GB51219-2017：禽类屠宰与分割车间设计规范

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