目录······1
1 总则······11
2 术语······12
3 厂址选择和总平面布置······14
3.1 厂址选择······14
3.2 总平面布置······14
3.3 环境卫生······15
4 建筑······16
4.1 一般规定······16
4.2 宰前建筑设施······16
4.3 屠宰车间······16
4.4 分割车间······17
4.5 冷却间、冻结间、暂存间与发货间······18
4.7 防火与疏散······20
4.8 室内装修······20
5 结构······22
5.1 一般规定······22
5.2 荷载······23
5.3 材料······24
5.4 涂装及防护······25
6 屠宰工艺与分割工艺······27
6.1 一般规定······27
6.2 待宰挂禽······27
6.3 致昏与宰杀······28
6.4 浸烫与脱毛加工······29
6.5 胴体加工、内脏摘除与冷却······29
6.6 副产品加工······30
6.7 分割加工与包装······31
6.8 病害禽类胴体和病害禽类产晶生物安全处理······31
7 兽医卫生检验······32
8 制冷工艺······33
8.1 一般规定······33
8.2 胴体的冷却······33
8.3 产品的冻结······33
9 给水排水······34
9.1 一般规定······34
9.2 给水及热水供应······34
9.3 排水······36
9.4 消防给水及灭火设备······37
10 供暖通风与空气调节······38
10.1 一般规定······38
10.2 供暖······38
10.3 通风与空调······38
10.4 消防与排烟······39
lO.5 蒸汽、压缩空气、空调和供暖管道······40
11 电气······41
11.l 一般规定······41
11.2 配电······41
11.3 照明······42
本规范用词说明······43
引用标准名录······44
附:条文说明······45
1 总 则······49
3 厂址选择和总平面布置······50
3.1 厂址选择······50
3.2 总平面布置······50
3.3 环境卫生······51
4 建筑······52
4.1 一般规定······52
4.2 宰前建筑设施······52
4,3 屠宰车间······52
4.4 分割车间······53
4.5 冷却间、冻结间、暂存间与发货间······53
4.6 人员卫生与生活用房······53
4.7 防火与疏散······54
4.8 室内装修······54
5 结构······55
5.1 一般规定······55
5.2 荷载······55
5.3 材料······55
5.4 涂装及防护······56
6 屠宰工艺与分割工艺······57
6.1 一般规定······57
6.2 待宰挂禽······57
6.3 致昏与宰杀······58
6.4 浸烫与脱毛加工······58
6.5 胴体加工、内脏摘除与冷却······59
6.6 副产品加工······61
6.7 分割加工与包装······61
6.8 病害禽类胴体和病害禽类产品生物安全处理······61
7 兽医卫生检验······62
8 制冷工艺······63
8.1 一般规定······63
8.2 胴体的冷却······63
8.3 产品的冻结······63
9 给水排水······65
9.1 一般规定······65
9.2 给水及热水供应······65
9.3 排水······66
9.4 消防给水及灭火设备······68
10 供暖通风与空气调节······69
10.1 一般规定······69
10.2 供暖······69
10.3 通风与空调······69
10.4 消防与排烟······71
10.5 蒸汽、压缩空气、空凋和供暖管道······71
11 电气······72
11.1 一般规定······72
11.2 配电······73
11.3 照明······73
