GB51225-2017······1
1 总 则······11
2 术 语······12
3 厂址选择和总平面布置······15
3.l 厂址选择······15
3.2 总平面布置······15
3.3 环境卫生······16
4 建 筑······17
4.1 一般规定······17
4.2 待宰间······17
4.3 屠宰车间······18
4.4 分割车间······19
4.5 冷却间、冻结闯、暂存间与发货间······20
4.6 人员卫生与生活用房······20
4.7 防火与疏散······22
4.8 室内装修······22
5 结 构······24
5.1 一般规定······24
5.2荷载······25
5.3 材料······26
5.4 涂装及防护······28
6 屠宰与分割······29
6.1 一般规定······29
6.2 致昏放血······29
6.3 牛羊剥皮、烫毛加工······30
6.4 胴体加工······32
6.5 副产品加工······33
6.6 急宰、病害牛羊胴体和病害牛羊产品生物安全处理······33
6.7 分割加工······34
7 兽医食品卫生检验······36
8 制冷工艺······38
8.1 一般规定······38
8.2 产品冷却······38
8.3 产品冻结······38
9 给水排水······39
9.1 一般规定······39
9.2 给水及热水供应······39
9.3排水······41
9.4 消防给水及灭火设备······42
10 供暖通风与空气调节······43
10.1 一般规定······43
10.2 供暖······43
10.3 通风与空调······43
10.4 消防与排烟······44
10.5 蒸汽、压缩空气、空调和供暖管道······45
11 电 气······46
11.1 一般规定······46
11.2 配电······46
11.3 照明······47
本规范用词说明······48
引用标准名录······49
附:条文说明······51
1 总则······54
3 厂址选择和总平面布置······56
3.1 厂址选择······56
3.2 总平面布置······56
3.3 环境卫生······57
4 建筑······58
4.1 一般规定······58
4.2 待宰间······58
4.3 屠宰车间······58
4.4 分割车间······59
4.5 冷却阅、冻结间、暂存问与发货间······59
4.6 人员卫生与生活用房······59
4.7 防火与疏散······60
4.8 室内装修······60
5 结构······61
5.1 一般规定······61
5.2 荷载······61
5.3 材料······61
5.4 涂装及防护······62
6 屠宰与分割······63
6.1 一般规定······63
6.2 致昏放血······64
6.3 牛羊剥皮、烫毛加工······64
6.4 炯体加工······65
6.5 副产品加工······66
6.6 急宰、病害牛羊朋体和病害牛羊产品生物安全处理······67
6.7 分割加工······67
7 兽医食品卫生检验······69
8 制冷工艺······70
8.1 一般规定······70
8.2 产品冷却······70
8.3 产品冻结······70
9 给水排水······72
9.1 一般规定······72
9.2 给水及热水供应······72
9.3 排水······73
9.4 消防给水及灭火设备······74
10 供暖通风与空气调节······76
10.1 一般规定······76
10.2 供暖······76
10.3 通风与空调······76
10.4 消防与排烟······78
10.5 蒸汽、压缩空气、空调和供暖管道······78
11 电气······79
11.1 一般规定······79
11.2 配电······80
11.3 照明······80
