before or when meat products enter into China, the consignor or the agent thereof shall report to the inspection and quarantine institutions at the entry port for inspection and quarantine by presenting relevant documents, including its license for the quarantine of entry animals and plants, (the original copy of ) the inspection and quarantine certificates issued by the authorities of the government of the exporting country or region, the certificate of origin, trade contracts, letters of credit, bills of lading, invoices, etc.
Article 10 The inspection and quarantine institutions shall examine the documents submitted for inspection and quarantine, and if they find that the documents are eligible, they shall accept the request for inspection, and write off the quantities that have been approved.
If there is no certificate of inspection and quarantine issued by the authorities of the exporting country or region or if the certificates of inspection and quarantine do not meet the requirements, and if there is no valid licenses for the quarantine of entry meat products, they shall be returned or destroyed.
Article 11 The containers that carry entry meat products shall be subject to sterilization for preventing epidemics under the supervision of the inspection and quarantine institutions at the entry port. No entry meat product may be unloaded from the transportation vehicles without the approval of the inspection and quarantine institutions.
Article 12 The inspection and quarantine institutions at entry port shall execute inspections and quarantines on the spot according to the following provisions:
(1) Checking whether the documents are in identity with the name, quantity (weight), serial number of the container, the exporting country or region, the name of the processing factory, or with the registration number, packaging, lead sealing number, inspection and quarantine mark or sealing label of the products;
(2) Checking whether the temperature records of the containers are in conformity with the relevant requirements;
(3) Checking the packing: on the outside of the packages there should be eye-catching labels written in Chinese and English, indicating the name, specifications, place of production, date of production, term of quality guarantee, temperature for storage, factory registration number, destination, etc. The destination must be the People's Republic of China, and there should be a one-time-use label of inspection and quarantine at the encapsulation. The inner package must be made from innocuous and harmless new materials and shall indicate the name of the product and the factory registration number;
(4) Checking whether there is any sign of going bad or putridity, whether there is impure substances such as peculiar smell, hairs, blood, ordure, etc. or other harmful impure substances.
Article 13 The entry meat products may, according to the result of on-spot inspections and quarantines, dealt with in the following ways:
(1) If the products are not in identity with the documents or if they do not meet the standards of our country, they shall be returned or destroyed;
(2) If the products have gone bad or have been contaminated by harmful impure substances, they shall be returned or destroyed;
(3) If the products are suspect of being contaminated by pathogens, samples shall be taken for test and the products shall be sealed up for further disposal.
Article 14 The entry meat products shall, upon passing the on-spot inspection and quarantine, be carried to the refrigerated warehouses designated by the inspection and quarantine institutions for storage. In the meanwhile, the inspection and quarantine institutions shall take samples to make laboratory inspections according to relevant provisions.
Article 15 The following requirements shall be met in sampling:
(1) The samples shall avoid being polluted in the process of sampling. Special sampling bags shall be used for storing samples or the samples shall be taken with the original packaging. The samples collected shall be kept in a temperature similar to the environment of transportation (may be kept in ice or the cold boxes of the refrigerators or low-temperature refrigerators);
(2) Labels shall be affixed to the container or sampling bag that contains the samples, indicating the name of the samples, number of the inspection form, source, quantity, place of sampling, samplers, and date of sampling, etc., and a Voucher of Sampling shall be issued.
Article 16 Laboratories shall inspect the sensory features of the samples to see if the freshness, color and odor are normal, whether there is any impure substance such as blood, hair, or ordure, etc, whether there are hemorrhages or gore. Where it is necessary, tests of volatile basic nitrogen (VBN) or braising and steaming may be made.
Article 17 Microbial tests shall be made to the samples of entry meat products and monitors shall be conducted with regard to the physical and chemical indexes such as heavy metals, pesticide remnants, remnants of animal remedies according to the Plan for Controlling Remnants of Harmful Substances in Animal-originated Foods.
The microbiological inspection of meat products include mandatory inspection of the total number of bacteria, salmonellosis, pathogenic colibacillus (including O157 and O157: H7) as well as monitory inspections of listeria monocytogenes, campylobacteriosis, etc. Mandatory inspection of staphylococcus aureus shall also be made to meat products.
According to the situation of epidemic diseases of animals in the exporting country or region, relevant pathogenic and parasitic inspections shall also be made to the meat products that may have been affected by zoonoses or parasites.
Article 18 The inspection and quarantine institutions of the entry ports shall, on the basis of the results of inspections and quarantines, deal with the entry meat products according to the relevant provisions concerning the administration of licenses for entry and exit inspection and quarantine in the following ways:
(1) If the meat products have passed the inspection and quarantine, a Certificate of Inspection and Quarantine for Entry Goods shall be issued to approve the production, processing and use thereof;
(2) If the meat products fail to pass the inspection and quarantine, a Notice of Disposal for Inspection and Quarantine shall be issued so as to return, destroy or conduct innocent treatment to the meat products under the supervision of the inspection and quarantine institutions;
(3) Where it is necessary to claim damages against foreign parties, relevant certificates shall be issued.
Article 19 Before obtaining a Certificate of Inspection and Quarantine for Entry Goods issued by the inspection and quarantine institutions, the consignor or the agent thereof may not transfer, produce, process or use the entry meat products.
Chapter III Exit Inspection and Quarantine
Article 20 Exit meat products must be pass the inspections and quarantines of the inspection and quarantine institutions before exiting the territory.
Article 21 The General Administration administers the production, processing, and storage of exit meat products by way of registration.
Article 22 The inspection and quarantine institutions shall carry out inspections and quarantines to exit meat products according to the requirements as mentioned below:
(1) The laws and administrative regulations of China and the requirements of inspection and quarantine as provided by the General Administration;
(2) The requirements of inspection and quarantine as provided in the agreements, protocols, or memorandums entered into by the Government of the People's Republic of China and the exporting country or region;
(3) The requirements of inspection and quarantine of the exporting country or region.
Article 23 Inspection and quarantine institutions shall send veterinarians to the enterprises processing exit meat products so as to supervise and administer the whole process of producing, processing, storing, transporting, and exiting of exit meat products. The enterprises that produce, process or store meat products shall provide necessary working conditions for the veterinarians sent by the inspection and quarantine institutions.
The major duties and functions of the veterinarians are:
(1) Conducting pre-slaughter and post-slaughter inspections and quarantines to the animals to be slaughtered according to the requirements of inspection and quarantine and relevant provisions.
(2) Supervising and inspecting the safety and hygiene conditions of the processing enterprises in the process of production and processing, and, where it necessary to collect samples, send samples to the laboratory for inspections;
(3) Fulfilling the duty of sampling as provided in the plans of the state concerning the monitor of remnants and epidemic diseases;
(4) Being responsible for applying for and keeping the seals and labels needed for the inspection and quarantine of exit meat products, and make records of them.
Article 24 The consignor or agent thereof shall, before producing or processing exit meat products, make preliminary declarations of inspection to the inspection and quarantine institutions of the place where the production or processing enterprise is located.
The inspection and quarantine institutions shall, after accepting the preliminary declaration for inspection, examine and confirm the requirements of inspection and quarantine, and make investigations about the surroundings of the production or processing enterprises, the situation of animal epidemic diseases of the place where the slaughtered animals come from, and the use of pesticides and animal remedies. Approval to production or processing may not granted until the requirements for export have been met.
Article 25 The animals to be slaughtered shall come from the farms that have been registered at or placed on the file of the inspection and quarantine institutions. The relevant measures for the administration of inspection and quarantine of animals to be provided to Hong Kong and Macao shall be referred to in the registration or placing on files.
The breeding of animals to be slaughtered shall be subject to the administration of the production and processing enterprises of exit meat products by way of “five unified administrations” (to wit, unified provision of young chickens, piglets, etc., unified quarantine and sterilization, unified provision of fodder, unified use of medicines, and unified purchase and slaughter). Before taking the animals out of the farm, one shall have obtained a certificate of inspection and quarantine issued by the inspection and quarantine institution of the place where the farm is situated, and the processing factory of exit meat products may conduct the slaughter and processing upon the certificate of the inspection and quarantine institution where it is located.
Article 26 Inspection and quarantine institutions shall monitor the animal epidemic diseases before the slaughtering of animals. Without a Certificate of Passing the Quarantine of Origin of Animals or without passing the monitor of epidemic diseases or the control of remnants, no animal may be slaughtered and processed as exit meat products.
Non-fed animals to be slaughtered shall pass quarantines and pass the inspection of harmful and noxious remnants and substances before being slaughtered.
Article 27 The processing enterprises of exit meat products shall conduct inspections and self-control of microbes and harmful and noxious substances and remnants according to the relevant standards of the state as well as the requirements of the importing country or region.
Article 28 The inspection and quarantine institutions shall make inspections of microbes and harmful and noxious substances and remnants to the exit meat products and monitor the hygiene of the enterprises according to the provisions of Article 22 of the present Measures.
Article 29 The materials to be used for packing exit meat products shall meet the standards of hygiene, and on the packaging boxes (bags) it shall be indicated, according to the requirements of the importing country or region, the name of product, quantity (weight), name of the producing enterprise, registration number, date of production, term of quality guaranty, conditions for storage, etc. Where it is necessary to affix the seal or label of inspection and quarantine, it shall be done according to relevant provisions and under the supervision of veterinarians.
Article 30 Meat products produced or processed under the supervision of veterinarians shall be registered by the veterinarians send by the inspection and quarantine institutions who shall fill in the records of supervision, and on the basis of the inspection results, confirm whether the products are in conformity with the requirements of inspection and quarantine of the importing country or region. If they meet the requirements, a certificate of passing inspection and quarantine shall be issued by the veterinarian for shipment.
Article 31 The consignor or agent thereof shall, before transporting the exit meat products, make a declaration of inspection to the inspection and quarantine institution of the place where the enterprise that has produced or processed the exit meat products by presenting the certificate of passing inspection and quarantine for shipment issued by the veterinarians.
Article 32 The means of transportation for carrying exit meat products must be equipments with excellent airproof and refrigerating performances so as to ensure the temperature required for transportation, and the way of loading shall be able to effectively prevent the meat products from contamination and cleaning and sterilization shall be carried out under the rigid supervision of the inspection and quarantine institutions.
Article 33 The inspection and quarantine institutions shall supervise the loading of exit meat products for shipment. When exit meat products are loaded, the inspection and quarantine institutions shall send staff members to supervise the whole process of loading and fill in the records of loading supervision.
The inspection and quarantine institutions may, where it is necessary, affix labels or seals of inspection and quarantine to the exit meat products, packaging containers, means of transportation, etc. that have passed the inspection and quarantine according to relevant provisions.
Article 34 The inspection and quarantine institutions shall examine the certificate of passing inspection and quarantine, report of inspection results, records of supervision of loading, etc. of exit meat products. If the relevant provisions are met, relevant documents of inspection and quarantine shall be issued; if the relevant provisions are not met, a notice of failing the inspection and quarantine shall be issued.
Article 35 The transit refrigerated warehouses for storing exit meat products shall be subject to registration at the inspection and quarantine institution of the place where they are located and shall accept the supervision and administration thereof.
When exit meat products arrive at the transit refrigerated warehouses, a declaration shall be made to the inspection and quarantine institution of the place where they are located. The inspection and quarantine institution of the place where the transit refrigerated warehouse is located shall supervise that they are put into the warehouses by way of the certificates of inspection and quarantine issued by the inspection and quarantine institutions where the production and processing enterprises are located.
When exit meat products are taken out of the warehouses, the certificates shall be exchanged by the inspection and quarantine institutions of the place where the transit warehouses are located.
Article 36 Refrigerant exit meat products shall be carried out of the territory within 6 months after they are produced or processed, and iced fresh meat products shall be carried out of the territory within 72 hours after they are produced or processed. Where the government of the importing country or region has different requirements, such requirements shall be implemented.
Article 37 The General Administration practices the system of administration by way of archivist files to the veterinarians to whom certificates of inspection and quarantine have been issued.
Chapter IV Supplementary Provisions
Article 38 Any consignor or agent thereof of entry and exit meat products who violates the provisions of the present Measures shall be punished by the inspection and quarantine institutions according to the provisions of relevant laws and regulations.
Article 39 The inspection and quarantine institutions and the staff members thereof shall, when executing inspections and quarantines as well supervision and administration to the entry and exit meat products, rigidly enforce the law according to the statutorily prescribed duties and functions and statutory procedures, observe professional ethics, be devoted to their duties and providing services politely. Any one who violates the provisions of the laws or regulations or the present Measures shall be investigated by the entity or superior organ that he belongs according to relevant provisions.
Article 40 The power to interpret the present Measures shall remain with the State General Administration of Quality Inspection.
Article 41 The present Measures shall enter into force as of October 1, 2002.
Attachment:
Inspection and Quarantine Requirements of Refrigerated Storage Warehouses Designated for Entry Meat Products
I. The basic conditions of the designated refrigerated storage warehouses:
1. They should be conveniently located and within the jurisdiction of the entry port, have operation spaces that facilitate carriage, and the volume of the refrigerated warehouse should be up to 3,000 tons (except the refrigerated warehouses owned by the enterprises processing with materials supplied by customers;
2. They must be located within the area without sources of pollution, the hygiene of the environment should meet the requirements for protecting the environment, and the road surface of the warehouses should be paved with cement and be smooth and not subject to water accumulations.
3. The warehouses are airtight and equipped with facilities for preventing worms, mice and mildew proof;
4. The temperature of the warehouses shall remain under ?18℃, and the difference in temperature between the day and night shall be less than 1 ℃;
5. There shall not be any dirt, strange odor, and they shall be neat and clean, and properly arranged;
6. They shall be automatic temperature recording equipments, and inside the warehouses there shall be non-mercury thermometers;
7. A sanitation and quality system shall be set up that includes the following elements:
a. guiding policies of sanitation and quality as well as the target of sanitation and quality;
b. institutions and the duties thereof;
c. administration of production personnel;
d. requirements of environmental sanitation;
e. sanitation requirements of the refrigerated warehouses and equipments;
f. control of storage and transportation sanitation;
g. quality recording control;
h. interior inspection of the quality system.
II. Administration of delivery into warehouses
1. For the meat products that are required to be stored in the designated refrigerated warehouses, the original of the first sheet of the Document of Customs Clearance of Entry Goods as issued by the inspection and quarantine institutions shall be subject to inspection and a photocopy thereof shall be kept;
2. If any of the following circumstances occurs, none of the goods may be put into the warehouses, and the inspection and quarantine institutions shall be informed without delay:
a. The documents are not in conformity with the goods or the good are unpacked, assembled or neutrally packed, or the packing does not meet the requirements of inspection and quarantine;
b. The goods have gone bad or have strange odor.
3. Different products (including different brands, different places of origin, different time of putting into the warehouse, and different consignors) shall not be mixed and piled in a same area of the warehouses. The home products may not be stored in a same warehouse with entry products. The corridors shall be kept clean and nothing may be placed in the way;
4. The designated warehouses of storage shall have a system of inspection of registration for delivery into the warehouses, and special persons shall be designated to take charge of the warehousing registration of entry meat products (including the registration of the information about the goods and the consignor), the sanitation and quarantine as well as the supervision and quarantine work of the inspection and quarantine institutions.
5. For delivery into the designated refrigerated warehouses, the Handbook for the Quality Supervision of Entry Meat Products Stored in Designated Refrigerated Warehouses shall be filled in for the inspection and verification of the inspection and quarantine institutions.
6. In case any unlawfully imported meat products are found in any designated refrigerated warehouse, it shall be reported to the inspection and quarantine institutions without delay.
III. Administration of delivery out of warehouses
1. For the entry meat products that are delivered out of the designated refrigerated warehouses, the original of the first sheet of the Certificate of Inspection and Quarantine of Entry Goods as issued by the inspection and quarantine institutions shall be subject to inspection and a photocopy thereof shall be kept;
2. When products are delivered out of the warehouses, a special person shall take charge of the registration of delivery out of the warehouses;
3. After products are delivered out of the warehouses, the remnants thereof shall be cleaned away and effective sterilization shall be done in good time.
IV. Supervision
1. The designated refrigerated warehouses shall provide necessary inspection and quarantine as well as supervision facilities to the inspection and quarantine personnel;
2. The supervision of the designated warehouses shall be done by the inspection and quarantine institutions directly under the General Administration, which shall include: to send staff members regularly or irregularly to the designated warehouses to inspect the storage, registration of delivery into and out of the warehouses, the operation of the quality system, the compliance to the laws and regulations concerning inspection and quarantine, etc; to see whether unlawfully imported meat products are stored therein, whether they have failed to report to the inspection and quarantine institutions about unlawfully imported meat products, and whether the goods have been unpacked without authorization or the labels or seals of inspection and quarantine have been destroyed during the storage of the products;
3. If, in the process of inspections, the inspection and quarantine institution finds out any violation of the relevant provisions, it shall order the offender to mend up within a prescribed period of time. If the circumstances are serious, it may give a warning or suspend the storage or the entry meat products or cancel the qualifications of the designated refrigerated warehouses.
4. The designated warehouses shall report its monthly statistical statements of entry meat products that are delivered into and out of the warehouses of the preceding month to the inspection and quarantine institutions and shall accept the inspection of the inspection and quarantine institutions;
5. To mend or change the structure of the designated refrigerated warehouses due to other reasons, approval of the inspection and quarantine institutions shall be obtained and a good job shall be done in quarantine under the guidance thereof;
6. The wastes that are produced in the process of delivering entry meat products into or out of the warehouses shall be destroyed in harmless ways at designated places as pursuant to the requirements of the inspection and quarantine institutions concerned;
7. When the inspection and quarantine institutions effects quarantine supervisions to the designated refrigerated warehouses, the persons-in-charge of the warehouses shall give cooperation and may not conceal anything or refuse the inspections.
Promulgated by The State General Administration of Quality Supervision Inspection and Quarantine on 2002-8-22 |
